Does the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work?

please i need the answer from the article
Transcribed Image Text:Table 1 Composition of the pasteurized Gouda cheese samples Brand and location pH aw A Under the rind Core Inside B Under the rind Core Inside C Under the rind Core Core Inside D Under the rind Core Lore Inside Inside E Under the rind Core Inside F Under the rind Core Inside G Under the rind Core Inside H Under the rind Core Inside J Under the rind Core Inside K Under the rind Core Inside L Under the rind Core Inside M 6.37 5.26 5.41 Salazar et al. BMC Microbiology (2018) 18:189 Under the rind Core Inside 5.76 5.43 5.44 N 5.75 5.64 5.71 Under the rind Core Inside 6.02 5.86 5.85 0 5.97 5.59 5.44 Anoxybacillus and Yaniella, were only detected in the inside samples. Brachybacterium, Pseudoalteromonas, Yersinia, Klebsiella, and Weissella were only detected. in the samples taken under the rind. Under the rind Core Inside All brands were made using cow milk 5.53 5.39 5.40 Influence of aging on the metagenomics of commercial gouda cheese 60 5.83 5.40 5.34 Figure 4 depicts the metagenomics of commercial unpasteurized Gouda cheeses from the same manufacturer based on the length of aging (2-4, 4-6, 6-9, or 12- 18 months). Unidentified members of Bacillaceae, Lacto- coccus, Lactobacillus, and Staphylococcus dominated the Table 2 Composition of the unpasteurized Gouda cheese samples Brand and location pH aw I Under the rind 5.84 0.943 Core 5.50 0.943 5.64 0.944 Inside Brands A through E were prepared using cow milk and brands F through H were prepared using goat milk 6.29 5.34 5.27 5.79 5.50 557 5.75 5.40 5.40 0.954 0.957 0.957 5.30 5.29 5.27 0.950 0.948 0.951 5.32 5.37 5.42 0.877 0.895 0.902 5.36 5.37 5.42 0.931 0.936 0.931 541 5.48 5.48 0.938 0.937 0.937 observed otus: Sample D 0.908 0.913 0.920 0.923 0.939 0.940 0.936 0.927 0.940 0.902 0.902 0.903 0.941 0.937 0.950 0.924 0.930 0.948 0.931 0.926 0.939 0911 0.915 0.925 Moisture (96) 0.879 0.900 0.909 42.41 41.23 41.79 31.24 33.16 37.44 18.06 20.63 25.92 25.98 31.56 26.89 30.36 32.69 33.82 21.38 24.50 26.80 27.52 32.53 35.61 29.38 32.24 33.16 Moisture (96) 23.10 26.35 31.08 19.69 21.64 24.29 26.93 32.10 35.35 24.63 29.76 34.70 24.01 27.29 33.47 25.49 27.49 28.09 Salt (96) 16.92 25.12 28.58 2.31 2.39 2.39 2.04 2.15 2.26 1.49 1.69 2.00 1.21 1.44 1.34 2.08 2.10 2.29 1.65 1.70 2.00 1.77 1.98 2.21 populations of the aged Gouda cheeses. Bacillaceae sequen- cing reads decreased during aging and comprised 65.8, 47.9, 36.7, and 29.0% of the population of Gouda cheeses aged for 2-4, 4-6, 6-9, and 12-18 months, respectively. The reverse was observed for Lactococcus, where pop- ulations increased during aging: this genus comprised 33.7, 37.6, 54.2, and 58.5% of the populations, re- spectively. Lactobacillus and Streptococcus populations were 0.3 and 0.4% in the Gouda cheese that was aged for 2-4 months, respectively. In the 12-18 month aged Gouda, the populations were 4.8 and 0.2%, re- spectively. For the Gouda sample aged 4-6 months, 1.71 1.79 1.87 Salt (96) 1.43 1.69 1.81 1.71 2.00 2.25 1.42 1.96 1.74 1.38 1.99 1.85 1.24 1.62 1.61 1.57 2.05 1.94 Fat in solids (96) 1.49 2.05 2.17 22 22 22 223 224 22 22 22% 43.09 53.96 55.91 51.62 Page 5 of 13 Fat in solids (96) 22 223 224 225 226 225 225 49.01 Staphylococcus comprised 81.1 % in the samples taken under the rind. Staphylococcus comprised a lower per- centage of total sequencing reads in the Gouda aged for 6-9 or 12-18 months (50.2 or 45.2%, respect- ively). Less than 1% of the population of the 2- 4-month aged Gouda cheese samples taken under the rind was Staphylococcus.
Transcribed Image Text:goal of this study was to determine the baseline micro- biota associated with Gouda cheese via 16S rDNA metagenomic sequencing. Gouda cheese in particular was selected as the model product because it is an aged cheese that is required to be held at 235 °F for at least 60 days if manufactured from unpasteurized milk in order to ensure product safety. Variables examined in this study included milk type (i.e. unpasteurized, pas- teurized), milk origin (i.e. bovine, caprine), aging dur- ation (from 2 to 4 to 12-18 months), and sampling location (i.e. inner or outer cheese). Elucidation of the native microbiota of Gouda cheese will allow estimation of product quality potential and overall safety. Results Composition analysis of commercial gouda cheese In this study, Gouda cheese samples were analyzed for moisture, salt, fat, pH, and aw to assess variations in these physical property characteristics (see Tables 1 and 2). All cheese samples met the CFR requirement for moisture content (maximum of 45 % ) [25], however a wide range of values were determined: 18.06 (brand C, under the rind) to 42.41% (brand A, under the rind). The Gouda cheeses made with goat milk (F-H) had the highest fat in solid content: 51.62-55.91%. Fat content ranged from 43.09 (brand D) to 55.91% (brand G) . Brands D, I, K, and N had slightly lower fat in solid content than the 45% minimum specified in the CFR, ranging from 43.09-44.25%. The pH of the Gouda cheese samples ranged from 5.26-6.37. pH was highest in samples removed from under the rind compared with the respective core and inside samples for 11 brands (73%). The sample taken under the rind of brand A had the highest pH overall (6.37). This brand also had the lowest overall pH in the core sample (5.26), leading to a pH difference be- tween the two regions of 1.11; a similar difference of 1.02 was also observed in brand I. All other brands had pH differences between regions of less than 0.53. Overall, no substantial differences in pH values were observed between pasteurized and unpasteurized Gouda cheeses. The aw of the cheese samples ranged from 0.877 (brand C, under the rind) to 0.957 (brand A, both core and inside). In general, the water activity under the rind was lower than the inside or core samples from the same brand. Similarly to pH, differences in aw values between pasteurized and unpasteurized Gouda cheeses were in- significant. The largest water activity difference between regions of the same brand was 0.030 observed in brand. O (0.879 in the sample taken under the rind and 0.909 in the inside sample). A correlation between moisture content and water activity was observed; cheeses which had low moisture contents also had low water activities, which was expected. Salt content for the cheeses ranged from 1.21-2.39%. Native microbiota assessment in commercial gouda cheese Rarefaction curves of all Gouda cheese samples had simi- lar diversity (Fig. 1). All samples displayed similar rarefac- tion curves in this study. Figure 2 displays the bacterial composition of the pasteurized and unpasteurized Gouda cheeses based on percentage of sequence reads identified at the family or genus levels. Identifications greater than 1% and common to cheeses included the genera of Lactococcus and Staphylococcus, and unidentified members of the family Bacillaceae. The family Bacillaceae included organisms which could not be further identified to genus. Lactococcus populations were comparable and ranged from 40.1-49.1%. Bacteria from the family Bacillaceae comprised 40.5, 38.5, and 46.3% of the population of pasteurized cow and goat cheese and unpasteurized cow Gouda cheese, respectively. Staphylococcus reads were found in low numbers in the three cheese categories: 2.0, 13.4, and 1.3% of the population of pasteurized cow, goat, and unpasteurized cow Gouda cheeses, respectively. A total of 92, 138, and 120 genus- or family-level iden- tifications were made for pasteurized cow, pasteurized goat, and unpasteurized cow Gouda cheeses, respect- ively. Eight bacterial genera were identified only in pas- teurized cow Gouda cheese and included Anoxybacillus, Curtobacterium, and Yersinia. A total of 28 genera were identified only in the pasteurized goat Gouda cheese in this study and included Mannheimia, Leptotrichia, Bal- neimonas, Klebsiella, and Pseudoalteromonas. Spatial variability of bacterial genera in commercial gouda cheese Kronograhs of the bacterial composition of the core, under the rind, and the inside of the commercial Gouda cheeses assessed in this study are presented in Fig. 3. A total of 41 bacterial genera were common to all three locations (core, under the rind, and inside) including Lactococcus (55.1, 41.5, and 46.6 % ) , uniden- tified members of Bacillaceae (40.9, 43.1, and 40.6 % ) , Lactobacillus (2.8, 0.2, and 5.1%), Staphylococcus (0.02, 9.6, and 6.0%), and Tetragenococcus (0.004, 4.8, and 0.03%). Overall, the composition of the cores and insides of the Gouda cheeses were more similar to each other based on sequence reads than to the sam- ples taken under the rind. Lactococcus and Lactobacil- lus populations were less in the samples taken under the rind. Generally, all the bacterial genera identified in this study were present in all three cheese regions. However, Megasphaera, Caloramator, and Hymonella, were only detected in the cheese cores, and

Question

Does the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work?

please i need the answer from the article

Transcribed Image Text:Table 1 Composition of the pasteurized Gouda cheese samples Brand and location pH aw A Under the rind Core Inside B Under the rind Core Inside C Under the rind Core Core Inside D Under the rind Core Lore Inside Inside E Under the rind Core Inside F Under the rind Core Inside G Under the rind Core Inside H Under the rind Core Inside J Under the rind Core Inside K Under the rind Core Inside L Under the rind Core Inside M 6.37 5.26 5.41 Salazar et al. BMC Microbiology (2018) 18:189 Under the rind Core Inside 5.76 5.43 5.44 N 5.75 5.64 5.71 Under the rind Core Inside 6.02 5.86 5.85 0 5.97 5.59 5.44 Anoxybacillus and Yaniella, were only detected in the inside samples. Brachybacterium, Pseudoalteromonas, Yersinia, Klebsiella, and Weissella were only detected. in the samples taken under the rind. Under the rind Core Inside All brands were made using cow milk 5.53 5.39 5.40 Influence of aging on the metagenomics of commercial gouda cheese 60 5.83 5.40 5.34 Figure 4 depicts the metagenomics of commercial unpasteurized Gouda cheeses from the same manufacturer based on the length of aging (2-4, 4-6, 6-9, or 12- 18 months). Unidentified members of Bacillaceae, Lacto- coccus, Lactobacillus, and Staphylococcus dominated the Table 2 Composition of the unpasteurized Gouda cheese samples Brand and location pH aw I Under the rind 5.84 0.943 Core 5.50 0.943 5.64 0.944 Inside Brands A through E were prepared using cow milk and brands F through H were prepared using goat milk 6.29 5.34 5.27 5.79 5.50 557 5.75 5.40 5.40 0.954 0.957 0.957 5.30 5.29 5.27 0.950 0.948 0.951 5.32 5.37 5.42 0.877 0.895 0.902 5.36 5.37 5.42 0.931 0.936 0.931 541 5.48 5.48 0.938 0.937 0.937 observed otus: Sample D 0.908 0.913 0.920 0.923 0.939 0.940 0.936 0.927 0.940 0.902 0.902 0.903 0.941 0.937 0.950 0.924 0.930 0.948 0.931 0.926 0.939 0911 0.915 0.925 Moisture (96) 0.879 0.900 0.909 42.41 41.23 41.79 31.24 33.16 37.44 18.06 20.63 25.92 25.98 31.56 26.89 30.36 32.69 33.82 21.38 24.50 26.80 27.52 32.53 35.61 29.38 32.24 33.16 Moisture (96) 23.10 26.35 31.08 19.69 21.64 24.29 26.93 32.10 35.35 24.63 29.76 34.70 24.01 27.29 33.47 25.49 27.49 28.09 Salt (96) 16.92 25.12 28.58 2.31 2.39 2.39 2.04 2.15 2.26 1.49 1.69 2.00 1.21 1.44 1.34 2.08 2.10 2.29 1.65 1.70 2.00 1.77 1.98 2.21 populations of the aged Gouda cheeses. Bacillaceae sequen- cing reads decreased during aging and comprised 65.8, 47.9, 36.7, and 29.0% of the population of Gouda cheeses aged for 2-4, 4-6, 6-9, and 12-18 months, respectively. The reverse was observed for Lactococcus, where pop- ulations increased during aging: this genus comprised 33.7, 37.6, 54.2, and 58.5% of the populations, re- spectively. Lactobacillus and Streptococcus populations were 0.3 and 0.4% in the Gouda cheese that was aged for 2-4 months, respectively. In the 12-18 month aged Gouda, the populations were 4.8 and 0.2%, re- spectively. For the Gouda sample aged 4-6 months, 1.71 1.79 1.87 Salt (96) 1.43 1.69 1.81 1.71 2.00 2.25 1.42 1.96 1.74 1.38 1.99 1.85 1.24 1.62 1.61 1.57 2.05 1.94 Fat in solids (96) 1.49 2.05 2.17 22 22 22 223 224 22 22 22% 43.09 53.96 55.91 51.62 Page 5 of 13 Fat in solids (96) 22 223 224 225 226 225 225 49.01 Staphylococcus comprised 81.1 % in the samples taken under the rind. Staphylococcus comprised a lower per- centage of total sequencing reads in the Gouda aged for 6-9 or 12-18 months (50.2 or 45.2%, respect- ively). Less than 1% of the population of the 2- 4-month aged Gouda cheese samples taken under the rind was Staphylococcus.

Transcribed Image Text:goal of this study was to determine the baseline micro- biota associated with Gouda cheese via 16S rDNA metagenomic sequencing. Gouda cheese in particular was selected as the model product because it is an aged cheese that is required to be held at 235 °F for at least 60 days if manufactured from unpasteurized milk in order to ensure product safety. Variables examined in this study included milk type (i.e. unpasteurized, pas- teurized), milk origin (i.e. bovine, caprine), aging dur- ation (from 2 to 4 to 12-18 months), and sampling location (i.e. inner or outer cheese). Elucidation of the native microbiota of Gouda cheese will allow estimation of product quality potential and overall safety. Results Composition analysis of commercial gouda cheese In this study, Gouda cheese samples were analyzed for moisture, salt, fat, pH, and aw to assess variations in these physical property characteristics (see Tables 1 and 2). All cheese samples met the CFR requirement for moisture content (maximum of 45 % ) [25], however a wide range of values were determined: 18.06 (brand C, under the rind) to 42.41% (brand A, under the rind). The Gouda cheeses made with goat milk (F-H) had the highest fat in solid content: 51.62-55.91%. Fat content ranged from 43.09 (brand D) to 55.91% (brand G) . Brands D, I, K, and N had slightly lower fat in solid content than the 45% minimum specified in the CFR, ranging from 43.09-44.25%. The pH of the Gouda cheese samples ranged from 5.26-6.37. pH was highest in samples removed from under the rind compared with the respective core and inside samples for 11 brands (73%). The sample taken under the rind of brand A had the highest pH overall (6.37). This brand also had the lowest overall pH in the core sample (5.26), leading to a pH difference be- tween the two regions of 1.11; a similar difference of 1.02 was also observed in brand I. All other brands had pH differences between regions of less than 0.53. Overall, no substantial differences in pH values were observed between pasteurized and unpasteurized Gouda cheeses. The aw of the cheese samples ranged from 0.877 (brand C, under the rind) to 0.957 (brand A, both core and inside). In general, the water activity under the rind was lower than the inside or core samples from the same brand. Similarly to pH, differences in aw values between pasteurized and unpasteurized Gouda cheeses were in- significant. The largest water activity difference between regions of the same brand was 0.030 observed in brand. O (0.879 in the sample taken under the rind and 0.909 in the inside sample). A correlation between moisture content and water activity was observed; cheeses which had low moisture contents also had low water activities, which was expected. Salt content for the cheeses ranged from 1.21-2.39%. Native microbiota assessment in commercial gouda cheese Rarefaction curves of all Gouda cheese samples had simi- lar diversity (Fig. 1). All samples displayed similar rarefac- tion curves in this study. Figure 2 displays the bacterial composition of the pasteurized and unpasteurized Gouda cheeses based on percentage of sequence reads identified at the family or genus levels. Identifications greater than 1% and common to cheeses included the genera of Lactococcus and Staphylococcus, and unidentified members of the family Bacillaceae. The family Bacillaceae included organisms which could not be further identified to genus. Lactococcus populations were comparable and ranged from 40.1-49.1%. Bacteria from the family Bacillaceae comprised 40.5, 38.5, and 46.3% of the population of pasteurized cow and goat cheese and unpasteurized cow Gouda cheese, respectively. Staphylococcus reads were found in low numbers in the three cheese categories: 2.0, 13.4, and 1.3% of the population of pasteurized cow, goat, and unpasteurized cow Gouda cheeses, respectively. A total of 92, 138, and 120 genus- or family-level iden- tifications were made for pasteurized cow, pasteurized goat, and unpasteurized cow Gouda cheeses, respect- ively. Eight bacterial genera were identified only in pas- teurized cow Gouda cheese and included Anoxybacillus, Curtobacterium, and Yersinia. A total of 28 genera were identified only in the pasteurized goat Gouda cheese in this study and included Mannheimia, Leptotrichia, Bal- neimonas, Klebsiella, and Pseudoalteromonas. Spatial variability of bacterial genera in commercial gouda cheese Kronograhs of the bacterial composition of the core, under the rind, and the inside of the commercial Gouda cheeses assessed in this study are presented in Fig. 3. A total of 41 bacterial genera were common to all three locations (core, under the rind, and inside) including Lactococcus (55.1, 41.5, and 46.6 % ) , uniden- tified members of Bacillaceae (40.9, 43.1, and 40.6 % ) , Lactobacillus (2.8, 0.2, and 5.1%), Staphylococcus (0.02, 9.6, and 6.0%), and Tetragenococcus (0.004, 4.8, and 0.03%). Overall, the composition of the cores and insides of the Gouda cheeses were more similar to each other based on sequence reads than to the sam- ples taken under the rind. Lactococcus and Lactobacil- lus populations were less in the samples taken under the rind. Generally, all the bacterial genera identified in this study were present in all three cheese regions. However, Megasphaera, Caloramator, and Hymonella, were only detected in the cheese cores, and

Accepted Answer

Gouda cheese is a semi-hard cheese that originated in the Netherlands. It is named after the city of…