Abstract
This study aims to reveal initial bacterial consortia of Ezine PDO cheeses comprehensively by following a metagenomic approach. A total of 8 artisanal Ezine cheese samples were collected from the Bayramiç and Ezine districts of Çanakkale province of Turkey. Ezine cheese was found to contain Firmicutes, Bacteroidetes, and Proteobacteria phyla dominantly. Streptococcus, Lactococcus, and Lactobacillus genera dominated the microbiota with relative abundances of 4.47–56.07%, 7.33–20.34%, and 1.21–25.12%, respectively, followed by Bacteroides and Prevotella genera. Excluding two cheese samples obtained from the Ezine district, the most dominant species was Streptococcus thermophilus (8.24–54.34%). It was also found in greater proportions in the cheeses of the Bayramiç district. Unexpectedly, Lactobacillus graminis (11.50–23.63%) was the most abundant species in two samples collected from the Ezine district. However, lower bacterial diversity was determined in the samples collected from the Bayramiç district. The lowest species richness was 129 OTU-species in the cheeses from the Bayramiç district while the highest species richness was 267 OTU-species in cheeses from the Ezine district. In addition, the Simpson index was the highest in cheeses from the Ezine district, where different species were evenly distributed. Permutational multivariate analysis of variance tests also confirmed that the differences in the structure of bacterial consortia in cheeses from two different districts were statistically significant. This study will provide pioneer data for further investigations on the role of complex bacterial composition in maintaining and improving the quality and safety of Ezine cheese.
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Acknowledgements
We would like to thank Seniha Öz for her assistance in collecting the cheese samples and BMLabosis R&D Laboratory (Ankara, Turkey) for their contribution to the analyses. We are also grateful to Kaan Büyükaltay for his support in statistical analyses.
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We are grateful to Panagro Agriculture and Husbandry Food Industrial Corporation for their financial support to conduct this study.
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All the authors contributed to the study. NA, HIÖ, and TD designed the study. Material collection was performed by NA and AO. The first and final drafts of the manuscript were written by HİÖ. TD reviewed the manuscript. Formal analysis, investigation, and methodology were done by HİÖ and TD. AO received financial support. All the authors have read and approved the final manuscript.
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Supplementary file1 Horizontal bar chart showing discriminant taxa between cheeses from 2 districts by linear discriminant analysis (LDA). Significant discriminant taxa of cheeses from the Ezine and Bayramiç districts are represented by green and red colors, respectively. The LDA score demonstrates the level of differentiation among cheese samples from the 2 districts. (PDF 19 KB)
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Öztürk, H.İ., Demirci, T., Akın, N. et al. Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing. Arch Microbiol 204, 656 (2022). https://doi.org/10.1007/s00203-022-03272-3
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DOI: https://doi.org/10.1007/s00203-022-03272-3