Abstract
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.
Highlights
Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Blvd. de la Biodiversidad #400, Tepatitlán de Morelos, Jalisco 47600, Mexico; Centro Universitario de los Altos, Universidad de Guadalajara, Av
Amplicons were obtained from the 26 samples corresponding to three different cheese factories (Q1–Q3), four different stages of cheese manufacturing (RM = raw milk, FC = fresh curd without acidification, MC = matured curd, and CH = cheese) and two different seasons, dry season (T1) and rainy season (T2)
Data obtained from the microbial communities represent a powerful tool with great potential to determine food safety, by simultaneously detecting pathogenic with great potential to determine food safety, by simultaneously detecting with pathogenic mimicroorganisms, estabcroorganisms, establishing the biotechnological potentialstudies of the microbial communities, as the basis lishing the biotechnological potential of the microbial communities, serving as the basis for process standardization involved in the production of artisanal food products, and foridentifying process standardization involved in the ofartisanal artisanaldairy foodproducts, products,among and batch and seasonality effects on production the quality of identifying batch and seasonality effects on the quality of artisanal dairy products, among others [36,37,38,39,40]
Summary
Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Blvd. de la Biodiversidad #400, Tepatitlán de Morelos, Jalisco 47600, Mexico; Centro Universitario de los Altos, Universidad de Guadalajara, Av. Microorganisms 2021, 9, 24 native milk microbiota) or standardized processes (inoculation of defined bacterial cultures) The latter are distinguished by the consistent quality of the release products. Some studies based on culture-dependent microbiology confirm that raw-milk microbiota are usually represented by the following bacteria genera: Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Leuconostoc, Weisella, and Pediococcus, in addition to some fungi and yeasts [5,6]. The comparison of these sequences represents a powerful tool for deducing phylogenetic and evolutionary relationships between these microorganisms [9,10,11,12] These culture-independent approaches have been a key component in describing microbiota and microbial food diversity (especially of the most complex fermented foods), providing a great impact on food microbiology [6]. Deep knowledge of the native microbiota contributes to their description and understanding but could serve to select microorganisms and establish the starter-culture dose to improve the transformation steps, increasing the sensory properties of the product [13,14,15,16,17]
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