In this study, all replicates within each cheese brand clustered well, with the exception of Brand A_rep1 in Brand A. Perhaps bacterial DNA extraction was more efficient with this sample; however, there is not a clear reason for this discrepancy since all samples were processed identically and at the same time. Insufficient homogenization is also a possibility since enriched samples were not treated to stomaching selleck screening library between enrichment and aliquot collection. But if this were the case, it’s curious that other samples were not similarly

affected. While the three cheese brands used in this study were similar in style, color and texture, the bacterial abundance profiles of each were very different. The cheese manufacturers were contacted BIX 1294 molecular weight for information regarding manufacturing process to elucidate possible reasons for the observed differences (Table 2). In the U.S., commercially available queso fresco is generally prepared with starter cultures; however, this may not be true for queso fresco made in

other countries [5, 29]. Starter cultures are used in the manufacturing process for Brands A and B cheeses (use of starter culture to manufacture Brand C cheese could not be determined), although information about the specific cultures used could not be obtained. Other information obtained from Brands A and B included pH, % moisture, salt concentration, and % fat, but substantial differences were not noted between the two brands (Table 2). Salt concentration was not available for Brand C cheese. Brand C does have the lowest pH (5.3 versus 6.2 – 6.7), however this alone may not account for the difference in microflora profiles between Brand C and the other brands. Further study would be required to discern the effect of these and similar parameters on the microflora of the cheese brands. Table 2 Manufacturer-provided parameters of Brands

A, B, and C cheeses Parameter Brand A Brand B Brand C pH 6.5 6.2-6.7 5.3 % moisture 53-57% 49-52% 54.53% Salt concentration 1.8 1.5-2.25 ND % fat CYTH4 22% 22-24.5% 21.5% Starter used in manufacture process? Yes Yes ND ND = Not Determined. The methods used in this study do not discern between live and dead cells because the amplification target, 16S ribosomal RNA-encoding genes, is highly conserved in bacteria regardless of viability. Efforts exist to manipulate sample preparation to detect only cells with intact membranes by sample treatment with propidium monoazide in combination with PCR amplification [45] or the generation of transcriptomes. This will improve NGS as a tool for assessing microflora of cheese at different stages of the aging process. Additionally, Renye et al. found more variety in the types of bacteria isolated from cheeses made with raw milk versus those made with pasteurized milk [29]; another public health risk best evaluated with tools that can distinguish between live and dead cells.