eCite Digital Repository

Characterization of bacterial communities in Mexicans artisanal raw milk 'Bola de Ocosingo' cheese by high-throughput sequencing

Citation

Aldrete-Tapia, A and Meyli Escobar-Ramirez, C and Tamplin, ML and Hernandez-Iturriaga, M, Characterization of bacterial communities in Mexicans artisanal raw milk 'Bola de Ocosingo' cheese by high-throughput sequencing, Frontiers in Microbiology, 9 Article 2598. ISSN 1664-302X (2018) [Refereed Article]


Preview
PDF
577Kb
  

Copyright Statement

Copyright 2018 The Author(s) Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

DOI: doi:10.3389/fmicb.2018.02598

Abstract

The dynamics of bacteria community of "Bola de Ocosingo" cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were collected at dry (March-June) and rainy season (August-November) from three producers located in Chiapas, Mexico. In general, raw milk contained high bacterial diversity which was reduced throughout cheese manufacture. However, in two productions an important increase during cheese ripening was observed probably due to cross-contamination. Species such as Streptococcus thermophilus, Lactococcus lactis, Lactobacillus helveticus, L. delbrueckii and L. plantarum from which potential probiotic strains may be obtained, predominated during processing, varying its prevalence from one producer to another. Furthermore, low proportions of Escherichia coli/Shigella flexnerii were detected in almost all processes, however, could not be recovered by traditional methodology, indicating presence of non-cultivable cells. This work provides insights into bacteria communities of Bola de Ocosingo cheese for starter culture development, many of which are reported to provide health related benefits, and the usefulness of high-throughput sequencing to evidence cross-contamination during processing.

Item Details

Item Type:Refereed Article
Keywords:artisanal cheese, lactic acid bacteria, microbial communities, pyrosequencing, raw milk
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Food safety
UTAS Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:152711
Year Published:2018
Web of Science® Times Cited:10
Deposited By:Office of the Tasmanian Institute of Agriculture
Deposited On:2022-08-23
Last Modified:2022-09-07
Downloads:2 View Download Statistics

Repository Staff Only: item control page