Supplemental data for: Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation

Milk residue and the accompanying biofilm accumulation in milking systems can compromise the microbial quality of milk and the downstream processes of cheese production. Over a six-month study, the microbial ecosystems of milk, tap water and environmental swabs were cultured and sequenced to view the shared microbiota between the farm and the processing facility. Culture independent analysis of bacteria in milk, water and swab samples revealed a shared microbiota between the sample types of both facilities after sanitation. Amplicon sequence variants (ASVs) of the V3-V4 region of the 16S rRNA gene revealed that milk samples have a lower diversity than water or environmental swabs. Brevibacterium and Yaniella (both Actinobacteria) were observed in all sampling types. Further studies will include whole genome sequencing of Brevibacterium spp. isolates to determine their functionality and diversity within the system.