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Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses
- Source :
- Foods; Volume 11; Issue 16; Pages: 2483
- Publication Year :
- 2022
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2022.
-
Abstract
- The distinct sensorial characteristics of local cheeses influence consumer preferences, and make an essential contribution to the local economy. Microbial diversity in cheese is among the fundamental contributors to sensorial and qualitative characteristics. However, knowledge regarding the existence of microbial patterns associated with regional production practices in ripened cheeses remains limited. The present research was conducted to test the hypothesis that the background metagenome of cheeses could be used as a marker of their origin. We compared Irish versus Eastern Mediterranean cheeses—namely Greek and Cypriot—using High Throughput Sequencing (HTS). The study identified a significantly distinct separation among cheeses originating from the three different countries, in terms of the total microbial community composition. The use of machine learning and biomarkers discovery algorithms defined key microbes that differentiate each geographic region. Finally, the development of interaction networks revealed that the key species developed mostly negative interactions with the other members of the communities, highlighting their dominance in the community. The findings of the present research demonstrate that metagenome could indeed be used as a biological marker of the origin of mature cheeses, and could provide further insight into the dynamics of microbial community composition in ripened cheeses.
- Subjects :
- Genome
Health (social science)
Spoilage
Bacteria
Communities
Strains
Plant Science
Health Professions (miscellaneous)
Microbiology
Scale
Milk
Lactis
Sequence
cheese
microbiome
16S rDNA
ITS loci
high throughput sequencing
ripened cheeses
biomarkers
lactic acid bacteria
starter cultures
metataxonomic sequencing
Clostridium-perfringens
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods; Volume 11; Issue 16; Pages: 2483
- Accession number :
- edsair.doi.dedup.....b8fcbb304a7c50b6e462f031039c44fd
- Full Text :
- https://doi.org/10.3390/foods11162483