Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach

Salamandane, Acácio; Leech, John; Almeida, Rita; Silva, Carolina; Crispie, Fiona; Cotter, Paul D.; Malfeito-Ferreira, Manuel; Brito, Luísa

doi:10.1016/j.foodres.2024.114556

Food Research International

2024

DOI: 10.1016/j.foodres.2024.114556

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Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach

Acácio Salamandane,

John Leech,

Rita Almeida

et al.

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Cited by 2 publications

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Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese

Chaves,

Salamandane,

Vieira

et al. 2024

International Journal of Microbiology

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Fermented foods, particularly fermented dairy products, offer significant health benefits but also present serious concerns. Probiotic bacteria, such as lactic acid bacteria (LAB), found in these foods have been strongly linked to the selection and dissemination of antibiotic resistance genes (ARGs). This study aims to examine the potential risks associated with fermented foods, despite their importance in human nutrition, by analyzing the entire production chain from raw material acquisition to storage. Focusing on cheese production as a key fermented food, the study will investigate various aspects, including dairy farm management, milk acquisition, milk handling, and the application of good manufacturing practices (GMP) and good hygiene practices (GHP) in cheese production. The findings of this review highlight that ARGs found in LAB are similar to those observed in hygiene indicator bacteria like E. coli and pathogens like S. aureus. The deliberate use of antibiotics in dairy farms and the incorrect use of disinfectants in cheese factories contribute to the prevalence of antibiotic‐resistant bacteria in cheeses. Cheese factories, with their high frequency of horizontal gene transfer, are environments where the microbiological diversity of raw milk can enhance ARG transfer. The interaction between the raw milk microbiota and other environmental microbiotas, facilitated by cross‐contamination, increases metabolic communication between bacteria, further promoting ARG transfer. Understanding these bacterial and ARG interactions is crucial to ensure food safety for consumers.

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Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese

Chaves,

Salamandane,

Vieira

et al. 2024

International Journal of Microbiology

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Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses

Serrano,

Morais,

Semedo-Lemsaddek

2024

Front. Ind. Microbiol.

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The microbial communities inhabiting Portuguese traditional cheeses play a fundamental role in shaping their unique flavor, texture, and safety characteristics. This comprehensive review synthesizes findings from both conventional microbiological studies and advanced OMICs analyses to provide a deeper understanding of the microbiota dynamics in these cheeses. We explore the microbial composition, diversity, and functional roles of bacteria, yeasts, and molds across various Protected Designation of Origin (PDO) cheeses, highlighting their contributions to cheese ripening, flavor development, and safety. Additionally, we discuss the potential of OMICs technologies, namely metagenomics, in unraveling the complex microbial ecosystems of Portuguese traditional cheeses. Through this integrative approach, we aim to shed light on the intricate interplay between microorganisms and cheese matrices, unveiling the secrets behind the rich heritage and distinctiveness of Portuguese traditional cheeses.

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Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach

Cited by 2 publications

References 72 publications

Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese

Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese

Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses

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