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首页> 美国卫生研究院文献>PLoS Clinical Trials >A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures
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A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

机译：精选的核心微生物组推动了三大热门意大利奶酪制造商的早期发展

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摘要

Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and the corresponding curds from M, GP and PR manufactures were analyzed by culture-independent pyrosequencing of the amplified V1–V3 regions of the 16S rRNA gene, in order to provide insights into the microbiota involved in the curd acidification. Moreover, culture-independent high-throughput sequencing of lacS gene amplicons was carried out to evaluate the biodiversity occurring within the S. thermophilus species. Beta diversity analysis showed a species-based differentiation between GP-PR and M manufactures indicating differences between the preparations. Nevertheless, all the samples shared a naturally-selected core microbiome, that is involved in the curd acidification. Type-level variability within S. thermophilus species was also found and twenty-eight lacS gene sequence types were identified. Although lacS gene did not prove variable enough within S. thermophilus species to be used for quantitative biotype monitoring, the possibility of using non rRNA targets for quantitative biotype identification in food was highlighted.
机译：Mozzarella（M），Grana Padano（GP）和Parmigiano Reggiano（PR）是最重要的传统意大利奶酪中的三种。在这三种奶酪生产中，初始发酵是根据反倾斜程序通过添加天然乳清培养物（NWC）进行的。在这项研究中，通过与培养物无关的16S rRNA基因的V1-V3区域的焦磷酸测序分析了NWC和来自M，GP和PR制造商的相应凝乳，从而提供了与凝乳酸化有关的微生物群的见解。此外，进行了不依赖培养的lacS基因扩增子的高通量测序，以评估嗜热链球菌物种内发生的生物多样性。 Beta多样性分析显示GP-PR和M制造商之间基于物种的差异，表明制剂之间存在差异。尽管如此，所有样品都共享一个自然选择的核心微生物组，该微生物组与凝乳酸化有关。还发现了嗜热链球菌物种内的类型水平变异性，并鉴定了28个lacS基因序列类型。尽管lacS基因在嗜热链球菌种中的可变性不足以用于定量生物型监测，但仍强调了在食品中使用非rRNA靶标进行定量生物型鉴定的可能性。

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