publication . Article . Preprint . 2020

Characterizing Halloumi cheese's bacterial communities through metagenomic analysis

Photis Papademas; Eleni Kamilari; Dimitrios A. Anagnostopoulos; Andreas Kamilaris; Dimitrios Tsaltas;
Open Access English
  • Published: 01 May 2020
  • Country: Netherlands
Abstract
Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi’s microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected...
Persistent Identifiers
Subjects
free text keywords: Quantitative Biology - Genomics, Computer Science - Computers and Society, UT-Hybrid-D, Food Science, Lactobacillus, biology.organism_classification, biology, Pediococcus, Halomonas, Metagenomics, Microbiome, Bacteria, Leuconostoc, Pasteurization, law.invention, law
Funded by
EC| RISE
Project
RISE
Research Center on Interactive Media, Smart System and Emerging Technologies
  • Funder: European Commission (EC)
  • Project Code: 739578
  • Funding stream: H2020 | SGA-CSA
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56 references, page 1 of 4

Abriouel, H., Martín-Platero, A., Maqueda, M., Valdivia, E., & Martínez-Bueno, M. (2008). Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2008.07.004

Aldrete-Tapia, A., Escobar-Ramírez, M. C., Tamplin, M. L., & Hernández-Iturriaga, M. (2014). High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese. Food Microbiology. https://doi.org/10.1016/j.fm.2014.05.022

Alegría, Á., Szczesny, P., Mayo, B., Bardowski, J., & Kowalczyk, M. (2012). Biodiversity in Oscypek, a traditional Polish Cheese, determined by culture-dependent and -independent approaches. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.06081- 11 [OpenAIRE]

Alessandria, V., Ferrocino, I., De Filippis, F., Fontana, M., Rantsiou, K., Ercolini, D., & Cocolin, L. (2016). Microbiota of an Italian Grana-like cheese during manufacture and ripening, unraveled by 16S rRNA-based approaches. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.00999-16 [OpenAIRE]

Aquilanti, L., Babini, V., Santarelli, S., Osimani, A., Petruzzelli, A., & Clementi, F. (2011). Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. Letters in Applied Microbiology. https://doi.org/10.1111/j.1472-765X.2011.03053.x [OpenAIRE]

Arqués, J. L., Rodríguez, E., Langa, S., Landete, J. M., & Medina, M. (2015). Antimicrobial activity of lactic acid bacteria in dairy products and gut: Effect on pathogens. BioMed Research International. https://doi.org/10.1155/2015/584183

Bintsis, T., & Papademas, P. (2002). Microbiological quality of white-brined cheeses: A review. International Journal of Dairy Technology. https://doi.org/10.1046/j.1471- 0307.2002.00054.x

Bokulich, N. A., & Mills, D. A. (2013). Facility-specific “house” microbiome drives microbial landscapes of artisan cheesemaking plants. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.00934-13 [OpenAIRE]

Bora, N., & Ward, A. C. (2015). Analyzing the metagenome of smear cheese flora using next generation sequencing tools. In Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses. https://doi.org/10.1007/978-3-319-10464-5_5

Calasso, M., Ercolini, D., Mancini, L., Stellato, G., Minervini, F., Di Cagno, R., … Gobbetti, M. (2016). Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant. Food Microbiology. https://doi.org/10.1016/j.fm.2015.10.008

Dalmasso, A., Soto del Rio, M. de los D., Civera, T., Pattono, D., Cardazzo, B., & Bottero, M. T. (2016). Characterization of microbiota in Plaisentif cheese by high-throughput sequencing. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2016.02.004

De Filippis, F., La Storia, A., Stellato, G., Gatti, M., & Ercolini, D. (2014). A selected core microbiome drives the early stages of three popular Italian cheese manufactures. PLoS ONE. https://doi.org/10.1371/journal.pone.0089680

De Pasquale, I., Di CagnWolfe, B. E. et al. (2014) 'Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity', Cell. doi: 10.1016/j.cell.2014.05.041.o, R., Buchin, S., De Angelis, M., & Gobbetti, M. (2016). Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses. PLoS ONE. https://doi.org/10.1371/journal.pone.0153213

Delbès, C., Ali-Mandjee, L., & Montel, M. C. (2007). Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.01716-06

Delcenserie, V., Taminiau, B., Delhalle, L., Nezer, C., Doyen, P., Crevecoeur, S., … Daube, G. (2014). Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. Journal of Dairy Science. https://doi.org/10.3168/jds.2014-8225 [OpenAIRE]

56 references, page 1 of 4
Abstract
Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi’s microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected...
Persistent Identifiers
Subjects
free text keywords: Quantitative Biology - Genomics, Computer Science - Computers and Society, UT-Hybrid-D, Food Science, Lactobacillus, biology.organism_classification, biology, Pediococcus, Halomonas, Metagenomics, Microbiome, Bacteria, Leuconostoc, Pasteurization, law.invention, law
Funded by
EC| RISE
Project
RISE
Research Center on Interactive Media, Smart System and Emerging Technologies
  • Funder: European Commission (EC)
  • Project Code: 739578
  • Funding stream: H2020 | SGA-CSA
Download fromView all 6 versions
ZENODO
Article . 2020
Provider: ZENODO
NARCIS
Article . 2020
Provider: NARCIS
LWT
Article
Provider: UnpayWall
56 references, page 1 of 4

Abriouel, H., Martín-Platero, A., Maqueda, M., Valdivia, E., & Martínez-Bueno, M. (2008). Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2008.07.004

Aldrete-Tapia, A., Escobar-Ramírez, M. C., Tamplin, M. L., & Hernández-Iturriaga, M. (2014). High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese. Food Microbiology. https://doi.org/10.1016/j.fm.2014.05.022

Alegría, Á., Szczesny, P., Mayo, B., Bardowski, J., & Kowalczyk, M. (2012). Biodiversity in Oscypek, a traditional Polish Cheese, determined by culture-dependent and -independent approaches. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.06081- 11 [OpenAIRE]

Alessandria, V., Ferrocino, I., De Filippis, F., Fontana, M., Rantsiou, K., Ercolini, D., & Cocolin, L. (2016). Microbiota of an Italian Grana-like cheese during manufacture and ripening, unraveled by 16S rRNA-based approaches. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.00999-16 [OpenAIRE]

Aquilanti, L., Babini, V., Santarelli, S., Osimani, A., Petruzzelli, A., & Clementi, F. (2011). Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. Letters in Applied Microbiology. https://doi.org/10.1111/j.1472-765X.2011.03053.x [OpenAIRE]

Arqués, J. L., Rodríguez, E., Langa, S., Landete, J. M., & Medina, M. (2015). Antimicrobial activity of lactic acid bacteria in dairy products and gut: Effect on pathogens. BioMed Research International. https://doi.org/10.1155/2015/584183

Bintsis, T., & Papademas, P. (2002). Microbiological quality of white-brined cheeses: A review. International Journal of Dairy Technology. https://doi.org/10.1046/j.1471- 0307.2002.00054.x

Bokulich, N. A., & Mills, D. A. (2013). Facility-specific “house” microbiome drives microbial landscapes of artisan cheesemaking plants. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.00934-13 [OpenAIRE]

Bora, N., & Ward, A. C. (2015). Analyzing the metagenome of smear cheese flora using next generation sequencing tools. In Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses. https://doi.org/10.1007/978-3-319-10464-5_5

Calasso, M., Ercolini, D., Mancini, L., Stellato, G., Minervini, F., Di Cagno, R., … Gobbetti, M. (2016). Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant. Food Microbiology. https://doi.org/10.1016/j.fm.2015.10.008

Dalmasso, A., Soto del Rio, M. de los D., Civera, T., Pattono, D., Cardazzo, B., & Bottero, M. T. (2016). Characterization of microbiota in Plaisentif cheese by high-throughput sequencing. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2016.02.004

De Filippis, F., La Storia, A., Stellato, G., Gatti, M., & Ercolini, D. (2014). A selected core microbiome drives the early stages of three popular Italian cheese manufactures. PLoS ONE. https://doi.org/10.1371/journal.pone.0089680

De Pasquale, I., Di CagnWolfe, B. E. et al. (2014) 'Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity', Cell. doi: 10.1016/j.cell.2014.05.041.o, R., Buchin, S., De Angelis, M., & Gobbetti, M. (2016). Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses. PLoS ONE. https://doi.org/10.1371/journal.pone.0153213

Delbès, C., Ali-Mandjee, L., & Montel, M. C. (2007). Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.01716-06

Delcenserie, V., Taminiau, B., Delhalle, L., Nezer, C., Doyen, P., Crevecoeur, S., … Daube, G. (2014). Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. Journal of Dairy Science. https://doi.org/10.3168/jds.2014-8225 [OpenAIRE]

56 references, page 1 of 4
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