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Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune).

Authors :
Luziatelli, Francesca
Abou Jaoudé, Renée
Melini, Francesca
Melini, Valentina
Ruzzi, Maurizio
Source :
Foods; Jun2024, Vol. 13 Issue 11, p1728, 14p
Publication Year :
2024

Abstract

"Pecorino" is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material's chemical and microbiological properties. In the present study, using a high-throughput method of 16S rRNA gene sequencing, we assessed the evolution of the microbiome composition from milk to Pecorino-like cheese in artisanal processes using milk from Comisana and Lacaune sheep breeds. The comparative analysis of the bacterial community composition revealed significant differences in the presence and abundance of specific taxa in the milk microbiomes of the Comisana and Lacaune breeds. Next-Generation Sequencing (NGS) analysis also revealed differences in the curd microbiomes related to dairy farming practices, which have a relevant effect on the final structure of the Pecorino cheese microbiome. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
11
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
177854174
Full Text :
https://doi.org/10.3390/foods13111728