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. 2020 Feb 6;8(2):218.
doi: 10.3390/microorganisms8020218.

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing

José Castellanos-Rozo  1 , Rubén Pérez Pulido  2 , Mª José Grande  2 , Rosario Lucas  2 , Antonio Gálvez  2
Affiliations

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing

José Castellanos-Rozo et al. Microorganisms. .

Abstract

Background: Paipa cheese is a traditional, semi-ripened cheese made from raw cow's milk in Colombia. The aim of this work was to gain insights on the microbiota of Paipa cheese by using a culture-independent approach.

Method: two batches of Paipa cheese from three formal producers were sampled during ripening for 28 days. Total DNA from the cheese samples was used to obtain 16S rRNA gene sequences by using Illumina technology.

Results: Firmicutes was the main phylum found in the cheeses (relative abundances: 59.2-82.0%), followed by Proteobacteria, Actinobacteria and Bacteroidetes. Lactococcus was the main genus, but other lactic acid bacteria (Enterococcus, Leuconostoc and Streptococcus) were also detected. Stapylococcus was also relevant in some cheese samples. The most important Proteobacteria were Enterobacteriaceae, Aeromonadaceae and Moraxellaceae. Enterobacter and Enterobacteriaceae (others) were detected in all cheese samples. Serratia and Citrobacter were detected in some samples. Aeromonas and Acinetobacter were also relevant. Other minor genera detected were Marinomonas, Corynebacterium 1 and Chryseobacterium. The principal coordinates analysis suggested that there were producer-dependent differences in the microbiota of Paipa cheeses.

Conclusions: lactic acid bacteria are the main bacterial group in Paipa cheeses. However, other bacterial groups, including spoilage bacteria, potentially toxin producers, and bacteria potentially pathogenic to humans and/or prone to carry antimicrobial resistance genes are also relevant in the cheeses.

Keywords: Aromonadaceae; Enterobacteriaceae; Moraxellaceae; Paipa cheese; Staphylococcus; bacterial diversity; lactic acid bacteria.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Bacterial diversity of Paipa cheese samples at phylum (a), family (b) and genus (c) levels. Cheese samples from three formal producers (C, A, F) corresponding to two independent batches (A and B) at different ripening times (0, 10, 21, 28 days) were analyzed.
Figure 2
Figure 2
Principal coordinates analysis of Paipa cheese microbial composition. Cheese samples from three formal producers (C, A, F) corresponding to two independent batches (A and B) at different ripening times (0, 10, 21, 28 days) were analyzed. The ellipses indicate the clustering of the samples from producers C (red), A (blue) and F (green).
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