Metagenomic Analysis of the Early Ripened Continental Cheese Microbiome

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

Kaynakça

1. Alegria A, Szczesny P, Mayo B, Bardowski J, Kowalczyk M, (2012). Biodiversity in Traditional Polish Cheese Oscypek Determined by Culture-dependent and –independent Approaches. Appl Environ Microbiol. 78(6), 1890-1898.
2. Anonim, Dünyada ve Türkiye’de Peynir Üretimi. Eylül 2013. http://ankaratb.org.tr/lib_upload/25202013. Erişim tarihi:08.07.2017.
3. Buermans HPJ, Dunnen JT, (2014). Next generation sequencing technology: Advances and applications. Molecular Basis of Diseases, vol.1842, 10, 1932-1941.
4. Dijk EL, Auger H, Jaszczyszyn Y, Thermes C, (2014). Ten years of next-generation sequencing technology. Trends In Genetics, vol.30, 9, 418-426.
5. Hoorde KV, Heyndrickx M, Vandamme P, Huys G, (2010). Influence of Pasteurization, Brining Conditions and Production Environment on the Microbiota of Artisan Gouda-type Cheese. Food Microbiol. 27, 425-433.
6. Jonnala BRY, McSweeney PLH, Sheehan JJ, Cotter PD, (2018). Sequencing of the Cheese Microbiome and Its Relevance to Industry, Review. Front Microbiol. 9, 1-12.
7. Lessard M-H, Belanger G, Gelais St, Labrie S, (2012). The Composition of Camembert Cheese Ripening Cultures Modulates Both Mycelial Growth and Appearance. Appl Environ Microbiol.78(6), 1813-1819.
8. Montel MC, Buchin S, Mallet A, Paus CD, Vuitton DA, Desmasures N, Berthier F, (2014). Traditional Cheeses: Rich and Diverse Microbiota With Associated Benefits. Int J Food Microbiol. 177, 136-154.

9. Ndoye B, Rasolofo EA, Lapointe G, Roy D, (2011). A Review of the Molecular Approaches to Investigate the Diversity and Activity of Cheese Microbiota. Dairy Sci& Technol. 91, 495-524.
10. Quigley L, Sullivan OO, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD, (2011). Molecular Approaches to Analysing the Microbial Composition of Raw Milk and Raw Milk Cheese. Int J Food Microbiol. 150, 81-94.
11. Randazzo CL, Torriani S, . Akkermans ADL, Vos WMd, Vaughan EE, (2002). Diversity, Dynamics and Activity of Bacterial Communities during Production of an Artisanal Scilian Cheese as Evaluated by 16S rRNA Analysis. Appl Environ Microbiol. 68(4), 1882-1892.
12. Riquelme C, Camara S, de Lurnes N.E Dapkevicius M, Vinuesa P, Costa G da Silva C, Malcata FXA, Rego O, (2015). Characterization of bacterial biodiversity in Pico cheese (an artisanal Azorean food). Int J Food Microbiol. 192(1), 86-94.
13. Sanchez SD, Hanning I, Pendleton S, Souza DD, (2013). Next-generation sequencing:The future of moecular genetics in poultry production and food safety. Poult Sci. 92, 562-572.
14. Stellato G, Filippis FDE, Storia ALa, Ercolini D, (2015). Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment. Appl Environ Microbiol. 81(22), 7893-7904.
15. Sullivan DJO, Cotter PD, Sullivan OO, Giblin L, McSweeney PLH, Sheehan JJ, (2015). Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese. Appl Environ Microbiol. 81(7), 2525-2533.
16. Tan S, Ertürk YE, (2002). Peynir. TEAE Bakış Derg. 1(11), 1-4.
17. Türk Gıda Kodeksi. 01.01.2016 yürürlük tarihli, Resmi Gazete, 08.02.2015.