Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential
Yükleniyor...
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Food safety has been a major concern for consumers. Origin of food products matter for consumers such that the quality, reputation, or other special characteristics can be attributed
essentially to that origin. While a geographical indication informs consumers for the origin of the
product, it develops a competitive advantage for the markets. To detect distinguishing features of
dairy products, the microbial composition of its microbiota is one of the emerging areas of interest. Utilizing novel approaches such as Next Generation Sequencing (NGS) technology to
decipher the genetic code of 16s rRNA genes to characterize the bacterial population is widely
applied. The bacterial microbiota of the herby cheese samples which were collected from S¸ırnak
province in the South Eastern region of Turkey was examined by an NGS approach for purpose of
finding geographical indication possibilities. In brief, Firmicutes is the dominant phyla where
Lactobacillaceae and Streptococcaceae are abundant families across the analyzed herby cheese
microbiota. The most prominent species is Companilactobacillus ginsenosidimutans detected as the
dominant member of the bacterial consortia in 16 herby cheese samples. Another remarkable
finding reported here is the Weissella jogaejeotgali which was detected in 15 cheese samples. Albeit
the abundance of Levilactobacillus koreensis is low at the microbiome level it was identified in four
herby cheese samples. As expected, lactic acid bacteria such as Lactobacillus delbrueckii, Lactococcus raffinolactis and Tetragenococcus halophilus were also identified. On the other hand, bacterial diversity and microbial composition among cheese samples are not significantly affected by
mixing different herbs on the manufacturing of herby cheeses. To the best of our knowledge,
C. ginsenosidimutans, W. jogaejeotgali and L. koreensis are identified and reported for the first time
in a dairy product and the bacterial richness and evenness of herby cheese are higher than those
of most other cheeses. These findings make the cheeses in the geography where the samples were
produced more valuable and provide opportunities for them to receive geographical indications.
Thus, it will create added value while marketing the products.
Açıklama
Anahtar Kelimeler
Herby cheese, Turkey, Companilactobacillus ginsenosidimutans, Microbiota, Geographical indications, NGS
Kaynak
Heliyon
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
9
Sayı
2
Künye
Rüstemoğlu, M., Erkan, M. E., Cengiz, G. ve Hajyzadeh, M. (2023). Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential. Heliyon, 9(2), 1-10.
