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High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese


Aldrete-Tapia, A and Escobar-Ramirez, MC and Tamplin, ML and Hernandez-Iturriaga, M, High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese, Food Microbiology, 44 pp. 136-141. ISSN 0740-0020 (2014) [Refereed Article]

Copyright Statement

Copyright 2014 Elsevier Ltd.

DOI: doi:10.1016/


The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the state of Tabasco, México during dry (March–June) and rainy (August–November) seasons. Independently of producer and season, raw milk samples displayed the highest diversity in bacterial communities. In raw milk, genera found were Macrococcus, Staphylococcus, Enterococcus, Streptococcus, Lactobacillus and Enhydrobacter. Diversity in whey, curd and cheese was lower, principally containing Streptococcus and Lactobacillus; however, bacteria such as Staphylococcus, Acinetobacter, Chryseobacterium, Bacillus, Sediminibacter, Lactococcus and Enterococcus were occasionally present. After curdling step, the most dominant and abundant species were Streptococcus thermophilus and Lactobacillus delbrueckii.

Item Details

Item Type:Refereed Article
Keywords:cheese microbial communities, artisanal cheese, pyrosequencing, raw milk
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Food safety
UTAS Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:98390
Year Published:2014
Web of Science® Times Cited:91
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2015-02-13
Last Modified:2017-11-06

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