Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential

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dc.authorid0000-0002-1298-1702en_US
dc.authorid0000-0001-5581-3867en_US
dc.authorid0000-0002-3468-3060en_US
dc.authorid0000-0002-8808-6974en_US
dc.contributor.authorRüstemoğlu, Mustafa
dc.contributor.authorErkan, Mehmet Emin
dc.contributor.authorCengiz, Gazal
dc.contributor.authorHajyzadeh, Mortaza
dc.date.accessioned2023-08-10T12:04:17Z
dc.date.available2023-08-10T12:04:17Z
dc.date.issued2023en_US
dc.departmentDicle Üniversitesi, Veteriner Fakültesi, Besin/Gıda Hijyeni ve Teknolojisi Bölümü, Besin/Gıda Hijyeni ve Teknolojisi Ana Bilim Dalıen_US
dc.description.abstractFood 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.en_US
dc.identifier.citationRüstemoğlu, 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.en_US
dc.identifier.doi10.1016/j.heliyon.2023.e13334
dc.identifier.endpage10en_US
dc.identifier.issn2405-8440
dc.identifier.issue2en_US
dc.identifier.pmid36846685
dc.identifier.scopus2-s2.0-85147985019
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S2405844023005418?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/11468/12468
dc.identifier.volume9en_US
dc.identifier.wosWOS:000968511000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorErkan, Mehmet Emin
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHerby cheeseen_US
dc.subjectTurkeyen_US
dc.subjectCompanilactobacillus ginsenosidimutansen_US
dc.subjectMicrobiotaen_US
dc.subjectGeographical indicationsen_US
dc.subjectNGSen_US
dc.titleBacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potentialen_US
dc.titleBacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential
dc.typeArticleen_US

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