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Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products

BACKGROUND: Microbial communities of traditional cheeses are complex and insufficiently characterized. The origin, safety and functional role in cheese making of these microbial communities are still not well understood. Metagenomic analysis of these communities by high throughput shotgun sequencing...

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Autores principales: Almeida, Mathieu, Hébert, Agnès, Abraham, Anne-Laure, Rasmussen, Simon, Monnet, Christophe, Pons, Nicolas, Delbès, Céline, Loux, Valentin, Batto, Jean-Michel, Leonard, Pierre, Kennedy, Sean, Ehrlich, Stanislas Dusko, Pop, Mihai, Montel, Marie-Christine, Irlinger, Françoise, Renault, Pierre
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4320590/
https://www.ncbi.nlm.nih.gov/pubmed/25496341
http://dx.doi.org/10.1186/1471-2164-15-1101
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author Almeida, Mathieu
Hébert, Agnès
Abraham, Anne-Laure
Rasmussen, Simon
Monnet, Christophe
Pons, Nicolas
Delbès, Céline
Loux, Valentin
Batto, Jean-Michel
Leonard, Pierre
Kennedy, Sean
Ehrlich, Stanislas Dusko
Pop, Mihai
Montel, Marie-Christine
Irlinger, Françoise
Renault, Pierre
author_facet Almeida, Mathieu
Hébert, Agnès
Abraham, Anne-Laure
Rasmussen, Simon
Monnet, Christophe
Pons, Nicolas
Delbès, Céline
Loux, Valentin
Batto, Jean-Michel
Leonard, Pierre
Kennedy, Sean
Ehrlich, Stanislas Dusko
Pop, Mihai
Montel, Marie-Christine
Irlinger, Françoise
Renault, Pierre
author_sort Almeida, Mathieu
collection PubMed
description BACKGROUND: Microbial communities of traditional cheeses are complex and insufficiently characterized. The origin, safety and functional role in cheese making of these microbial communities are still not well understood. Metagenomic analysis of these communities by high throughput shotgun sequencing is a promising approach to characterize their genomic and functional profiles. Such analyses, however, critically depend on the availability of appropriate reference genome databases against which the sequencing reads can be aligned. RESULTS: We built a reference genome catalog suitable for short read metagenomic analysis using a low-cost sequencing strategy. We selected 142 bacteria isolated from dairy products belonging to 137 different species and 67 genera, and succeeded to reconstruct the draft genome of 117 of them at a standard or high quality level, including isolates from the genera Kluyvera, Luteococcus and Marinilactibacillus, still missing from public database. To demonstrate the potential of this catalog, we analysed the microbial composition of the surface of two smear cheeses and one blue-veined cheese, and showed that a significant part of the microbiota of these traditional cheeses was composed of microorganisms newly sequenced in our study. CONCLUSIONS: Our study provides data, which combined with publicly available genome references, represents the most expansive catalog to date of cheese-associated bacteria. Using this extended dairy catalog, we revealed the presence in traditional cheese of dominant microorganisms not deliberately inoculated, mainly Gram-negative genera such as Pseudoalteromonas haloplanktis or Psychrobacter immobilis, that may contribute to the characteristics of cheese produced through traditional methods. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/1471-2164-15-1101) contains supplementary material, which is available to authorized users.
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spelling pubmed-43205902015-02-08 Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products Almeida, Mathieu Hébert, Agnès Abraham, Anne-Laure Rasmussen, Simon Monnet, Christophe Pons, Nicolas Delbès, Céline Loux, Valentin Batto, Jean-Michel Leonard, Pierre Kennedy, Sean Ehrlich, Stanislas Dusko Pop, Mihai Montel, Marie-Christine Irlinger, Françoise Renault, Pierre BMC Genomics Research Article BACKGROUND: Microbial communities of traditional cheeses are complex and insufficiently characterized. The origin, safety and functional role in cheese making of these microbial communities are still not well understood. Metagenomic analysis of these communities by high throughput shotgun sequencing is a promising approach to characterize their genomic and functional profiles. Such analyses, however, critically depend on the availability of appropriate reference genome databases against which the sequencing reads can be aligned. RESULTS: We built a reference genome catalog suitable for short read metagenomic analysis using a low-cost sequencing strategy. We selected 142 bacteria isolated from dairy products belonging to 137 different species and 67 genera, and succeeded to reconstruct the draft genome of 117 of them at a standard or high quality level, including isolates from the genera Kluyvera, Luteococcus and Marinilactibacillus, still missing from public database. To demonstrate the potential of this catalog, we analysed the microbial composition of the surface of two smear cheeses and one blue-veined cheese, and showed that a significant part of the microbiota of these traditional cheeses was composed of microorganisms newly sequenced in our study. CONCLUSIONS: Our study provides data, which combined with publicly available genome references, represents the most expansive catalog to date of cheese-associated bacteria. Using this extended dairy catalog, we revealed the presence in traditional cheese of dominant microorganisms not deliberately inoculated, mainly Gram-negative genera such as Pseudoalteromonas haloplanktis or Psychrobacter immobilis, that may contribute to the characteristics of cheese produced through traditional methods. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/1471-2164-15-1101) contains supplementary material, which is available to authorized users. BioMed Central 2014-12-13 /pmc/articles/PMC4320590/ /pubmed/25496341 http://dx.doi.org/10.1186/1471-2164-15-1101 Text en © Almeida et al.; licensee BioMed Central. 2014 This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Almeida, Mathieu
Hébert, Agnès
Abraham, Anne-Laure
Rasmussen, Simon
Monnet, Christophe
Pons, Nicolas
Delbès, Céline
Loux, Valentin
Batto, Jean-Michel
Leonard, Pierre
Kennedy, Sean
Ehrlich, Stanislas Dusko
Pop, Mihai
Montel, Marie-Christine
Irlinger, Françoise
Renault, Pierre
Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
title Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
title_full Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
title_fullStr Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
title_full_unstemmed Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
title_short Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
title_sort construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4320590/
https://www.ncbi.nlm.nih.gov/pubmed/25496341
http://dx.doi.org/10.1186/1471-2164-15-1101
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