Brand C shows a bit more diversity, dominated clearly by Exiguobacterium though other genus are present including Raoultella, Pseudomonas, Lactococcus, CX-6258 molecular weight Kurthia, and other Enterobacteriaceae.

Brand A shares Raoultella and Pseudomonas with Brand C and low amounts of Klebsiella, but it is still dominated by Clostridiaceae with trace amounts of a variety of genera. Brand A_rep1 shows more diversity than all the other Brand A replicates, as well as, all the other cheese brand replicates. Discussion This study provides the first Next-Generation Sequencing (NGS) survey of the bacterial community in Latin-style cheeses. The order see more Lactobacillales was present in significant abundance in all Brand C replicates, which is expected since lactic acid bacteria are known for their role in the production of fermented foods including cheese P505-15 in vitro (Table 1). Renye et al. sampled queso fresco from Mexico, plated samples on selective agar, and subjected colonies to 16S rRNA sequencing [29]. Lactococcus lactis, of the order Lactobacillales, was found in the highest numbers in both the cheeses made with raw milk and those made with pasteurized

milk. Leuconostoc mesenteroides, another member of the Lactobacillales order, was also abundant [29]. The genus Exiguobacterium of the order Bacillales dominated all Brand B samples in this study; however, this genus has not been previously reported in cheese [29]. Food matrices in which this genus has been identified include raw milk [30, 31], however, as well as potato processing effluent and water-boiled salted duck [32, 33]. Exiguobacterium have been identified in a wide variety of non-food matrices including surface and pond water, oral cancer

tumors, hot springs in Yellowstone National Park, Siberian permafrost, coastal soil, and a saline Romanian 4-Aminobutyrate aminotransferase lake [34–39]. They have also been found to be useful in bioremediation efforts [40]. Serum dextrose broth (SDB) was used in this study due to ongoing research efforts in our laboratory to enrich Brucella species that might be associated with this type of soft cheese. However, SDB is not particularly selective and this rich nutrient source may have allowed uncommon bacteria to out-compete other components of the original metagenomic microflora. The Jameson Effect describes the phenomenon of low abundance microbial species ceasing growth in response to a dominant population’s arrival at stationary phase [41–44]. Tran et al. explored microflora and pathogen dynamics by using selective broth and agar to isolate Listeria from inoculated cheese. They found that ease of isolation was not correlated with concentration of inocula, which supports the theory that microbial community composition may play a bigger role in Listeria inhibition than initial concentrations [43].