Naslov
Microbial diversity pattern during the cheese ripening: study on traditional Croatian cheeses

Autori
Mrkonjic Fuka, Mirna ; Engel, Marion ; Wallisch, Stefanie ; Skelin, Andrea ; Redžepović, Sulejman ; Schloter, Michael

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book, Isme14 / - , 2012, 54-54

Skup
14th International Symposium on Microbial Ecology

Mjesto i datum
Kopenhagen, Danska, 19.08.2012. - 24.08.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
454 pyrosequencing; DGGE; cheese

Sažetak
Cheese-ripening is a time consuming process which involves series of biochemical reactions mediated by microorganisms. The diversity and interactions of the cheese microbiota contributes greatly to the complexity of the cheese-ripening process, and it is crucially important for developing the unique sensory characteristics of each traditional cheese variety. Therefore an in depth understanding on the microflora during cheese ripening is highly needed for understanding its role in cheese (eco) system and for the improvement (when needed) of organoleptic properties of cheeses.The aim of this study was to investigate the dynamic of bacterial communities of three traditional Croatian raw milk cheeses and to identify the dominant species based 16S rRNA gene barcoding 454 pyrosequencing and DGGE during cheese ripening. To achieve this aim milk and cheese samples from three different types of raw ewe’s milk cheeses produced in Mediterranean area of Croatia were collected. The raw milk, raw cheese and cheese samples during the ripening were sampled. We hypothesize that: (1) the dominant population will be specific for each cheese type, (2) the most of the variability in the community structure will be present during the initial stages of ripening and (3) the community will be stabilized within the first 30 days of ripening. Surprisingly, differences in bacterial diversity pattern at the same ripening stage between different farms of the same cheese type investigated were comparable low. Although considerable differences were noticed among different farms or ripening stages similar patterns and recurrent sequences were also observed. During initial stages of ripening the strong presence of sequences related to Enterobacteriacae were noticed. During the ripening the number of sequences related to lactic acid bacteria (LAB) increases and the abundance of sequences related to gram negative food spoilage or potentially pathogenic species rapidly decreases. Whereas fingerprinting patterns were highly dynamic during the initial ripening phases, after 60 days of ripening overall bacterial community composition was very stable. Sequence analysis revealed dominance of Lactococcus lactis spp. in most samples and strong presence of Enterococcus spp. or Streptococcus spp. depending on each cheese type.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Poljoprivreda (agronomija), Biotehnologija

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