Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

Escobar‐Zepeda, Alejandra; Sánchez-Flores, Alejandro; Quirasco, Maricarmen

doi:10.1016/j.fm.2016.02.004

Cited by 145 publications

(98 citation statements)

References 53 publications

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“…The use of 16S metagenetic analysis has resulted in a novel description of bacterial consortia associated with cheeses, in which several new bacterial genera, like Prevotella and Arthrobacter, were reported for the first time (Quigley et al, 2012). Metagenomic analyses of various fermented foods like sourdough , kefir (Marsh et al, 2013;Nalbantoglu et al, 2014), fermented mung beans , Mexican Cotija cheese (Escobar-Zepeda et al, 2016), and kimchi (Park et al, 2011) have been performed. A recently published review provides detailed information on the application of high-throughput 16S rRNA sequencing to a variety of fermented foods to elucidate microbiota (Kergourlay et al, 2015).…”

Section: Profiling the Microbial Diversity Of Fermented Foodsmentioning

confidence: 99%

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Liu

Sadiq

et al. 2017

J. Zhejiang Univ. Sci. B

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Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culturedependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.

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Section: Profiling the Microbial Diversity Of Fermented Foodsmentioning

confidence: 99%

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Liu

Sadiq

et al. 2017

J. Zhejiang Univ. Sci. B

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“…Previous studies on cheese complex microbiota have focused on metagenomic and metabolomics analysis of a ripened cheese, and reflects the microbial complexity of dairy products (Escobar-Zepeda, Sanchez-Flores, & Baruch, 2016;Pisano, Scano, Murgia, Cosentino, & Caboni, 2016;Wolfe, Button, Santarelli, & Dutton, 2014), but few studies have determined potential correlations between metabolites produced and contribution of predominant microorganisms present in cheese (De Pasquale, Di Cagno, Buchin, De Angelis, & Gobbettia, 2014b;De Pasquale et al, 2014a;Wang, Lu, Shi, & Xu, 2016;Wang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

et al. 2017

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Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.

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“…Lactid-acid bacteria isolated from milk and cheese, such as Staphylococcus spp., Listeria spp., Salmonella spp., Bacillus spp., Pseudomonas spp. and bacteria of the coliform group, exerted an inhibitory action against pathogens and spoilage (ALEXANDRE, 2002;CARIDI, 2003;ESCOBAR-ZEPEDA et al, 2016;GUEDES NETO et al, 2005;MARQUES, et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Detection of Brucella spp., Campylobacter spp. and Listeria monocytogenes in raw milk and cheese of uninspected production in the metropolitan area of São Paulo

Kobayashi¹,

Carvalho²,

Fredrigo³

et al. 2017

SCA

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Foodborne diseases are a major public health issue but their overall incidence is underestimated due to insufficient report. The present study aimed to investigate the presence of Brucella spp., Campylobacter spp. and Listeria monocytogenes in raw milk and cheese of uninspected production obtained from cattle bred on the polluted banks of the Tietê River. Generally, milk from these animals is used to prepare fresh cheese, which is then commercialized by the producers themselves or in local markets. We analyzed 81 samples consisting of 38 samples of cheeses, 15 samples of raw milk and 28 samples of water collected from the Tietê River. These samples were evaluated for the presence of the three pathogens using bacteriological methods and the conventional polymerase chain reaction (PCR), with primers specific for each bacterial genus. In the bacteriological examination, all samples were negative for Brucella spp., Campylobacter spp. and Listeria monocytogenes. In the PCR test, Brucella spp. was detected in 5/38 (13.16%) cheese samples. Campylobacter spp. was present in 18/38 (47.37%) cheese samples, 1/15 (6.66%) raw milk samples and in 12/28 (42.86%) water samples. Listeria monocytogenes was not detected by PCR. The detection of Brucella spp. DNA in cheese and Campylobacter spp. DNA in cheese, milk and water may reflect inadequate animal sanitary management and deficiencies in good manufacturing practices. The presence of these pathogens in the food and water may pose a threat to the health of the consumer and increase the incidence of zoonosis. Key words: Brucella spp. Campylobacter spp. Listeria monocytogenes. Informal cheese production. Milk. ResumoAs doenças transmitidas por alimentos (DTA) ainda são subnotificadas, sendo difícil estimar a incidência global. O presente estudo objetivou detectar a presença de Brucella spp., Campylobacter spp. e Listeria monocytogenes em queijo de produção informal e leite cru, provenientes de bovinos criados às margens poluídas do Rio Tietê. O leite desses animais era utilizado na preparação de queijos tipo frescal, comercializados pelos próprios produtores ou no comércio local. No total, 81 amostras foram analisadas: 38 de queijos, 15 de leite cru e 28 alíquotas de água do Rio Tietê. Os materiais foram processados por métodos bacteriológicos e pela reação da polimerase em cadeia (PCR) convencional,

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Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

Cited by 145 publications

References 53 publications

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Detection of Brucella spp., Campylobacter spp. and Listeria monocytogenes in raw milk and cheese of uninspected production in the metropolitan area of São Paulo

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