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Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese production.

Authors
  • Biolcati, Federica1
  • Ferrocino, Ilario2
  • Bottero, Maria Teresa3
  • Dalmasso, Alessandra3
  • 1 Dipartimento di Scienze Veterinarie, Università di Torino, 10095 Grugliasco, Italy; Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università di Torino, 10095 Grugliasco, Italy. Electronic address: [email protected] , (Italy)
  • 2 Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università di Torino, 10095 Grugliasco, Italy. , (Italy)
  • 3 Dipartimento di Scienze Veterinarie, Università di Torino, 10095 Grugliasco, Italy. , (Italy)
Type
Published Article
Journal
Journal of Dairy Science
Publisher
American Dairy Science Association
Publication Date
Nov 01, 2020
Volume
103
Issue
11
Pages
10015–10021
Identifiers
DOI: 10.3168/jds.2020-18208
PMID: 32952028
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

In this study, high-throughput sequencing (HTS) was used to investigate the microbiota of Robiola di Roccaverano production, an artisanal Protected Designation of Origin soft cheese made with raw goat milk by addition of a natural milk starter (NMS), from the Piedmont region of Italy. Different steps of production of Robiola di Roccaverano cheese at one artisanal dairy were monitored. Matched samples of milk, NMS, curd, and 5-d and 15-d matured cheeses were collected at different periods of the year. The DNA sequences obtained by HTS belonged to 5 phyla: Proteobacteria, Firmicutes, Bacteroidetes, Actinobacteria, and Tenericutes. In milk, Proteobacteria and Firmicutes were mainly found, and several operational taxonomic units (OTU) belonging to contaminant bacteria such as Pseudomonas, Serratia, and Staphylococcus were observed. However, in NMS, curd, and 5- and 15-d cheeses, Firmicutes were principally observed where OTU of Lactococcus lactis were predominant, followed by Leuconostoc mesenteroides OTU. The results of the analysis showed high bacterial diversity in milk samples compared with NMS, curd, and 5- and 15-d cheeses, suggesting strong action of NMS in driving the characteristics of the final products. Copyright © 2020 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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