Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
Cheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe−microbe interactions between these bacterial populations have never been assessed down to the species-...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-11-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/7/12/599 |
| _version_ | 1811313657429098496 |
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| author | Christian Milani Giulia Alessandri Leonardo Mancabelli Gabriele Andrea Lugli Giulia Longhi Rosaria Anzalone Alice Viappiani Sabrina Duranti Francesca Turroni Maria Cristina Ossiprandi Douwe van Sinderen Marco Ventura |
| author_facet | Christian Milani Giulia Alessandri Leonardo Mancabelli Gabriele Andrea Lugli Giulia Longhi Rosaria Anzalone Alice Viappiani Sabrina Duranti Francesca Turroni Maria Cristina Ossiprandi Douwe van Sinderen Marco Ventura |
| author_sort | Christian Milani |
| collection | DOAJ |
| description | Cheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe−microbe interactions between these bacterial populations have never been assessed down to the species-level. For this reason, 16S rRNA gene microbial profiling combined with internally transcribed spacer (ITS)-mediated bifidobacterial profiling analyses of various cheeses produced with raw milk were performed in order to achieve an in-depth view of the bifidobacterial populations present in these microbially fermented food matrices. Moreover, statistical elaboration of the data collected in this study revealed the existence of community state types characterized by the dominance of specific microbial genera that appear to shape the overall cheese microbiota through an interactive network responsible for species-specific modulatory effects on the bifidobacterial population. |
| first_indexed | 2024-04-13T10:57:41Z |
| format | Article |
| id | doaj.art-43fa4a3ae66741b9aa26aa47e4c2af41 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-04-13T10:57:41Z |
| publishDate | 2019-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-43fa4a3ae66741b9aa26aa47e4c2af412022-12-22T02:49:29ZengMDPI AGMicroorganisms2076-26072019-11-0171259910.3390/microorganisms7120599microorganisms7120599Bifidobacterial Distribution Across Italian Cheeses Produced from Raw MilkChristian Milani0Giulia Alessandri1Leonardo Mancabelli2Gabriele Andrea Lugli3Giulia Longhi4Rosaria Anzalone5Alice Viappiani6Sabrina Duranti7Francesca Turroni8Maria Cristina Ossiprandi9Douwe van Sinderen10Marco Ventura11Laboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, ItalyDepartment of Veterinary Medical Science, University of Parma, 43124 Parma, ItalyLaboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, ItalyLaboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, ItalyGenProbio srl, 43124 Parma, ItalyGenProbio srl, 43124 Parma, ItalyGenProbio srl, 43124 Parma, ItalyLaboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, ItalyLaboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, ItalyDepartment of Veterinary Medical Science, University of Parma, 43124 Parma, ItalyAPC Microbiome Institute and School of Microbiology, Bioscience Institute, National University of Ireland, T12 YT20 Cork, IrelandLaboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, ItalyCheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe−microbe interactions between these bacterial populations have never been assessed down to the species-level. For this reason, 16S rRNA gene microbial profiling combined with internally transcribed spacer (ITS)-mediated bifidobacterial profiling analyses of various cheeses produced with raw milk were performed in order to achieve an in-depth view of the bifidobacterial populations present in these microbially fermented food matrices. Moreover, statistical elaboration of the data collected in this study revealed the existence of community state types characterized by the dominance of specific microbial genera that appear to shape the overall cheese microbiota through an interactive network responsible for species-specific modulatory effects on the bifidobacterial population.https://www.mdpi.com/2076-2607/7/12/599bifidobacteriametagenomicsprofilingmicrobiotacheese |
| spellingShingle | Christian Milani Giulia Alessandri Leonardo Mancabelli Gabriele Andrea Lugli Giulia Longhi Rosaria Anzalone Alice Viappiani Sabrina Duranti Francesca Turroni Maria Cristina Ossiprandi Douwe van Sinderen Marco Ventura Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk Microorganisms bifidobacteria metagenomics profiling microbiota cheese |
| title | Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk |
| title_full | Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk |
| title_fullStr | Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk |
| title_full_unstemmed | Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk |
| title_short | Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk |
| title_sort | bifidobacterial distribution across italian cheeses produced from raw milk |
| topic | bifidobacteria metagenomics profiling microbiota cheese |
| url | https://www.mdpi.com/2076-2607/7/12/599 |
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