High-throughput DNA sequencing (HTS) was used in this study to investigate the microbiota of Plaisentif production, an artisanal antique cheese fabricated in the Italian Alps during the violet's blooming season. The dynamics of the microbiota was described in four production points for nine different producers. The bacteria present in all samples correspond to four phyla: Proteobacteria, Firmicutes, Bacteroidetes, and Acinetobacteria. Of these, Proteobacteria and Firmicutes were the most abundant in milk and curd whereas Firmicutes dominated in cheese samples. The results showed a higher bacterial diversity in the initial steps of cheese making (milk, curd), while the final product presented a lower number of genera mainly represented by lactic acid bacteria. In ripened cheeses, core bacterial community was composed by the genera Lactococcus, Lactobacillus and Streptococcus. Although most of the reads from the final ripened cheese correspond to few LAB, it is still possible to observe some variability between the producers. The HTS revealed that some producers used starters, even if it is not considered by the Plaisentif production's technical policy. The obtained results highlight the great potential of the HTS methodologies in the dairy industry not only from the scientific point of view but also from practical approach.

Characterization of microbiota in Plaisentif cheese by high-throughput sequencing

DALMASSO, Alessandra;SOTO DEL RIO, MARIA DE LOS DOLORES;CIVERA, Tiziana;PATTONO, Daniele;BOTTERO, Maria Teresa
2016-01-01

Abstract

High-throughput DNA sequencing (HTS) was used in this study to investigate the microbiota of Plaisentif production, an artisanal antique cheese fabricated in the Italian Alps during the violet's blooming season. The dynamics of the microbiota was described in four production points for nine different producers. The bacteria present in all samples correspond to four phyla: Proteobacteria, Firmicutes, Bacteroidetes, and Acinetobacteria. Of these, Proteobacteria and Firmicutes were the most abundant in milk and curd whereas Firmicutes dominated in cheese samples. The results showed a higher bacterial diversity in the initial steps of cheese making (milk, curd), while the final product presented a lower number of genera mainly represented by lactic acid bacteria. In ripened cheeses, core bacterial community was composed by the genera Lactococcus, Lactobacillus and Streptococcus. Although most of the reads from the final ripened cheese correspond to few LAB, it is still possible to observe some variability between the producers. The HTS revealed that some producers used starters, even if it is not considered by the Plaisentif production's technical policy. The obtained results highlight the great potential of the HTS methodologies in the dairy industry not only from the scientific point of view but also from practical approach.
2016
69
490
496
High-throughput sequencing; Italian historical cheese; Microbiota
Alessandra Dalmasso; Maria de los Dolores Soto del Rio; Tiziana Civera; Daniele Pattono; Barbara Cardazzo; Maria Teresa Bottero
File in questo prodotto:
File Dimensione Formato  
lavoro plaisentif commenti ale ML 16-12.docx

Accesso riservato

Tipo di file: POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione 68.16 kB
Formato Microsoft Word XML
68.16 kB Microsoft Word XML   Visualizza/Apri   Richiedi una copia
2016 plaisentif.pdf

Accesso riservato

Tipo di file: PDF EDITORIALE
Dimensione 781.51 kB
Formato Adobe PDF
781.51 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
lavoro plaisentif commenti ale ML 16-12 (1).pdf

Accesso aperto

Tipo di file: POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione 257.67 kB
Formato Adobe PDF
257.67 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1569519
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 70
  • ???jsp.display-item.citation.isi??? 64
social impact