Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies

Frazilio, Diego Araújo; Almeida, Otávio Guilherme Gonçalves de; Niño-Arias, Fabian Camilo; Martinis, Elaine Cristina Pereira De

doi:10.1007/s13197-019-04003-1

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…Enterococcus faecium, an opportunistic pathogen as well as a probiotic [56], together with the diet, has the function of degrading antinutritional factors and enhancing nutritional value [57]. Vagococcus teuberi may be related to spoilage and foodborne diseases [58]. Pseudomonas litoralis and Romboutsia ilealis are potentially disease-related bacteria.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Gut Microbiomes in Laboratory Chinchillas, Ferrets, and Marmots: Implications for Pathogen Infection Research

Guo,

Shi,

et al. 2024

Microorganisms

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Gut microbes play a vital role in the health and disease of animals, especially in relation to pathogen infections. Chinchillas, ferrets, and marmots are commonly used as important laboratory animals for infectious disease research. Here, we studied the bacterial and fungal microbiota and discovered that chinchillas had higher alpha diversity and a higher abundance of bacteria compared to marmots and ferrets by using the metabarcoding of 16S rRNA genes and ITS2, coupled with co-occurrence network analysis. The dominant microbes varied significantly among the three animal species, particularly in the gut mycobiota. In the ferrets, the feces were dominated by yeast such as Rhodotorula and Kurtzmaniella, while in the chinchillas, we found Teunomyces and Penicillium dominating, and Acaulium, Piromyces, and Kernia in the marmots. Nevertheless, the dominant bacterial genera shared some similarities, such as Clostridium and Pseudomonas across the three animal species. However, there were significant differences observed, such as Vagococcus and Ignatzschineria in the ferrets, Acinetobacter and Bacteroides in the chinchillas, and Bacteroides and Cellvibrio in the marmots. Additionally, our differential analysis revealed significant differences in classification levels among the three different animal species, as well as variations in feeding habitats that resulted in distinct contributions from the host microbiome. Therefore, our data are valuable for monitoring and evaluating the impacts of the microbiome, as well as considering potential applications.

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Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Gut Microbiomes in Laboratory Chinchillas, Ferrets, and Marmots: Implications for Pathogen Infection Research

Guo,

Shi,

et al. 2024

Microorganisms

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“…These bacteria are responsible for essential reactions in cheese making, particularly the lipolysis and proteolysis that occur during ripening. This results in compounds related to desirable flavor and texture features, which are unique to each kind of artisanal cheese [ 77 , 78 , 79 , 80 , 81 , 82 ].…”

Section: Introductionmentioning

confidence: 99%

Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

de Albuquerque,

Campos,

d’Ovidio

et al. 2024

Foods

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Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk and undergo a relatively short ripening period, sometimes ranging from 4 to 8 days, though it is usually shorter than the period stated by law. Moreover, there is insufficient evidence regarding the efficacy of a short ripening period in reducing certain zoonotic foodborne pathogens, such as Brucella spp., Coxiella burnetiid, and Mycobacterium bovis (as part of the Mycobacterium tuberculosis complex). Additionally, a literature analysis revealed that the usual ripening conditions of Brazilian artisanal cheeses made with raw milk may be inefficient in reducing the levels of some hazardous bacterial, including Brucella spp., Listeria monocytogenes, coagulase-positive Staphylococcus, Salmonella, and Coxiella burnetti, to the acceptable limits established by law, thus failing to ensure product safety for all cheese types. Moreover, the assessment of the microbiological safety for this type of cheese should be broader and should also consider zoonotic pathogens commonly found in bovine herds. Finally, a standardized protocol for evaluating the effectiveness of cheese ripening must be established by considering its peculiarities.

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“…Os resultados desse estudo (Figura 7a e Figura 7b) permitem inferir que as amostras, tanto armazenadas a 4ºC quanto a 15ºC, possuem um índice observado próximo ao índice Chao1 (esperado), dessa forma, sabe-se que o sequenciamento foi realizado adequadamente (FRAZILIO et al, 2019). Além disso, sabe-se que a diversidade alfa é capaz de amostrar a totalidade equitativa.…”

Section: Alfa Diversidadeunclassified

Caracterização da microbiota bacteriana de carne bovina embalada a vácuo armazenada em diferentes temperaturas

Carvalho¹

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A embalagem a vácuo utilizada em produtos cárneos propicia uma atmosfera com menor nível de oxigênio, inibindo a multiplicação de alguns micro-organismos; entretanto, favorece outros grupos microbianos, como as bactérias anaeróbias. O presente estudo teve como objetivo avaliar a microbiota bacteriana da carne bovina embalada a vácuo armazenada a temperatura de 4ºC e 15ºC, ao longo de 28 dias, visando compreender a influência de fatores como tempo e temperatura de armazenamento sobre a composição bacteriana. As amostras foram analisadas imediatamente ao chegar ao laboratório (D0) e depois, em ambas as temperaturas, a cada 7 dias até o 28º dia. Mesófilos, enterobactérias e bactérias láticas foram enumerados durante esse período. Além disso, a caracterização da microbiota bacteriana foi realizada a partir do sequenciamento de DNA 16S do exsudato cárneo obtido nos diferentes tempos e temperaturas. Apenas as amostras armazenadas a 15ºC apresentaram desenvolvimento de deterioração blown pack e a contagem de mesófilos, enterobactérias e bactérias láticas apresentou-se mais elevada também nessas amostras. Diferenças significativas entre as médias das contagens foram observadas tanto para tempo quanto para temperatura, de todos os grupos microbianos avaliados (p < 0,05). Através do sequenciamento do DNA total, observou-se que, as amostras referências apresentaram prevalência de Photobacterium, Pseudomonas e Acinetobacter. Entretanto, durante o armazenamento, ocorreram alterações da microbiota. As amostras armazenadas à 15ºC apresentaram prevalência inicial de Hafnia-Obesumbacterium, Lactococcus e, posteriormente, Bacteroides. Clostridium foi detectado, principalmente, nos últimos dias. Já a estocagem a 4ºC manteve alta abundância relativa inicial de Photobacterium seguida por aumento de Hafnia-Obesumbacterium e Lactococcus. Nessa temperatura, também foi detectada a presença de Yersinia. Analisando-se os índices de diversidade alfa, observou-se que a diversidade microbiana foi significativamente diferente apenas no armazenamento a 15ºC (p < 0,05). Além disso, a composição microbiana foi se tornando mais homogênea, o que indica que a microbiota deteriorante passou a dominar o ecossistema e se sobressair em relação aos outros micro-organismos. Os dados obtidos reforçam a necessidade do monitoramento de produtos cárneos; visto que as bactérias estão, constantemente, se alterando, adaptando e criando novos mecanismos de sobrevivência. Dessa forma, têm-se diferentes grupos que conseguem se sobressair, de acordo com as barreiras impostas; sendo importante realizar avaliações para garantir a inocuidade e qualidade do produto final. Palavras-chave: Carne Bovina. Inocuidade. Deterioração blown pack.

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Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies

Cited by 7 publications

References 32 publications

Comparative Analysis of Gut Microbiomes in Laboratory Chinchillas, Ferrets, and Marmots: Implications for Pathogen Infection Research

Comparative Analysis of Gut Microbiomes in Laboratory Chinchillas, Ferrets, and Marmots: Implications for Pathogen Infection Research

Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

Caracterização da microbiota bacteriana de carne bovina embalada a vácuo armazenada em diferentes temperaturas

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