부산대학교 도서관

The various stages of the cheese-making process harbor distinct bacterial communities which may influence the sensory characteristics of artisanal cheeses. The objective of this study was to investigate the microbiota from dairy farm to final cheeses along an artisanal cheese-making continuum. Environmental and food samples were collected from 21 sites, including the dairy farm, milk, cheese plant, and finished cheeses. The microbiota of these samples were analyzed using 16S rRNA amplicon sequencing, with sequences grouped into operational taxonomic units (OTUs) by phylotype at the genus level. Alpha diversity decreased from dairy farm to finished cheese. Firmicutes was the dominant phylum, ranging from 31% to 92% between the dairy farm and finished cheeses, respectively, with Proteobacteria , Actinobacteria , and Bacteroides also present (25%, 11%, and 9% overall relative abundance, respectively). Of the 37 core OTUs (>5 reads in >80% of site replicates) observed in cheese, 32 were shared with the dairy farm. Starter-related genera (i.e. , Lactococcus , Lactobacillus , Streptococcus , and Leuconostoc) represented between 69% and 98% relative abundance in final cheeses depending on style, with the remainder likely acquired from various environmental sources on the farm and during the cheese-making process. • Farm-to-cheese 16S sequencing revealed differences in microbiota across processing stages. • Firmicutes was the most abundant phylum, followed by Proteobacteria. • Thirty-two of the 37 core OTUs in cheese were shared with the dairy farm. • Relative abundance of the starter-related genera was dependent on cheese style. • Dairy farm can be a potential source for non-starter genera in finished cheeses. [ABSTRACT FROM AUTHOR]