Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Yurt, Mediha Nur Zafer; Omeroglu, Esra Ersoy; Taşbaşi, Behiye Büşra; Acar, Elif Esma; Altunbaş, Osman; Özalp, Veli Cengiz; Sudağıdan, Mert

doi:10.1111/1471-0307.12944

Cited by 3 publications

(3 citation statements)

References 29 publications

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“…Pseudomonas , Serratia and Erwinia are psychrophiles, and the dominance of the first two genera in spoiled raw bovine milk at FC19 and GC19 has been well characterised in sequencing results (Duan et al ., 2020; Islam et al ., 2021; Yurt et al ., 2023). Although Erwinia is commonly associated with the spoilage of fruits and vegetables (Gao et al ., 2022, Manthou et al ., 2022), it was not detected in any of the samples.…”

Section: Resultsmentioning

confidence: 99%

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The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

Huang,

Yao,

Feng

et al. 2024

Int J of Food Sci Tech

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SummaryCarbon dioxide (CO2) has the potential to extend the storage time of raw milk, but its industrial application in this regard has not been thoroughly explored. This study aimed to investigate the microflora of CO2‐treated and untreated raw milk from South China using Illumina sequencing. The sequencing results confirmed the presence of Delftia, Pseudomonas and Serratia as the main spoilage species in raw cow milk from South China. However, CO2 treatment was found to selectively inhibit the growth of these spoilage bacteria. Principal coordinate analysis revealed differences in the microbiota structures of samples collected from the Fuyi and Guanyuan sites. Additionally, a total of 119 and 120 bacterial species were identified in the Fuyi and Guanyuan samples, respectively. The spoilage of raw milk from the Fuyi and Guanyuan was delayed by 7 and 19 days, respectively, with the application of CO2 treatment. Conversely, the samples without CO2 treatment were found to be contaminated with Pseudomonas fluorescens and Serratia. Moreover, the CO2‐treated samples from the Fuyi and Guanyuan ranches exhibited a different composition of spoilage bacteria, with a significant increase in the number of lactic acid bacteria (LAB) compared to the control samples. This study suggests that LAB have a remarkable tolerance to CO2, which is consistent with their selection in fruit, vegetable and meat products stored in CO2‐enriched modified atmosphere packaging. The findings of this study provide a foundation for further exploration of the potential application of CO2 treatment in raw milk processing.

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Section: Resultsmentioning

confidence: 99%

“…GT0 and GT7 represent CO 2 -treated milk samples from Guanyuan Ranch, stored at 4 °C for 0 and 7 days, respectively. Yurt et al, 2023). Although Erwinia is commonly associated with the spoilage of fruits and vegetables (Gao et al, 2022, Manthou et al, 2022, it was not detected in any of the samples.…”

Section: Characteristics Of Illumina Readsmentioning

confidence: 87%

The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

Huang,

Yao,

Feng

et al. 2024

Int J of Food Sci Tech

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“…High-throughput sequencing (HTS) of DNA has become the method of choice to investigate the microbiota and detect dominant and subdominant species of complex microbial ecosystems, including cheese [ 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. No prior knowledge of the composition of the microbiome is required when applying HTS, and the fact that it is high-throughput means that many samples can be managed simultaneously in a time-efficient manner [ 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics

Güley,

Fallico,

Cabrera-Rubio

et al. 2023

Foods

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High-throughput DNA sequencing (HTS) was used to study the microbial diversity of commercial traditional Izmir Tulum (IT) and Izmir Brined Tulum (IBT) cheeses from Izmir, Türkiye. Simultaneously, cultivation-dependent methods were used to isolate, identify and characterize bacterial strains displaying probiotic potential. At the phylum level, Firmicutes dominated the microbiota of both cheese types comprising >98% of the population. Thirty genera were observed, with Streptococcus being the most abundant genus and with Streptococcus thermophilus and S. infantarius subsp. infantarius being the most abundant species. Genera, including Bifidobacterium and Chryseobacterium, not previously associated with IT and IBT, were detected. IT cheeses displayed higher operational taxonomic units (OTUs; Richness) and diversity index (Simpson) than IBT cheeses; however, the difference between the diversity of the microbiota of IT and IBT cheese samples was not significant. Three Lacticaseibacillus paracasei strains isolated from IBT cheeses exhibited probiotic characteristics, which included capacity to survive under in vitro simulated gastrointestinal conditions, resistance to bile salts and potential to adhere to HT-29 human intestinal cells. These findings demonstrate that Tulum cheeses harbor bacterial genera not previously reported in this cheese and that some strains display probiotic characteristics.

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Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil

Pedroso,

Oliveira,

Felice

et al. 2024

Fermentation

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The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study aims to characterize the diversity of bacterial groups with potential pathogenic and/or harmful properties to milk technology and correlate the presence of these bacteria with the physicochemical properties of sheep cheese. Additionally, it investigates the presence of virulence genes, resistance genes, and toxins in reference genomes. The main steps were (a) sample preparation and fractionation; (b) physicochemical analysis; (c) analysis of the free fatty acids profile by GC-FID; (d) analysis of the volatile compounds profile by GC-MS; (e) molecular analysis—Next Generation Sequencing of the 16S rRNA gene (V3-V4 region); and (f) in silico analysis—Genomics. A total of 1,061,392 sequences were identified, corresponding to 45 genera and 57 species. Of the total abundance, 95.7% were considered beneficial, while 3.9% were classified as bacteria with pathogenic potential (BPP) and/or bacteria harmful to milk technology (BHMT). Five phyla were identified: Firmicutes, Proteobacteria, Actinobacteriota, Bacteroidota, and Fusobacteriota. The genera Acinetobacter, Pseudomonas, and Staphylococcus stood out in the BPP and BHMT groups, showing higher abundance. Alpha diversity of the cheese samples showed that the cheese origin significantly influences the richness, evenness, and abundance of bacterial species. Some physicochemical parameters, fatty acids, and volatile organic compounds showed a negative correlation with Staphylococcus. Reference genomes of two species exhibited a higher number of resistance and virulence genes. This reinforces the need to monitor bacteria considered of lesser relevance to prevent the transmission, through food, of potentially resistant and virulent pathogens.

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Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Cited by 3 publications

References 29 publications

The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics

Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil

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Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Cited by 3 publications

References 29 publications

The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology

The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology

Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics

Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil

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The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology

The assessment of bacterial diversity in CO₂ treated and untreated raw milk during cold storage using high‐throughput sequencing technology