The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective

Abstract

Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteristics is attributed to the microbiota and its continuous remodeling over space and time. Nevertheless, no thorough study of the cheese-associated microbiota using two metaomics approaches has previously been conducted. Here, we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at various ripening timepoints and depths of the cheese wheel. The 16S rRNA gene-sequencing and metaproteomics results described a stable microbiota ecology across the selected ripening timepoints, providing evidence for the microbiologically driven fermentation of goat milk products. The important features of the microbiota harbored on the surface and in the core of the cheese mass were highlighted in both compositional and functional terms. We observed the rind microbiota struggling to maintain the biosafety of the cheese through competition mechanisms and/or by preventing the colonization of the cheese by pathobionts of animal or environmental origin. The core microbiota was focused on other biochemical processes, supporting its role in the development of both the health benefits and the pleasant gustatory nuances of goat cheese.

An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota

“…The thirty-five most abundant genera in all three Gidotyri cheese groups are presented in Figure 5 , while the complete list of genera identified are given in Figure S2 of the Supplementary File . Lactococcus and Streptococcus represented the two major genera in all three cheese groups with relative abundance 43.4% and 30.6%, respectively, followed by Lactiplantibacillus (8.9%), Secundilactobacillus (4.4%) and Lactobacillus (2.9%), with the remaining genera being present at <1.6% in accordance with observations from previous studies on different cheese types with variations in the abundances of these genera [ 23 , 27 , 39 , 46 , 49 , 51 ]. Five genera were found to be significantly different in terms of prevalence (Fisher’s test) between the three cheese groups.…”

“…Our findings resemble the ones reported by Samelis and Kakouri [ 40 ] that also observed a dominance of members of the Streptococcaceae in industrial galotyri cheeses, while Lactobacillaceae members were more prevalent in artisanal galotyri cheeses. The dominance of Streptococaceae followed by Lactobacillaceae in artisanal goat cheese was also reported in a recent study [ 51 ]. Carnobacteriaceae were solely present in Artisanal_CS despite being identified in a single Ind.…”

An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm management

“…However, these goat breeds were also found on some mainstream farms. Contrary to this, Tilocca et al [ 35 ] described a stable microbiota composition both 16S rRNA gene amplification and sequencing, and metaproteomics in the goat cheese samples according to the ripening timepoint. However, although raw milk and cheese production are highly related, they are different time points.…”

“…However, although raw milk and cheese production are highly related, they are different time points. After the initiation of the cheese making process the microbiota changes [ 35 ]. While these authors conclude that the major structural rearrangements occurred in the early steps of the cheese making process, our time point is before this time point suggesting that the initiation of the fermentation towards cheese making.…”

Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk

“…This indicates that the dairy industry, and the production of cheese, have recently undergone intensive development and attracted increased attention. Although milk production is more widespread in Asia and in Middle Eastern countries, according to Tilocca et al (2022), goat cheese is a significant part of the Mediterranean diet and is among the most frequently consumed dairy products in the world, due to its nutritional and health benefits. Goat cheeses are generally produced by small-scale farmers who play an important role in global economic sustainability (Bodnár et al, 2021).…”