Alvanou Maria V, Loukovitis Dimitrios, Melfou Katerina, Giantsis Ioannis A
Division of Animal Science, Faculty of Agricultural Sciences, University of Western Macedonia, 53100, Florina, Greece.
Department of Fisheries and Aquaculture, School of Agricultural Sciences, University of Patras, 30200, Messolonghi, Greece.
Open Life Sci. 2024 Oct 30;19(1):20220983. doi: 10.1515/biol-2022-0983. eCollection 2024.
Milk microbiome contributes substantially to the formation of specific organoleptic and physicochemical characteristics of dairy products. The assessment of the composition and abundance of milk microbiota is a challenging task strongly influenced by many environmental factors. Specific dairy products may be designated by the Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labeling, which however, occasionally fail to differentiate them according to specific quality characteristics, which are defined by different microbiota-driven reactions. Combining the above limitations, the scope of the present study, was to summarize the existing information toward three main issues. First, to assess the influence level of the diet type and grazing to rumen-GI tract, mammary gland, and udder microbiome formation in ruminants. Second, to discuss the factors affecting milk microbiota, as well as the effect of the endo-mammary route on milk microbial taxa. Lastly, to evaluate "milk microbiome" as a tool for product differentiation, according to origin, which will contribute to a more robust PDO and PGI labeling. Although the limitations are still a matter of fact (especially considering the sample collection, process, evaluation, and avoidance of its contamination), significant progress has been made, regarding the identification of the factors affecting dairy products' microbiota and its core composition. In conclusion, although so far not totally efficient in dairy products molecular identification, with the progress in soil, water, plant, and animal host's microbiota assembly's characterization, microbiomics could provide a powerful tool for authentication and traceability of dairy products.
牛奶微生物群对乳制品特定感官和理化特性的形成有重大贡献。评估牛奶微生物群的组成和丰度是一项具有挑战性的任务，受到许多环境因素的强烈影响。特定的乳制品可能会被授予原产地保护（PDO）和地理标志保护（PGI）标签，然而，这些标签偶尔无法根据由不同微生物群驱动的反应所定义的特定质量特征来区分它们。综合上述局限性，本研究的范围是总结针对三个主要问题的现有信息。第一，评估饮食类型和放牧对反刍动物瘤胃-胃肠道、乳腺和乳房微生物群形成的影响程度。第二，讨论影响牛奶微生物群的因素，以及乳腺内途径对牛奶微生物分类群的影响。最后，根据产地评估“牛奶微生物群”作为产品差异化工具的作用，这将有助于更有力的PDO和PGI标签。尽管局限性仍然存在（特别是考虑到样本采集、处理、评估以及避免污染），但在识别影响乳制品微生物群的因素及其核心组成方面已经取得了重大进展。总之，尽管到目前为止在乳制品分子鉴定方面还不完全有效，但随着土壤、水、植物和动物宿主微生物群组装特征的研究进展，微生物组学可以为乳制品的认证和可追溯性提供一个强大的工具。
