Farm-to-fork profiling of bacterial communities associated with an artisan cheese production facility.

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