Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/19334
Title: Characterizing Halloumi cheese's bacterial communities through metagenomic analysis
Authors: Kamilari, Eleni 
Anagnostopoulos, Dimitrios A. 
Papademas, Photis 
Kamilaris, Andreas 
Tsaltas, Dimitrios 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: 16S rDNA sequencing;Bacterial communities;Halloumi;Lactic acid bacteria (LAB);Metagenomics;Microbiome
Issue Date: May-2020
Source: LWT-Food Science and Technology, 2020, vol. 126, articl. no. 109298
Volume: 126
Journal: LWT-Food Science and Technology 
Abstract: Halloumi is a semi-hard cheese produced in Cyprus for centuries and its popularity has significantly risen over the past years. High-throughput sequencing (HTS) was applied in the present research to characterize traditional Cyprus Halloumi bacterial diversity. Eighteen samples made by different milk mixtures and produced in different areas of the country were analyzed, to reveal that Halloumi's microbiome was mainly comprised by lactic acid bacteria (LAB), including Lactobacillus, Leuconostoc, and Pediococcus, as well as halophilic bacteria, such as Marinilactibacillus and Halomonas. Additionally, spore forming bacteria and spoilage bacteria, were also detected. Halloumi produced with the “traditional” method, had significantly richer bacterial diversity compared to Halloumi produced with the “industrial” method. Variations detected among the bacterial communities highlight the contribution of the initial microbiome that existed in milk and survived pasteurization, as well as factors associated with Halloumi manufacturing conditions, in the final microbiota composition shaping. Identification and characterization of Halloumi microbiome provides an additional, useful tool to characterize its typicity and probably safeguard it from fraud products that may appear in the market. Also, it may assist producers to further improve its quality and guarantee consumers' safety.
URI: https://hdl.handle.net/20.500.14279/19334
ISSN: 00236438
DOI: 10.1016/j.lwt.2020.109298
Rights: © Elsevier
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Article
Affiliation : Cyprus University of Technology 
University of Twente 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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