The microbiota of high-moisture mozzarella cheese produced with different acidification methods
The microbiota of high-moisture mozzarella cheese produced with different acidification methods
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DOI：
10.1016/j.ijfoodmicro.2015.09.002
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发表时间：
2016-01-04
影响因子：
5.4
通讯作者：
Parente, Eugenio
中科院分区：
文献类型：
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作者：
Guidone, Angela;Zotta, Teresa;Parente, Eugenio
采用16 S rRNA基因焦磷酸测序法，在冷藏结束时对由牛奶制成并采用不同酸化方法生产的高水分Mozzarella奶酪的微生物群进行了评估。基于酸化方法，奶酪被清楚地分离。添加发酵剂生产的干酪以嗜热链球菌为主，但乳酸菌和腐败微生物的含量较低（0.01%~ 1%）。通过直接添加柠檬酸生产的奶酪由多种微生物群主导，包括乳酸菌和嗜冷γ-变形菌。对于五个品牌的酸化系统没有在标签上声明：微生物群主要是嗜热乳酸菌（S。此外，还存在多种其它亚优势乳酸菌、嗜冷菌和肠杆菌科，其多样性与通过直接酸添加生产的奶酪相当或更高。这导致了未定义的发酵剂用于酸化的结论。排序方法和网络分析都用于β-多样性的表示：矩阵聚类分析，主坐标分析和OTU网络揭示了微生物群落结构的不同方面。对于三种奶酪品牌，分析了生物学重复（来自不同批次的奶酪）和技术重复（来自同一批次的重复奶酪）。重复性对于以> 1%的频率出现的OTU是可接受的，但在其它方面是低的。线性混合模型表明，起动机系统是负责大多数差异相关的乳制品，而由于嗜冷污染物的差异更相关的批间变异。(C)2015年由Elsevier B. V.出版
The microbiota of high-moisture Mozzarella cheese made from cow's milk and produced with different acidification methods was evaluated at the end of refrigerated storage by pyrosequencing of the 16S rRNA gene. The cheeses were clearly separated on the basis of the acidification methods. Cheeses produced with the addition of starters were dominated by Streptococcus thermophilus, but a variety of lactic acid bacteria and spoilage microorganisms appeared at low levels (0.01-1%). Cheeses produced by direct addition of citric acid were dominated by a diverse microbiota, including both lactic acid bacteria and psychrotrophic gamma-proteobacteria. For five brands the acidification system was not declared on the label: the microbiota was dominated by thermophilic lactic acid bacteria (S. thermophilus, Lactobacillus delbruecicii, Lactobacillus helveticus) but a variety of other subdominant lactic acid bacteria, psychrotrophs and Enterobacteriaceae were present, with a diversity comparable or higher to cheeses produced by direct acid addition. This led to the conclusion that undefined starters were used for acidification. Both ordination methods and network analysis were used for the representation of beta-diversity: matrix cluster analysis, principal coordinate analysis and OTU networks uncovered different aspects of the microbial community structure. For three cheese brands both biological replicates (cheeses from different lots) and technical replicates (replicate cheeses from the same lot) were analyzed. Repeatability was acceptable for OTUs appearing at frequencies >1%, but was low otherwise. A linear mixed model showed that the starter system was responsible for most differences related to dairies, while difference due to psychrotrophic contaminants was more related to lot-to-lot variability. (C) 2015 Published by Elsevier B.V.