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Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

机译：不同类型的意大利高湿莫扎里拉奶酪的元基因组概况

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摘要

The microbiota of different types of Italian high-moisture Mozzarella cheese produced using cow or buffalo milk, acidified with natural or selected cultures, and sampled at the dairy or at the mass market, was evaluated using a Next Generation Sequencing approach, in order to identify possible drivers of the bacterial diversity. Cow Mozzarella and buffalo Mozzarella acidified with commercial cultures were dominated by Streptococcus thermophilus, while buffalo samples acidified with natural whey cultures showed similar prevalence of L. delbrueckii subsp. bulgaricus, L. helveticus and S. thermophilus. Moreover, several species of non-starter lactic acid bacteria were frequently detected. The diversity in cow Mozzarella microbiota was much higher than that of water buffalo samples. Cluster analysis clearly separated cow's cheeses from buffalo's ones, the former having a higher prevalence of psychrophilic taxa, and the latter of Lactobacillus and Streptococcus. A higher prevalence of psychrophilic species and potential spoilers was observed in samples collected at the mass retail, suggesting that longer exposures to cooling temperatures and longer production-to-consumption times could significantly affect microbiota diversity. Our results could help in detecting some kind of thermal abuse during the production or storage of mozzarella cheese.
机译：使用下一代测序方法评估了使用牛乳或水牛乳生产的不同类型的意大利高水分莫扎里拉干酪的菌群，并用天然或特定培养物酸化后在乳制品厂或大众市场进行了采样，以进行鉴定。细菌多样性的可能驱动因素。用商业培养物酸化的牛莫扎里拉干酪和水牛莫扎里拉以嗜热链球菌为主，而用天然乳清培养物酸化的水牛样品显示出相似的德氏乳杆菌亚种流行。保加利亚，瑞士乳杆菌和嗜热链球菌。此外，经常检测到几种非发酵剂乳酸菌。牛莫扎里拉菌群中的多样性比水牛样品中的高得多。聚类分析清楚地将牛的奶酪与水牛的奶酪分开，前者的嗜冷性类群患病率较高，而乳酸菌和链球菌则较后者。在大众零售店收集的样本中发现了嗜冷菌物种和潜在的破坏者的患病率较高，这表明更长的暴露于冷却温度和更长的生产-消费时间会显着影响微生物群的多样性。我们的结果可能有助于检测莫索雷拉干酪生产或储存过程中的某种热滥用。

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