Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis. (February 2021)

• Record Type: Journal Article
• Authors: Zago, Miriam; Bardelli, Tommaso; Rossetti, Lia; Nazzicari, Nelson; Carminati, Domenico; Galli, Andrea; Giraffa, Giorgio
• Is Part Of: Food microbiology. Volume 93(2021)
• Publication Date: 2021-02
• Subjects: Grana padano cheese -- Bacterial diversity -- DNA metabarcoding -- RAPD-PCR fingerprinting -- Pan microbiota -- Core microbiota -- Banding pattern; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2020.103613
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: The composition of the bacterial community of Grana Padano (GP) cheese was evaluated by an amplicon-based metagenomic approach (DNA metabarcoding) and RAPD-PCR fingerprinting. One hundred eighteen cheeses, which included 118 dairies located in the production area of GP, were collected. Two hundred fifty-four OTUs were detected, of which 82 were further discriminated between dominant (32 OTUs; > 1% total reads) and subdominant (50 OTUs; between 0.1% and 1% total reads) taxa. Lactobacillus ( L. ) delbrueckii, Lacticaseibacillus (Lact.) rhamnosus, Lact. casei, Limosilactobacillus fermentum, Lactococcus ( Lc. ) raffinolactis, L. helveticus, Streptococcus thermophilus, and Lc. lactis were the major dominant taxa ('core microbiota'). The origin of samples significantly impacted on both richness, evenness, and the relative abundance of bacterial species, with peculiar pattern distribution among the five GP production regions. A differential analysis allowed to find bacterial species significantly associated with specific region pairings. The analysis of pattern similarity among RAPD-PCR profiles highlighted the presence of a 'core' community banding pattern present in all the GP samples, which was strictly associated with the core microbiota highlighted by DNA metabarcoding. A trend to group samples according to the five production regions was also observed. This study widened our knowledge on the bacterial composition and ecology of Grana Padano cheese. Highlights: One hundred eighteen Grana Padano cheese samples were collected. "Core and pan LAB microbiota" were revealed by metagenome analysis. The origin of samples significantly impacted on both richness, evenness, and the relative abundance of bacterial species. The differential analysis allowed to find bacterial species significantly associated with specific region pairings. A trend to group samples according to the Grana Padano production regions was observed.