Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commer...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/9/11/2377 |
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| author | Panagiotis Papadakis Spyros Konteles Anthimia Batrinou Sotiris Ouzounis Theofania Tsironi Panagiotis Halvatsiotis Efstathia Tsakali Jan F. M. Van Impe Despina Vougiouklaki Irini F. Strati Dimitra Houhoula |
| author_facet | Panagiotis Papadakis Spyros Konteles Anthimia Batrinou Sotiris Ouzounis Theofania Tsironi Panagiotis Halvatsiotis Efstathia Tsakali Jan F. M. Van Impe Despina Vougiouklaki Irini F. Strati Dimitra Houhoula |
| author_sort | Panagiotis Papadakis |
| collection | DOAJ |
| description | Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, <i>Zobellella taiwanensis</i> and <i>Vibrio diazotrophicus</i>, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk. |
| first_indexed | 2024-03-10T05:14:54Z |
| format | Article |
| id | doaj.art-8c10e59aac484009944662dfa1a8ee21 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T05:14:54Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-8c10e59aac484009944662dfa1a8ee212023-11-23T00:30:33ZengMDPI AGMicroorganisms2076-26072021-11-01911237710.3390/microorganisms9112377Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic AnalysisPanagiotis Papadakis0Spyros Konteles1Anthimia Batrinou2Sotiris Ouzounis3Theofania Tsironi4Panagiotis Halvatsiotis5Efstathia Tsakali6Jan F. M. Van Impe7Despina Vougiouklaki8Irini F. Strati9Dimitra Houhoula10Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Biomedical Engineering, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece2nd Propaedeutic Department of Internal Medicine, Medical School, National and Kapodistrian University of Athens, “ATTIKON” University Hospital, 1 Rimini Str., 12462 Chaidari, GreeceDepartment of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Chemical Engineering, BioTeC+—Chemical and Biochemical Process Technology and Control, KU Leuven, Gebroeders De Smetstraat 1, 9000 Gent, BelgiumDepartment of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceDepartment of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, GreeceBackground: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, <i>Zobellella taiwanensis</i> and <i>Vibrio diazotrophicus</i>, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.https://www.mdpi.com/2076-2607/9/11/2377feta cheese16S metagenomic analysismicrobiota biodiversity |
| spellingShingle | Panagiotis Papadakis Spyros Konteles Anthimia Batrinou Sotiris Ouzounis Theofania Tsironi Panagiotis Halvatsiotis Efstathia Tsakali Jan F. M. Van Impe Despina Vougiouklaki Irini F. Strati Dimitra Houhoula Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis Microorganisms feta cheese 16S metagenomic analysis microbiota biodiversity |
| title | Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis |
| title_full | Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis |
| title_fullStr | Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis |
| title_full_unstemmed | Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis |
| title_short | Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis |
| title_sort | characterization of bacterial microbiota of p d o feta cheese by 16s metagenomic analysis |
| topic | feta cheese 16S metagenomic analysis microbiota biodiversity |
| url | https://www.mdpi.com/2076-2607/9/11/2377 |
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