PMID- 32451588
OWN - NLM
STAT- MEDLINE
DCOM- 20210224
LR  - 20210224
IS  - 1432-0614 (Electronic)
IS  - 0175-7598 (Linking)
VI  - 104
IP  - 14
DP  - 2020 Jul
TI  - Assessment of overall microbial community shift during Cheddar cheese production 
      from raw milk to aging.
PG  - 6249-6260
LID - 10.1007/s00253-020-10651-7 [doi]
AB  - Cheese is a fermented dairy product that is made from animal milk and is 
      considered to be a healthy food due to its available nutrients and potential 
      probiotic characteristics. Since the microbes in the cheese matrix directly 
      contribute to the quality and physicochemical properties of cheese, it is 
      important to understand the microbial properties of cheese. In this study, 
      Cheddar cheeses produced on three different dates at the Arbuthnot Dairy Center 
      at Oregon State University were collected to determine the microbial community 
      structure. A total of 773,821 sequencing reads and 271 amplicon sequence variants 
      (ASVs) were acquired from 108 samples. Streptococcus and Lactococcus were 
      observed as the most abundant ASVs in the cheese, which were used as the starter 
      lactic acid bacteria (SLAB). Escherichia coli was detected in the raw milk; 
      however, it was not detected after inoculating with SLAB. According to an alpha 
      diversity analysis, SLAB inoculation decreased the microbial richness by 
      inhibiting the growth of other bacteria present in the milk. A beta diversity 
      analysis showed that microbial communities before the addition of SLAB clustered 
      together, as did the samples from cheese making and aging. Non-starter lactic 
      acid bacteria (NSLAB) were detected 15 weeks into aging for the June 6th and June 
      26th produced cheeses, and 17 weeks into aging for the cheese produced on April 
      26th. These NSLAB were identified as an unidentified group of Lactobacillaceae. 
      This study characterizes the changes in the Cheddar cheese microbiome over the 
      course of production from raw milk to a 6-month-aged final product. KEY POINTS: * 
      271 ASVs were acquired from cheese production from raw milk to 6-month aging. * 
      Addition of SLAB changed the microbial diversity during Cheddar cheese making 
      procedure. * NSLAB were detected more than 15 weeks after aging. Graphical 
      Abstract.
FAU - Choi, Jungmin
AU  - Choi J
AUID- ORCID: 0000-0003-2324-0181
AD  - Department of Food Science and Technology, Oregon State University, 3051 SW 
      Campus Way, Corvallis, OR, 97331, USA.
FAU - In Lee, Sang
AU  - In Lee S
AUID- ORCID: 0000-0002-8946-4471
AD  - Department of Food Science and Technology, Oregon State University, 3051 SW 
      Campus Way, Corvallis, OR, 97331, USA.
FAU - Rackerby, Bryna
AU  - Rackerby B
AUID- ORCID: 0000-0003-0582-5928
AD  - Department of Food Science and Technology, Oregon State University, 3051 SW 
      Campus Way, Corvallis, OR, 97331, USA.
FAU - Frojen, Robin
AU  - Frojen R
AUID- ORCID: 0000-0003-4549-6663
AD  - Department of Food Science and Technology, Oregon State University, 3051 SW 
      Campus Way, Corvallis, OR, 97331, USA.
FAU - Goddik, Lisbeth
AU  - Goddik L
AUID- ORCID: 0000-0002-3657-7173
AD  - Department of Food Science and Technology, Oregon State University, 3051 SW 
      Campus Way, Corvallis, OR, 97331, USA.
FAU - Ha, Sang-Do
AU  - Ha SD
AUID- ORCID: 0000-0002-6810-2092
AD  - School of Food Science and Technology, Advanced Food Safety Research Group, Brain 
      Korea 21 Plus, Chung-Ang University, Anseong, Gyeonggi-Do, South Korea.
FAU - Park, Si Hong
AU  - Park SH
AUID- ORCID: 0000-0001-6587-7020
AD  - Department of Food Science and Technology, Oregon State University, 3051 SW 
      Campus Way, Corvallis, OR, 97331, USA. sihong.park@oregonstate.edu.
LA  - eng
GR  - NA/Oregon State University/
PT  - Journal Article
DEP - 20200526
PL  - Germany
TA  - Appl Microbiol Biotechnol
JT  - Applied microbiology and biotechnology
JID - 8406612
SB  - IM
MH  - Animals
MH  - Biodiversity
MH  - Cheese/*microbiology
MH  - Fermentation
MH  - Food Microbiology
MH  - Lactobacillales/classification/genetics/growth & development/metabolism
MH  - *Microbiota
MH  - Milk/*microbiology
OTO - NOTNLM
OT  - Aging
OT  - Cheese
OT  - High-throughput sequencing
OT  - Microbiota
OT  - Non-starter bacteria
OT  - Starter bacteria
EDAT- 2020/05/27 06:00
MHDA- 2021/02/25 06:00
CRDT- 2020/05/27 06:00
PHST- 2020/02/21 00:00 [received]
PHST- 2020/04/26 00:00 [accepted]
PHST- 2020/04/22 00:00 [revised]
PHST- 2020/05/27 06:00 [pubmed]
PHST- 2021/02/25 06:00 [medline]
PHST- 2020/05/27 06:00 [entrez]
AID - 10.1007/s00253-020-10651-7 [pii]
AID - 10.1007/s00253-020-10651-7 [doi]
PST - ppublish
SO  - Appl Microbiol Biotechnol. 2020 Jul;104(14):6249-6260. doi: 
      10.1007/s00253-020-10651-7. Epub 2020 May 26.