Version 1
: Received: 15 April 2024 / Approved: 17 April 2024 / Online: 17 April 2024 (12:21:08 CEST)
How to cite:
Luziatelli, F.; Abou Jaudé, R.; Melini, F.; Melini, V.; Ruzzi, M. Microbiome diversity in raw milk from Comisana and Lacaune sheep and microbial evolution during artisanal Pecorino-like cheese. Preprints2024, 2024041108. https://doi.org/10.20944/preprints202404.1108.v1
Luziatelli, F.; Abou Jaudé, R.; Melini, F.; Melini, V.; Ruzzi, M. Microbiome diversity in raw milk from Comisana and Lacaune sheep and microbial evolution during artisanal Pecorino-like cheese. Preprints 2024, 2024041108. https://doi.org/10.20944/preprints202404.1108.v1
Luziatelli, F.; Abou Jaudé, R.; Melini, F.; Melini, V.; Ruzzi, M. Microbiome diversity in raw milk from Comisana and Lacaune sheep and microbial evolution during artisanal Pecorino-like cheese. Preprints2024, 2024041108. https://doi.org/10.20944/preprints202404.1108.v1
APA Style
Luziatelli, F., Abou Jaudé, R., Melini, F., Melini, V., & Ruzzi, M. (2024). Microbiome diversity in raw milk from Comisana and Lacaune sheep and microbial evolution during artisanal Pecorino-like cheese. Preprints. https://doi.org/10.20944/preprints202404.1108.v1
Chicago/Turabian Style
Luziatelli, F., Valentina Melini and Maurizio Ruzzi. 2024 "Microbiome diversity in raw milk from Comisana and Lacaune sheep and microbial evolution during artisanal Pecorino-like cheese" Preprints. https://doi.org/10.20944/preprints202404.1108.v1
Abstract
“Pecorino” is a typical semi-hard cheese obtained with raw or heat-treated sheep milk using procedures to valorize the raw material's chemical and microbiological properties. In the present study, using a high throughput method of 16S rRNA gene sequencing, we assessed the evolution of the microbiome composition from milk to Pecorino cheese in artisanal processes using milk from Comisana and Lacaune sheep breeds. The comparative analysis of the bacterial com-munity composition revealed significant differences in the presence and abundance of specific taxa in the milk microbiome of the Comisana and Lacaune breeds. NGS analysis also revealed differences in the curd microbiome related to dairy farming practices, which have a relevant effect on the final structure of the Pecorino-cheese microbiome.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
