Goat Cheese: a Model for Studying the Functional Microbiota in a One-health Context

Abstract Background Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and the typical gustatory essences. A pivotal role in the development of these characteristics is attributed to the hosted microbiota and its continuous remodeling over the space and time. Nevertheless, a thorough study of the cheese-associated microbiota by two meta-omics approaches is still missing. Also, the study of these model systems is important in the One Health context as they enable the development of systems for monitoring environmental micro-organisms and their biological variability. In this study we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at diverse ripening timepoints and depths of the cheese wheel. Results findings from 16S rRNA gene sequencing and metaproteomics described a stable microbiota ecology across the selected ripening timepoints, providing evidence on the microbiologically driven fermentation of the goat milk products. On the other hand, important modeling of the microbiota harbored in the surface and core of the cheese mass are highlighted both in compositional and functional terms. Conclusion observed outcomes portrait the rind microbiota struggling for the maintenance of the cheese biosafety through competition mechanisms and/or preventing the cheese colonization by pathobionts of animal or environmental origin. Efforts in microbial competition are also accomplished in the core microbiota, although its further focusing on other biochemical routes supports the role of this microbiota in the development of both the health beneficial effects and the pleasant gustatory nuances of the goat cheeses.