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首页> 外文期刊>Food microbiology >Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms
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Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms

机译：扩增子测序揭示了三个不同农场生产的牛奶，奶业场所和塞拉达卡纳斯特拉手工奶酪中的细菌多样性

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In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, despite their location in the same city. On the other hand, the starter culture and final product (ripened cheese) presented more constant and similar microbiota no matter the farm. The findings suggest that Streptococcus and Lactococcus have competitive advantages throughout Serra da Canastra cheese-making/ripening, which is crucial for their high relative abundance in the final products. An exploratory assessment based on sequencing data available in the literature showed that the Serra da Canastra cheeses sequences clustered with specific cheese varieties that are also made from raw milk but ripened for very different periods. The findings of this study highlight that despite the variability of milk and whey microbiota among the three farms, the starter culture ("pingo") has strong relevance in shaping the microbiota of the final product.
机译：在这项工作中，采用16 S rRNA基因的扩增子序列来研究细菌的多样性，成分，加工环境以及从三个生产Serra da Canastra手工奶酪的农场收集的成熟奶酪。获得的数据表明，尽管位于同一城市的农场1、2和3收集的牛奶，乳清和环境样品的细菌群落具有显着差异。另一方面，无论养殖场如何，发酵剂和最终产品（成熟奶酪）都呈现出更稳定且相似的微生物群。研究结果表明，链球菌和乳球菌在塞拉达卡纳斯特拉奶酪的生产/成熟过程中具有竞争优势，这对于最终产品中相对较高的丰度至关重要。根据文献中可用的测序数据进行的一项探索性评估显示，塞拉达卡纳斯特拉奶酪的奶酪序列与特定的奶酪品种相关，这些品种也由生奶制成，但熟化时间非常不同。这项研究的结果突出表明，尽管这三个农场的牛奶和乳清菌群存在差异，但发酵剂培养物（“ Pingo”）在塑造最终产品的菌群方面具有很强的相关性。

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