TY - JOUR
T1 - The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective
AU - Tilocca, Bruno
AU - Soggiu, Alessio
AU - Iavarone, Federica
AU - Greco, Viviana
AU - Putignani, Lorenza
AU - Ristori, Maria Vittoria
AU - Macari, Gabriele
AU - Spina, Anna Antonella
AU - Morittu, Valeria Maria
AU - Ceniti, Carlotta
AU - Piras, Cristian
AU - Bonizzi, Luigi
AU - Britti, Domenico
AU - Urbani, Andrea
AU - Figeys, Daniel
AU - Roncada, Paola
PY - 2022
Y1 - 2022
N2 - Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteristics is attributed to the microbiota and its continuous remodeling over space and time. Nevertheless, no thorough study of the cheese-associated microbiota using two metaomics approaches has previously been conducted. Here, we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at various ripening timepoints and depths of the cheese wheel. The 16S rRNA gene-sequencing and metaproteomics results described a stable microbiota ecology across the selected ripening timepoints, providing evidence for the microbiologically driven fermentation of goat milk products. The important features of the microbiota harbored on the surface and in the core of the cheese mass were highlighted in both compositional and functional terms. We observed the rind microbiota struggling to maintain the biosafety of the cheese through competition mechanisms and/or by preventing the colonization of the cheese by pathobionts of animal or environmental origin. The core microbiota was focused on other biochemical processes, supporting its role in the development of both the health benefits and the pleasant gustatory nuances of goat cheese.
AB - Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteristics is attributed to the microbiota and its continuous remodeling over space and time. Nevertheless, no thorough study of the cheese-associated microbiota using two metaomics approaches has previously been conducted. Here, we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at various ripening timepoints and depths of the cheese wheel. The 16S rRNA gene-sequencing and metaproteomics results described a stable microbiota ecology across the selected ripening timepoints, providing evidence for the microbiologically driven fermentation of goat milk products. The important features of the microbiota harbored on the surface and in the core of the cheese mass were highlighted in both compositional and functional terms. We observed the rind microbiota struggling to maintain the biosafety of the cheese through competition mechanisms and/or by preventing the colonization of the cheese by pathobionts of animal or environmental origin. The core microbiota was focused on other biochemical processes, supporting its role in the development of both the health benefits and the pleasant gustatory nuances of goat cheese.
KW - animal infectious disease
KW - cheese microbiota
KW - goat cheese microbiota
KW - metaproteomics
KW - one health
KW - raw milk
KW - targeted metagenomics
KW - animal infectious disease
KW - cheese microbiota
KW - goat cheese microbiota
KW - metaproteomics
KW - one health
KW - raw milk
KW - targeted metagenomics
UR - http://hdl.handle.net/10807/232484
U2 - 10.3390/ijms232214131
DO - 10.3390/ijms232214131
M3 - Meeting Abstract
SN - 1661-6596
VL - 23
SP - 14131
EP - 11169
JO - International Journal of Molecular Sciences
JF - International Journal of Molecular Sciences
ER -