Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems
Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep’s milk and its associated autochthonous microbial community. In the present study, we evaluated the microbial ecology of the milk, curd and whey from five Pecorino Siciliano PDO-producing farms in Sicily usi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/7/620 |
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| author | Silvia Ruta Matthew Murray Zoe Kampff Brian McDonnell Gabriele Andrea Lugli Marco Ventura Massimo Todaro Luca Settanni Douwe van Sinderen Jennifer Mahony |
| author_facet | Silvia Ruta Matthew Murray Zoe Kampff Brian McDonnell Gabriele Andrea Lugli Marco Ventura Massimo Todaro Luca Settanni Douwe van Sinderen Jennifer Mahony |
| author_sort | Silvia Ruta |
| collection | DOAJ |
| description | Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep’s milk and its associated autochthonous microbial community. In the present study, we evaluated the microbial ecology of the milk, curd and whey from five Pecorino Siciliano PDO-producing farms in Sicily using a combination of metagenomic and microbiological approaches. We present an overview of the species and strain-level diversity of dairy lactococcal and streptococcal isolates using established genotyping tools and compare the lactic acid bacterial populations present in samples from these farms. Whole genome sequences of representative isolates of <i>Lactococcus</i> spp. and <i>Streptococcus thermophilus</i> were elucidated and the genetic diversity of the strains was established through analysis of predicted phage-resistance systems and prophage-associated regions. The analysis revealed farm-specific dairy lactococcal and streptococcal isolates that possess diverse genotypic features including newly described phage-resistance systems. |
| first_indexed | 2024-03-11T01:06:05Z |
| format | Article |
| id | doaj.art-d455b8b980ea48108c765cd2cd558938 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T01:06:05Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-d455b8b980ea48108c765cd2cd5589382023-11-18T19:15:59ZengMDPI AGFermentation2311-56372023-06-019762010.3390/fermentation9070620Microbial Ecology of Pecorino Siciliano PDO Cheese Production SystemsSilvia Ruta0Matthew Murray1Zoe Kampff2Brian McDonnell3Gabriele Andrea Lugli4Marco Ventura5Massimo Todaro6Luca Settanni7Douwe van Sinderen8Jennifer Mahony9School of Microbiology and APC Microbiome Ireland, University College Cork, T12 YT20 Cork, IrelandSchool of Microbiology and APC Microbiome Ireland, University College Cork, T12 YT20 Cork, IrelandSchool of Microbiology and APC Microbiome Ireland, University College Cork, T12 YT20 Cork, IrelandSchool of Microbiology and APC Microbiome Ireland, University College Cork, T12 YT20 Cork, IrelandLaboratory 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, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalySchool of Microbiology and APC Microbiome Ireland, University College Cork, T12 YT20 Cork, IrelandSchool of Microbiology and APC Microbiome Ireland, University College Cork, T12 YT20 Cork, IrelandPecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep’s milk and its associated autochthonous microbial community. In the present study, we evaluated the microbial ecology of the milk, curd and whey from five Pecorino Siciliano PDO-producing farms in Sicily using a combination of metagenomic and microbiological approaches. We present an overview of the species and strain-level diversity of dairy lactococcal and streptococcal isolates using established genotyping tools and compare the lactic acid bacterial populations present in samples from these farms. Whole genome sequences of representative isolates of <i>Lactococcus</i> spp. and <i>Streptococcus thermophilus</i> were elucidated and the genetic diversity of the strains was established through analysis of predicted phage-resistance systems and prophage-associated regions. The analysis revealed farm-specific dairy lactococcal and streptococcal isolates that possess diverse genotypic features including newly described phage-resistance systems.https://www.mdpi.com/2311-5637/9/7/620food fermentationscell wall polysaccharide<i>Lactococcus</i><i>Streptococcus</i>lactic acid bacteria |
| spellingShingle | Silvia Ruta Matthew Murray Zoe Kampff Brian McDonnell Gabriele Andrea Lugli Marco Ventura Massimo Todaro Luca Settanni Douwe van Sinderen Jennifer Mahony Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems Fermentation food fermentations cell wall polysaccharide <i>Lactococcus</i> <i>Streptococcus</i> lactic acid bacteria |
| title | Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems |
| title_full | Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems |
| title_fullStr | Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems |
| title_full_unstemmed | Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems |
| title_short | Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems |
| title_sort | microbial ecology of pecorino siciliano pdo cheese production systems |
| topic | food fermentations cell wall polysaccharide <i>Lactococcus</i> <i>Streptococcus</i> lactic acid bacteria |
| url | https://www.mdpi.com/2311-5637/9/7/620 |
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