Peer-Reviewed Journal Details
Mandatory Fields
Quigley, L,McCarthy, R,O'Sullivan, O,Beresford, TP,Fitzgerald, GF,Ross, RP,Stanton, C,Cotter, PD
2013
August
Journal of Dairy Science
The microbial content of raw and pasteurized cow milk as determined by molecular approaches
Validated
WOS: 95 ()
Optional Fields
high-throughput DNA sequencing flow cytometry quantitative PCR GUT MICROBIOTA FLUID MILK BACTERIA CHEESE PCR TEMPERATURES BACTEROIDES PSEUDOMONAS DIVERSITY DISEASE
96
4928
4937
The microbial composition of raw and pasteurized milk is assessed on a daily basis. However, many such tests are culture-dependent, and, thus, bacteria that are present at subdominant levels, or that cannot be easily grown in the laboratory, may be overlooked. To address this potential bias, we have used several culture-independent techniques, including flow cytometry, real-time quantitative PCR, and high-throughput DNA sequencing, to assess the microbial population of milk from a selection of commercial milk producers, pre- and postpasteurization. The combination of techniques employed reveals the presence of a previously unrecognized and diverse bacterial population in unpasteurized cow milk. Most notably, the use of high-throughput DNA sequencing resulted in several bacterial genera being identified in milk samples for the first time. These included Bacteroides, Faecalibacterium, Prevotella, and Catenibacterium. Our culture-independent analyses also indicate that the bacterial population of pasteurized milk is more diverse than previously appreciated, and that nonthermoduric bacteria within these populations are likely to be in a damaged, nonculturable form. It is thus apparent that the application of state-of-the-art approaches can provide a detailed insight into the bacterial composition of milk and could potentially be employed in the future to investigate the factors that influence the composition of these populations.
10.3168/jds.2013-6688
Grant Details