The DOI matches its Crossref record; 47 of the 47 references it cites were found in a registry or an index.
Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and-independent approaches
Open accessAbstract
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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“Culture-dependent methods are most commonly used, but they are labor-intensive and inherently biased [12].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [12]
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O'Sullivan, D. J., Giblin, L. M., McSweeney, P. L. H., Sheehan, J. J., & Cotter, P. D. (2013) · Frontiers in Microbiology · doi:10.3389/fmicb.2013.00001 · Cited by 1,423
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The Complex Microbiota of Raw Milk
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Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
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Metadata
- 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)
- 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
- 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
- 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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