Artisau-ingurunea, Idiazabal gaztaren mikrobiotaren gakoa

Abstract

Numerous studies have demonstrated the influence of bacterial communities on the quality and safety of raw ewe milk cheeses, but not all microbial sources involved have been thoroughly assessed. This study, using Idiazabal cheese as an example, analysed through metagenomics the influence of the environment and practices of artisanal dairies on the microbiota of raw milk, whey, and cheese. The results revealed over 1,300 bacterial genera and more than 3,400 species. However, commercial feed and teat surface were the main sources of the raw milk microbiota, while rennet was the primary source of the whey and cheese microbiota. Consequently, it was concluded that the artisanal environment plays a key role in the microbiota, quality, and safety of the cheese.