1. Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach
- Author
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Cristian Piras, Stefano Levi Mortera, Andrea Urbani, I. Alloggio, Luigi Bonizzi, Paola Roncada, and Alessio Soggiu
- Subjects
0106 biological sciences ,0301 basic medicine ,Proteomics ,Biophysics ,Biology ,01 natural sciences ,Biochemistry ,Clostridia ,03 medical and health sciences ,chemistry.chemical_compound ,Cheese ,010608 biotechnology ,Food science ,Settore BIO/10 - BIOCHIMICA ,Clostridium ,Spores, Bacterial ,Acetate Kinase ,business.industry ,Microbiota ,biology.organism_classification ,Food safety ,Spore ,Metabolic pathway ,030104 developmental biology ,chemistry ,Metaproteomics ,Muramidase ,Lysozyme ,business ,Bacteria ,Egg white - Abstract
Grana Padano is a typical Italian Protected Designation of Origin (PDO) hard cheese largely consumed all over the world. The major problem during its production is represented by late blowing. Clostridia are gasogen bacteria responsible of the swelling during ripening, and they are partially counteracted by the use of egg white lysozyme as additive. In this work was applied, for the first time in cheese, a metaproteomic approach that identified the functional dynamics of microbial consortia in relation to the number of clostridial spores and lysozyme treatment using experimental samples of Grana Padano cheese. We used a combined custom BLAST +/MEGAN/STAMP approach to obtain a global taxonomic view associated to low and high clostridial spores cheese without and with lysozyme. Main differences were highlighted in the bacilli class. Functional analysis with SEED provided a deep view into several metabolic pathways, highlighting the subsystems “amino acid and derivatives” and “clustering-based subsystem” as the targeted subsystems during lysozyme treatment in the high spore group. In these subsystems, acetate kinase from clostridia was one of the main enzymes affected by the lysozyme treatment. Biological significance Metaproteomics is a very promising and useful technique in the control of food safety and quality, from fresh products until ‘ready to eat’ food. Tools able to identify at molecular level the dynamic fingerprinting of food microbiota could be of great help to improve food safety and quality.
- Published
- 2016