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Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing
The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, mat...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822463/ https://www.ncbi.nlm.nih.gov/pubmed/33374626 http://dx.doi.org/10.3390/microorganisms9010024 |
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author | Ruvalcaba-Gómez, José M. Delgado-Macuil, Raúl J. Zelaya-Molina, Lily X. Maya-Lucas, Otoniel Ruesga-Gutiérrez, Edmundo Anaya-Esparza, Luis M. Villagrán-de la Mora, Zuamí López-de la Mora, David A. Arteaga-Garibay, Ramón I. |
author_facet | Ruvalcaba-Gómez, José M. Delgado-Macuil, Raúl J. Zelaya-Molina, Lily X. Maya-Lucas, Otoniel Ruesga-Gutiérrez, Edmundo Anaya-Esparza, Luis M. Villagrán-de la Mora, Zuamí López-de la Mora, David A. Arteaga-Garibay, Ramón I. |
author_sort | Ruvalcaba-Gómez, José M. |
collection | PubMed |
description | The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, matured curd, and cheese). Bacterial diversity was higher in early steps in comparison with the final elaboration stages. Firmicutes and Proteobacteria were the most abundant phyla, strongly represented by the Streptococcaceae, Enterobacteriaceae and Lactobacillaceae families, and core bacteria genera such as Streptococcus spp., Lactococcus spp., and Lactobacillus spp. Undesirable bacteria, including Pseudomonas spp. and Acinetobacter spp., were also detected in raw milk but almost undetectable at the end of the cheese manufacturing process, and seemed to be displaced by lactic-acid bacteria-related genera. Seasonal effects were observed on the community structure but did not define the core microbiota composition. Predictive metabolism was related to membrane transport, and amino-acid, lipid, and carbohydrate metabolism pathways. Our results contribute to deduce the role of bacteria involved in Adobera cheese manufacturing in terms of the metabolism involved, cheese microbial safety, and how undesirable bacterial populations could be regulated by process standardization as a potential tool to improve safety. |
format | Online Article Text |
id | pubmed-7822463 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-78224632021-01-23 Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing Ruvalcaba-Gómez, José M. Delgado-Macuil, Raúl J. Zelaya-Molina, Lily X. Maya-Lucas, Otoniel Ruesga-Gutiérrez, Edmundo Anaya-Esparza, Luis M. Villagrán-de la Mora, Zuamí López-de la Mora, David A. Arteaga-Garibay, Ramón I. Microorganisms Article The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was described through high-throughput sequencing of 16S rRNA gene libraries. Samples were collected in two different seasons (dry and rainy) during four key steps of the manufacturing process (raw milk, fresh curd, matured curd, and cheese). Bacterial diversity was higher in early steps in comparison with the final elaboration stages. Firmicutes and Proteobacteria were the most abundant phyla, strongly represented by the Streptococcaceae, Enterobacteriaceae and Lactobacillaceae families, and core bacteria genera such as Streptococcus spp., Lactococcus spp., and Lactobacillus spp. Undesirable bacteria, including Pseudomonas spp. and Acinetobacter spp., were also detected in raw milk but almost undetectable at the end of the cheese manufacturing process, and seemed to be displaced by lactic-acid bacteria-related genera. Seasonal effects were observed on the community structure but did not define the core microbiota composition. Predictive metabolism was related to membrane transport, and amino-acid, lipid, and carbohydrate metabolism pathways. Our results contribute to deduce the role of bacteria involved in Adobera cheese manufacturing in terms of the metabolism involved, cheese microbial safety, and how undesirable bacterial populations could be regulated by process standardization as a potential tool to improve safety. MDPI 2020-12-23 /pmc/articles/PMC7822463/ /pubmed/33374626 http://dx.doi.org/10.3390/microorganisms9010024 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ruvalcaba-Gómez, José M. Delgado-Macuil, Raúl J. Zelaya-Molina, Lily X. Maya-Lucas, Otoniel Ruesga-Gutiérrez, Edmundo Anaya-Esparza, Luis M. Villagrán-de la Mora, Zuamí López-de la Mora, David A. Arteaga-Garibay, Ramón I. Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing |
title | Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing |
title_full | Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing |
title_fullStr | Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing |
title_full_unstemmed | Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing |
title_short | Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing |
title_sort | bacterial succession through the artisanal process and seasonal effects defining bacterial communities of raw-milk adobera cheese revealed by high throughput dna sequencing |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822463/ https://www.ncbi.nlm.nih.gov/pubmed/33374626 http://dx.doi.org/10.3390/microorganisms9010024 |
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