Lactic acid bacteria occuring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches.

Lactic acid bacteria occurring in Provolone del Monaco, an artisanal pasta filata cheese produced in Campania (Italy) from raw cows'
milk and without starter addition, were investigated by a combination of conventional and molecular approaches. The microbial
community was monitored during a cheese-making process giving rise to a premium quality product. Streptococcus thermophilus and
Streptococcus macedonicus prevailed during cheese manufacture and survived along 9 months of ripening, together with enterococci and
lactobacilli of the casei group, especially Lactobacillus rhamnosus. Phenotypic and genetic identification of 308 isolates largely reflected
the results obtained by 16S rDNA sequencing analysis by polymerase chain reaction-denaturant gradient gel electrophoresis, with the
significant exception of Lb. fermentum and four Lb. delbrueckii subspecies that were not detected by cultural methods. Each different
analytical approach employed provided useful information. Their combination proved to be suitable to effectively describe the ecosystem
of Provolone del Monaco cheese.