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Title: Bacterial communities in Serpa cheese by culture dependent techniques, 16S rRNA gene sequencing and high-throughput sequencing analysis
Authors: Gonçalves dos Santos, Maria
Benito, María José
Córdoba, María de Guía
Egas, Conceição
Ruiz-Moyano, Santiago
Merchán, Almudena
Galván, Ana
Keywords: Cheese
Microbial population
Traditional cheese
Queijo tradicional
População microbiana
Issue Date: 11-May-2018
Publisher: WILEY
Citation: Gonçalves, M. T., Benito, M. J., Córdoba, M. d., Egas, C. , Merchán, A. V., Galván, A. I. and Ruiz‐Moyano, S. (2018), Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis. Journal of Food Science, 83: 1333-1341. doi:10.1111/1750-3841.14141
Abstract: Serpa cheese is one of the traditional regional Portuguese cheeses having the Protected Denomination of Origin (PDO) designation. This study investigated the bacterial community in the traditional Portuguese Serpa cheese. The microorganisms identified at the end of ripening (30 days) mainly were lactic acid bacteria (LAB). Lactobacillus paracasei/Lactobacillus casei was the main species in cheese from PDO registered industries, whereas in non-PDO registered industries Lactobacillus brevis was highlighted, among other LAB. Enterobacteriaceae species were detected at 20% to 40% of the total isolates. The results obtained by high-throughput sequencing analysis confirmed that LAB was the main microbial group, with Lactococcus genus contributing to approximately 40% to 60% of the population, followed by Leuconostoc and Lactobacillus. The Enterobacteriaceae family was also important. The differences between bacterial communities from PDO and non-PDO registered industries suggest that the lack of regulation of the cheese-making practices may influence unfavorably. The new knowledge about bacterial diversity in Serpa cheese could be useful to set up new ripening conditions, which favor the development of desirable microorganisms.
Peer reviewed: yes
metadata.dc.identifier.doi: doi: 10.1111/1750-3841.14141
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas com peer review

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