Metagenomic and volatile profiles of ripened cheese obtained from dairy ewes fed a dietary hemp seed supplementation.

摘要: ABSTRACT Chemical and organoleptic properties of dairy products largely depend on the action microorganisms that tend to be selected in cheese during ripening response availability specific substrates. The aim this work was evaluate effects a diet enriched with hemp seeds microbiota composition fresh ripened produced from milk lactating ewes. Thirty-two half-bred ewes were involved study, which half (control group) received standard diet, other (experimental took 5% (on DM basis) for 35 d. dietary supplementation significantly increased lactose milk, but no variations total fat, proteins, caseins, urea observed. Likewise, changes or ash detected derived cheeses. metagenomic approach used characterize raw cheese. phyla Proteobacteria Firmicutes equally high abundance both control experimental samples, whereas Bacteroidetes less abundant. scenario changed when considering products. In all clearly predominant, Streptococcaceae being most abundant family group. reduction taxa observed accordance increment (relative abundance) starter culture Lactococcus lactis Streptococcus thermophilus, together dominate microbial community. analysis volatile profile cheeses led identification 3 major classes compounds: free fatty acids, ketones, aldehydes, indicate prevalence lipolysis compared biochemical mechanisms ripening.