Genetic Diversity of Isolates from Traditional Montenegrin Brine Cheese.

Microorganisms

Centre of Excellence for Digitalization of Microbial Food Safety Risk Assessment and Quality Parameters for Accurate Food Authenticity Certification (FoodHub), University of Donja Gorica, 81000 Podgorica, Montenegro.

Published: July 2021

In many dairy products, spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of spp. isolates obtained from cheese are still scarce. The focus of this study was the genomic characterization of spp. obtained from different traditional Montenegrin brine cheeses with the aim to explore their diversity and provide genetic information as a basis for the selection of strains for future cheese production. In 2019, sixteen spp. isolates were obtained from white brine cheeses from nine different producers located in three municipalities in the northern region of Montenegro. All isolates were identified as   Classical multilocus sequence tying (MLST) and core genome (cg) MLST revealed a high diversity of the Montenegrin cheese isolates. All isolates carried genes of the bacteriocin biosynthetic gene clusters, eight out of 16 strains carried the CDEFG operon, 14 carried and all 16 isolates carried and , genes involved in forming important aromas and flavor compounds. Safety evaluation indicated that isolates carried no pathogenic factors and no virulence factors. In conclusion, isolates from Montenegrin traditional cheeses displayed a high genetic diversity and were unrelated to strains deposited in GenBank.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401054PMC
http://dx.doi.org/10.3390/microorganisms9081612DOI Listing

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