Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging

Choi, Jin Hyun; Lee, Sang In; Rackerby, Bryna; Frojen, Robin; Meunier-Goddik, Lisbeth; Ha, Sang‐Do; Park, Si Hong

doi:10.1007/s00253-020-10651-7

Cited by 45 publications

(42 citation statements)

References 41 publications

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“…Reduced richness and evenness (α-diversity) or dispersion of bacterial profiles to the centroid (beta-diversity), were observed with the 1× and the 2× lactic starter dose compared with the 0.1× dose. These results were consistent with those obtained by Choi et al [ 28 ] who described, in semi-hard Cheddar cheese, higher α-diversity index (Shannon and Chao1) without an added lactic starter than with the addition of a thermophilic starter (inoculated at 1 × 10 6 CFU/mL). Minority taxa (<7%) affiliated to the Enterobacteriaceae family, which includes potential opportunistic species, showed higher relative abundance in the cheeses with the lowest amount of lactic starter.…”

Section: Discussionsupporting

confidence: 93%

“…This was also observed by the abovementioned authors. Yet some studies on different cheese types, with longer duration of ripening from 15 weeks to 7 months, showed a reduction in the level or even a non-detection of E. coli at the end of ripening [ 24 , 28 ]. At D1 in our study, decreased levels of STEC O26:H11 by 1.8 Log [CFU/g] and 2.3 Log [CFU/g] were observed with 1× and 2× doses compared with the 0.1× dose, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…between curd and end of ripening (200 days) in cheeses with a thermophilic starter added at 10 6 CFU/mL. Conversely, several authors showed a reduction or an absence of detection of the added streptococci in fresh cheese [ 28 ] and in semi-hard cheeses matured for up to 90 days [ 31 ], or even 120 days [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

“…When the starter used was produced by a natural method like back-slopping, the dominance of the LAB species identified in the natural lactic starter was also observed [ 27 ]. Reduced bacterial diversity, as well as lower richness and evenness, were observed in cheeses manufactured with a lactic starter, compared with cheeses manufactured without the addition of a lactic starter [ 28 ].…”

Section: Introductionmentioning

confidence: 99%

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Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

et al. 2021

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Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the impacts of varying the doses of a lactic starter (the recommended one, 1×, a 0.1× lower and a 2× higher) on acidification, growth of Staphylococcus aureus SA15 and Shiga-toxin-producing Escherichia coli (STEC) O26:H11 F43368, as well as on the bacterial community patterns. We observed a delayed acidification and an increase in the levels of pathogens with the 0.1× dose. This dose was associated with increased richness and evenness of cheese bacterial community and higher relative abundance of potential opportunistic bacteria or desirable species involved in cheese production. No effect of the increased lactic starter dose was observed. Given that sanitary criteria were paramount to our study, the increase in the pathogen levels observed at the 0.1× dose justified proscribing such a reduction in the tested cheese-making process. Despite this, the effects of adjusting the lactic starter dose on the balance of microbial populations of potential interest for cheese production deserve an in-depth evaluation.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

et al. 2021

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“…A comparison of two methods for two studies was shown before see 3.1). Figure 3 shows a Venn diagrams of edges for two further studies: ST41, a V3-V4 targeted cross-sectional study on French surface ripened cheeses (Dugat-Bony et al, 2016) and ST131, a V4 targeted time-series study on Cheddar (Choi et al, 2020), while the corresponding networks are shown in Supplementary Figures 4 and 5. First of all, as expected, microbial association networks are method specific (Figure 2, 3, Supplementary Figures 2-5), and not all methods result in the inference of a network with at least one edge for a given study (Figure 3, Supplementary Figure 5).…”

Section: Which Is the Best Inference Method?mentioning

confidence: 99%

Microbial association networks in cheese: a meta-analysis

Parente

Zotta

Ricciardi

2021

Preprint

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Interactions among starter and non-starter microorganisms (starter bacteria, naturally occurring or intentionally added non-starter bacteria, yeasts and filamentous fungi, spoilage and pathogenic microorganisms and, finally bacteriophages and even arthropods) deeply affect the dynamics of cheese microbial communities and, as a consequence, multiple aspects of cheese quality, from metabolites affecting the taste, aroma and flavor, to body, texture and color. Understanding and exploiting microbial interactions is therefore key to managing cheese quality. This is true for the simplest systems (fresh cheeses produced from pasteurized milk using defined starters composed solely of Lactic Acid Bacteria) and the more so for complex, dynamic systems, like surface ripened cheese produced from raw milk, in which a dynamic succession of diverse microorganisms is essential for obtained the desired combination of sensory properties while guaranteeing safety. Positive (commensalism, protocooperation) and negative (competition, amensalism, predation and parasitism) among members of the cheese biota have been reviewed multiple times. Although the complex, multidimensional datasets generated by multi-omic approaches to cheese microbiology and biochemistry are ideally suited for the representation of biotic and metabolic interactions as networks, network science concepts and approaches are rarely applied to cheese microbiology. In this review we first illustrate concepts relevant to the description of microbial interaction networks using network science concepts. Then, we briefly review methods used for the inference and analysis of microbial association networks and their potential use in the interpretation of the cheese interactome. Since these methods can only be used for mining microbial associations, a review of the experimental methods used to confirm the nature of microbial interactions among cheese microbes. Finally, we demonstrate the potential of microbial association network inference by mining metataxonomic data stored in the public database DairyFMBN, a specialized version of FoodMicrobionet which collates data on 74 metataxonomic studies on dairy products. Microbial association networks were inferred from 34 studies on cheese with up to 4 different methods and the results discussed to evaluate several aspects (choice of method, level of taxonomic resolution for the analysis, network, node and edge properties) which provide insight on the usefulness of this approach as explorative tool in the detection of microbial interactions in cheese.

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Traditional and Modern Biotechnology in Food and Food Additives

Sharma,

Bharti

2024

Nonthermal Food Processing, Safety, and Preservation

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Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging

Cited by 45 publications

References 41 publications

Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

Microbial association networks in cheese: a meta-analysis

Traditional and Modern Biotechnology in Food and Food Additives

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