Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach

Alessio Soggiu, Cristian Piras, Stefano Levi Mortera, Isabella Alloggio, Andrea Urbani, Luigi Bonizzi, Paola Roncada

Research output: Contribution to journalArticle

Abstract

Grana Padano is a typical Italian Protected Designation of Origin (PDO) hard cheese largely consumed all over the world. The major problem during its production is represented by late blowing. Clostridia are gasogen bacteria responsible of the swelling during ripening, and they are partially counteracted by the use of egg white lysozyme as additive. In this work was applied, for the first time in cheese, a metaproteomic approach that identified the functional dynamics of microbial consortia in relation to the number of clostridial spores and lysozyme treatment using experimental samples of Grana Padano cheese. We used a combined custom BLAST. +/MEGAN/STAMP approach to obtain a global taxonomic view associated to low and high clostridial spores cheese without and with lysozyme. Main differences were highlighted in the bacilli class. Functional analysis with SEED provided a deep view into several metabolic pathways, highlighting the subsystems "amino acid and derivatives" and "clustering-based subsystem" as the targeted subsystems during lysozyme treatment in the high spore group. In these subsystems, acetate kinase from clostridia was one of the main enzymes affected by the lysozyme treatment. Biological significance: Metaproteomics is a very promising and useful technique in the control of food safety and quality, from fresh products until 'ready to eat' food. Tools able to identify at molecular level the dynamic fingerprinting of food microbiota could be of great help to improve food safety and quality.

Original languageEnglish
JournalJournal of Proteomics
DOIs
Publication statusAccepted/In press - Dec 30 2015

Fingerprint

Cheeses
Clostridium
Thylakoids
Microbiota
Cheese
Muramidase
Spores
Food safety
Food Quality
Food Safety
Acetate Kinase
Microbial Consortia
Food
Egg White
Functional analysis
Bacilli
Molecular Dynamics Simulation
Blow molding
Metabolic Networks and Pathways
Bacillus

Keywords

  • Cheese
  • Food quality
  • Food safety
  • Metaproteomics
  • Microbiota
  • Proteomics

ASJC Scopus subject areas

  • Biochemistry
  • Biophysics

Cite this

Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese : A metaproteomics approach. / Soggiu, Alessio; Piras, Cristian; Mortera, Stefano Levi; Alloggio, Isabella; Urbani, Andrea; Bonizzi, Luigi; Roncada, Paola.

In: Journal of Proteomics, 30.12.2015.

Research output: Contribution to journalArticle

Soggiu, Alessio ; Piras, Cristian ; Mortera, Stefano Levi ; Alloggio, Isabella ; Urbani, Andrea ; Bonizzi, Luigi ; Roncada, Paola. / Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese : A metaproteomics approach. In: Journal of Proteomics. 2015.
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