Zhao Zijian, Ning Chao, Chen Long, Zhao Yujuan, Yang Ge, Wang Chao, Chen Naishi, Zhang Zhaoye, Li Shengyu
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China.
School of Archaeology and Museology, Peking University, Beijing 100871, China; Max Planck Institute for the Science of Human History, Jena 07745, Germany.
Food Res Int. 2021 Oct;148:110600. doi: 10.1016/j.foodres.2021.110600. Epub 2021 Jul 13.
The microbiota of cheese plays a critical role in determining its organoleptic and other physicochemical properties. Thus, assessing the composition of the cheese microbiota community would help promote the growth of desirable taxa and ultimately to optimize flavor, quality and safety. Here we measured microbial diversity, microbiota composition, short-chain fatty acids, and free amino acids in two traditional cheese-making strategies, Rushan and Rubing, processed in parallel from Lijiang, Eryuan, and Dengchuan of Yunnan province, China. We found distinct microbiota composition, and microbial diversity and richness in both Rushan and Rubing across all three regions, which were proportional to the scale of the cities where the cheeses were sampled. Furthermore, we found positive associations of Streptococcus and Acinetobacter with butyric acid, Phe and Tyr, which were negatively correlated with Lactococcus. For the first time, we provide evidence that environmental microbial contamination in cheese can be correlated with the manufacturing procedures and geographical regions. This should be paid more attention in upcoming cheese microbiota studies.
奶酪中的微生物群落在决定其感官特性和其他物理化学性质方面起着关键作用。因此，评估奶酪微生物群落的组成将有助于促进理想菌群的生长，并最终优化风味、品质和安全性。在此，我们对来自中国云南省丽江、洱源和邓川的两种传统奶酪制作工艺（乳扇和乳饼）进行了平行加工，并测量了其中的微生物多样性、微生物群组成、短链脂肪酸和游离氨基酸。我们发现，在所有三个地区的乳扇和乳饼中，微生物群组成、微生物多样性和丰富度都存在明显差异，且与采样奶酪所在城市的规模成正比。此外，我们发现链球菌和不动杆菌与丁酸、苯丙氨酸和酪氨酸呈正相关，而这些与乳酸球菌呈负相关。我们首次提供证据表明，奶酪中的环境微生物污染可能与制作工艺和地理区域有关。在未来的奶酪微生物群研究中应更加关注这一点。
