Idiazabal gaztaren ikerketa metagenomikoa: gaztagilearen eta heltze denboraren eragina mikrobiotan

Abstract

Orain arte garatutako ikerketek, esne gordinaz egindako gazten ezaugarri sentsorial bereziak gazta egiteko eta heltzeko prozesuetan gertatzen diren aldaketa mikrobiarrei egotzi dizkiete. Horregatik, ikerketa honetan Euskal Herriko Idiazabal gazta tradizionalaren mikrobiota aztertu zen DNAren sekuentziazio masiboaren bidez. Gaztagileak eta heltze denborak gaztaren mikrobiotan duten eragina erakutsi zuten emaitzek. Oro har, bakterio azido laktikoak (BALak) nagusi ziren eta hauen hazkuntza faboratu zen bi prozesuetan. Ingurumen-bakterio eta patogeno gehienak, aldiz, inhibitu egiten ziren, Staphylococcus aureus izan ezik. Garrantzitsua da aipatzea orain arte Idiazabal gaztan detektatu ez diren bakterioak identifikatu zirela, aromarekin erlazionatutako konposatuen sintesiarekin lotutakoak.

Research to date has attributed the special sensory properties of raw milk cheeses to the microbial shifts that occur during cheese production and ripening. Therefore, in this research the microbiota of the traditional Idiazabal cheese from Basque Country was analyzed by massive DNA sequencing. The results showed how the production and ripening processes determined the microbiota of the cheese. In general, lactic acid bacteria (LAB) were predominant and their growth was favored through both processes. Most environmental and pathogenic bacteria, however, were inhibited, except Staphylococcus aureus. It should be noted that some bacteria which until now had not been detected in Idiazabal cheese were identified, some of which are related to the synthesis of flavor compounds.