Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece

Bozoudi, Despina; Torriani, Sandra; Ζdragas, Αntonios; Litopoulou-Tzanetaki, E.

doi:10.1016/j.lwt.2016.04.039

Cited by 31 publications

(31 citation statements)

References 28 publications

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“…The existence of these species in cheese samples is familiar from other studies (Alegría et al, 2012;Aquilanti et al, 2011;Bora & Ward, 2015;Ishikawa et al, 2013;Lacerda et al, 2011;Ledina et al, 2018). In comparison with other white brined cheeses, L. brevis was detected in the traditional Greek Feta PDO cheese (Bozoudi et al, 2016;Rantsiou, Urso, Dolci, Comi, & Cocolin, 2008) and the Spanish PDO Alberquilla cheese (Abriouel, Martín-Platero, Maqueda, Valdivia, & Martínez-Bueno, 2008), and Leuconostoc mesenteroides in Feta (Bozoudi et al, 2016) Stellato, Gatti, & Ercolini, 2014;Ercolini, De Filippis, La Storia, & Iacono, 2012;Marino et al, 2019). However, the microbiome of these cheeses is affected by the addition of natural whey cultures (NWCs), in which thermophilic and mesophilic LAB are the most dominant.…”

Section: Discussionmentioning

confidence: 98%

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Kamilari

Anagnostopoulos

Papademas

et al. 2020

LWT

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Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi's microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected. Halloumi produced with the "traditional" method, had significantly richer bacterial diversity compared to Halloumi produced with the "industrial" method. Variations detected among the bacterial communities highlight the contribution of the initial microbiome that existed in milk and survived pasteurization, as well as factors associated with Halloumi manufacturing conditions, in the final microbiota composition shaping. Identification and characterization of Halloumi microbiome provides an additional, useful tool to characterize its typicity and probably safeguard it from fraud products that may appear in the market. Also, it may assist producers to further improve its quality and guarantee consumers' safety.

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Section: Discussionmentioning

confidence: 98%

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Kamilari

Anagnostopoulos

Papademas

et al. 2020

LWT

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“…The family of NSLAB consists of mostly of facultative heterofermentative mesophilic lactobacilli species such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. It also contains of other genera such as Pediococcus, Leuconostoc, and Micrococcus (Franciosi et al, 2009;Piras et al, 2013;Bozoudi et al, 2016). Typically NSLAB grow after cheese brining, as they are resistant to heat and acid treatment that occur during cheese manufacturing and maturation.…”

Section: Introductionmentioning

confidence: 99%

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Zhang

Liang

et al. 2018

Journal of Dairy Science

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The potential of 25 Lactobacillus isolates from 8 semihard artisanal goat cheeses manufactured in 4 different Mediterranean areas was examined for use as nonstarter lactic acid bacteria. The isolates were identified using 16S rDNA sequence analysis. Sixteen strains belonged to Lactobacillus paracasei and 9 to Lactobacillus rhamnosus. The isolates were first screened for salt tolerance, exopolysaccharide and diacetyl production, proteolytic and lipolytic activity, and acidification and autolyzing capacities. Most of the lactobacilli displayed strong salt tolerance [20 strains, including 13 of Lb. paracasei and 7 of Lb. rhamnosus, could grow at 6% (wt/vol) salt], low acidification activity (16 strains, including 9 of Lb. paracasei and 7 of Lb. rhamnosus, presented change in pH ≤0.4 U after 6 h of growth), and high autolytic activity (14 strains, including 9 of Lb. paracasei and 5 of Lb. rhamnosus, showed autolysis values ranging between 25 and 65%). Eleven Lb. paracasei and 6 Lb. rhamnosus produced exopolysaccharide, whereas 8 Lb. paracasei and 4 Lb. rhamnosus produced diacetyl. Moreover, 9 Lb. paracasei and 6 Lb. rhamnosus showed proteolytic activity; none of the isolates showed lipolytic activity. Based on the above characteristics, 8 strains were further evaluated for peptidase activity, including aminopeptidase, dipeptidyl aminopeptidase, and dipeptidase activities. The results indicated that all strains showed peptidase activity toward selected substrates. The substrate speciﬁcity and extent of peptidase activities were strain-dependent. Four strains (A-3, B-4, D-3, and D-8) presented the best characteristics and represented the most promising nonstarter lactic acid bacteria candidates for use in industrial manufacturing of goat cheese.

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“…in feta cheese has also been reported by other authors. The genus Pseudomonas has been described in spinach, raw meat, and raw milk, while they are also recognized as common agents that contribute to the deterioration of several types of food [29, 30].…”

Section: Discussionmentioning

confidence: 99%

“…Significant differences in beta diversity are usually associated with the use of different raw milk, i.e. from different regions and producers [29]. In the study region, the cheeses (colonial, fresh, feta, and pecorino) are made from pasteurized sheep’s milk and use starter cultures in their production.…”

Section: Discussionmentioning

confidence: 99%

Molecular characterization of bacterial communities in sheep cheese through 16S rRNA gene sequencing

Endres

Castro

Trevisol

et al. 2019

Preprint

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25The production of sheep's milk cheese has grown in recent years since it is a high value-26 added product with excellent properties. As such, it is necessary to provide data on the 27 microbiota and organoleptic characteristics of this product, as well as the influence of 28 these microorganisms on public health. Thus, the aim of the present study was to 29 characterize the microbial community of different types of sheep cheeses using high-30 throughput sequencing of the 16S rRNA gene. The study was conducted with four groups 31 of cheese: colonial, fresh, feta, and pecorino (n = 5 samples per group). The high-32 throughput 16S rRNA amplicon sequencing revealed 55 operational taxonomic units in 33 the 20 samples, representing 9 genera of the two bacterial phyla Firmicutes and 34 Proteobacteria. The predominant genera in the samples were Streptococcus and 35 Lactobacillus. When evaluating alpha diversity by the indexes of Simpson, Chao1, 36Shannon, and Skew no significant differences were observed between the groups. 37Evaluating of the beta diversity using Bray-Curtis dissimilarity, the group of colonial 38 cheeses presented a significant difference when compared to the feta (q = 0.030) and 39 pecorino groups (q = 0.030). Additionally, the fresh group differed from the pecorino 40 group (q = 0.030). The unweighted Unifrac distance suggests that the colonial cheese 41 group differed from the others. Moreover, the feta cheese group differed from the fresh 42 group. The distance-weighted Unifrac suggests that no significance exists between the 43 groups. According to this information, the microbiota characterization of these cheese 44 groups was useful in demonstrating the bacterial communities belonging to each group, 45 its effects on processing, elaboration, maturation, and public health. 46Sheep cheese production has been increasing globally and represents a major 50 economic driver in many countries, especially in Europe. In Brazil, the main sheep 51 cheeses produced are colonial (locally produced cheese), fresh (not matured), pecorino, 52 and feta. Sheep cheeses are good sources of protein, energy, fat, minerals, and vitamins 53 [1], which have a direct relation to the taste, odor, and texture of the products. Sheep 54 cheeses have a thin, delicate dough, a mild and slightly acidic flavor, thus resembling the 55 typical taste of sheep's milk. The soft cheeses (fresh and feta) have a relatively high 56 moisture content (44,6% to 45,9%) with a more pronounced acidity, while hard cheeses 57 (colonial and pecorino) have a more solid texture and lower moisture content (35,9% to 58 38,3%). Apart from these differences in composition, the organoleptic characteristics of 59 these cheeses may vary according to the producing farm, season, animal feeding regimen, 60 and animal breed [2]. Moreover, the microbiota composition also influences cheese 61 characteristics and may have an impact on consumer health. Moreover, the microbial 62 communities of these cheeses represent largely unexplored reservoirs of genetic and 63...

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Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece

Cited by 31 publications

References 28 publications

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Molecular characterization of bacterial communities in sheep cheese through 16S rRNA gene sequencing

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