Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis

• Autores: Maria Teresa Pereira Gonçalves dos Santos, María José Benito Bernáldez, María Guía Córdoba Ramos, Conceição Egas, Almudena V. Merchán, Ana Isabel Galván, Santiago Ruiz-Moyano Seco de Herrera
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 5, 2018, págs. 1333-1341
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • 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 caseiwas the main species in cheese from PDO registered industries, whereas in non‐PDO registered industries Lactobacillus breviswas highlighted, among other LAB. Enterobacteriaceaespecies 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 Lactococcusgenus contributing to approximately 40% to 60% of the population, followed by Leuconostocand Lactobacillus. The Enterobacteriaceaefamily 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. The control of the manufacturing process of traditional cheeses can be improved through the knowledge of the bacterial diversity that develops. Thus, the growth of desirable microorganisms can be promoted to homogenize the final product.