Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis

Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commer...

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Autores principales:	Panagiotis Papadakis, Spyros Konteles, Anthimia Batrinou, Sotiris Ouzounis, Theofania Tsironi, Panagiotis Halvatsiotis, Efstathia Tsakali, Jan F. M. Van Impe, Despina Vougiouklaki, Irini F. Strati, Dimitra Houhoula
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	feta cheese 16S metagenomic analysis microbiota biodiversity Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/8c10e59aac484009944662dfa1a8ee21
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spelling	oai:doaj.org-article:8c10e59aac484009944662dfa1a8ee212021-11-25T18:25:32ZCharacterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis10.3390/microorganisms91123772076-2607https://doaj.org/article/8c10e59aac484009944662dfa1a8ee212021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2377https://doaj.org/toc/2076-2607Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, <i>Zobellella taiwanensis</i> and <i>Vibrio diazotrophicus</i>, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.Panagiotis PapadakisSpyros KontelesAnthimia BatrinouSotiris OuzounisTheofania TsironiPanagiotis HalvatsiotisEfstathia TsakaliJan F. M. Van ImpeDespina VougiouklakiIrini F. StratiDimitra HouhoulaMDPI AGarticlefeta cheese16S metagenomic analysismicrobiota biodiversityBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2377, p 2377 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	feta cheese 16S metagenomic analysis microbiota biodiversity Biology (General) QH301-705.5
spellingShingle	feta cheese 16S metagenomic analysis microbiota biodiversity Biology (General) QH301-705.5 Panagiotis Papadakis Spyros Konteles Anthimia Batrinou Sotiris Ouzounis Theofania Tsironi Panagiotis Halvatsiotis Efstathia Tsakali Jan F. M. Van Impe Despina Vougiouklaki Irini F. Strati Dimitra Houhoula Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
description	Background: The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese. Methods: Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis. Results: The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, <i>Zobellella taiwanensis</i> and <i>Vibrio diazotrophicus</i>, two Gram-negative bacteria which were not previously reported in dairy samples, were identified. Conclusions: The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.
format	article
author	Panagiotis Papadakis Spyros Konteles Anthimia Batrinou Sotiris Ouzounis Theofania Tsironi Panagiotis Halvatsiotis Efstathia Tsakali Jan F. M. Van Impe Despina Vougiouklaki Irini F. Strati Dimitra Houhoula
author_facet	Panagiotis Papadakis Spyros Konteles Anthimia Batrinou Sotiris Ouzounis Theofania Tsironi Panagiotis Halvatsiotis Efstathia Tsakali Jan F. M. Van Impe Despina Vougiouklaki Irini F. Strati Dimitra Houhoula
author_sort	Panagiotis Papadakis
title	Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
title_short	Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
title_full	Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
title_fullStr	Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
title_full_unstemmed	Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
title_sort	characterization of bacterial microbiota of p.d.o. feta cheese by 16s metagenomic analysis
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8c10e59aac484009944662dfa1a8ee21
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Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis

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