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Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding
Food Microbiology ( IF 5.3 ) Pub Date : 2021-05-25 , DOI: 10.1016/j.fm.2021.103836
Sofia Michailidou 1 , Eleftherios Pavlou 1 , Konstantinos Pasentsis 1 , Jonathan Rhoades 2 , Eleni Likotrafiti 2 , Anagnostis Argiriou 3
Affiliation  

Greece is a country possessing many cheese products granted with a PDO (Protected Designation of Origin) certificate, with high exporting activities. In this study, we analyzed six popular cheese PDO products purchased from different industries to assess their microbial communities using amplicon metabarcoding analysis. To this end, using Next Generation Sequencing technology, we sequenced the 16S rRNA gene and the ITS spacer for prokaryotes and fungi, respectively. Alpha diversity indices revealed higher bacterial species richness for some cheeses (Kopanisti, Batzos) and poor for others (Feta, Galotiri). Kopanisti, together with Kalathaki and Anevato, also presented increased species diversity concerning fungal populations. Results showed that lactic acid bacteria (LAB) prevailed the bacterial populations in all samples (Lactococcus, Lactobacillus, Streptococcus, Leuconostoc), whereas for fungi, members of the Saccharomycetaceae, Dipodascaceae and Debaryomycetaceae families prevailed the fungal populations. Several other genera were identified that make up each product's microbiome leading to the creation of the unique organoleptic attributes of Greek PDO cheeses. However, the identified species could not be directly linked to certain cheese types, assuming that starter and adjunct cultures, combined with the raw material used during production greatly impact the microbial communities in cheeses. Our data, produced for the first time for six Greek PDO cheeses, can be exploited in the process of creating a core microbial signature within each cheese type, supporting the Greek brand name and valorizing cheese products.



中文翻译:

用扩增子元条形码评估希腊 PDO 奶酪的微生物特征

希腊是一个拥有许多获得 PDO(受保护原产地名称)证书的奶酪产品的国家,出口活动频繁。在这项研究中,我们分析了从不同行业购买的六种流行的奶酪 PDO 产品,以使用扩增子元条形码分析来评估它们的微生物群落。为此,我们使用下一代测序技术,分别对原核生物和真菌的 16S rRNA 基因和 ITS 间隔区进行了测序。Alpha 多样性指数显示,某些奶酪(Kopanisti、Batzos)的细菌物种丰富度较高,而另一些奶酪(Feta、Galotiri)则较差。Kopanisti 与 Kalathaki 和 Anevato 还提出了有关真菌种群的物种多样性增加。结果表明,乳酸菌(LAB)在所有样品中的细菌种群中占优势(乳球菌,乳杆菌,链球菌,明串珠菌),而对于真菌来说,酵母菌科、双足菌科和德巴利菌科的成员占优势。确定了构成每种产品微生物组的其他几个属,从而形成了希腊 PDO 奶酪独特的感官特性。然而,确定的物种不能与某些奶酪类型直接相关,假设发酵剂和辅助培养物与生产过程中使用的原材料相结合,极大地影响了奶酪中的微生物群落。我们首次为六种希腊 PDO 奶酪生成的数据可用于在每种奶酪类型中创建核心微生物特征的过程中,以支持希腊品牌名称和评估奶酪产品的价值。

更新日期:2021-05-27
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