title: High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese.
abstract: The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the state of Tabasco, México during dry (March-June) and rainy (August-November) seasons. Independently of producer and season, raw milk samples displayed the highest diversity in bacterial communities. In raw milk, genera found were Macrococcus, Staphylococcus, Enterococcus, Streptococcus, Lactobacillus and Enhydrobacter. Diversity in whey, curd and cheese was lower, principally containing Streptococcus and Lactobacillus; however, bacteria such as Staphylococcus, Acinetobacter, Chryseobacterium, Bacillus, Sediminibacter, Lactococcus and Enterococcus were occasionally present. After curdling step, the most dominant and abundant species were Streptococcus thermophilus and Lactobacillus delbrueckii.
authors.affiliation: Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas, 76010 Querétaro, Qro., Mexico.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Aldrete-Tapia
authors.affiliation: Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Ajuchitlán, Colón, 76280 Qro., Mexico.
authors.forename: Meyli C
authors.initials: MC
authors.lastname: Escobar-Ramírez
authors.affiliation: Food Safety Centre, Tasmanian Institute of Agriculture, University of Tasmania, Sandy Bay, TAS 7005, Australia.
authors.forename: Mark L
authors.initials: ML
authors.lastname: Tamplin
authors.affiliation: Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas, 76010 Querétaro, Qro., Mexico. Electronic address: montshi@uaq.mx.
authors.forename: Montserrat
authors.initials: M
authors.lastname: Hernández-Iturriaga
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D059014:High-Throughput Nucleotide Sequencing; D008800:Mexico; D008892:Milk / Q000382:microbiology*
keywords: Artisanal cheese; Microbial communities; Pyrosequencing; Raw milk