Bifidobacterial distribution across Italian cheeses produced from raw milk

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dc.contributor.authorMilani, Christian
dc.contributor.authorAlessandri, Giulia
dc.contributor.authorMancabelli, Leonardo
dc.contributor.authorLugli, Gabriele Andrea
dc.contributor.authorLonghi, Giulia
dc.contributor.authorAnzalone, Rosaria
dc.contributor.authorViappiani, Alice
dc.contributor.authorDuranti, Sabrina
dc.contributor.authorTurroni, Francesca
dc.contributor.authorOssiprandi, Maria Cristina
dc.contributor.authorvan Sinderen, Douwe
dc.contributor.authorVentura, Marco
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderEuropean Commissionen
dc.contributor.funderFondazione Cariparmaen
dc.contributor.funderGenProbio srlen
dc.date.accessioned2019-12-10T09:57:03Z
dc.date.available2019-12-10T09:57:03Z
dc.date.issued2019-11-21
dc.description.abstractCheese microbiota is of high industrial relevance due to its crucial role in defining the organoleptic features of the final product. Nevertheless, the composition of and possible microbe–microbe interactions between these bacterial populations have never been assessed down to the species-level. For this reason, 16S rRNA gene microbial profiling combined with internally transcribed spacer (ITS)-mediated bifidobacterial profiling analyses of various cheeses produced with raw milk were performed in order to achieve an in-depth view of the bifidobacterial populations present in these microbially fermented food matrices. Moreover, statistical elaboration of the data collected in this study revealed the existence of community state types characterized by the dominance of specific microbial genera that appear to shape the overall cheese microbiota through an interactive network responsible for species-specific modulatory effects on the bifidobacterial population.en
dc.description.sponsorshipScience Foundation Ireland (Grant number 15/JP-HDHL/3280, SFI/12/RC/2273a and SFI/12/RC/2273b)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid599en
dc.identifier.citationMilani, C., Alessandri, G., Mancabelli, L., Lugli, G. A., Longhi, G., Anzalone, R., Viappiani, A., Duranti, S., Turroni, F., Ossiprandi, M. C., van Sinderen, D. and Ventura, M. (2019) 'Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk', Microorganisms, 7(12), 599 (12pp). doi: 10.3390/microorganisms7120599en
dc.identifier.doi10.3390/microorganisms7120599en
dc.identifier.eissn2076-2607
dc.identifier.endpage12en
dc.identifier.issued12en
dc.identifier.journaltitleMicroorganismsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9370
dc.identifier.volume7en
dc.language.isoenen
dc.publisherMDPIen
dc.rights© 2019 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 (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectBifidobacteriaen
dc.subjectMetagenomicsen
dc.subjectProfilingen
dc.subjectMicrobiotaen
dc.subjectCheeseen
dc.titleBifidobacterial distribution across Italian cheeses produced from raw milken
dc.typeArticle (peer-reviewed)en
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