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Abstract

ABSTRACT


This research was developed to track the microbial composition
of raw milk obtained from twelve successive milking operations from the
same farm with a special attention to lactococci, enterococci, lactobacilli
and leuconostocs. Enterococci, lactobacilli and leuconostocs were detected
at low levels. Lactococci represented the most abundant microflora. The
dominance of Lc lactis subsp. cremoris from days 1 to 5
was followed by the dominance of Lc lactis subsp. lactis.
Technological characterizations, Rep-PCR and whole-cell protein patterns
analyses revealed the existence of two groups of lactococci. The first
group designed as fundamental microflora included strongly acidifying
strains. They were present day after day. The second group-transitory
microflora-was observed occasionally and was less acidifying. A major
influence of the biofilms of the milking equipment was postulated to explain
the stability and the composition of the fundamental microflora. The implication
of these observations on natural whey starters composition and cheese
particularity is discussed.

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