Biomaterial Database

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk. 2019

Christian Milani, and Giulia Alessandri, and Leonardo Mancabelli, and Gabriele Andrea Lugli, and Giulia Longhi, and Rosaria Anzalone, and Alice Viappiani, and Sabrina Duranti, and Francesca Turroni, and Maria Cristina Ossiprandi, and Douwe van Sinderen, and Marco Ventura

Laboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124 Parma, Italy.

Cheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe-microbe interactions between these bacterial populations have never been assessed down to the species-level. For this reason, 16S rRNA gene microbial profiling combined with internally transcribed spacer (ITS)-mediated bifidobacterial profiling analyses of various cheeses produced with raw milk were performed in order to achieve an in-depth view of the bifidobacterial populations present in these microbially fermented food matrices. Moreover, statistical elaboration of the data collected in this study revealed the existence of community state types characterized by the dominance of specific microbial genera that appear to shape the overall cheese microbiota through an interactive network responsible for species-specific modulatory effects on the bifidobacterial population.