Journal
JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 2, Pages 1238-1249Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2019-17496
Keywords
cheese; flavor quality; PacBio SMRT sequencing; bacterial diversity
Funding
- National Natural Science Foundation of China [31622043]
- China Agriculture Research System [CARS-36]
- Inner Mongolia Science and Technology Projects [201802063]
- University for Fostering Distinguished Young Scholars [2017XJQ-2]
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Cheese is a fermented dairy product that is popular for its unique flavor and nutritional value. Recent studies have shown that microorganisms in cheese play an important role in the fermentation process and determine the quality of the cheese. We collected 12 cheese samples from different regions and studied the composition of their bacterial communities using PacBio small-molecule real-time sequencing (Pacific Biosciences, Menlo Park, CA). Our data revealed 144 bacterial genera (including Lactobacillus, Streptococcus, Lactococcus, and Staphylococcus) and 217 bacterial species (including Lactococcus lactic, Streptococcus thermophilus, Staphylococcus equorum, and Streptococcus uberis). We investigated the flavor quality of the cheese samples using an electronic nose system and we found differences in flavor-quality indices among samples from different regions. We found a clustering tendency based on flavor quality using principal component analysis. We found correlations between lactic acid bacteria and the flavor quality of the cheese samples. Biodegradation and metabolism of xenobiotics, and lipid-metabolism-related pathways, were predicted to contribute to differences in cheese flavor using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). This preliminary study explored the bacterial communities in cheeses collected from different regions and their potential genome funct ions from the perspective of flavor quality.
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