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Πεδίο DCΤιμήΓλώσσα
dc.contributor.authorKamilari, Eleni-
dc.contributor.authorTsaltas, Dimitrios-
dc.contributor.authorStanton, Catherine-
dc.contributor.authorRoss, R Paul-
dc.date.accessioned2023-09-15T10:01:40Z-
dc.date.available2023-09-15T10:01:40Z-
dc.date.issued2022-08-17-
dc.identifier.citationFoods, 2022, vol. 11, iss. 16en_US
dc.identifier.issn23048158-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/30413-
dc.description.abstractThe distinct sensorial characteristics of local cheeses influence consumer preferences, and make an essential contribution to the local economy. Microbial diversity in cheese is among the fundamental contributors to sensorial and qualitative characteristics. However, knowledge regarding the existence of microbial patterns associated with regional production practices in ripened cheeses remains limited. The present research was conducted to test the hypothesis that the background metagenome of cheeses could be used as a marker of their origin. We compared Irish versus Eastern Mediterranean cheeses-namely Greek and Cypriot-using High Throughput Sequencing (HTS). The study identified a significantly distinct separation among cheeses originating from the three different countries, in terms of the total microbial community composition. The use of machine learning and biomarkers discovery algorithms defined key microbes that differentiate each geographic region. Finally, the development of interaction networks revealed that the key species developed mostly negative interactions with the other members of the communities, highlighting their dominance in the community. The findings of the present research demonstrate that metagenome could indeed be used as a biological marker of the origin of mature cheeses, and could provide further insight into the dynamics of microbial community composition in ripened cheeses.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofFoodsen_US
dc.rights© by the authorsen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject16S rDNAen_US
dc.subjectbiomarkersen_US
dc.subjectcheeseen_US
dc.subjecthigh throughput sequencingen_US
dc.subjectITS locien_US
dc.subjectlactic acid bacteriaen_US
dc.subjectmetataxonomic sequencingen_US
dc.subjectmicrobiomeen_US
dc.subjectripened cheesesen_US
dc.subjectstarter culturesen_US
dc.titleMetataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheesesen_US
dc.typeArticleen_US
dc.collaborationUniversity College Corken_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationTeagasc Food Research Centreen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.countryIrelanden_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3390/foods11162483en_US
dc.identifier.pmid36010485-
dc.identifier.scopus2-s2.0-85137374278-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85137374278-
dc.relation.issue16en_US
dc.relation.volume11en_US
cut.common.academicyear2021-2022en_US
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn2304-8158-
crisitem.journal.publisherMDPI-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0001-6546-3602-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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