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首页> 外文期刊>Journal of Food Science >Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis
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Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis

机译：Serpa奶酪中的细菌群落的培养相关技术，16S rRNA基因测序和高通量测序分析

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摘要

Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB. Enterobacteriaceae species were detected at 20% to 40% of the total isolates. The results obtained by high-throughput sequencing analysis confirmed that LAB was the main microbial group, with Lactococcus genus contributing to approximately 40% to 60% of the population, followed by Leuconostoc and Lactobacillus. The Enterobacteriaceae family was also important. The differences between bacterial communities from PDO and non-PDO registered industries suggest that the lack of regulation of the cheese-making practices may influence unfavorably. The new knowledge about bacterial diversity in Serpa cheese could be useful to set up new ripening conditions, which favor the development of desirable microorganisms.
机译：塞尔帕（Serpa）奶酪是具有保护原产地（PDO）名称的传统葡萄牙地区奶酪之一。这项研究调查了传统葡萄牙Serpa奶酪中的细菌群落。成熟期（30天）结束时鉴定出的微生物主要是乳酸菌（LAB）。副干酪乳杆菌/干酪乳杆菌是来自PDO注册行业的奶酪中的主要菌种，而在非PDO注册行业中，强调了短乳杆菌以及其他LAB。检出肠杆菌科菌种占总分离株的20％至40％。通过高通量测序分析获得的结果证实，乳酸菌是主要的微生物组，乳球菌属约占人口的40％至60％，其次是亮粘菌和乳杆菌。肠杆菌科也很重要。来自PDO和非PDO注册行业的细菌群落之间的差异表明，对奶酪制作实践缺乏监管可能会产生不利影响。有关Serpa奶酪中细菌多样性的新知识可能有助于建立新的成熟条件，从而有利于理想微生物的发育。

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  • 来源
    《Journal of Food Science》 |2018年第6期|1333-1341|共9页
  • 作者

    Maria Teresa P. Goncalves; Maria Jose Benito; Maria de Guia Cordoba; Conceicao Egas; Almudena V. Merchan; Ana I. Galvan; Santiago Ruiz-Moyano;

  • 作者单位

    Inst. Politecnico de Beja, Escola Superior Agraria, Beja, Portugal;

    Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Univ. de Extremadura, Avd. Adolfo Suarez s, 06007, Badajoz, Spain,Inst. Univ. de Investigacion en Recursos Agrarios (INURA), Avd. De la Investigacion s, Univ. de Extremadura, 06006, Badajoz, Spain;

    Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Univ. de Extremadura, Avd. Adolfo Suarez s, 06007, Badajoz, Spain,Inst. Univ. de Investigacion en Recursos Agrarios (INURA), Avd. De la Investigacion s, Univ. de Extremadura, 06006, Badajoz, Spain;

    UCBiotech-CNC, BiocantPark, Nucleo 04, Lote 08, 3060-197, Cantanhede, Portugal;

    Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Univ. de Extremadura, Avd. Adolfo Suarez s, 06007, Badajoz, Spain,Inst. Univ. de Investigacion en Recursos Agrarios (INURA), Avd. De la Investigacion s, Univ. de Extremadura, 06006, Badajoz, Spain;

    Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Univ. de Extremadura, Avd. Adolfo Suarez s, 06007, Badajoz, Spain,Inst. Univ. de Investigacion en Recursos Agrarios (INURA), Avd. De la Investigacion s, Univ. de Extremadura, 06006, Badajoz, Spain;

    Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Univ. de Extremadura, Avd. Adolfo Suarez s, 06007, Badajoz, Spain,Inst. Univ. de Investigacion en Recursos Agrarios (INURA), Avd. De la Investigacion s, Univ. de Extremadura, 06006, Badajoz, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    cheese; microbial population; traditional cheese;

    机译：起司;微生物种群传统奶酪;

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