Yes, we have found a few isolates from traditional Gouda cultures and Gouda cheese

Per

Yes, from milk, cheese and curd of both cows and goats

Yes, from Italian cheeses.

L. garvieae was the dominant species

Francesca

Dear Dr. Gaber El-Baradei,

I have isolated Lc.garviae from artisanal Travnik sweet cream (Food Microbiology, 39 (2014) 27-38), and from artisanal Golija cheeses (Article in press), but in small number.

Best regards,

Amarela Terzic-Vidojevic

Belgrade University

There are several reports in which L. garvieae has been isolated from dairy samples as it has been mention in some cases in large numbers. There are also some genome sequences available. I paste a link to a paper that use different techniques culture dependent and independent that identified L. garviae in dairy products

Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.

Delgado S, Rachid CT, Fernández E, Rychlik T, Alegría A, Peixoto RS, Mayo B.

Food Microbiol. 2013 Oct;36(1):103-11. doi: 10.1016/j.fm.2013.04.015.

Since the formation of the curd form milk is mediated by the chemical reaction between lactic acid strain and casein, Curd would be a better option

Thanks to all my friends for your answers,

I detected a highly presence of Lactococcus garvieae ( in 2004) in all Egyptian cheeses samples, also in milk samples. These are some of my articles about that:

1. El-Baradei G.; Delacroix-Buchet, A.; Pery, P. and Ogier, J. C. 2005. Occurrence of Lactococcus garvieae in four types of Egyptian cheeses by specific polymerase chain reaction assay. Egyptian J. Dairy Sci., 33: 35- 41.

2. El-Baradei G., A. Delacroix-Buchet, P. Pery, and J. C. Ogier. 2005. Identification of Bacterial Communities of Egyptian Karish Cheese Using Molecular Fingerprinting Tools. Egyptian J. Dairy Sci., 33:25-34.

3. El-Baradei G. ; Delacroix-Buchet, A. & Ogier, J. C. (2007). Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese. Appl. Environ. Microbiol. 73:1248-1255.

But now there are some questions:

• What was the best medium to isolate Lactococcus garvieae?

• Deos Lactococcus garvieae is easy to isolate?

• In your opinion, from which source Lactococcus garvieae comes to milk and cheese?

• Is Lactococcus garvieae contributes in cheese ripening?

Best regards,

Gaber

Dear Dr. El-Baradei, we have isolated and characterized many L. garvieae strains from traditional Spanish cheeses. In some of them, they constitute majority populations during acidification. However, apparently, they are replaced by L. lactis during ripening. If present, they are easily isolated in M17 (as L. garvieae strains from dairy are lactose positive, and they behave similarly to wild L. lactis). They are already present in milk, which means that they may come from cow´s udders, as does L. lactis. You are well aware that for contributing to cheese ripening cells have to die and release the cytoplasm content, which is actually what I mentioned above. I am pretty sure that they contribute to the sensory characteristics of the cheeses in which they are dwelling. Furthermore, some strains have bee proposed and used as starters in some Italian cheeses. Hope this answers some of your questions.

Regards,

Baltasar Mayo

Dear sir,

LG agar is very suitable medium for L.gravieae so you can try this medium. best of luck.

Thanks Dr. Baltasar,

I appreciate well your experience and all your works about Lactococcus garvieae. These works are very important and very interesting.

Best regards,

Gaber El-Baradei

To make sure the contribution of Lactococcus garviae to the sensory characteristics of the cheese as mentioned by Dr Baltasar, it will be better to evaluate the quality of the cheeses using L. garviae by organoleptic tests and detection of flavour compounds with GCMS (Gas Chromatography Mass Spectrophotometry). It may be there will be found the cheeses using L. garviae with better quality.