Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2024-03-01 DOI:10.5851/kosfa.2024.e59
Talha Demirci
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Abstract

Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces, Pichia, and Candida. The genera Virgibacillus and Paraliobacillus, which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella, Campylobacter, Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.

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通过高通量测序突显土耳其手工霉变品种库夫鲁奶酪的微生物群落
库夫鲁奶酪是土耳其传统霉变干酪中的一个受欢迎的品种,其特点是质地半硬,颜色呈蓝绿色。阐明用生奶生产的库夫鲁奶酪的微生物区系对标准化和保持其感官特性非常重要。本研究旨在使用基于 16S 和 ITS2 区域的高通量扩增片段测序法检测库夫鲁奶酪中的细菌、酵母菌和丝状霉菌群落。乳球菌、链球菌和葡萄球菌是最主要的细菌属,而在一些库夫鲁奶酪样品中发现双歧杆菌属的含量很高。青霉菌属在丝状霉菌生物群中占主导地位,而相对丰度最高的酵母菌是德巴里酵母菌属、毕赤菌属和念珠菌属。在一些库夫鲁奶酪样品中检测到了相对丰度较高的病毒杆菌属和副杆菌属,这两种菌属以前在霉变奶酪中没有报道过。样品中没有检测到沙门氏菌、弯曲杆菌和李斯特菌等重要的食品病原体属。这是首次使用元基因组学方法评估库夫鲁奶酪微生物区系的实验。这项研究提供了一个从致病菌和有益菌两个方面对库夫鲁奶酪进行评估的机会。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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