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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
07/07/2017 |
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Data da última atualização: |
27/01/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RYCHLIK, T.; SZWENGIEL, A.; BEDNAREK, M.; ARCURI, E. F.; MONTET, D.; MAYO, B.; NOWAK, J.; CZARNECKI, Z. |
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Afiliação: |
Tomasz Rychlik, University of Life Sciences; Artur Szwenengiel, University of Life Sciences; Marta Bednarek, University of Life Sciences; EDNA FROEDER ARCURI, CNPGL; Didier Montet, Centre de Cooperation Internacionale en Recherche Agronomique pour le Dévelopment; Baltasar Mayo, University of Life Sciences; Jacek Nowak, University of Life Sciences; Zbigniew Czarnecki, University of Life Sciences. |
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Título: |
Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Food Control, v. 73, p. 1074-1081, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Fried ripened curd cheese is a traditional dairy product from the Wielkopolska region of Poland. It is made from cows? milk and has Protected Geographical Indication (PGI) status. The aim of this study was to use the microbial-culture-independent PCR-DGGE technique to examine whether a link exists between the fungal community present in the product and the geographical origin of the cheese. To look for correlations between the geographical origin and the microbiota composition, the DGGE fingerprinting profiles were subjected to a multivariate analysis, which included k-means clustering and principal component analysis (PCA). The dominant eukaryotic community of this traditional product, which has been investigated here for the first time, was shown to be composed of Galactomyces geotrichum, Kluyveromyces marxianus, Pichia kudriavzevii, Candida inconspicua, and Trichosporon spp. Our results demonstrated that PCR-DGGE is a simple and relatively inexpensive method for the traceability of Wielkopolska fried cheese and could be extended to other microbe-enriched foodstuffs. |
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Palavras-Chave: |
Fried cheese; PCR-DGGE; PGI. |
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Thesaurus Nal: |
fungi. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01813naa a2200253 a 4500
001 2072214
005 2023-01-27
008 2017 bl uuuu u00u1 u #d
100 1 $aRYCHLIK, T.
245 $aApplication of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity.$h[electronic resource]
260 $c2017
520 $aFried ripened curd cheese is a traditional dairy product from the Wielkopolska region of Poland. It is made from cows? milk and has Protected Geographical Indication (PGI) status. The aim of this study was to use the microbial-culture-independent PCR-DGGE technique to examine whether a link exists between the fungal community present in the product and the geographical origin of the cheese. To look for correlations between the geographical origin and the microbiota composition, the DGGE fingerprinting profiles were subjected to a multivariate analysis, which included k-means clustering and principal component analysis (PCA). The dominant eukaryotic community of this traditional product, which has been investigated here for the first time, was shown to be composed of Galactomyces geotrichum, Kluyveromyces marxianus, Pichia kudriavzevii, Candida inconspicua, and Trichosporon spp. Our results demonstrated that PCR-DGGE is a simple and relatively inexpensive method for the traceability of Wielkopolska fried cheese and could be extended to other microbe-enriched foodstuffs.
650 $afungi
653 $aFried cheese
653 $aPCR-DGGE
653 $aPGI
700 1 $aSZWENGIEL, A.
700 1 $aBEDNAREK, M.
700 1 $aARCURI, E. F.
700 1 $aMONTET, D.
700 1 $aMAYO, B.
700 1 $aNOWAK, J.
700 1 $aCZARNECKI, Z.
773 $tFood Control$gv. 73, p. 1074-1081, 2017.
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