La microflora autoctona dei formaggi delle Alpi

The morphological and technological characteristics of lactic acid bacteria, which are the major microorganisms responsible for the ripening processes, were evaluated. The microorganisms were isolated from raw milk cheeses produced at the alpine valleys of the Lombardy Region, using traditional techniques and without any commercial starters. The strains were isolated, purified and identified. Their acidifying, proteolytic and reducing abilities, gas production, fermentative profile and metabolic activity were determined using the conductimetric technique. To identify the lactic acid bacteria and to study their behaviour and evolution during milk processing, some genetic techniques were also used. Several strains were identified. These strains best represent the typical production conditions of the Region.