Large-scale mapping of microbial diversity in artisanal Brazilian cheeses.
Kamimura BA, De Filippis F, Sant'Ana AS, Ercolini D
Food Microbiol. Jun 2019
COMMENT: Microbiome characterization of fermented foods can help to improve quality and safety of the products. This is a systematic and wide-range study of the microbiota of Brazilian artisanal cheeses carried out by sequencing of the V3-V4 region of the 16S rRNA gene.
This study aimed to characterize the complex microbiota of Brazilian artisanal cheeses produced in different regions, with emphasis on the differences existing according to the manufacturing practice and the geographical origin.
The “core” microbiota of Brazilian artisanal cheeses was characterized for the first time. This core microbiota mainly included lactic acid bacteria LAB genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus), as well as microbial contaminants such as Enterobacteriaceae and Staphylococcus. Even though these genera were widespread in the cheeses analyzed, a differential abundance across the production regions was found.
Different Lactobacillus species were part of the cheese microbiota in the different geographical areas. Indeed, oligotyping allowed to identify 15 different Lactobacillus species.
We showed that, although LAB prevailed in all the types of cheeses, differences in the microbiota composition exist, possibly linked with the inter-regional diversity in the manufacturing practices and in the raw materials used. Results obtained here may support the achievement of quality certifications or specific regulation, helping the artisanal producers in standardizing the manufacturing process and spreading these traditional products worldwide.