Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus

Papademas, Photis; Aspri, Maria; Mariou, Maria; Dowd, Scot E.; Κάζου, Μαρία; Tsakalidou, Effie

doi:10.1016/j.idairyj.2019.06.010

Cited by 22 publications

(25 citation statements)

References 27 publications

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“…Species which belong to this genus might have been transferred to Halloumi through sea salt originated from the Cyprus marine environment, in accordance with a similar report by Yumoto et al (Yumoto, Hirota, & Yoshimune, 2011). The 16S rDNA metagenomic analysis study of Halitzia cheese, another white-brined cheese of Cyprus, reported the dominant presence of Lactobacillus and Leuconostoc, in addition to Lactococcus, but not of Marinilactibacillus (Papademas et al, 2019).…”

Section: Discussionsupporting

confidence: 88%

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: Discussionsupporting

confidence: 88%

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Kamilari

Anagnostopoulos

Papademas

et al. 2020

LWT

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“…On the other hand, primers ITS1F (5′-CTT GGT CAT TTA GAG GAA GTA A-3′) and ITS2R (5′-GCT GCG TTC TTC ATC GAT GC-3′) were used to amplify part of the ITS DNA region of yeasts/fungi, namely ITS1-ITS2. The PCR conditions and purification of amplicon products were performed according to Papademas et al (2019) . Operational taxonomic units (OTUs) were defined after removal of singleton sequences, clustered at 97% similarity and taxonomically assigned using the Nucleotide Basic Local Alignment Search Tool (BLASTn) against a curated National Center for Biotechnology Information (NCBI) deriving database ( Dowd et al, 2008 ).…”

Section: Methodsmentioning

confidence: 99%

Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses

et al. 2021

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Kefir is a high nutritional fermented dairy beverage associated with a wide range of health benefits. It constitutes a unique symbiotic association, comprising mainly lactic acid bacteria, yeasts, and occasionally acetic acid bacteria, which is strongly influenced by the geographical origin of the grains, the type of milk used, and the manufacture technology applied. Until recently, kefir microbiota has been almost exclusively studied by culture-dependent techniques. However, high-throughput sequencing, alongside omics approaches, has revolutionized the study of food microbial communities. In the present study, the bacterial, and yeast/fungal microbiota of four home-made samples (both grains and drinks), deriving from well spread geographical regions of Greece, and four industrial beverages, was elucidated by culture-dependent and -independent analyses. In all samples, classical microbiological analysis revealed varying populations of LAB and yeasts, ranging from 5.32 to 9.60 log CFU mL–1 or g–1, and 2.49 to 7.80 log CFU mL–1 or g–1, respectively, while in two industrial samples no yeasts were detected. Listeria monocytogenes, Salmonella spp. and Staphylococcus spp. were absent from all the samples analyzed, whereas Enterobacteriaceae were detected in one of them. From a total of 123 isolates, including 91 bacteria and 32 yeasts, Lentilactobacillus kefiri, Leuconostoc mesenteroides, and Lactococcus lactis as well as Kluvyeromyces marxianus and Saccharomyces cerevisiae were the mostly identified bacterial and yeast species, respectively, in the home-made samples. On the contrary, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus along with Debaryomyces hansenii and K. marxianus were the main bacterial and yeast species, respectively, isolated from the industrial beverages. In agreement with the identification results obtained from the culture-dependent approaches, amplicon-based metagenomics analysis revealed that the most abundant bacterial genera in almost all home-made samples (both grains and drinks) were Lactobacillus and Lactococcus, while Saccharomyces, Kazachstania, and Kluvyeromyces were the predominant yeasts/fungi. On the other hand, Streptococcus, Lactobacillus, and Lactococcus as well as Kluvyeromyces and Debaryomyces dominated the bacterial and yeast/fungal microbiota, respectively, in the industrial beverages. This is the first report on the microbiota of kefir produced in Greece by a holistic approach combining classical microbiological, molecular, and amplicon-based metagenomics analyses.

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“…DNA concentration was measured using a Quawell Q5000 Read First photometer (Quawell Technology Inc, San Jose, CA, USA), and DNA quality was checked according to Papademas et al [33].…”

Section: Total Dna Extractionmentioning

confidence: 99%

“…Therefore, primers 27F (5 -AGR GTT TGA TCM TGG CTC AG-3 ) and 519R (5 -GTN TTA CNG CGG CKG CTG-3 ) were used for the amplification of the V1-V3 hypervariable region of the bacterial 16S rRNA gene, as well as primers ITS1F (5 -CTT GGT CAT TTA GAG GAA GTA A-3 ) and ITS2R (5 -GCT GCG TTC TTC ATC GAT GC-3 ), to amplify the yeast/fungal internal transcribed spacer (ITS) DNA region, namely ITS1-ITS2. The PCR conditions and purification of amplicon products were performed according to Papademas et al [33]. Operational taxonomic units (OTUs) were defined after the removal of singleton sequences, clustered at 3% divergence (97% similarity) and taxonomically assigned using the Nucleotide Basic Local Alignment Search Tool (BLASTn) against a curated National Center for Biotechnology Information (NCBI) deriving database [34].…”

Section: Amplicon-based Metagenomics Analysismentioning

confidence: 99%

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

et al. 2020

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Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughout the fermentation. Therefore, the aim of this study was the identification of bacterial and yeast/fungal microbiota of both olives and brines obtained from 29 cv. Kalamata olive samples industrially fermented in the two main producing geographical regions of Greece, namely Aitoloakarnania and Messinia/Lakonia. The potential microbial biogeography association between certain taxa and geographical area was also assessed. The dominant bacterial family identified in olive and brine samples from both regions was Lactobacillaceae, presenting, however, higher average abundances in the samples from Aitoloakarnania compared to Messinia/Lakonia. At the genus level, Lactobacillus, Celerinatantimonas, Propionibacterium and Pseudomonas were the most abundant. In addition, the yeasts/fungal communities were less diverse compared to those of bacteria, with Pichiaceae being the dominant family and Pichia, Ogataea, and Saccharomyces being the most abundant genera. To the best of our knowledge, this is the first report on the microbiota of both olives and brines of cv. Kalamata black olives fermented on an industrial scale between two geographical regions of Greece using metagenomics analysis.

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Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus

Cited by 22 publications

References 27 publications

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

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