Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China.

The dynamic changes of microbiota assessed by high-throughput sequencing and texture properties of handmade cheese were investigated during ripening time. Streptococcus and Lactococcus were found to be the most predominant genera. The proportion of Streptococcus was decreased from 48 to 32% and the proportion of Lactococcus was increased from 41 to 55% with ripening time from 1 to 120 days. Mould and yeast such as Paecilomyces, Candida, Issatchenkia, Rhodotorula, Cryptococcus and Trichosporon were observed. The regression analysis between composition and textural properties indicated that the hardness was increased along with the rising of soluble nitrogen, while the increased soluble nitrogen could result in lower cohesiveness, and the increased fat in dry matter resulted in lower resilience. The physic-chemical parameters were correlated with secondary microbiota such as Cryptococcus and Candida according to the multivariate association analysis (p < 0.05). These findings could provide a baseline to improve the product quality and preserve the traditional characteristics of handmade cheese.

Complete genome sequence of Enterococcus faecalis LD33, a bacteriocin-producing strain.

Enterococcus faecalis LD33 strain was originally isolated from traditional naturally fermented cream in Inner Mongolia of China. Its complete genome sequence was carried out using the Illumina Hiseq and the PacBio RSII platform. The genome only has a circular chromosome and a GC content of 37.58%. Other core information shown in the genome sequencing results further insight on this bacterium's genetic elements for bacteriocin production and the genes related to respiratory chain.