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Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk

机译：Lactobacilli的生态存在于原料牛奶生产的意大利奶酪

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Among the bacterial genera that are used for cheese production, Lactobacillus is a key taxon of high industrial relevance that is commonly present in commercial starter cultures for dairy fermentations. Certain lactobacilli play a defining role in the development of the organoleptic features during the ripening stages of particular cheeses. We performed an in-depth 16S rRNA gene-based microbiota analysis coupled with internally transcribed spacer-mediated Lactobacillus compositional profiling of 21 common Italian cheeses produced from raw milk in order to evaluate the ecological distribution of lactobacilli associated with this food matrix. Statistical analysis of the collected data revealed the existence of putative Lactobacillus community state types (LCSTs), which consist of clusters of Lactobacillus (sub)species. Each LCST is dominated by one or two taxa that appear to represent keystone elements of an elaborate network of positive and negative interactions with minor components of the cheese microbiota. The results obtained in this study reveal the existence of peculiar cheese microbiota assemblies that represent intriguing targets for further functional studies aimed at dissecting the species-specific role of bacteria in cheese manufacturing.IMPORTANCE The microbiota is known to play a key role in the development of the organoleptic features of dairy products. Lactobacilli have been reported to represent one of the main components of the nonstarter bacterial population, i.e., bacteria that are not deliberately added to the milk, harbored by cheese, although the species-level composition of this microbial population has never been assessed in detail. In the present study, we applied a recently developed metagenomic approach that employs an internally transcribed spacer to profile the Lactobacillus population harbored by cheese produced from raw milk at the (sub)species level. The obtained data revealed the existence of particular Lactobacillus community state types consisting of clusters of Lactobacillus (sub)species that tend to cooccur in the screened cheeses. Moreover, analysis of covariances between members of this genus indicate that these taxa form an elaborate network of positive and negative interactions that define specific clusters of covariant lactobacilli.
机译：在用于奶酪产量的细菌属中，乳酸杆菌是高工业相关性的主要产卵，其通常存在于乳制品发酵的商业启动培养物中。某些乳酸杆菌在特定奶酪的成熟阶段期间发挥着定义作用。我们进行了深入的16S rRNA基因的微生物群分析，其与内部转录的间隔介导的乳杆菌组成剖面，由原料乳制成的21种常见的意大利奶酪，以评估与该食物基质相关的乳酸杆菌的生态分布。收集数据的统计分析揭示了推定的乳酸杆菌群体状态类型（LCST），其由乳杆菌（亚）物种的簇组成。每个LCST都是由一个或两个分类征的统治，似乎代表了与奶酪微生物酵母的次要组分的精细和负相互作用的梯形元素。本研究中获得的结果揭示了特殊的乳酪微生物群组件，其代表了用于将细菌的细菌在奶酪制造中的物种特异性作用进行了进一步的功能研究的有趣靶。称为微生物群地区在发展中发挥关键作用乳制品的感官特征。据报道，乳酸杆菌代表了无间细菌种群的主要成分之一，即没有被奶酪倾向于乳酸的细菌，尽管从未详细评估了这种微生物群的物种级别组成。在本研究中，我们应用了最近开发的偏心神经方法，该方法采用内部转录的间隔物来简化由（亚）物种水平的原料牛奶生产的奶酪覆盖的乳酸杆菌群。所获得的数据揭示了特定的乳酸杆菌群落状态类型，其包括含有乳酸杆菌（亚）物种的簇，倾向于在筛选的奶酪中的COOCCUR。此外，该属成员之间的共聚法官的分析表明，这些分类群形成了一种精细的阳性和阴性相互作用网络，其定义了可协助乳酸杆菌的特异性簇。

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