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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...

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Autores principales: 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.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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.
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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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