Knowledge about diversity and taxonomic structure of the microbial population present in traditional fermented foods plays a key role in starter culture selection, safety improvement and quality enhancement of the end product. Aim of this study was to investigate microbial consortia composition in Slovak bryndza cheese. For this purpose, we used culture-independent approach based on 16S rDNA amplicon sequencing using next generation sequencing platform. Results obtained by the analysis of three commercial (produced on industrial scale in winter season) and one traditional (artisanal, most valued, produced in May) Slovak bryndza cheese sample were compared. A diverse prokaryotic microflora composed mostly of the genera Lactococcus, Streptococcus, Lactobacillus, and Enterococcus was identified. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were the dominant taxons in all tested samples. Second most abundant species, detected in all bryndza cheeses, were Lactococcus fujiensis and Lactococcus taiwanensis, independently by two different approaches, using different reference 16S rRNA genes databases (Greengenes and NCBI respectively). They have been detected in bryndza cheese samples in substantial amount for the first time. The narrowest microbial diversity was observed in a sample made with a starter culture from pasteurised milk. Metagenomic analysis by high-throughput sequencing using 16S rRNA genes seems to be a powerful tool for studying the structure of the microbial population in cheeses.
If the inline PDF is not rendering correctly, you can download the PDF file here.
ALEGRIA A. SZCZESNY P. MAYO B. BARDOWSKI J. KOWALCZYK M.: Biodiversity in Oscypek a traditional Polish cheese determined by culturedependent and -independent approaches. Appl. Environ. Microbiol. 78 2012 1890-1898.
ALTSCHUL S. F. GISH W. MILLER W. MYERS E. W. AND LIPMAN D. J.: basic local alignment search tool. J. Mol. Biol. 215 1990 403-410.
BERTA G. CHEBEŇOVÁ V. BREŽNÁ B. PANGALLO D. VALÍK Ľ. KUCHTA T.: Identification of lactic acid bacteria in Slovakian bryndza cheese. J. Food Nutr. Res. 48 2009 65-71.
BURDOVÁ O.: Legislative framework of sheep milk -the support of health risk decreasing. Slovak Vet. J. 22 1997 202-204.
CAPLICE E. FITZGERALD G. F.: Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50 1999 131-149.
COPPOLA S. BLAIOTTA G. ERCOLINI D. AND MOSCHETTI G.: Molecular evaluation of microbial diversity occuring in different types of Mozzarella cheese. J. Appl. Microbiol. 90 2001 414- 420.
DeSANTIS T. Z. HUGENHOLTZ P. LARSEN N. ROJAS M. BRODIE E. L. KELLER K. HUBER T. DALEVI D. HU P. ANDERSENG. L.: Greengenes a chimera-checked 16S rRNA gene database and workbench compatible with ARB. Appl. Environ. Microbiol. 27 2006 5069-72.
HOLKO I. BISOVA T. HOLKOVA Z. KMET V.: Virulence markers of Escherichia coli strains isolated from traditional cheeses made from unpasteurised sheep milk in Slovakia. Food Control 17 2006 393- 396.
HUSON D. H MITRA S. RUSCHEWEYH H-J. WEBER N. SCHUSTER S. C..: Integrative analysis of environmental sequences using MEGAN 4 Genome Res. 21 2011 1552-1560.
CHEBEŇOVÁ-TURCOVSKÁ V. ŽENIŠOVÁ K. KUCHTA T. PANGALLO D. BREŽNÁ B.: Culture-independent detection of microorganisms in traditional Slovakian bryndza cheese. Int. J. Food Microbiol. 150 2011 73-78.
CHEN C. KHALEEL SS. HUANG H. WU CH.: Software for pre-processing Illumina next-generation sequencing short read sequences. Source Code Biol. Med. 9 2014 1-11.
ERCOLINI D. : High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology. Appl. Environ. Microbiol. 79 2013 3148- 3155
ERCOLINI D. DE FILIPPIS F. LA STORIA A. IACONO M.: “Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese. Appl. Environ. Microbiol. 78 2012 8142-8145.
EWING B. GREEN P.: Base-Calling of Automated Sequencer Traces Using Phred. II. Error Probabilities. Genome Res. 8 1998 186-194.
GHYSELINCK J. PFEIFFER S. HEYLEN K. SESSITSCH A. DE VOS P.: The Effect of Primer Choice and Short Read Sequences on the Outcome of 16S rRNA Gene Based Diversity Studies. PLoS ONE 8 2013 e 71360.
JURKOVIČ D. KRIZKOVÁ L. DUSINSKÝ R. BELICOVÁ A. SOJKA M. KRAJČOVIČ J. EBRINGER L.: Identification and characterization of enterococci from bryndza cheese. Lett. Appl. Microbiol. 42 2006 553-559.
LAURENČÍK M. SULO P. SLÁVIKOVÁ E. PIECKOVÁ E. SEMAN M. EBRINGER L.: The diversity of eukaryotic microbiota in the traditional Slovak sheep cheese - Bryndza. Int. J. Food Microbiol. 127 2008 176-179.
LEROY F. De VUYST L.: Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Tech. 15 2004 67-78.
LUSK T. S. OTTESEN A. R. WHITE J. R. ALLARD M. W. BROWN E. W. KASE J. A.: Characterization of microflora in Latin-style cheeses by nextgeneration sequencing technology. BMC Microbiol. 12 2012 254.
MASOUD W. VOGENSEN F. K. LILLEVANG S. ABU AL-SOUD W. SORENSEN S. J. JAKOBSEN M.: The fate of indigenous microbiota starter cultures Escherichia coli Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR. J. Food Microbiol. 153 2012 192-202.
MAŠLANKOVÁ J. PILIPČINCOVÁ I. TKÁČIKOVÁ L.: Pheno- and genotyping of Staphylococcus aureus isolates of sheep origin. Acta Vet. Brno 78 2009 345-352.
PANGALLO D. ŠAKOVÁ N. KOREŇOVÁ J. PUŠKÁROVÁ A. KRAKOVÁ L. VALÍK L. KUCHTA T.: Microbial diversity and dynamics during the production of May bryndza cheese. Int. J. Food Microbiol. 170 2014 38-43.
SÁDECKÁ J. KOLEK E. PANGALLO D. VALÍK L. KUCHTA T.: Principal volatile odorants and dynamics of their formation during the production of May bryndza cheese. Food Chem. 150 2014 301-306.
SULO P. LAURENČÍK M. POLÁKOVÁ S. MINÁRIK G. SLÁVIKOVÁ E.: Geotrichum bryndzae sp. nov. a novel asexual arthroconidial yeast species related to the genus Galactomyces. Int. J. Syst. Evol. Microbiol. 59 2009 2370-2374.
QUIGLEY L. O’SULLIVAN O. BERESFORD T. P. ROSS R. P. FITZGERALD G. F. COTTER P. D.: High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses. Appl. Environ. Microbiol. 78 2012 5717-5723.