Robiola di Roccaverano, from the Piedmont region of Italy, is a Protected Designation of Origin soft cheese made with raw goat milk. The peculiarity of this cheese is that during the manufacturing process, a natural starter culture (NC) is added to raw milk. This study examined the viable microorganisms of technological interest, including lactic acid bacteria and fungal populations, in samples of raw milk, NC, and fresh and ripened cheese collected from one dairy using culture-dependent techniques. First, the isolated colonies were analyzed using random amplification of polymorphic DNA (RAPD) PCR, and strains with similar fingerprints were clustered together. Further, representative isolates of each group were subjected to 16S or 26S ribosomal DNA sequencing. Finally, species-specific PCR was conducted to distinguish the Lactococcus lactis ssp. lactis and Lc. lactis ssp. cremoris. Among the studied lactic acid bacteria, 13 RAPD profiles were obtained, corresponding to 9 different bacterial species or subspecies. Concerning mold and yeast isolates, 5 species were found that coincided with 5 RAPD types. Observing the strains isolated in the study, Lc. lactis was the most prevalent species in raw milk and NC samples, and Leuconostoc mesenteroides was the predominant species identified in 5- and 15-d cheese isolates. Furthermore, whereas only these 2 species were detected in NC, Enterococcus and Lactobacillus genera were found in raw milk and cheese, respectively. Concerning the mold and yeast isolates, in NC Kluyveromyces spp. was mainly found, and in cheese samples the representative species were Geotrichum candidum and Yarrowia lipolytica. Finally, raw milk and cheese safety were evaluated, and the samples complied with the standard required by European Commission regulation number 2073/2005.

中文翻译：

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Robiola di Roccaverano奶酪手工生产的微生物特征。

来自意大利皮埃蒙特地区的Robiola di Roccaverano是由原山羊奶制成的受保护的原产地名称软奶酪。这种奶酪的独特之处在于在制造过程中，天然的发酵剂（NC）被添加到了原奶中。这项研究检查了生牛奶，NC和使用一种依赖于培养的技术从一个乳制品中收集的新鲜和成熟奶酪中的样品，其中包括乳酸菌和真菌种群等具有技术意义的可行微生物。首先，使用随机扩增的多态性DNA（RAPD）PCR分析分离的菌落，并将具有相似指纹的菌株聚集在一起。此外，对每组的代表性分离物进行16S或26S核糖体DNA测序。最后，进行物种特异性PCR来区分乳酸乳球菌。乳酸和LC。乳酸菌 creemoris。在研究的乳酸菌中，获得了13种RAPD谱，分别对应9种不同的细菌种或亚种。关于霉菌和酵母分离物，发现了5种与5种RAPD类型一致的菌株。观察研究中分离的菌株，LC。乳酸是原奶和NC样品中最普遍的物种，而肠膜亮丙酸杆菌是在5天和15天奶酪分离物中鉴定出的主要物种。此外，尽管在NC中仅检测到这2个物种，但分别在生奶和奶酪中发现了肠球菌和乳杆菌属。关于霉菌和酵母分离物，在NC克鲁维酵母属中。主要发现，在奶酪样品中，代表性种是假丝酵母和解脂耶氏酵母。最后，