Metagenomic Analysis of the Early Ripened Continental Cheese Microbiome

Yıl 2019, Cilt: 30 Sayı: 1, 27 - 35, 30.06.2019

Sadık Savaşan Devrim Beyaz

https://doi.org/10.35864/evmd.586548

Cited By: 3

Öz

In this study, microbiota of early ripened continental cheeses from raw sheep milk collected from moun-

tain villages was determined by next-generation sequencing and metagenomic analysis. Firmicutes was found as the 

dominant  phylum  by  the  avearge  of  91,5%,  when  Actinobacteria  was  found  as  the  minor  phylum  (0,01%).  By  the 

metagenomic analysis of cheese samples 25 genuses were determined, 23 of these genuses were found in all of the 

cheese samples. In the genus averages, the highest diversity was viewed in Enterobacteriaceae family as 13 genus. 

Lactococcuc lactis was determined as dominant (avr.84%) species in all samples. The all species showed more than 99% 

homology to the referance genes. 

Anahtar Kelimeler

Cheese, microbiome, microbiota, metagenomic analysis, Lactococcus lactis.

Erken Olgunlaşma Dönemindeki Geleneksel Peynir Mikrobiyomunun Metagenomik Analizi

Öz

Bu araştırmada, dağ köylerinde çiğ koyun sütünden üretilen geleneksel peynirlerin erken olgunlaşma döneminde alınan örneklerinin yeni nesil sekanslama ve metagenomik analiz ile mikrobiyotaları saptanmıştır. Firmicutes ortalama %91,5 ile en yoğun filum olarak bulunurken, Actinobacteria en seyrek filum olarak (%0,01) bulundu. Peynir örnekle-rinin metagenomik analizi sonucunda 25 cins belirlenirken bunlardan 23’ü tüm örneklerde ortak olarak bulundu. Cins düzeyinde en yüksek çeşitlilik 13 cins ile Enterobacteriaceae familyası içinde görüldü. Tüm örneklerde en baskın tür Lactococcuc lactis (ort.%84) olarak belirlendi. Tüm türler referans genlere %99’un üzerinde homoloji gösterdi. 

Anahtar Kelimeler

Peynir, mikrobiyom, mikrobiyota, metagenomik analiz, Lactococcus lactis

Teşekkür

Bu çalışmada teknik destek sağlayan Prof.Dr. K. Serdar DİKER’e teşekkür ederiz.

Kaynakça

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