Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
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Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing. / Masoud, Wafa Mahmoud Hasan; Takamiya, Monica K Wik; Vogensen, Finn Kvist; Lillevang, Søren ; Abu Al-Soud, Waleed; Sørensen, Søren Johannes; Jakobsen, Mogens.
In: International Dairy Journal, Vol. 21, No. 3, 2011, p. 142-148.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
AU - Masoud, Wafa Mahmoud Hasan
AU - Takamiya, Monica K Wik
AU - Vogensen, Finn Kvist
AU - Lillevang, Søren
AU - Abu Al-Soud, Waleed
AU - Sørensen, Søren Johannes
AU - Jakobsen, Mogens
PY - 2011
Y1 - 2011
N2 - The bacterial populations in Danish raw milk cheeses were identified using denaturating gradient gel electrophoresis (DGGE) of PCR amplicons of the V3 region of the 16S rRNA gene and pyrosequencing of tagged amplicons of the V3 and V4 regions of the 16S rRNA gene. Both DNA and RNA extracted from cheeses were studied in order to determine the metabolically active bacteria. The main bacteria, which included Lactococcus, Lactobacillus and Streptococcus, were detected by pyrosequencing and DGGE in both 16S rDNA and cDNA obtained from cheeses indicating their viability and contribution to cheese ripening. Other bacteria like Corynebacterium, Halomonas, Pediococcus, Micrococcus and Staphylococcus, which were encountered in some cheese samples at low percentages compared with the total bacterial populations, were only detected by pyrosequencing. 16S rRNA gene pyrosequencing is an efficient method for deep sequencing of microbial communities and it expands our knowledge of the bacterial diversity in raw milk cheese.
AB - The bacterial populations in Danish raw milk cheeses were identified using denaturating gradient gel electrophoresis (DGGE) of PCR amplicons of the V3 region of the 16S rRNA gene and pyrosequencing of tagged amplicons of the V3 and V4 regions of the 16S rRNA gene. Both DNA and RNA extracted from cheeses were studied in order to determine the metabolically active bacteria. The main bacteria, which included Lactococcus, Lactobacillus and Streptococcus, were detected by pyrosequencing and DGGE in both 16S rDNA and cDNA obtained from cheeses indicating their viability and contribution to cheese ripening. Other bacteria like Corynebacterium, Halomonas, Pediococcus, Micrococcus and Staphylococcus, which were encountered in some cheese samples at low percentages compared with the total bacterial populations, were only detected by pyrosequencing. 16S rRNA gene pyrosequencing is an efficient method for deep sequencing of microbial communities and it expands our knowledge of the bacterial diversity in raw milk cheese.
U2 - 10.1016/j.idairyj.2010.10.007
DO - 10.1016/j.idairyj.2010.10.007
M3 - Journal article
VL - 21
SP - 142
EP - 148
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
IS - 3
ER -
ID: 33467356