Cited by 152Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

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Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and-independent approaches

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Alegría, Ángel, Szczesny, Pawel, Mayo, Baltasar, Bardowski, Jacek, Kowalczyk, Magdalena·2012·Applied and Environmental Microbiology

DOI 10.1128/aem.06081-11PMC PMC3298175

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Abstract

Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both culturing and the culture-independent methods of PCR followed by denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing of 16S rRNA gene amplicons. The culture-dependent technique and PCR-DGGE fingerprinting detected the predominant microorganisms in traditional Oscypek, whereas the next-generation sequencing technique (454 pyrosequencing) revealed greater bacterial diversity. Besides members of the most abundant bacterial genera in dairy products, e.g., Lactococcus, Lactobacillus, Leuconostoc, Streptococcus, and Enterococcus, identified by all three methods, other, subdominant bacteria belonging to the families Bifidobacteriaceae and Moraxellaceae (mostly Enhydrobacter), as well as various minor bacteria, were identified by pyrosequencing. The presence of bifidobacterial sequences in a cheese system is reported for the first time. In addition to bacteria, a great diversity of yeast species was demonstrated in Oscypek by the PCR-DGGE method. Culturing methods enabled the determination of a number of viable microorganisms from different microbial groups and their isolation for potential future applications in specific cheese starter cultures.

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Authors: Alegría, Á., Szczesny, P., Mayo, B., Bardowski, J., & Kowalczyk, M.
Affiliations: Consejo Superior de Investigaciones Científicas (ES)
Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PL)
ORCID: Alegría, Ángel
Mayo, Baltasar
Bardowski, Jacek
Kowalczyk, Magdalena
Venue: Applied and Environmental Microbiology
Publisher: American Society for Microbiology
Published: 2012-03-15
Volume: 78
Issue: 6
Pages: 1890-1898
ISSN: 0099-2240 (ISSN-L)
1098-5336
DOI: 10.1128/aem.06081-11
PMC: PMC3298175
OpenAlex: W2027333948
Cited by: 152
References: 47
Citations by year: 2026: 2 · 2025: 7 · 2024: 11 · 2023: 8 · 2022: 13 · 2021: 7 · 2020: 10 · 2019: 8 · 2018: 12 · 2017: 11 · 2016: 14 · 2015: 11 · 2014: 19 · 2013: 16 · 2012: 3
FWCI: 24.05
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Licence: journals.asm.org/non-commercial-tdm-license (tdm)
Locations: Applied and Environmental Microbiology (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: traditional cheese, cheese microbiota, sheep's milk cheese, raw milk cheese, cheese ripening, bacterial diversity, Bifidobacterium, yeast diversity, starter cultures, Lactococcus, Lactobacillus, Streptococcus, Enterococcus, Leuconostoc, Moraxellaceae, Tatra Mountains
MeSH terms: Animals, Bacteria, Cheese, DNA, Bacterial, DNA, Fungal, DNA, Ribosomal, Poland, RNA, Bacterial, RNA, Fungal, RNA, Ribosomal, RNA, Ribosomal, 16S, Sequence Homology, Nucleic Acid, Sheep, Yeasts, Sequence Analysis, DNA, Genes, rRNA, Biodiversity, Denaturing Gradient Gel Electrophoresis

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Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and-independent approaches

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