کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6288668 1616255 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
چکیده انگلیسی


- 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.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 44, December 2014, Pages 136-141
نویسندگان
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