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Microbiota bacteriana de la leche cruda bovina almacenada en un centro de acopio
Bacterial microbiota of raw bovine milk stored in a collection center
Microbiota bacteriana do leite bovino cru armazenado em um centro de coleta
DOI:
https://doi.org/10.15446/rcciquifa.v54n1.114032Palabras clave:
Microbiota, bacterias, metagenomica, leche, diversidad bacteriana, Ecuador (es)Microbiota, bacteria, metagenomic, milk, bacterial biodiversity, Ecuador (en)
Microbiota, bactéria, metagenômica, Leite, Biodiversidade bacteriana, Equador (pt)
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Introducción: Conocer la microbiota bacteriana presente en la leche cruda bovina es importante para determinar su inocuidad y los posibles usos en la producción de derivados lácteos. Objetivo: Identificar la biodiversidad de la microbiota bacteriana de la leche cruda bovina almacenada en un centro de acopio en Ecuador. Métodos: Se utilizó la secuenciación de próxima generación (NGS) Illumina MiSeq de la región hipervariable V4 del gen 16S rRNA para identificar la composición taxonómica bacteriana de la leche analizada. El estudio se desarrolló durante los meses de invierno y de verano en la Provincia de Tungurahua, Ecuador y las muestras se recolectaron en un centro de acopio. El análisis comparativo de las secuencias obtenidas se realizó mediante el programa ClustalW y BLAST, obteniéndose los filotipos asignados a nivel de familia, género y especies. Resultados: Los datos obtenidos indican un predominio de bacterias Gram positivas (Terrabacterias) pertenecientes al grupo de las bacterias lácticas (Firmicutes), destacando la presencia mayoritaria, tanto en invierno como en verano, de las especies Lactococcus raffinolactis (42,3% y 22,81%) y Lactococcus lactis (37,4% y 52,25%). La biodiversidad y riqueza de especies fue mayor en la época de invierno, aunque el número de bacterias fue mayor en la época verano. También se identificaron microorganismos patógenos, aunque en porcentajes bajos, de los géneros Acinetobacter, Aeromonas, Klebsiella, Pseudomonas, Staphylococcus y Streptococcus. Conclusiones: Los hallazgos de la investigación pueden ayudar a formular estrategias para la elaboración de derivados lácteos de buena calidad y establecer denominaciones de origen que potencien su comercialización.
Introduction: Knowing the bacterial microbiota present in raw bovine milk is important to determine its safety and possible uses in the production of dairy products. Objective: Identify the biodiversity of the bacterial microbiota of raw bovine milk stored in a collection center in Ecuador. Methods: Illumina MiSeq next-generation sequencing (NGS) of the V4 hypervariable region of the 16S rRNA gene was used to identify the bacterial taxonomic composition of the analyzed milk. The study was carried out during the winter and summer months in the Province of Tungurahua, Ecuador and the samples were collected in a collection center. The comparative analysis of the sequences obtained was carried out using the ClustalW and BLAST programs, obtaining the phylotypes assigned at the family, genus, and species level. Results: The data obtained indicate a predominance of Gram positive bacteria (Terrabacteria) belonging to the group of lactic acid bacteria (Firmicutes), highlighting the majority presence, both in winter and summer, of the species Lactococcus raffinolactis (42.3% and 22 .81%) and Lactococcus lactis (37.4% and 52.25%). Biodiversity and species richness were greater in the winter season, although the number of bacteria was greater in the summer season. Pathogenic microorganisms were also identified, although in low percentages, of the genera Acinetobacter, Aeromonas, Klebsiella, Pseudomonas, Staphylococcus and Streptococcus. Conclusions: The research findings can help formulate strategies for the production of good quality dairy products and establish designations of origin that enhance their commercialization.
Introdução: Conhecer a microbiota bacteriana presente no leite bovino cru é importante para determinar sua segurança e possíveis utilizações na produção de produtos lácteos. Objetivo: Identificar a biodiversidade da microbiota bacteriana do leite bovino cru armazenado em um centro de coleta no Equador. Métodos: O sequenciamento de próxima geração (NGS) Illumina MiSeq da região hipervariável V4 do gene 16S rRNA foi utilizado para identificar a composição taxonômica bacteriana do leite analisado. O estudo foi realizado durante os meses de inverno e verão na província de Tungurahua, Equador e as amostras foram coletadas em um centro de coleta. A análise comparativa das sequências obtidas foi realizada através dos programas ClustalW e BLAST, obtendo-se os filotipos atribuídos em nível de família, gênero e espécie. Resultados: Os dados obtidos indicam um predomínio de bactérias Gram positivas (Terrabacteria) pertencentes ao grupo das bactérias lácticas (Firmicutes), destacando-se a presença maioritária, tanto no inverno como no verão, da espécie Lactococcus raffinolactis (42,3% e 22,81 %) e Lactococcus lactis (37,4% e 52,25%). A biodiversidade e a riqueza de espécies foram maiores no inverno, embora o número de bactérias tenha sido maior no verão. Também foram identificados microrganismos patogênicos, embora em percentuais baixos, dos gêneros Acinetobacter, Aeromonas, Klebsiella, Pseudomonas, Staphylococcus e Streptococcus. Conclusões: Os resultados da investigação podem ajudar a formular estratégias para a produção de produtos lácteos de boa qualidade e estabelecer denominações de origem que potenciem a sua comercialização.
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