Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening
Abstract
:Featured Application
Abstract
1. Introduction
2. Materials and Methods
2.1. Microflora Sampling of Wooden Cheese-Ripening Boards
2.2. Establishing a Growth Curve for Listeria monocytogenes 2203
2.3. Growth Curves of the Cheese Board Surface Microflora
2.4. Growth of Listeria monocytogenes 2203 in the Presence of the Microbial Communities
2.5. 16S rRNA Analysis of the Cheese Board Inhibitory Communities
2.6. Amplification and Sequencing of Bacterial 16S rRNA
2.7. Sequence Processing and Analysis
2.8. Statistical Analyses
3. Results
3.1. Growth Curves for the Wooden Board Microbial Communities and L. monocytogenes 2203
3.2. Growth of L. monocytogenes 2203 in the Presence of Microbial Communities
3.3. Sequencing Summary
3.4. Diversity and Composition of Cultured Cheese Board Bacterial Communities
3.5. Impact of L. monocytogenes 2203 on Cheese Board Bacterial Communities
3.6. Inhibition of L. monocytogenes 2203 by Specific Cheese Board Microbes
4. Discussion
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Diversity | Analysis | Sample Sets | p-Value |
---|---|---|---|
Shannon | Kruskal | Group | 0.06 |
Category | 0.13 | ||
Days | 0.5 | ||
Chao | Kruskal | Group | 0.6 |
Category | 0.4 | ||
Days | 0.2 | ||
Bray-Curtis | Betadisper | Group, days, category | >0.05 |
PERMANOVA | Group | <0.05 * | |
Category | 0.32 | ||
Days | <0.05 * | ||
Jaccard | Betadisper | Group, days, category | >0.05 |
PERMANOVA | Group | <0.05 * | |
Category | 0.29 | ||
Days | <0.05 * |
Group | Analysis: Corrected Method | Adjusted p-Value (Bray-Curtis) | Adjusted p-Value (Jaccard) |
---|---|---|---|
A vs. B | Pairwise Adonis: fdr | 0.023 | 0.023 |
A vs. C | 0.239 | 0.238 | |
A vs. D | 0.003 * | 0.003 * | |
A vs. E | 0.003 * | 0.003 * | |
B vs. C | 0.022 | 0.021 | |
B vs. D | 0.003 * | 0.003 * | |
B vs. E | 0.003 * | 0.003 * | |
C vs. D | 0.003 * | 0.003 * | |
C vs. E | 0.003 * | 0.003 * | |
D vs. E | 0.003 * | 0.003 * |
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Wadhawan, K.; Steinberger, A.; Rankin, S.; Suen, G.; Czuprynski, C. Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening. Appl. Sci. 2023, 13, 5872. https://doi.org/10.3390/app13105872
Wadhawan K, Steinberger A, Rankin S, Suen G, Czuprynski C. Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening. Applied Sciences. 2023; 13(10):5872. https://doi.org/10.3390/app13105872
Chicago/Turabian StyleWadhawan, Kirty, Andrew Steinberger, Scott Rankin, Garret Suen, and Charles Czuprynski. 2023. "Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening" Applied Sciences 13, no. 10: 5872. https://doi.org/10.3390/app13105872
APA StyleWadhawan, K., Steinberger, A., Rankin, S., Suen, G., & Czuprynski, C. (2023). Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening. Applied Sciences, 13(10), 5872. https://doi.org/10.3390/app13105872