Sánchez-Juanes Fernando, Teixeira-Martín Vanessa, González-Buitrago José Manuel, Velázquez Encarna, Flores-Félix José David
Instituto de Investigación Biomédica de Salamanca (IBSAL), Complejo Asistencial Universitario de Salamanca, Universidad de Salamanca, CSIC, 37007 Salamanca, Spain.
Departamento de Bioquímica y Biología Molecular, Universidad de Salamanca, 37007 Salamanca, Spain.
Microorganisms. 2020 Feb 21;8(2):301. doi: 10.3390/microorganisms8020301.
Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type "Torta" are elaborated using L. rennets. Two of these cheeses, "Torta del Casar" and "Torta de Trujillo", are elaborated in Cáceres province with ewe's raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and gene analyses, which showed they belong to the species , , , , , and . The gene analysis also allowed the identification of the subspecies subsp. , subsp. and subsp. . Low similarity values were found in this gene for some currently accepted subspecies of and for the two subspecies of and values near to 100% for the subspecies of and . These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.
在欧洲国家制作了几种手工奶酪，通常使用动物源凝乳酶进行凝乳。然而，在西班牙的一些地区，一些“托塔”类型的奶酪是使用乳杆菌凝乳酶制作的。其中两种奶酪，“卡萨奶酪”和“特鲁希略奶酪”，是在卡塞雷斯省用母羊的生奶制作的，在没有发酵剂的情况下至少成熟60天。在这项工作中，我们使用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）和基因分析鉴定了这些奶酪中存在的乳酸菌，结果表明它们属于 、 、 、 、 、 和 物种。基因分析还鉴定出了 亚种、 亚种和 亚种。在该基因中，对于一些目前已被认可的 亚种以及 和 的两个亚种，发现相似度值较低，而对于 和 的亚种，相似度值接近100%。通过计算它们全基因组的ANIb和dDDH值证实的这些结果表明，有必要修订这些物种及其亚种的分类地位。
