Metataxonomic mapping of the microbial diversity of Irish and Eastern Mediterranean cheeses

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dc.contributor.authorKamilari, Eleni
dc.contributor.authorTsaltas, Dimitrios
dc.contributor.authorStanton, Catherine
dc.contributor.authorRoss, R. Paul
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderInterregen
dc.contributor.funderEuropean Regional Development Funden
dc.date.accessioned2023-03-01T14:25:51Z
dc.date.available2023-03-01T14:25:51Z
dc.date.issued2022-08
dc.date.updated2023-03-01T14:08:13Z
dc.description.abstractThe distinct sensorial characteristics of local cheeses influence consumer preferences, and make an essential contribution to the local economy. Microbial diversity in cheese is among the fundamental contributors to sensorial and qualitative characteristics. However, knowledge regarding the existence of microbial patterns associated with regional production practices in ripened cheeses remains limited. The present research was conducted to test the hypothesis that the background metagenome of cheeses could be used as a marker of their origin. We compared Irish versus Eastern Mediterranean cheeses-namely Greek and Cypriot-using High Throughput Sequencing (HTS). The study identified a significantly distinct separation among cheeses originating from the three different countries, in terms of the total microbial community composition. The use of machine learning and biomarkers discovery algorithms defined key microbes that differentiate each geographic region. Finally, the development of interaction networks revealed that the key species developed mostly negative interactions with the other members of the communities, highlighting their dominance in the community. The findings of the present research demonstrate that metagenome could indeed be used as a biological marker of the origin of mature cheeses, and could provide further insight into the dynamics of microbial community composition in ripened cheeses.en
dc.description.sponsorshipInterreg (Greece–Cyprus 2014–2020 Program, Project AGRO-ID, which is co-funded by the European Union (ERDF) and National Resources of Greece and Cyprus)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid2483en
dc.identifier.citationKamilari, E., Tsaltas, D., Stanton, C. and Ross, R.P. (2022) ‘Metataxonomic mapping of the microbial diversity of irish and eastern mediterranean cheeses’, Foods, 11(16), 2483 (19pp). doi: 10.3390/foods11162483en
dc.identifier.doi10.3390/foods11162483en
dc.identifier.endpage19en
dc.identifier.issn2304-8158
dc.identifier.issued16en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/14266
dc.identifier.volume11en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectClostridium-perfringensen
dc.subjectSpoilageen
dc.subjectBacteriaen
dc.subjectStrainsen
dc.subjectMilken
dc.subjectCommunitiesen
dc.subjectSequenceen
dc.subjectGenomeen
dc.subjectLactisen
dc.subjectScaleen
dc.titleMetataxonomic mapping of the microbial diversity of Irish and Eastern Mediterranean cheesesen
dc.typeArticle (peer-reviewed)en
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