Cheese is a live food whose preparation involves procedures and microbial communities playing an important role for the final product. We characterized the bacterial and fungal diversity of seventeen different Mexican cheeses by high-throughput DNA sequencing of 16S/18S rDNA libraries. We propose the existence of bacterial and fungal core communities, where at genera level, bacteria include Streptococcus spp., Lactococcus spp., Lactobacillus spp., Aerococcus spp., and Weisella spp. while at species level, the fungal community includes Galactomyces reessii, Scheffersomyces stipitis, Saccharomyces cerevisiae (baker's yeast), and S. cerevisiae_rm11-1a. In addition to the bacterial and fungal core communities, we found members of the cheese microbiota that could be associated to other factors of the cheese manufacturing process. Co-occurrence analysis made in this work, indicates that bacterial and fungal communities maintain positive and negative interactions which are important to shape the resident microbial communities in cheeses. This work is a contribution to the description of the microbial diversity found in some Mexican cheeses.

奶酪是一种活食品，其制备涉及程序和微生物群落，它们对最终产品起着重要作用。通过16S / 18S rDNA库的高通量DNA测序，我们表征了十七种不同的墨西哥奶酪的细菌和真菌多样性。我们提出了细菌和真菌核心群落的存在，在属水平上，细菌包括链球菌属，乳球菌属，乳杆菌属，气球菌属和韦氏菌属。在物种一级，真菌群落包括里氏半乳杆菌，裂殖酵母，酿酒酵母（面包酵母）和酿酒酵母_rm11-1a。除了细菌和真菌的核心群落外，我们发现奶酪微生物群的成员可能与奶酪生产过程的其他因素有关。在这项工作中进行的共现分析表明，细菌和真菌群落保持正向和负向相互作用，这对于塑造奶酪中的微生物群落至关重要。这项工作有助于描述某些墨西哥奶酪中的微生物多样性。