Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese

A polyphasic approach, involving both genotypic and phenotypic analyses was used to characterize 33 isolates of lactic acid bacteria from the raw milk Protected Designation of Origin (PDO) Callestrato Pugliese cheese, in order to select candidate strains that can be used as autochthonous starter cultures in the dairy industry. Randomly amplified polymorphic DNA (RAPD) analysis and clustering by the unweighted pair-group method with arithmetic averages (UPGMA) were used to evaluate the genotypic diversity, while phenotypic characterization was performed through miniaturized assays and traditional biochemical tests. Technological properties of major interest for cheese-making (acidification, tendency to lysis, proteolytic and peptidase activity) were also evaluated, and selected subset of data was statistically examined by the one-way ANOVA and the Tukey-Kramer HSD test, to highlight strain-specific and species-specific differences among the isolates. A high degree of diversity appeared in the phenotypic and technological traits in opposition to a relatively low genotypic diversity. Although none of the isolates showed the best performances in all the activities, an appropriate mixture of strains could be selected for providing an efficacious autochthonous starter culture. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.