Characterization of the Diversity of Starter and Non-starter Microorganism from Natural Cheeses by High-throughput Sequencing
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Abstract:
To reveal the diversity characteristic of starter and non-starter microorganism from natural cheeses, the Illumina-HiSeq high-throughput sequencing technology was used to carry out sequencing of V4 regions of 16S rDNA gene in the microorganism from the rinds and cores of the five groups of natural cheeses. The number of valid sequences obtained from each sample was over 50,000, and these sequences were confirmed as 118 to 646 operational taxonomic units (OTUs) in each sample. Chao 1 index, Shannon's index, and Simpson's index were used to evaluate the diversity of the samples, the results showed the rinds of natural cheese have higher bacterial diversity than the cores. Principal co-ordinates analysis showed there was a great difference in the bacterial community structure between the rind and the core of the natural cheese. The starter microorganism groups were of the genus Lactococcus, Lactobacillus and Streptococcus, with a total relative abundance between 51% and 97%. The non-starter microorganism groups were of the phylum Firmicutes, Proteobacteria, Bacteroidetes, Actinobacteria, Deinococcus-Thermus and Tenericutes, with a total relative abundance between 2% and 16%. Furthermore, the genus Thermus, which can screen thermostable lactase, was firstly reported and was a predominant non-starter microbial group in all the samples. This study contributed to the clarification of the effect of microorganisms on flavor in natural cheeses, as well as the exploration of microbial resources in natural cheeses.
