Milani Christian, Alessandri Giulia, Mancabelli Leonardo, Lugli Gabriele Andrea, Longhi Giulia, Anzalone Rosaria, Viappiani Alice, Duranti Sabrina, Turroni Francesca, Ossiprandi Maria Cristina, van Sinderen Douwe, Ventura Marco
Laboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, Italy.
Department of Veterinary Medical Science, University of Parma, 43124 Parma, Italy.
Microorganisms. 2019 Nov 21;7(12):599. doi: 10.3390/microorganisms7120599.
Cheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe-microbe interactions between these bacterial populations have never been assessed down to the species-level. For this reason, 16S rRNA gene microbial profiling combined with internally transcribed spacer (ITS)-mediated bifidobacterial profiling analyses of various cheeses produced with raw milk were performed in order to achieve an in-depth view of the bifidobacterial populations present in these microbially fermented food matrices. Moreover, statistical elaboration of the data collected in this study revealed the existence of community state types characterized by the dominance of specific microbial genera that appear to shape the overall cheese microbiota through an interactive network responsible for species-specific modulatory effects on the bifidobacterial population.
奶酪微生物群具有很高的工业相关性，因为它在决定最终产品的感官特性方面起着关键作用。然而，这些细菌群体的组成以及可能存在的微生物-微生物相互作用从未在物种水平上进行过评估。因此，对用生牛奶生产的各种奶酪进行了16S rRNA基因微生物分析，并结合内部转录间隔区（ITS）介导的双歧杆菌分析，以便深入了解这些微生物发酵食品基质中存在的双歧杆菌群体。此外，对本研究收集的数据进行统计分析后发现，存在以特定微生物属占主导地位为特征的群落状态类型，这些微生物属似乎通过一个负责对双歧杆菌群体产生物种特异性调节作用的互动网络塑造了整个奶酪微生物群。
