Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

• DOI: 10.1128/aem.06081-11
• Publication Date: 2012-01-14T20:08:29Z
• Authors: Ángel Alegría; Pawel Szczesny; Baltasar Mayo; Jacek Bardowski; Magdalena Kowalczyk
• Keywords: Pyrosequencing; Lactococcus; Starter

ABSTRACT Oscypek is a traditional Polish scalded-smoked cheese, with protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken order to gain insight into microbiota that develops and evolves during manufacture ripening stages Oscypek. To this end, we made use both culturing culture-independent methods PCR followed by denaturing gradient gel electrophoresis (PCR-DGGE) pyrosequencing 16S rRNA gene amplicons. The culture-dependent technique PCR-DGGE fingerprinting detected predominant microorganisms Oscypek, whereas next-generation sequencing (454 pyrosequencing) revealed greater bacterial diversity. Besides members most abundant genera dairy products, e.g., Lactococcus , Lactobacillus Leuconostoc Streptococcus Enterococcus identified all three methods, other, subdominant bacteria belonging families Bifidobacteriaceae Moraxellaceae (mostly Enhydrobacter ), as well various minor bacteria, were pyrosequencing. presence bifidobacterial sequences cheese system reported for first time. In addition great diversity yeast species demonstrated method. Culturing enabled determination number viable different microbial groups their isolation potential future applications specific cultures.