<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese

ABSTRACT A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that...

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Autores principales:	Lisa Quigley, Daniel J. O’Sullivan, David Daly, Orla O’Sullivan, Zuzana Burdikova, Rostislav Vana, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul L. H. McSweeney, Linda Giblin, Jeremiah J. Sheehan, Paul D. Cotter
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2016
Materias:	carotenoid cheese microbiota pinking Thermus Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/8626ce5890b04258a2fc405c319dae60
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spelling	oai:doaj.org-article:8626ce5890b04258a2fc405c319dae602021-12-02T19:47:34Z<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese10.1128/mSystems.00023-162379-5077https://doaj.org/article/8626ce5890b04258a2fc405c319dae602016-06-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mSystems.00023-16https://doaj.org/toc/2379-5077ABSTRACT A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that of control cheese using 16S rRNA gene and shotgun metagenomic sequencing as well as quantitative PCR (qPCR). Throughout, it was apparent that Thermus, a carotenoid-producing genus, was present at higher levels in defect-associated cheeses than in control cheeses. Prompted by this finding and data confirming the pink discoloration to be associated with the presence of a carotenoid, a culture-based approach was employed, and Thermus thermophilus was successfully cultured from defect-containing cheeses. The link between Thermus and the pinking phenomenon was then established through the cheese defect equivalent of Koch’s postulates when the defect was recreated by the reintroduction of a T. thermophilus isolate to a test cheese during the manufacturing process. IMPORTANCE Pink discoloration in cheese is a defect affecting many cheeses throughout the world, leading to significant financial loss for the dairy industry. Despite decades of research, the cause of this defect has remained elusive. The advent of high-throughput, next-generation sequencing has revolutionized the field of food microbiology and, with respect to this study, provided a means of testing a possible microbial basis for this defect. In this study, a combined 16S rRNA, whole-genome sequencing, and quantitative PCR approach was taken. This resulted in the identification of Thermus, a carotenoid-producing thermophile, in defect-associated cheeses and the recreation of the problem in cheeses to which Thermus was added. This finding has the potential to lead to new strategies to eliminate this defect, and our method represents an approach that can be employed to investigate the role of microbes in other food defects of unknown origin.Lisa QuigleyDaniel J. O’SullivanDavid DalyOrla O’SullivanZuzana BurdikovaRostislav VanaTom P. BeresfordR. Paul RossGerald F. FitzgeraldPaul L. H. McSweeneyLinda GiblinJeremiah J. SheehanPaul D. CotterAmerican Society for MicrobiologyarticlecarotenoidcheesemicrobiotapinkingThermusMicrobiologyQR1-502ENmSystems, Vol 1, Iss 3 (2016)
institution	DOAJ
collection	DOAJ
language	EN
topic	carotenoid cheese microbiota pinking Thermus Microbiology QR1-502
spellingShingle	carotenoid cheese microbiota pinking Thermus Microbiology QR1-502 Lisa Quigley Daniel J. O’Sullivan David Daly Orla O’Sullivan Zuzana Burdikova Rostislav Vana Tom P. Beresford R. Paul Ross Gerald F. Fitzgerald Paul L. H. McSweeney Linda Giblin Jeremiah J. Sheehan Paul D. Cotter <italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese
description	ABSTRACT A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that of control cheese using 16S rRNA gene and shotgun metagenomic sequencing as well as quantitative PCR (qPCR). Throughout, it was apparent that Thermus, a carotenoid-producing genus, was present at higher levels in defect-associated cheeses than in control cheeses. Prompted by this finding and data confirming the pink discoloration to be associated with the presence of a carotenoid, a culture-based approach was employed, and Thermus thermophilus was successfully cultured from defect-containing cheeses. The link between Thermus and the pinking phenomenon was then established through the cheese defect equivalent of Koch’s postulates when the defect was recreated by the reintroduction of a T. thermophilus isolate to a test cheese during the manufacturing process. IMPORTANCE Pink discoloration in cheese is a defect affecting many cheeses throughout the world, leading to significant financial loss for the dairy industry. Despite decades of research, the cause of this defect has remained elusive. The advent of high-throughput, next-generation sequencing has revolutionized the field of food microbiology and, with respect to this study, provided a means of testing a possible microbial basis for this defect. In this study, a combined 16S rRNA, whole-genome sequencing, and quantitative PCR approach was taken. This resulted in the identification of Thermus, a carotenoid-producing thermophile, in defect-associated cheeses and the recreation of the problem in cheeses to which Thermus was added. This finding has the potential to lead to new strategies to eliminate this defect, and our method represents an approach that can be employed to investigate the role of microbes in other food defects of unknown origin.
format	article
author	Lisa Quigley Daniel J. O’Sullivan David Daly Orla O’Sullivan Zuzana Burdikova Rostislav Vana Tom P. Beresford R. Paul Ross Gerald F. Fitzgerald Paul L. H. McSweeney Linda Giblin Jeremiah J. Sheehan Paul D. Cotter
author_facet	Lisa Quigley Daniel J. O’Sullivan David Daly Orla O’Sullivan Zuzana Burdikova Rostislav Vana Tom P. Beresford R. Paul Ross Gerald F. Fitzgerald Paul L. H. McSweeney Linda Giblin Jeremiah J. Sheehan Paul D. Cotter
author_sort	Lisa Quigley
title	<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese
title_short	<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese
title_full	<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese
title_fullStr	<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese
title_full_unstemmed	<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese
title_sort	<italic toggle="yes">thermus</italic> and the pink discoloration defect in cheese
publisher	American Society for Microbiology
publishDate	2016
url	https://doaj.org/article/8626ce5890b04258a2fc405c319dae60
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<italic toggle="yes">Thermus</italic> and the Pink Discoloration Defect in Cheese

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