High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

• Published in: Food microbiology Vol. 44; pp. 136 - 141
• Main Authors: Aldrete-Tapia, Alejandro, Escobar-Ramírez, Meyli C., Tamplin, Mark L., Hernández-Iturriaga, Montserrat
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.12.2014; Elsevier
• Subjects: Acinetobacter; Animals; Artisanal cheese; Bacillus; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; Biodiversity; Biological and medical sciences; Cheese - microbiology; Chryseobacterium; Enterococcus; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; High-Throughput Nucleotide Sequencing; Lactobacillus; Lactobacillus delbrueckii; Lactococcus; Mexico; Microbial communities; Milk - microbiology; Pyrosequencing; Raw milk; Staphylococcus; Streptococcus; Streptococcus thermophilus; Mexico; Raw milk; Microbial communities; Artisanal cheese; Pyrosequencing; High throughput sequencing; Dairy product; Cheese; Microbial community
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2014.05.022

The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the state of Tabasco, México during dry (March–June) and rainy (August–November) seasons. Independently of producer and season, raw milk samples displayed the highest diversity in bacterial communities. In raw milk, genera found were Macrococcus, Staphylococcus, Enterococcus, Streptococcus, Lactobacillus and Enhydrobacter. Diversity in whey, curd and cheese was lower, principally containing Streptococcus and Lactobacillus; however, bacteria such as Staphylococcus, Acinetobacter, Chryseobacterium, Bacillus, Sediminibacter, Lactococcus and Enterococcus were occasionally present. After curdling step, the most dominant and abundant species were Streptococcus thermophilus and Lactobacillus delbrueckii. •Bacterial diversity on milk, curd, fermented whey and cheese was investigated.•Dairy samples showed similarities among producers and seasons.•Raw milk samples displayed the highest diversity in bacterial communities.•Microbial diversity was reduced in curd and cheese.•Dominant species were Streptococcus thermophilus and Lactobacillus delbrueckii.