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  Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses

Zhao, Z., Ning, C., Chen, L., Zhao, Y., Yang, G., Wang, C., et al. (2021). Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses. Food Research International, 148: 110600. doi:10.1016/j.foodres.2021.110600.

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Genre: Journal Article

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 Creators:
Zhao, Zijian, Author
Ning, Chao1, Author           
Chen, Long, Author
Zhao, Yujuan, Author
Yang, Ge, Author
Wang, Chao, Author
Chen, Naishi, Author
Zhang, Zhaoye, Author
Li, Shengyu, Author
Affiliations:
1Eurasia3angle, Max Planck Institute for the Science of Human History, Max Planck Society, ou_2301699              

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Free keywords: Cheese, Human activity, Microbial diversity, Environmental microorganisms
 Abstract: The microbiota of cheese plays a critical role in determining its organoleptic and other physicochemical properties. Thus, assessing the composition of the cheese microbiota community would help promote the growth of desirable taxa and ultimately to optimize flavor, quality and safety. Here we measured microbial diversity, microbiota composition, short-chain fatty acids, and free amino acids in two traditional cheese-making strategies, Rushan and Rubing, processed in parallel from Lijiang, Eryuan, and Dengchuan of Yunnan province, China. We found distinct microbiota composition, and microbial diversity and richness in both Rushan and Rubing across all three regions, which were proportional to the scale of the cities where the cheeses were sampled. Furthermore, we found positive associations of Streptococcus and Acinetobacter with butyric acid, Phe and Tyr, which were negatively correlated with Lactococcus. For the first time, we provide evidence that environmental microbial contamination in cheese can be correlated with the manufacturing procedures and geographical regions. This should be paid more attention in upcoming cheese microbiota studies.

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Language(s): eng - English
 Dates: 2021-07-132021-10
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: 1. Introduction
2. Methods
2.1. Preparation of Rushan and Rubing
2.2. Extraction of cheese microbiome and data processing
2.3. Short-chain fatty acid analysis
2.4. Free amino acid analysis
2.5. Moisture and pH analysis
2.6. Statistical analysis
3. Results
3.1. Moisture and pH levels of Rushan and Rubing
3.2. Characterization of sample sequence Reads, microbial alpha diversity and beta diversity
3.3. Microbiota composition in cheese samples
3.4. Short-chain fatty acids
3.5. Free amino acids (FAAs)
3.6. Associations of microbial community with several factors in Rushan and Rubing
4. Discussion
5. Conclusion
 Rev. Type: Peer
 Identifiers: DOI: 10.1016/j.foodres.2021.110600
Other: shh3008
 Degree: -

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Title: Food Research International
Source Genre: Journal
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Affiliations:
Publ. Info: Ottawa, Ont. : Elsevier
Pages: - Volume / Issue: 148 Sequence Number: 110600 Start / End Page: - Identifier: ISSN: 0963-9969
CoNE: https://pure.mpg.de/cone/journals/resource/954925581146