Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

Abstract

<jats:p>Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species.</jats:p>

The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese

“…In the present study, the core mycobiota consisted mainly of G. candidum followed by K. marxianus, which were found in high abundance in all the samples. G. candidum has been found in various environmental sources like milk and soft cheeses and recently also in fermented milk like Gioddu and Gwell (Boutrou and Guéguen, 2005;Maoloni et al, 2020;von Gastrow et al, 2020). The yeast K. marxianus could be a component of whey starter culture and NMC because of its ability to ferment lactose through β-galactosidase activity.…”

Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study

“…The bacterial and fungal diversities were evaluated by DNA metabarcoding sequencing of the amplified V3–V4 region of the 16S rDNA for bacteria (amplicon size of 426 bp) and the ITS2 region for fungi (amplicon sizes between 187 bp and 367 bp). For Illumina MiSeq sequencing, PCR conditions were used as described by von Gastrow et al [ 19 ]. Briefly, the primers used to amplify the V3-V4 region were 16SV3 Forward (5′-TACGGRAGGCAGCAG-3′) and 16SV4 Reverse (5′-TACCAGGGTATCTAATCCT-3′), and the primers for the ITS2 region were ITS3 tagmix1 Forward (5′-CTAGACTCGTCATCGATGAAGAACGCAG-3′) and ITS4ngs Reverse (5′-TTCCTSCGCTTATTGATATGC-3′).…”

Eating Fermented: Health Benefits of LAB-Fermented Foods

“…Even though dairy fermentations originally started from wild LAB present in milk, nowadays companies cannot rely anymore on spontaneous microflora, because of technological properties and possible health issues related to raw materials. For this reason, almost all industrially-fermented dairy products are produced with selected starters, or with back-slopping technique [42][43][44]. Fermented dairy products can be divided in different categories; in this review, for the sake of brevity, we focus only on fermented milks and cheese.…”