Characteristics of Bacterial Diversity and Microbiome of Ryazan Farm Cheese

The composition of the microbiome of artisanal cheeses can be influenced by various factors, including temperature, pH, oxygen availability, and milk quality. The present study provides a comparative analysis of the diversity of cultured lactic acid bacteria from Ryazan farm cheese and its microbiome. To analyze the cultured microflora from cheese and previous self – starter raw milk, the different nutrient media and different cultivation temperatures were used. The bacteria of genera Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus and Leuconostoc were isolated from milk and cheese. The microbiome diversity of cheese by 16S rRNA encoding gene analysis was higher than the diversity of cultured bacteria and included Staphylococcus eqourum (18,13%), Streptococcus thermophilus (16,79%), Lactiplantibacillus plantarum (16,14), Lacticaseibacillus paracasei ( 14,06%), Lactococcus lactis (11,56%), as dominated species. Thus, the cultivated species belonged to dominated ( Lactiplantibacillus plantarum, Lacticaseibacillus paracasei ), sub-dominated ( Leuconostoc falkenbergense , Leuconostoc mesenteroides ) and small-numbered ( Lacticaseibacillus rhamnosus ) species in the microbiome. It can be explained by LAB antagonistic properties manifested during cultivation and non-selective conditions for representatives of families Streptococcaceae ( Streptococcus, Lactococcus ) and Staphylococcaceae . Representatives of the genus Staphylococcus are often present in artisanal cheeses, and some of them may pose a risk to human health.