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Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

The dynamics of bacteria community of “Bola de Ocosingo” cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were collected at dry (March-June) and rainy season (August-...

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Autores principales: Aldrete-Tapia, Alejandro, Escobar-Ramírez, Claudia Meyli, Tamplin, Mark L., Hernández-Iturriaga, Montserrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6217346/
https://www.ncbi.nlm.nih.gov/pubmed/30420851
http://dx.doi.org/10.3389/fmicb.2018.02598
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author Aldrete-Tapia, Alejandro
Escobar-Ramírez, Claudia Meyli
Tamplin, Mark L.
Hernández-Iturriaga, Montserrat
author_facet Aldrete-Tapia, Alejandro
Escobar-Ramírez, Claudia Meyli
Tamplin, Mark L.
Hernández-Iturriaga, Montserrat
author_sort Aldrete-Tapia, Alejandro
collection PubMed
description The dynamics of bacteria community of “Bola de Ocosingo” cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were collected at dry (March-June) and rainy season (August-November) from three producers located in Chiapas, Mexico. In general, raw milk contained high bacterial diversity which was reduced throughout cheese manufacture. However, in two productions an important increase during cheese ripening was observed probably due to cross-contamination. Species such as Streptococcus thermophilus, Lactococcus lactis, Lactobacillus helveticus, L. delbrueckii and L. plantarum from which potential probiotic strains may be obtained, predominated during processing, varying its prevalence from one producer to another. Furthermore, low proportions of Escherichia coli/Shigella flexnerii were detected in almost all processes, however, could not be recovered by traditional methodology, indicating presence of non-cultivable cells. This work provides insights into bacteria communities of Bola de Ocosingo cheese for starter culture development, many of which are reported to provide health related benefits, and the usefulness of high-throughput sequencing to evidence cross-contamination during processing.
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spelling pubmed-62173462018-11-12 Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing Aldrete-Tapia, Alejandro Escobar-Ramírez, Claudia Meyli Tamplin, Mark L. Hernández-Iturriaga, Montserrat Front Microbiol Microbiology The dynamics of bacteria community of “Bola de Ocosingo” cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were collected at dry (March-June) and rainy season (August-November) from three producers located in Chiapas, Mexico. In general, raw milk contained high bacterial diversity which was reduced throughout cheese manufacture. However, in two productions an important increase during cheese ripening was observed probably due to cross-contamination. Species such as Streptococcus thermophilus, Lactococcus lactis, Lactobacillus helveticus, L. delbrueckii and L. plantarum from which potential probiotic strains may be obtained, predominated during processing, varying its prevalence from one producer to another. Furthermore, low proportions of Escherichia coli/Shigella flexnerii were detected in almost all processes, however, could not be recovered by traditional methodology, indicating presence of non-cultivable cells. This work provides insights into bacteria communities of Bola de Ocosingo cheese for starter culture development, many of which are reported to provide health related benefits, and the usefulness of high-throughput sequencing to evidence cross-contamination during processing. Frontiers Media S.A. 2018-10-29 /pmc/articles/PMC6217346/ /pubmed/30420851 http://dx.doi.org/10.3389/fmicb.2018.02598 Text en Copyright © 2018 Aldrete-Tapia, Escobar-Ramírez, Tamplin and Hernández-Iturriaga. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Aldrete-Tapia, Alejandro
Escobar-Ramírez, Claudia Meyli
Tamplin, Mark L.
Hernández-Iturriaga, Montserrat
Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
title Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
title_full Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
title_fullStr Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
title_full_unstemmed Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
title_short Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
title_sort characterization of bacterial communities in mexican artisanal raw milk “bola de ocosingo” cheese by high-throughput sequencing
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6217346/
https://www.ncbi.nlm.nih.gov/pubmed/30420851
http://dx.doi.org/10.3389/fmicb.2018.02598
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