Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics

Artisanal cheese, produced with raw milk by a predominantly manual approach, has historical and cultural tradition related to the region of origin. Given its economic importance, main objective this study was investigate characterize diversity lactic acid bacteria (LAB) artisanal cheeses traded family agro-industries in southern Brazil. The LAB composition cheese samples, belonging different municipalities Region Vale do Taquari, were characterized next-generation sequencing (NGS) method, amplifying V3/V4 16S rRNA gene. A total 35 species, distributed seven genera, identified, rarefaction analysis suggested that assessed high analyzed samples. average Ph ranged from 4.6 6.6, correlation genus Lactococcus (r = 0.62) most expressive. genera identified samples Bavariicococcus, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Marinillactibacillus, Pediococcus. lactis predominant present all Although some species have been three altitudes studied, abundance varied according geographic environments. Enterococcus italicus is more at altitudes, unlike plantarum raffinolactis low altitudes. environments evaluated, but highest observed identification fermented essential understand organoleptic quality during maturation process as well establish shelf life, including safety overall cheese. This specific microbiota contributes flavor unique characteristics regional dairy products, on other hand can be source starter cultures guarantee product’s identity.