Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons

“Suero Costeño” (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated with SC from three manufacturers in two regions, “Planeta Rica” (Córdoba) and “Caucasia” (Antioquia), was analysed by means of culturing methods in combination with high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. The bacterial ecosystem of SC samples was revealed to be composed of lactic acid bacteria belonging to the Streptococcaceae and Lactobacillaceae families; the proportions and genera varying among manufacturers and region of elaboration. Members of the Lactobacillus acidophilus group, Lactocococcus lactis, Streptococcus infantarius and Streptococcus salivarius characterized this artisanal product. In comparison with culturing, the use of molecular in deep culture-independent techniques provides a more realistic picture of the overall bacterial communities residing in SC. Besides the descriptive purpose, these approaches will facilitate a rational strategy to follow (culture media and growing conditions) for the isolation of indigenous strains that allow standardization in the manufacture of SC.This study was supported by Spanish Ministry of Economy and Competitiveness partially funded by European Union FEDER (project reference AGL2015-64901-R). The cooperation project COOPA20057 (funded by CSIC), between IPLA-CSIC (Spain) and Antioquia University (Colombia) allowed several short stays of K.E. Motato at IPLA-CSIC. S. Deldado is supported by a Postdoctoral research contract associated to a project from the Spanish “Plan Estatal de I+D+ i” research plan (project reference BIO2014-55019-JIN)Peer reviewe