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首页> 外文期刊>Food microbiology >Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota
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Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

机译：墨西哥成熟奶酪的基因组学分析揭示了独特的复杂微生物群

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摘要

Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In this work, we studied the dominance and richness of the bacteria in the Cotija cheese microbiome, as well as their metabolic potential by high-throughput sequencing. By the analysis of 16S ribosomal sequences, it was found that this metagenome is composed mainly of three dominant genera: Lactobacillus, Leuconostoc and Weissella, and more than 500 of non-dominant genera grouped in 31 phyla of both bacteria and archaea. The analysis of single-copy marker genes reported a similar result for dominant genera, although with greater resolution that reached the species level. Pathogenic bacteria such as Salmonella, Listeria monocytogenes, Brucella or Mycobacteriwn were not found. The Cotija cheese microbiome has the metabolic capacity for the synthesis of a wide range of flavor compounds, mainly involved with the metabolism of branched chain amino acids and free fatty acids. Genes associated with bacteriocin production and immunity were also found. Arguably, this is one of the most diverse meta-genomes among the microbial communities related to fermented products.
机译：Cotija奶酪是墨西哥的一种由原牛奶制成的手工制品，其成熟过程是自然发生的，并且可能受环境条件的影响。其感官特性和安全性可能是微生物种群与其代谢能力之间平衡的结果。在这项工作中，我们通过高通量测序研究了Cotija奶酪微生物组中细菌的优势和丰富度，以及它们的代谢潜力。通过对16S核糖体序列的分析，发现该元基因组主要由3个显性属组成：乳酸杆菌，亮葡菌素和Weissella，以及500个以上的非显性属，分为细菌和古细菌的31个门。单拷贝标记基因的分析报告了优势属的相似结果，尽管分辨率更高，达到了物种水平。未发现病原菌，如沙门氏菌，单核细胞增生李斯特菌，布鲁氏菌或分枝杆菌。 Cotija奶酪微生物组具有代谢能力，可合成多种风味化合物，主要涉及支链氨基酸和游离脂肪酸的代谢。还发现了与细菌素产生和免疫相关的基因。可以说，这是与发酵产品相关的微生物群落中最多样化的元基因组之一。

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