Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Alegría, Ángel; Szczęsny, Paweł; Mayo, Baltasar; Bardowski, Jacek; Kowalczyk, Magdalena

doi:10.1128/aem.06081-11

Cited by 127 publications

(116 citation statements)

References 46 publications

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“…Firmicutes (86.7%), Proteobacteria (12.9%), Actinobacteria (0.3%) and Bacteroidetes (0.1%), which is in agreement with the findings of other works on artisanal cheese (Aldrete-Tapia et al, 2014;Alegría et al, 2012;Fuka et al, 2013;Quigley et al, 2012). A total of 337 OTUs were obtained and 54 bacterial genera were identified.…”

Section: Identification Of Core Bacterial Community Members and Abundsupporting

confidence: 77%

“…As in other dairy products, including artisanal cheeses (Aldrete-Tapia et al, 2014; Alegría et al, 2012;Fuka et al, 2013;Quigley et al, 2012), lactic acid bacteria (LAB) predominate in Pico cheese throughout its ripening. Lactococci represent the vast majority of sequences for all cheese-makers, including the industrial unit (68.8-87.2% of the reads) (Table 4).…”

Section: Identification Of Core Bacterial Community Members and Abundmentioning

confidence: 99%

“…It is interesting that sequences corresponding to Bifidobacterium genus have been found in samples from cheese-makers B (0.02%) and C (0.30%). Bifidobacterium has been recently described for the first time in traditional cheeses (Alegría et al, 2012); they have industrial potential as probiotics, but their presence could also indicate animal fecal contamination (Delcenserie et al, 2011).…”

Section: Comparison Between Cheese-makers and Ripening Timesmentioning

confidence: 99%

“…These methods have been recently used in other dairy products, demonstrating the feasibility of generating deeply sequenced metagenomes for microbial identification and to study the dynamics of microbial communities (review by Bokulich and Mills, 2012;Ercolini, 2013). Recent studies in microbial diversity in cheeses (De Filippis et al, 2014;Ercolini et al, 2012;Masoud et al, 2011) and more specifically artisanal cheeses (Aldrete-Tapia et al, 2014;Alegría et al, 2012;Fuka et al, 2013;Quigley et al, 2012) have validated the application of this methodology in community screening to unravel the microbial structure and to detect determinants of safety and quality in cheese (Lusk et al, 2012;Montel et al, 2014;O'Sullivan et al, 2013). Pyrosequencing was chose for its sensitivity, which provided great sequence coverage and allowed to obtain a complete picture of the diverse microbial communities involved at the different fermentation times.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme

Câmara

Dapkevicius

et al. 2015

International Journal of Food Microbiology

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This work presents the first study on the bacterial communities in Pico cheese, a traditional cheese of the Azores (Portugal), made from raw cow's milk. Pyrosequencing of tagged amplicons of the V3-V4 regions of the 16S rDNA and Operational Taxonomic Unit-based (OTU-based) analysis were applied to obtain an overall idea of the microbiota in Pico cheese and to elucidate possible differences between cheese-makers (A, B and C) and maturation times.Pyrosequencing revealed a high bacterial diversity in Pico cheese. Four phyla (Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes) and 54 genera were identified. The predominant genus was Lactococcus (77% of the sequences). Sequences belonging to major cheese-borne pathogens were not found. Staphylococcus accounted for 0.5% of the sequences. Significant differences in bacterial community composition were observed between cheese-maker B and the other two units that participated in the study. However, OTU analysis identified a set of taxa (Lactococcus, Streptococcus, Acinetobacter, Enterococcus, Lactobacillus, Staphylococcus, Rothia, Pantoea and unclassified genera belonging to the Enterobacteriaceae family) that would represent the core components of artisanal Pico cheese microbiota. A diverse bacterial community was present at early maturation, with an increase in the number of phylotypes up to 2 weeks, followed by a decrease at the end of ripening. The most remarkable trend in abundance patterns throughout ripening was an increase in the number of sequences belonging to the Lactobacillus genus, with a concomitant decrease in Acinetobacter, and Stenotrophomonas. Microbial rank abundance curves showed that Pico cheese's bacterial communities are characterized by a few dominant taxa and many low-abundance, highly diverse taxa that integrate the socalled "rare biosphere".2

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Section: Identification Of Core Bacterial Community Members and Abundsupporting

confidence: 77%

Section: Identification Of Core Bacterial Community Members and Abundmentioning

confidence: 99%

Section: Comparison Between Cheese-makers and Ripening Timesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme

Câmara

Dapkevicius

et al. 2015

International Journal of Food Microbiology

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“…However, recent advances in massively parallel, short-amplicon sequencing technologies have launched a breakthrough in microbial ecology studies of wine-and foodfermentation systems (14,(21)(22)(23)(24)(25)(26)(27), putting hitherto untenable ecological questions within reach.…”

Section: Significancementioning

confidence: 99%

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Bokulich

Thorngate²,

Richardson³

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

775

758

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Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grapevariety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom "microbial terroir" as a determining factor in regional variation among wine grapes.viticulture | agriculture | metagenomics | next-generation sequencing

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Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

Wei

Zhan

et al. 2020

Food Science & Nutrition

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Self-made milk knots in Xinjiang Kazakh ethnic group were used as material to establish the quality assessment system of flavor quality. The fuzzy analytic hierarchy process based on the optimal consistency matrix was used to evaluate the quality of the samples qualitatively and quantitatively. Its result is consistent with the cluster analysis of the SOM neural network. The results showed that the milk knot samples of Altay had differences with the milk knot samples of Yili. The comprehensive evaluation system is feasible and can evaluate the quality of milk knot samples by flavor characteristics. This can provide a reference for further research on the origin of differences between two types of milk knot samples. K E Y W O R D Sfuzzy analytic hierarchy process, sensory evaluation, SOM neural network, Xinjiang traditional milk knots

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Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Cited by 127 publications

References 46 publications

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

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