Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing
This study aimed to characterise the fungal communities of the Spanish Protected Designations of Origin soft cheeses, 'Torta del Casar' and 'Queso de la Serena,' during ripening using an amplicon-based high-throughput sequencing approach. The findings contribute to a deeper under...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000216 |
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| author | Almudena V. Merchán Ángel Carlos Román Santiago Ruiz-Moyano María Vázquez-Hernández Catalina M. Cabañas María José Benito |
| author_facet | Almudena V. Merchán Ángel Carlos Román Santiago Ruiz-Moyano María Vázquez-Hernández Catalina M. Cabañas María José Benito |
| author_sort | Almudena V. Merchán |
| collection | DOAJ |
| description | This study aimed to characterise the fungal communities of the Spanish Protected Designations of Origin soft cheeses, 'Torta del Casar' and 'Queso de la Serena,' during ripening using an amplicon-based high-throughput sequencing approach. The findings contribute to a deeper understanding of the mycobiota ecology of these artisanal cheeses, providing essential insights for implementing practices to enhance their quality. The Internal Transcribed Spacer rRNA gene metabarcoding sequencing was applied to elucidate the mycobiota occurring throughout the ripening. The results showed that Yarrowia alimentaria, Yarrowia lipolytica, Kluyveromyces lactis and Pichia fermentans dominated the fungal populations in all samples, although other species such as Debaryomyces hansenii, Debaryomyces vindobonensis and Geotrichum candidum were identified in specific dairies at different ripening stages. The Protected Designation of Origin and the ripening time factors do not significantly influence the fungal diversity between different cheese samples, suggesting that minor changes in manufacturing practices between the type of cheeses have a negligible impact on mycobiota composition. By contrast, the dairy factor contributed to the variability of the fungal composition of each cheese type. Altogether, this study provides evidence of the diversity of fungi associated with traditional cheeses, highlighting the need to improve manufacturing practices to minimise variability between dairies, ensuring final quality and preserving the unique sensory characteristics that distinguish these types of Spanish artisanal cheeses. |
| format | Article |
| id | doaj-art-3d043a91532943c5ba6124e7434f5748 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-3d043a91532943c5ba6124e7434f57482025-01-21T04:13:23ZengElsevierApplied Food Research2772-50222025-06-0151100711Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencingAlmudena V. Merchán0Ángel Carlos Román1Santiago Ruiz-Moyano2María Vázquez-Hernández3Catalina M. Cabañas4María José Benito5Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, SpainDepartamento de Bioquímica, Biología Molecular y Genética, Facultad de Ciencias, Universidad de Extremadura, Avda. de Elvas s/n, 06071 Badajoz, SpainDepartamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; Corresponding author.Departamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, SpainDepartamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, SpainDepartamento de Producción Animal y Ciencia de los Alimentos, Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain; Instituto Universitario de Investigación de Recursos Agrarios (INURA), Universidad de Extremadura, Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, SpainThis study aimed to characterise the fungal communities of the Spanish Protected Designations of Origin soft cheeses, 'Torta del Casar' and 'Queso de la Serena,' during ripening using an amplicon-based high-throughput sequencing approach. The findings contribute to a deeper understanding of the mycobiota ecology of these artisanal cheeses, providing essential insights for implementing practices to enhance their quality. The Internal Transcribed Spacer rRNA gene metabarcoding sequencing was applied to elucidate the mycobiota occurring throughout the ripening. The results showed that Yarrowia alimentaria, Yarrowia lipolytica, Kluyveromyces lactis and Pichia fermentans dominated the fungal populations in all samples, although other species such as Debaryomyces hansenii, Debaryomyces vindobonensis and Geotrichum candidum were identified in specific dairies at different ripening stages. The Protected Designation of Origin and the ripening time factors do not significantly influence the fungal diversity between different cheese samples, suggesting that minor changes in manufacturing practices between the type of cheeses have a negligible impact on mycobiota composition. By contrast, the dairy factor contributed to the variability of the fungal composition of each cheese type. Altogether, this study provides evidence of the diversity of fungi associated with traditional cheeses, highlighting the need to improve manufacturing practices to minimise variability between dairies, ensuring final quality and preserving the unique sensory characteristics that distinguish these types of Spanish artisanal cheeses.http://www.sciencedirect.com/science/article/pii/S2772502225000216High-throughput sequencingMycobiota‘Queso de la Serena’Raw milk cheese‘Torta del Casar’ |
| spellingShingle | Almudena V. Merchán Ángel Carlos Román Santiago Ruiz-Moyano María Vázquez-Hernández Catalina M. Cabañas María José Benito Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing Applied Food Research High-throughput sequencing Mycobiota ‘Queso de la Serena’ Raw milk cheese ‘Torta del Casar’ |
| title | Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing |
| title_full | Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing |
| title_fullStr | Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing |
| title_full_unstemmed | Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing |
| title_short | Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing |
| title_sort | mycobiota composition through the ripening of artisanal soft cheeses torta del casar and queso de la serena monitored by high throughput sequencing |
| topic | High-throughput sequencing Mycobiota ‘Queso de la Serena’ Raw milk cheese ‘Torta del Casar’ |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000216 |
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