Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques
Само за регистроване кориснике
2016
Аутори
Suranska, HanaRaspor, Peter
Uroić, Ksenija
Golić, Nataša
Kos, Blazenka
Mihajlović, Sanja
Begović, Jelena
Susković, Jagoda
Topisirović, Ljubiša
Cadez, Neza
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study, we used a culture-independent, semi-quantitative technique based on construction of an internal transcribed spacer (ITS)-clone library from metagenomic DNA. This approach, based on direct DNA extraction followed by amplification of fungal internal transcribed regions (ITS) cloned into plasmid and restricted by endonucleases, revealed greater species richness in analysed cheeses and their by-products (17 species in total) compared to the more commonly used techniques of the culture-dependent method (8 species) and LSU-DGGE (10 species). The most frequently occurring yeast species which are commonly associated with cheeses production were Debaryomyces hansenii, Kluyveromyces lactis and Candida zeylanoides. On the other hand, Yarrowia lipolytica and Galactomyces geotrichum were detected onl...y in one cheese sample. Moreover, some species, mainly moulds (Filobasidium globisporum, Cladosporium sp., Aspergillus sp. or Alternaria sp.) were identified only by culture-independent methods. The discrepancies between the techniques were confirmed by low correlation factor and by different indices of general biodiversity and dominance of species. The ITS-clone library approach provides the opportunity to analyse complex fungal communities associated with food products.
Извор:
Folia Microbiologica, 2016, 61, 6, 455-463Издавач:
- Springer, Dordrecht
Финансирање / пројекти:
- SEE-ERA-NET Plus PSALAB Project [195/01]
- Изучавање гена и молекуларних механизама у основи пробиотичке активности бактерија млечне киселине изолованих са подручја западног Балкана (RS-MESTD-Basic Research (BR or ON)-173019)
DOI: 10.1007/s12223-016-0455-x
ISSN: 0015-5632
PubMed: 27027646
WoS: 000386351700002
Scopus: 2-s2.0-84962214771
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Suranska, Hana AU - Raspor, Peter AU - Uroić, Ksenija AU - Golić, Nataša AU - Kos, Blazenka AU - Mihajlović, Sanja AU - Begović, Jelena AU - Susković, Jagoda AU - Topisirović, Ljubiša AU - Cadez, Neza PY - 2016 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/925 AB - Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study, we used a culture-independent, semi-quantitative technique based on construction of an internal transcribed spacer (ITS)-clone library from metagenomic DNA. This approach, based on direct DNA extraction followed by amplification of fungal internal transcribed regions (ITS) cloned into plasmid and restricted by endonucleases, revealed greater species richness in analysed cheeses and their by-products (17 species in total) compared to the more commonly used techniques of the culture-dependent method (8 species) and LSU-DGGE (10 species). The most frequently occurring yeast species which are commonly associated with cheeses production were Debaryomyces hansenii, Kluyveromyces lactis and Candida zeylanoides. On the other hand, Yarrowia lipolytica and Galactomyces geotrichum were detected only in one cheese sample. Moreover, some species, mainly moulds (Filobasidium globisporum, Cladosporium sp., Aspergillus sp. or Alternaria sp.) were identified only by culture-independent methods. The discrepancies between the techniques were confirmed by low correlation factor and by different indices of general biodiversity and dominance of species. The ITS-clone library approach provides the opportunity to analyse complex fungal communities associated with food products. PB - Springer, Dordrecht T2 - Folia Microbiologica T1 - Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques EP - 463 IS - 6 SP - 455 VL - 61 DO - 10.1007/s12223-016-0455-x ER -
@article{ author = "Suranska, Hana and Raspor, Peter and Uroić, Ksenija and Golić, Nataša and Kos, Blazenka and Mihajlović, Sanja and Begović, Jelena and Susković, Jagoda and Topisirović, Ljubiša and Cadez, Neza", year = "2016", abstract = "Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study, we used a culture-independent, semi-quantitative technique based on construction of an internal transcribed spacer (ITS)-clone library from metagenomic DNA. This approach, based on direct DNA extraction followed by amplification of fungal internal transcribed regions (ITS) cloned into plasmid and restricted by endonucleases, revealed greater species richness in analysed cheeses and their by-products (17 species in total) compared to the more commonly used techniques of the culture-dependent method (8 species) and LSU-DGGE (10 species). The most frequently occurring yeast species which are commonly associated with cheeses production were Debaryomyces hansenii, Kluyveromyces lactis and Candida zeylanoides. On the other hand, Yarrowia lipolytica and Galactomyces geotrichum were detected only in one cheese sample. Moreover, some species, mainly moulds (Filobasidium globisporum, Cladosporium sp., Aspergillus sp. or Alternaria sp.) were identified only by culture-independent methods. The discrepancies between the techniques were confirmed by low correlation factor and by different indices of general biodiversity and dominance of species. The ITS-clone library approach provides the opportunity to analyse complex fungal communities associated with food products.", publisher = "Springer, Dordrecht", journal = "Folia Microbiologica", title = "Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques", pages = "463-455", number = "6", volume = "61", doi = "10.1007/s12223-016-0455-x" }
Suranska, H., Raspor, P., Uroić, K., Golić, N., Kos, B., Mihajlović, S., Begović, J., Susković, J., Topisirović, L.,& Cadez, N.. (2016). Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. in Folia Microbiologica Springer, Dordrecht., 61(6), 455-463. https://doi.org/10.1007/s12223-016-0455-x
Suranska H, Raspor P, Uroić K, Golić N, Kos B, Mihajlović S, Begović J, Susković J, Topisirović L, Cadez N. Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. in Folia Microbiologica. 2016;61(6):455-463. doi:10.1007/s12223-016-0455-x .
Suranska, Hana, Raspor, Peter, Uroić, Ksenija, Golić, Nataša, Kos, Blazenka, Mihajlović, Sanja, Begović, Jelena, Susković, Jagoda, Topisirović, Ljubiša, Cadez, Neza, "Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques" in Folia Microbiologica, 61, no. 6 (2016):455-463, https://doi.org/10.1007/s12223-016-0455-x . .