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Massive sequencing of artisan cheeses from raw sheep’s milk

Journal of Applied Biotechnology & Bioengineering
Ruiz Julia,1  Etcheverria Analia,1 Padola Nora,1 Kruger Alejandra,1 Medina Luis2

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Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristics and their antibacterial capacity. In this study the native flora of LAB that participates in the traditional fermentation of semi-hard cheeses made with raw sheep’s milk from the region of Andalusia, Spain was analyzed. Three samples of four different commercial cheeses were taken. Massive sequencing was carried out to identify the lactic and accompanying flora. Predominant lactic flora was Lactococcus lactis, Streptococcus thermophilus, Lactobacillus paracasei and Lactococcus raffinolactis, and to a lesser extent other species of the genera Lactobacillus, Streptococcus, Pediococcus  and  Leuconestoc.  The  accompanying  flora was  composed  of  species  of  the  genera  Mycoplasma, Pseudomonas, Acinetobacter, Chryseobacterium, Mannheimia, Trueperella, Enterococcus, Vibrio, Serratia, Macrococcus, Staphylococcus, Massilia, Flavobacterium, Yersinia, Gallaecimonas, Hafnia, Leclercia, Obesumbacterium, Morganella  and  Kluyvera.  These  results  show  that  modern  molecular  techniques  are  very  good  tools  to  identify  natural  LABs  of  artisanal  dairy  products. The characterization of the native flora of the artisanal cheese allows us to evaluate the microbiological diversity of the natural population of LAB and the symbiosis with another type of flora.


artisan cheese, metagenomic, bacteria, pasteurized milk, pathogenic bacteria, Streptococcus thermophilus, potential