Laboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, Parma, Italy.
Microbiome Research Hub, University of Parma, Parma, Italy.
Appl Environ Microbiol. 2020 Jun 2;86(12). doi: 10.1128/AEM.00139-20.
Among the bacterial genera that are used for cheese production, is a key taxon of high industrial relevance that is commonly present in commercial starter cultures for dairy fermentations. Certain lactobacilli play a defining role in the development of the organoleptic features during the ripening stages of particular cheeses. We performed an in-depth 16S rRNA gene-based microbiota analysis coupled with internally transcribed spacer-mediated compositional profiling of 21 common Italian cheeses produced from raw milk in order to evaluate the ecological distribution of lactobacilli associated with this food matrix. Statistical analysis of the collected data revealed the existence of putative community state types (LCSTs), which consist of clusters of (sub)species. Each LCST is dominated by one or two taxa that appear to represent keystone elements of an elaborate network of positive and negative interactions with minor components of the cheese microbiota. The results obtained in this study reveal the existence of peculiar cheese microbiota assemblies that represent intriguing targets for further functional studies aimed at dissecting the species-specific role of bacteria in cheese manufacturing. The microbiota is known to play a key role in the development of the organoleptic features of dairy products. Lactobacilli have been reported to represent one of the main components of the nonstarter bacterial population, i.e., bacteria that are not deliberately added to the milk, harbored by cheese, although the species-level composition of this microbial population has never been assessed in detail. In the present study, we applied a recently developed metagenomic approach that employs an internally transcribed spacer to profile the population harbored by cheese produced from raw milk at the (sub)species level. The obtained data revealed the existence of particular community state types consisting of clusters of (sub)species that tend to cooccur in the screened cheeses. Moreover, analysis of covariances between members of this genus indicate that these taxa form an elaborate network of positive and negative interactions that define specific clusters of covariant lactobacilli.
在用于奶酪生产的细菌属中， 是一个具有高度工业相关性的关键分类群，通常存在于乳制品发酵的商业起始培养物中。某些乳杆菌在特定奶酪成熟阶段的感官特征的发展中起着决定性作用。我们对 21 种来自生乳的常见意大利奶酪进行了深入的基于 16S rRNA 基因的微生物群分析，并结合内部转录间隔介导的组成分析，以评估与这种食品基质相关的乳杆菌的生态分布。对收集数据的统计分析揭示了存在假定的 群落状态类型（LCST），这些类型由（亚）物种聚类组成。每个 LCST 由一个或两个似乎代表与奶酪微生物群落次要成分之间存在复杂正相互作用和负相互作用的关键因素的类群主导。本研究获得的结果揭示了存在独特的奶酪微生物群落组合，这些组合代表了进一步功能研究的有趣目标，旨在剖析细菌在奶酪制造中的特定物种作用。已知微生物群在乳制品感官特征的发展中起着关键作用。已经报道乳杆菌是非起始细菌群的主要成分之一，即不是故意添加到牛奶中的细菌，存在于奶酪中，尽管这种微生物群的种属组成从未被详细评估过。在本研究中，我们应用了一种最近开发的宏基因组方法，该方法采用内部转录间隔物来在（亚）物种水平上对奶酪中存在的 种群进行分析。获得的数据揭示了存在特定的 群落状态类型，这些类型由（亚）物种聚类组成，这些聚类倾向于在筛选的奶酪中共存。此外，对该属成员之间的协方差分析表明，这些类群形成了一个复杂的正相互作用和负相互作用网络，定义了特定的协变乳杆菌聚类。
