Figure 1.
Pseudo-heatmap depicting distribution (%) of bacterial genera and species in NWC and curd samples from Grana Padano (GP), Parmigiano Reggiano (PR) and Mozzarella manufactures from Caserta (MC) and Salerno (MS) area of production.
Only OTUs occurring at >1% abundance in at least 2 samples were included. Clustering of samples was obtained using Euclidean distance mesure and the average linkage method.
Figure 2.
Pseudo-heatmap depicting distribution (%) of bacterial genera and species in NWC and curd samples from Grana Padano (GP), Parmigiano Reggiano (PR) and Mozzarella manufactures from Caserta (MC) and Salerno (MS) area of production.
Only OTUs (except those reported in Fig. 1) occurring at >0.01% abundance in at least 2 samples were included.
Figure 3.
Simplified illustration of possible cheese - microbe networks.
Network nodes are color coded by cheese type. Only OTUs with abundance >0.1% were considered.
Figure 4.
Nucleotide sequence alignment of the 28 lacS gene sequence types identified in this study.
Sequences are aligned to the reference sequence of strain A147 (accession no. M23009). The ribosome binding site (RBS), the −35 and −10 sequences and the start codon are boxed. The putative cre site is underlined and aligned with the consensus sequence. The primer sequences are underlined.
Figure 5.
Abundance (%) of the lacS sequence types identified in this study.
The abundance values are averaged for the three cheeses and only sequence types with an occurrence of at least 0.5% are showed in the color legend.
Table 1.
Total number and average relative abundance (%) of the prevalent lacS sequence types identified in NWC and curd samples from Grana Padano (GP), Parmigiano Reggiano (PR) and Mozzarella manufactures from Caserta (MC) and Salerno (MS) area of production.