PDF(Pubmed)
Abstract：
\"Pecorino\" is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material\'s chemical and microbiological properties. In the present study, using a high-throughput method of 16S rRNA gene sequencing, we assessed the evolution of the microbiome composition from milk to Pecorino-like cheese in artisanal processes using milk from Comisana and Lacaune sheep breeds. The comparative analysis of the bacterial community composition revealed significant differences in the presence and abundance of specific taxa in the milk microbiomes of the Comisana and Lacaune breeds. Next-Generation Sequencing (NGS) analysis also revealed differences in the curd microbiomes related to dairy farming practices, which have a relevant effect on the final structure of the Pecorino cheese microbiome.
摘要：
“Pecorino”是一种典型的半硬奶酪，使用原料或热处理的羊奶，使用程序来提高原料的化学和微生物学特性。在本研究中,使用16SrRNA基因测序的高通量方法，我们使用来自Comisana和Lacaune绵羊品种的牛奶，在手工过程中评估了从牛奶到Pecorino样奶酪的微生物组组成的演变。对细菌群落组成的比较分析表明，在Comisana和Lacaune品种的牛奶微生物群中特定分类群的存在和丰度存在显着差异。下一代测序（NGS）分析还揭示了与奶牛养殖实践相关的凝乳微生物群的差异，对Pecorino奶酪微生物组的最终结构有相关影响。
