Indio Valentina, Gonzales-Barron Ursula, Oliveri Chiara, Lucchi Alex, Valero Antonio, Achemchem Fouad, Manfreda Gerardo, Savini Federica, Serraino Andrea, De Cesare Alessandra
Department of Veterinary Medical Sciences, University of Bologna, Italy.
Mountain Research Center (CIMO), Instituto Politécnico de Bragança, Portugal.
Ital J Food Saf. 2024 Oct 10;13(4):12818. doi: 10.4081/ijfs.2024.12818. eCollection 2024 Nov 12.
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomic composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. , and were the most represented genera in the Portuguese and Spanish cheeses, in the Italian cheese, and , , , and in the Moroccan products. The correlation analysis indicated a negative association between the abundance of some lactic acid bacteria (, , , , and ) and foodborne pathogenic genera, like and The analysis of pathogen abundance, virulence factors, and antimicrobial resistance genes showed a strong clusterization based on the cheese type, confirming that the presence of potential human health risk determinants was higher in the artisanal products derived from unpasteurized milk that underwent spontaneous fermentation.
在PRIMA项目“ArtiSaneFood”中，对地中海地区生产的几种手工奶酪的微生物参数进行了量化。在这项初步研究中，我们从意大利、葡萄牙、西班牙和摩洛哥挑选了四种此类手工奶酪产品，以研究和比较它们在分类组成、食源性病原体读数的存在情况以及毒力和抗菌抗性基因方面的微生物群落。葡萄牙和西班牙奶酪中最具代表性的属是[具体属名1]、[具体属名2]，意大利奶酪中是[具体属名3]，摩洛哥产品中是[具体属名4]、[具体属名5]、[具体属名6]和[具体属名7]。相关性分析表明，一些乳酸菌（[具体乳酸菌属名1]、[具体乳酸菌属名2]、[具体乳酸菌属名3]、[具体乳酸菌属名4]和[具体乳酸菌属名5]）的丰度与食源性病原体属（如[具体病原体属名1]和[具体病原体属名2]）之间存在负相关。对病原体丰度、毒力因子和抗菌抗性基因的分析表明，基于奶酪类型存在很强的聚类，证实了来自未经巴氏杀菌的牛奶且经过自然发酵的手工产品中潜在的人类健康风险决定因素的存在更高。
