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MicrobiologyOpen2020; 9(8); e1066; doi: 10.1002/mbo3.1066

Diversity and specificity of the bacterial community in Chinese horse milk cheese.

Abstract: The nutrition and flavor of cheese are generated by the microbial community. Thus, horse milk cheese with unique nutrition and flavor, an increasingly popular local cheese of the Xinjiang Uygur Autonomous Region of China, is considered to have diverse and specific bacterial community. To verify this hypothesis, horse, cow, and goat milk cheese samples produced under the same environmental conditions and manufacturing process were collected, and the 16S rRNA gene was targeted to determine the bacterial population size and community composition by real-time quantitative PCR and high-throughput sequencing. The bacterial community of horse milk cheese had a significantly larger bacterial population size, greater species richness, and a more diverse composition than those of cow and goat milk cheeses. Unlike the absolute dominance of Lactococcus and Streptococcus in cow and goat milk cheeses, Lactobacillus and Streptococcus dominated the bacterial community as the starter lactic acid bacteria in horse milk cheese. Additionally, horse milk cheese also contains a higher abundance of unclassified secondary bacteria and specific secondary bacteria (e.g., Psychrobacter, Sulfurisoma, Halomonas, and Brevibacterium) than cow and goat milk cheeses. These abundant, diverse, and specific starter lactic acid bacteria and secondary bacteria may generate unique nutrition and flavor of horse milk cheese.
© 2020 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.
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Publication Date: 2020-06-17 PubMed ID: 32741094PubMed Central: PMC7424250DOI: 10.1002/mbo3.1066Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

This research study investigates the unique bacterial community present in horse milk cheese from China, with a specific examination of reasons for its distinct taste and nutrition. The research found that horse milk cheese has greater bacterial diversity, higher population size, and specific starter bacteria than cow and goat milk cheeses.

Research Method and Data Collection

  • The researchers collected samples of horse milk, cow milk, and goat milk cheeses, all produced in the same environmental conditions and using the same manufacturing processes, to minimize external influences on bacterial communities.
  • The bacterial populations and community compositions in the cheese samples were then determined using a technique called real-time quantitative PCR and high-throughput sequencing. This technique focused on analyzing the 16S rRNA gene, a gene commonly used in studies to identify and compare bacteria from different samples.

Findings on Bacterial Diversity and Population Size

  • The findings showed that the bacterial community of horse milk cheese had a significantly larger population size compared to cow and goat milk cheeses.
  • The species richness, or the number of different species present, was also found to be higher in horse milk cheese, indicating a more diverse composition of bacterial community.

Key Bacterial Species Identified

  • The study found differences in the dominant bacteria across different types of cheeses. In cow and goat milk cheeses, Lactococcus and Streptococcus species were the dominant ones. However, in horse milk cheese, Lactobacillus and Streptococcus species were the dominating bacterial groups.
  • Besides standard lactic acid bacteria which contribute to the cheese production, researchers also identified certain secondary bacteria that were unique to horse milk cheese. These included Psychrobacter, Sulfurisoma, Halomonas, and Brevibacterium species.
  • It was suggested that these abundant and specific starter lactic acid bacteria and secondary bacteria may contribute to the unique nutrition and flavor of horse milk cheese, implying a connection between the bacterial community and the characteristic features of cheese.

Cite This Article

APA
Zhu L, Zeng C, Yang S, Hou Z, Wang Y, Hu X, Senoo K, Wei W. (2020). Diversity and specificity of the bacterial community in Chinese horse milk cheese. Microbiologyopen, 9(8), e1066. https://doi.org/10.1002/mbo3.1066

Publication

MicrobiologyOpen
ISSN: 2045-8827
NlmUniqueID: 101588314
Country: England
Language: English
Volume: 9
Issue: 8
Pages: e1066
PII: e1066

Researcher Affiliations

Zhu, Lin
  • School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Zeng, Chunlin
  • School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Yang, Sai
  • School of Agricultural Equipment Engineering, Jiangsu University, Zhenjiang, China.
Hou, Zhaozhi
  • School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Wang, Yuan
  • School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Hu, Xinyu
  • School of Agricultural Equipment Engineering, Jiangsu University, Zhenjiang, China.
Senoo, Keishi
  • Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.
Wei, Wei
  • School of Agricultural Equipment Engineering, Jiangsu University, Zhenjiang, China.

MeSH Terms

  • Animals
  • Bacteria / classification
  • Bacteria / genetics
  • Bacteria / isolation & purification
  • Base Sequence
  • Cattle
  • Cheese / microbiology
  • China
  • DNA, Bacterial / genetics
  • Fermented Foods / microbiology
  • Food Microbiology
  • Goats
  • Horses
  • Humans
  • Microbiota / genetics
  • Milk / microbiology
  • RNA, Ribosomal, 16S / genetics
  • Sequence Analysis, DNA
  • Taste

Conflict of Interest Statement

None declared.

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Citations

This article has been cited 5 times.
  1. Wang J, Hao S, Ren Q. Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods. Foods 2023 Jul 13;12(14).
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  2. Zhu L, Hou Z, Hu X, Liu X, Dai T, Wang X, Zeng C, Wang Y, Wang C, Yang S, Cui H, Wei W. Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, Thermus thermophilus, in Chinese Inner Mongolian Cheese. Foods 2021 Dec 2;10(12).
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  4. Bilal Z, Akhmetsadykova S, Baubekova A, Tormo H, Faye B, Konuspayeva G. The Main Features and Microbiota Diversity of Fermented Camel Milk. Foods 2024 Jun 24;13(13).
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