Traditional moldovan cheese microflora

Abstract

The aim of current study was to update the knowledge about diversity and concentration of lactic acid bacteria in Moldovan cheese at different levels of maturity. For the quantification of lactobacilli, lactococci, yeasts, molds and accompanying contaminating microflora (E. coli, coagulase-positive staphylococci) was used culture analysis. Selected isolates of estimated lactobacilli and lactococci were identified using polymerase chain reaction (PCR) and DNA sequencing. To characterize prokaryotic and eukaryotic diversity of microbial communities, we used culture analysis.