Santamarina-García Gorka, Amores Gustavo, López de Armentia Emma, Hernández Igor, Virto Mailo
Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Unibertsitate Ibilbidea 7, 01006 Vitoria-Gasteiz, Basque Country, Spain.
Animals (Basel). 2022 Nov 21;12(22):3224. doi: 10.3390/ani12223224.
This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3-V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria , and were reported as positively related to the evolution of gross composition and FFAs release, while only was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, and were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.
本研究首次报告了通过高通量测序（V3 - V4 16S rRNA区域测序）表征的细菌演替与奶酪成熟过程中总成分、游离脂肪酸（FFAs）和生物胺（BAs）演变之间的关系。具体而言，对伊迪亚扎巴尔受保护原产地名称（PDO）奶酪进行了分析，这是一种源自生羊乳的半硬质或硬质奶酪。总共监测了8个总体参数（pH值、干物质、蛋白质、脂肪、钙、镁、磷和氯化钠），并检测到21种游离脂肪酸和8种生物胺。成熟时间影响了大多数理化参数的浓度，而生产商主要影响总成分和游离脂肪酸。通过正交偏最小二乘法（O2PLS）分析，非发酵乳酸菌、和被报告与总成分的演变和游离脂肪酸的释放呈正相关，而只有与生物胺的产生呈正相关。几种环境细菌或不良细菌显示出负相关，这可能表明总成分对其生长的负面影响、游离脂肪酸的抗菌作用和/或这些菌属对游离脂肪酸的代谢利用，以及它们降解生物胺的能力。尽管如此，和分别与游离脂肪酸和生物胺的合成呈正相关。这项研究工作提供了新的信息，可能有助于理解细菌群落与几种奶酪质量和安全参数演变之间可能的功能关系。
