Understanding the microbial community of cheese is important in the dairy industry, as the microbiota contributes to the safety, quality, and physicochemical and sensory properties of cheese. In this study, the microbial compositions of different cheeses (Cheddar, provolone, and Swiss cheese) and cheese locations (core, rind, and mixed) collected from the Arbuthnot Dairy Center at Oregon State University were analyzed using 16S rRNA gene amplicon sequencing with the Illumina MiSeq platform (Illumina, San Diego, CA). A total of 225 operational taxonomic units were identified from the 4,675,187 sequencing reads generated. Streptococcus was observed to be the most abundant organism in provolone (72 to 85%) and Swiss (60 to 67%), whereas Lactococcus spp. were found to dominate Cheddar cheese (27 to 76%). Species richness varied significantly by cheese. According to alpha diversity analysis, porter-soaked Cheddar cheese exhibited the highest microbial richness, whereas smoked provolone cheese showed the lowest. Rind regions of each cheese changed color through smoking and soaking for the beverage process. In addition, the microbial diversity of the rind region was higher than the core region because smoking and soaking processes directly contacted the rind region of each cheese. The microbial communities of the samples clustered by cheese, indicated that, within a given type of cheese, microbial compositions were very similar. Moreover, 34 operational taxonomic units were identified as biomarkers for different types of cheese through the linear discriminant analysis effect size method. Last, both carbohydrate and AA metabolites comprised more than 40% of the total functional annotated genes from 9 varieties of cheese samples. This study provides insight into the microbial composition of different types of cheese, as well as various locations within a cheese, which is applicable to its safety and sensory quality.

中文翻译：

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各种奶酪的微生物群落以及奶酪核心区域和外皮区域之间的比较。

了解奶酪的微生物群落在乳制品行业中很重要，因为微生物群有助于奶酪的安全性，质量以及理化和感官特性。在这项研究中，使用16S rRNA基因扩增子序列分析了从俄勒冈州立大学Arbuthnot奶牛场收集的不同干酪（切达干酪，普罗卧干酪干酪和瑞士干酪）和干酪位置（核心，果皮和混合干酪）的微生物组成。 Illumina MiSeq平台（加利福尼亚州圣地亚哥的Illumina）。从产生的4,675,187个测序读数中鉴定出总共225个操作生物分类单位。链球菌是普罗卧酮（72％至85％）和瑞士人（60％至67％）中最丰富的生物，而乳球菌属（Lactococcus spp）。被发现主导切达干酪（27％至76％）。奶酪的种类丰富度差异很大。根据阿尔法多样性分析，波特浸泡的切达干酪的微生物含量最高，而熏制的普罗卧酮干酪的微生物含量最低。每种奶酪的外皮区域都会因吸烟和浸泡而变色，从而形成饮料过程。此外，果皮区域的微生物多样性高于核心区域，因为吸烟和浸泡过程直接接触每种奶酪的果皮区域。奶酪聚集的样品中的微生物群落表明，在给定类型的奶酪中，微生物组成非常相似。此外，通过线性判别分析效果大小法，确定了34种操作分类单位作为不同类型奶酪的生物标记。持续，碳水化合物和AA代谢产物均占来自9种奶酪样品的总功能注释基因的40％以上。这项研究提供了对不同类型奶酪的微生物组成以及奶酪内各个位置的了解，这适用于其安全性和感官质量。