Short Communication: Comparing the microbiota diversity from the core, middle part and rind of six Spanish commercial goat cheeses
Visualitza/Obre
Data de publicació
2024-05-23ISSN
1871-1413
Resum
The cheese core has a lower oxygen saturation and salinity and a higher acidity than the rind, but there is controversy about the incidence of such factors on the magnitude of microbial diversity. The goal of the current work was to investigate the existence of differences in α-diversity between the core, middle part, and rind of six Spanish commercial cheeses through a sequencing approach. To this end, we have collected rind, middle part, and core samples from fresh (H and M), soft semi-ripened (C and P), hard semi-ripened (B) and semi-hard aged (G) goat cheeses. After purifying deoxyribonucleic acid from these 18 samples, the V3-V4 ultravariable region of the 16S rRNA gene was sequenced. The analysis of microbial composition revealed that lactic acid bacteria from the genera Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc are predominant in all six goat cheeses. Furthermore, we identified several psychrophilic taxa often associated with the post-pasteurization contamination of refrigerated milk. Comparison of three α-diversity estimators (Chao1, Shannon and Faith's phylogenetic diversity indices) of microbiota in the core, middle part, and rind of all six goat cheeses did not reveal substantial differences, being only significant (at the nominal level) the comparison of rind vs middle part for the Shannon index (P-value = 0.031). Moreover, the construction of a dendrogram based on Aitchison distances revealed that cheese samples cluster according to their manufacturing characteristics, with a clear distinction between fresh vs semi-ripened or aged cheeses. We conclude that the magnitude of microbial α-diversity in the cheese core is similar to that in the rind despite their different physicochemical attributes. This result could be because physicochemical differences between cheese compartments are often attenuated during cheese ripening.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
637 - Productes dels animals domèstics, de la caça i de la pesca
Pàgines
5
Publicat per
Elsevier
Publicat a
Livestock Science
Citació
Luigi-Sierra, Maria G, Yuliaxis Ramayo-Caldas, Dailu Guan, and Marcel Amills. 2024. “Short Communication: Comparing the Microbiota Diversity from the Core, Middle Part and Rind of Six Spanish Commercial Goat Cheeses.” Livestock Science 285. doi:10.1016/j.livsci.2024.105496.
Número de l'acord de la subvenció
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I y Programa Estatal de I+D+I orientada a los retos de la sociedad/PID2019-105805RB-I00/ES/UTILIZACION DE HERRAMIENTAS MASIVAS DE SECUENCIACION Y GENOTIPADO PARA EVALUAR EL IMPACTO DE LA VARIACION GENETICA SOBRE FENOTIPOS LECHEROS Y DE VIABILIDAD EN GANADO CAPRINO/
FEDER/ / /EU/ /
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2019-000902-S/ES/ /
MICIU/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC2019-027244-I/ES/Metagenomics and integrative biology tools to improve sustainable livestock systems/
Programa
Genètica i Millora Animal
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2805]
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by-nc/4.0/