Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis

被引:24
作者
Goncalves, Maria Teresa P. [1 ]
Benito, Maria Jose [2 ,3 ]
Cordoba, Maria de Guia [2 ,3 ]
Egas, Conceicao [4 ]
Merchan, Almudena V. [2 ,3 ]
Galvan, Ana I. [2 ,3 ]
Ruiz-Moyano, Santiago [2 ,3 ]
机构
[1] Escola Super Agr, Inst Politecn Beja, Beja, Portugal
[2] Univ Extremadura, Escuela Ingn Agr, Nutr & Bromatol, Avd Adolfo Suarez S-N, Badajoz 06007, Spain
[3] Univ Extremadura, Inst Univ Invest Recursos Agr INURA, Avd Invest S-N, Badajoz 06006, Spain
[4] CNC, UCBiotech, BiocantPk,Nucleo 04,Lote 08, P-3060197 Cantanhede, Portugal
关键词
cheese; microbial population; traditional cheese; LACTIC-ACID BACTERIA; RAW EWES MILK; DRY-FERMENTED SAUSAGES; TORTA DEL CASAR; MICROBIOLOGICAL CHARACTERIZATION; CYNARA-CARDUNCULUS; MICROBIAL COMMUNITY; SENSORY PROPERTIES; IDENTIFICATION; BIODIVERSITY;
D O I
10.1111/1750-3841.14141
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB. Enterobacteriaceae species were detected at 20% to 40% of the total isolates. The results obtained by high-throughput sequencing analysis confirmed that LAB was the main microbial group, with Lactococcus genus contributing to approximately 40% to 60% of the population, followed by Leuconostoc and Lactobacillus. The Enterobacteriaceae family was also important. The differences between bacterial communities from PDO and non-PDO registered industries suggest that the lack of regulation of the cheese-making practices may influence unfavorably. The new knowledge about bacterial diversity in Serpa cheese could be useful to set up new ripening conditions, which favor the development of desirable microorganisms.
引用
收藏
页码:1333 / 1341
页数:9
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