The composition of the bacterial community of Grana Padano (GP) cheese was evaluated by an amplicon-based metagenomic approach (DNA metabarcoding) and RAPD-PCR fingerprinting. One hundred eighteen cheeses, which included 118 dairies located in the production area of GP, were collected. Two hundred fifty-four OTUs were detected, of which 82 were further discriminated between dominant (32 OTUs; > 1% total reads) and subdominant (50 OTUs; between 0.1% and 1% total reads) taxa. Lactobacillus (L.) delbrueckii, Lacticaseibacillus (Lact.) rhamnosus, Lact. casei, Limosilactobacillus fermentum, Lactococcus (Lc.) raffinolactis, L. helveticus, Streptococcus thermophilus, and Lc. lactis were the major dominant taxa (‘core microbiota’). The origin of samples significantly impacted on both richness, evenness, and the relative abundance of bacterial species, with peculiar pattern distribution among the five GP production regions. A differential analysis allowed to find bacterial species significantly associated with specific region pairings. The analysis of pattern similarity among RAPD-PCR profiles highlighted the presence of a ‘core’ community banding pattern present in all the GP samples, which was strictly associated with the core microbiota highlighted by DNA metabarcoding. A trend to group samples according to the five production regions was also observed. This study widened our knowledge on the bacterial composition and ecology of Grana Padano cheese.

通过基于扩增子的宏基因组学方法（DNA元条形码）和RAPD-PCR指纹图谱评估了Grana Padano（GP）奶酪细菌群落的组成。收集了118个奶酪，其中包括位于GP生产区的118个乳制品场。检测到254个OTU，其中进一步区分了主要（32个OTU；总读取量> 1％）和次要（50个OTU；总读取量在0.1％至1％之间）的82个OTU。乳杆菌（L.）delbrueckii，鼠李糖乳杆菌（Lact。）鼠李糖，乳杆菌。干酪乳杆菌，发酵Limosilactobacillus，乳球菌属（LC。 ）raffinolactis，瑞士乳杆菌，嗜热链球菌，和LC。乳酸菌是主要的优势类群（“核心微生物群”）。样品的来源显着影响细菌种类的丰富度，均匀度和相对丰度，并且在五个GP生产区之间具有独特的模式分布。差异分析允许发现与特定区域配对显着相关的细菌种类。RAPD-PCR谱图之间模式相似性的分析突出显示了所有GP样品中均存在“核心”社区条带模式，该模式与DNA元条形码突出显示的核心微生物区严格相关。还观察到根据五个生产区域对样品进行分组的趋势。这项研究拓宽了我们对Grana Padano奶酪的细菌组成和生态学的认识。