Genomics and Functional Role of Actinomycetes on Smear Ripened Cheeses

Monnet, Christophe; Bora, Nagamani; Irlinger, Françoise; Ward, Alan C.

doi:10.1007/978-3-319-10464-5_2

Cited by 2 publications

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“…In anaerobiosis, the total quantity of microorganisms was lower and mainly composed of LAB, whereas the faster development of micro-organisms observed aerobically was associated with an alkalinization and a development of Actinobacteria that became more or less rapidly dominant over LAB. These Actinobacteria might develop on the surface of the NR coagulum, which is more exposed to oxygen as observed on the surface of ripened cheese (Monnet et al 2015). These observations pinpoint that NR coagula might initially undergo lactic acid fermentation.…”

Section: Discussionmentioning

confidence: 63%

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Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber

et al. 2018

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Natural rubber is a key elastomer for the tyre industry and for a variety of other applications. The majority of raw NR is obtained by natural coagulation of H. brasiliensis latex under the activity of micro-organisms. An improved understanding of the microbial communities involved in the maturation of NR coagula may lead to an improvement in the production process of raw NR to provide a better consistency in NR quality.

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Section: Discussionmentioning

confidence: 63%

“…These Actinobacteria might develop on the surface of the NR coagulum, which is more exposed to oxygen as observed on the surface of ripened cheese (Monnet et al . ). These observations pinpoint that NR coagula might initially undergo lactic acid fermentation.…”

Section: Discussionmentioning

confidence: 97%

Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber

et al. 2018

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Growth and adaptation of microorganisms on the cheese surface

Monnet

Landaud

Bonnarme

et al. 2015

FEMS Microbiology Letters

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Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms to establish themselves at the cheese surface. These functions include the ability to use the cheese's main energy sources, to acquire iron, to tolerate low pH at the beginning of ripening and to adapt to high salt concentrations and moisture levels. Horizontal gene transfer events involved in the adaptation to the cheese habitat have been described, both for bacteria and fungi. In the future, in situ microbial gene expression profiling and identification of genes that contribute to strain fitness by massive sequencing of transposon libraries will help us to better understand how cheese surface communities function.

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Genomics and Functional Role of Actinomycetes on Smear Ripened Cheeses

Cited by 2 publications

References 147 publications

Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber

Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber

Growth and adaptation of microorganisms on the cheese surface

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