Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses

文献类型： 外文期刊

第一作者： Zhao, Zijian

作者： Zhao, Zijian;Zhao, Yujuan;Yang, Ge;Wang, Chao;Li, Shengyu;Ning, Chao;Ning, Chao;Chen, Long;Chen, Naishi;Zhang, Zhaoye

作者机构：

关键词： Cheese; Human activity; Microbial diversity; Environmental microorganisms

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 148 卷

页码：

收录情况： SCI

摘要： The microbiota of cheese plays a critical role in determining its organoleptic and other physicochemical properties. Thus, assessing the composition of the cheese microbiota community would help promote the growth of desirable taxa and ultimately to optimize flavor, quality and safety. Here we measured microbial diversity, microbiota composition, short-chain fatty acids, and free amino acids in two traditional cheese-making strategies, Rushan and Rubing, processed in parallel from Lijiang, Eryuan, and Dengchuan of Yunnan province, China. We found distinct microbiota composition, and microbial diversity and richness in both Rushan and Rubing across all three regions, which were proportional to the scale of the cities where the cheeses were sampled. Furthermore, we found positive associations of Streptococcus and Acinetobacter with butyric acid, Phe and Tyr, which were negatively correlated with Lactococcus. For the first time, we provide evidence that environmental microbial contamination in cheese can be correlated with the manufacturing procedures and geographical regions. This should be paid more attention in upcoming cheese microbiota studies.

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