Highlighting the microbial diversity of 12 French cheese varieties

Dugat-Bony, Éric; Garnier, Lucille; Denonfoux, Jérémie; Ferreira, Stéphanie; Sarthou, Anne-Sophie; Bonnarme, Pascal; Irlinger, Françoise

doi:10.1016/j.ijfoodmicro.2016.09.026

Cited by 115 publications

(99 citation statements)

References 42 publications

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“…D . hansenii was reported to be the predominant yeast species in the surface of the following cheeses: Asiago, Gruyère, Raclette, Fontina, Munster, Turkish cheese, Brazilian Minas cheese, Limburger, Tilsit, Gubbeen, Epoisses, Saint‐Nectaire, Havarti, Danbo, Pecorino Romano, and Vorarlberger Bergkäse (Banjara, Suhr, & Hallen‐Adams, ; Budak, Figge, Houbraken, & de Vries, ; Cardoso et al, ; Cogan et al, ; Corbaci et al, ; Dugat‐Bony et al, ; Gori et al, ; Schornsteiner et al, ; Tofalo et al, ).…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…Both D . hansenii (Atanassova et al, ; Cogan et al, ; Dugat‐Bony et al, ; Gori et al, ; Mounier et al, ) and Y . lipolytica (Atanassova et al, ; Ceugniez et al, ; Gkatzionis et al, ; Gori et al, ) can dominate the yeast biota of smear‐ripened cheeses.…”

Section: Interactionsmentioning

confidence: 99%

“…Both D. hansenii (Atanassova et al, 2016;Cogan et al, 2014;Dugat-Bony et al, 2016;Gori et al, 2013;Mounier et al, 2005) and…”

Section: Interactionsmentioning

confidence: 99%

“…Fontina, Munster, Turkish cheese, Brazilian Minas cheese, Limburger, Tilsit, Gubbeen, Epoisses, Saint-Nectaire, Havarti, Danbo, Pecorino Romano, and Vorarlberger Bergkäse (Banjara, Suhr, & Hallen-Adams, 2015;Budak, Figge, Houbraken, & de Vries, 2016;Cardoso et al, 2015;Cogan et al, 2014;Corbaci et al, 2012;Dugat-Bony et al, 2016;Gori et al, 2013;Schornsteiner et al, 2014;Tofalo et al, 2014).…”

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confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Section: Interactionsmentioning

confidence: 99%

“…Both D. hansenii (Atanassova et al, 2016;Cogan et al, 2014;Dugat-Bony et al, 2016;Gori et al, 2013;Mounier et al, 2005) and…”

Section: Interactionsmentioning

confidence: 99%

mentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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“…Composition of these communities has been studied for decades (see (1) and (2) for reviews). With the help of high throughput sequencing techniques, we now have detailed pictures of the communities present in a large panel of cheese varieties, and from all over the world (3–6). However, like many other microbial ecosystems, there is still a lack of knowledge on whether and how viral diversity controls the structure of cheese surface microbiota.…”

Section: Introductionmentioning

confidence: 99%

Viral metagenomic analysis of the cheese surface: a comparative study of rapid procedures for extracting virus-like particles

Dugat-Bony

Lossouarn

Paepe

et al. 2018

Preprint

Self Cite

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12Running Head: Viral extraction procedure for cheese virome analysis 13 14 #Address correspondence to Eric Dugat-Bony, eric.dugat-bony@inra.fr 15 16 KEYWORDS 17 Cheese rind, viral metagenomic, VLPs extraction procedure 18 2 ABSTRACT 19The structure and functioning of microbial communities from fermented foods, including 20 cheese, have been extensively studied during the past decade. However, there is still a lack of 21 information about both the occurrence and the role of viruses in modulating the function of 22 this type of spatially structured and solid ecosystems. Viral metagenomics was recently 23 applied to a wide variety of environmental samples and standardized procedures for 24 recovering virus-like particles from different type of materials has emerged. In this study, we 25 adapted a procedure originally developed to extract viruses from fecal samples, in order to 26 enable efficient virome analysis of cheese surface. We tested and validated the positive 27 impact of both addition of a filtration step prior to virus concentration and substitution of 28 purification by density gradient ultracentrifugation by a simple chloroform treatment to 29 eliminate membrane vesicles. Viral DNA extracted from the several procedures, as well as a 30 vesicle sample, were sequenced using Illumina paired-end MiSeq technology and the 31 subsequent clusters assembled from the virome were analyzed to assess those belonging to 32 putative phages, plasmid-derived DNA, or even from bacterial chromosomal DNA. The best 33 procedure was then chosen, and used to describe the Epoisses cheese virome. This study 34 provides the basis of future investigations regarding the ecological importance of viruses in 35 cheese microbial ecosystems.36 37 IMPORTANCE 38Whether bacterial viruses (phages) are necessary or not to maintain food ecosystem function 39 is not clear. They could play a negative role by killing cornerstone species that are necessary 40 for fermentation. But they might also be positive players, by preventing the overgrowth of 41 unwanted species (e.g. food spoilers). To assess phages contribution to food ecosystem 42 functioning, it is essential to set up efficient procedures for extracting viral particles in solid 43 3 food matrix, then selectively sequence their DNA without being contaminated by bacterial 44 DNA, and finally to find strategies to assemble their genome out of metagenomic sequences.45 This study, using cheese rind surface as a model, describes a comparative analysis of 46 procedures for selectively extracting viral DNA from cheese and to efficiently characterize 47 49The cheese surface hosts dense and diverse microbial communities composed of bacteria, 50 yeasts and filamentous fungi. Composition of these communities has been studied for decades 51 (see (1) and (2) for reviews). With the help of high throughput sequencing techniques, we 52 now have detailed pictures of the communities present in a large panel of cheese varieties, and 53 from all over the world (3-6). However, like many other microbia...

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Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality

Zhang

Jia

Guo

et al. 2021

Food Science & Nutrition

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In Xinjiang, China, traditional handmade cheese is made from fresh milk under natural environmental conditions and is a common fermented dairy product in the region. Due to differences in production methods between regions, the research conducted on the bacterial diversity of traditional handmade cheese is not comprehensive. Hence, little is known about the relationship between bacteria and cheese quality. Therefore, in this study, cheese samples from Tarbagatay Prefecture, Xinjiang, were chosen for investigation. The bacteria in 17 cheese samples were analyzed by sequencing 16S rRNA using Illumina MiSeq technology. The results showed that there were two dominant bacterial phyla and six dominant bacterial genera in the cheeses. Of these, Lactobacillus and Lactococcus displayed the most significant positive correlation with cheese quality. This study provides data to support the improvement of traditional cheese quality via microbial diversity and lays a foundation for the industrialization of traditional cheese production.

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Highlighting the microbial diversity of 12 French cheese varieties

Cited by 115 publications

References 42 publications

Cheese yeasts

Cheese yeasts

Viral metagenomic analysis of the cheese surface: a comparative study of rapid procedures for extracting virus-like particles

Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality

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