PDF(Pubmed)
Abstract：
Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces, Pichia, and Candida. The genera Virgibacillus and Paraliobacillus, which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella, Campylobacter, Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.
摘要：
Kuflu奶酪,一种流行的传统土耳其模具成熟奶酪，其特点是半坚硬的质地和蓝绿色。阐明从生乳生产的Kuflu奶酪的微生物群以标准化和维持其感官特性非常重要。这项研究旨在检查细菌，酵母,和Kuflu奶酪中的丝状霉菌群落，使用基于16S和ITS2区域的高通量扩增子测序。乳球菌,链球菌,葡萄球菌是最主要的细菌属，而在一些Kuflu奶酪样品中发现双歧杆菌属非常高。青霉属在丝状霉菌生物群中占主导地位，而相对丰度最高的酵母则被检测为脱巴酵母，Pichia,还有念珠菌.Virgibacillus和Paraliobacillus,以前没有报道过霉菌成熟的奶酪，在一些Kuflu奶酪样品中检测到高相对丰度。没有一个属包括沙门氏菌等重要的食物病原体，弯曲杆菌,在样品中检测到李斯特菌。这是用宏基因组方法评估Kuflu奶酪的微生物群的第一个实验。这项研究为评估Kuflu奶酪提供了机会，以前检查过真菌成分，在病原和有益细菌方面。
