Luziatelli Francesca, Abou Jaoudé Renée, Melini Francesca, Melini Valentina, Ruzzi Maurizio
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy.
Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, 00178 Rome, Italy.
Foods. 2024 May 31;13(11):1728. doi: 10.3390/foods13111728.
"Pecorino" is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material's chemical and microbiological properties. In the present study, using a high-throughput method of 16S rRNA gene sequencing, we assessed the evolution of the microbiome composition from milk to Pecorino-like cheese in artisanal processes using milk from Comisana and Lacaune sheep breeds. The comparative analysis of the bacterial community composition revealed significant differences in the presence and abundance of specific taxa in the milk microbiomes of the Comisana and Lacaune breeds. Next-Generation Sequencing (NGS) analysis also revealed differences in the curd microbiomes related to dairy farming practices, which have a relevant effect on the final structure of the Pecorino cheese microbiome.
“佩科里诺”是一种典型的半硬质奶酪，它采用生羊乳或经过热处理的羊乳，通过一些能提升原料化学和微生物特性的工艺制成。在本研究中，我们使用16S rRNA基因测序的高通量方法，评估了在手工制作过程中，以科米萨纳和拉库内绵羊品种的羊奶制作类佩科里诺奶酪时，微生物群落组成从牛奶到奶酪的演变。对细菌群落组成的比较分析显示，科米萨纳和拉库内品种牛奶微生物群中特定分类群的存在和丰度存在显著差异。下一代测序（NGS）分析还揭示了与奶牛养殖方式相关的凝乳微生物群差异，这对佩科里诺奶酪微生物群的最终结构有重要影响。
