FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota
Abstract
:1. Introduction
2. Materials and Methods
2.1. Search Strategy and Data Collection
2.2. Database Structure
3. Results and Discussion
3.1. Collection and Inventory of Dairy Products
3.2. Database Content and Description
Query System
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Classification Term | Description |
---|---|
Product name | The common or usual name of the food; some products are produced in different countries with the same name and therefore appear more than once in the database. |
Country/Region | The country where the product is manufactured. When available, region name was added in a separate field. |
Geographical indication label | Quality label referred as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Specialty Guaranteed (TSG), as defined by the European Union for traditional foods. |
Milk sources | Description of milk animal source (goat milk, sheep milk, cow milk, etc.). |
Product aging | Ripening of cheese, when available: fresh (unripened); short ripened (<6 months); ripened (>6 months). |
Articles describing microbiota composition | Number of articles reporting results related to dairy product microbiota composition, highlighting the applied molecular techniques, when available. |
References | List of articles reporting results related to food microbiota composition. When available, the digital object identifier (DOI) was added in a separate column. |
Other references | List of additional references from other sources |
Microbiota composition | List of bacterial and fungal species associated to each product, according to the related articles. Phylum and genus and species (or higher taxa when genus and species were not available) were specified in separate columns. |
Molecular methods | List of molecular techniques used to analyze microbial composition, according to the corresponding articles. |
Milk treatment | Eventual heat treatment applied to milk used to obtain the dairy product: raw (no heat treatment) or pasteurized. |
Continent/Geographical Region | Total Dairy Products | Geographical Indication Label | Cow Milk * | Sheep Milk * | Goat Milk * | Other Milk * | Fresh * | Short Ripened * | Ripened * | Articles in PubMed or Scopus | Articles Describing Microbiota Composition |
---|---|---|---|---|---|---|---|---|---|---|---|
Africa, Asia, Middle East | 94 | n.a. | 52 | 14 | 16 | 19 | 74 | 12 | 5 | 1255 | 44 |
Americas | 78 | n.a. | 70 | 10 | 9 | 0 | 32 | 34 | 10 | 1090 | 8 |
Eastern Europe | 183 | 44 | 83 | 84 | 65 | 8 | 82 | 71 | 18 | 3722 | 75 |
Western Europe | 1497 | 209 | 986 | 328 | 308 | 34 | 192 | 1038 | 434 | 5971 | 176 |
TOTAL | 1852 | 253 | 1191 | 436 | 398 | 61 | 380 | 1155 | 467 | 12,038 | 303 |
Country | Total Dairy Products | Geographical Indication Label | Cow Milk * | Sheep Milk * | Goat Milk * | Other Milk * | Fresh * | Short Ripened * | Ripened * | Articles in PubMed or Scopus | Articles Describing Microbiota Composition |
---|---|---|---|---|---|---|---|---|---|---|---|
Austria | 11 | 7 | 10 | 1 | 1 | 0 | 0 | 8 | 4 | 24 | 3 |
Belgium | 9 | 1 | 7 | 1 | 2 | 0 | 0 | 8 | 1 | 127 | 3 |
Denmark | 14 | 4 | 13 | 0 | 1 | 0 | 2 | 12 | 0 | 122 | 2 |
Finland | 7 | 0 | 6 | 0 | 1 | 1 | 3 | 4 | 0 | 63 | 2 |
France | 151 | 57 | 104 | 11 | 30 | 3 | 4 | 121 | 20 | 734 | 40 |
Germany | 29 | 9 | 28 | 0 | 1 | 0 | 3 | 22 | 4 | 261 | 3 |
Iceland | 7 | 0 | 3 | 0 | 0 | 0 | 6 | 1 | 0 | 65 | 0 |
Ireland | 143 | 1 | 101 | 10 | 35 | 0 | 3 | 88 | 40 | 5 | 5 |
Italy | 948 | 56 | 604 | 254 | 188 | 28 | 149 | 667 | 309 | 2738 | 80 |
Netherlands | 19 | 7 | 19 | 1 | 1 | 1 | 2 | 14 | 7 | 657 | 3 |
Norway | 10 | 0 | 7 | 0 | 4 | 0 | 5 | 4 | 3 | 61 | 2 |
Portugal | 15 | 13 | 2 | 11 | 6 | 0 | 0 | 15 | 0 | 14 | 3 |
Spain | 78 | 29 | 35 | 36 | 37 | 0 | 10 | 36 | 26 | 684 | 28 |
Sweden | 13 | 1 | 10 | 0 | 0 | 1 | 3 | 6 | 3 | 26 | 0 |
Switzerland | 24 | 7 | 20 | 1 | 1 | 0 | 1 | 17 | 11 | 309 | 0 |
UK a | 19 | 17 | 17 | 2 | 0 | 0 | 1 | 15 | 6 | 81 | 2 |
TOTAL | 1497 | 209 | 986 | 328 | 308 | 34 | 192 | 1038 | 434 | 5971 | 176 |
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Zinno, P.; Calabrese, F.M.; Schifano, E.; Sorino, P.; Di Cagno, R.; Gobbetti, M.; Parente, E.; De Angelis, M.; Devirgiliis, C. FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota. Nutrients 2022, 14, 4581. https://doi.org/10.3390/nu14214581
Zinno P, Calabrese FM, Schifano E, Sorino P, Di Cagno R, Gobbetti M, Parente E, De Angelis M, Devirgiliis C. FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota. Nutrients. 2022; 14(21):4581. https://doi.org/10.3390/nu14214581
Chicago/Turabian StyleZinno, Paola, Francesco Maria Calabrese, Emily Schifano, Paolo Sorino, Raffaella Di Cagno, Marco Gobbetti, Eugenio Parente, Maria De Angelis, and Chiara Devirgiliis. 2022. "FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota" Nutrients 14, no. 21: 4581. https://doi.org/10.3390/nu14214581