publication . Article . 2015

Microbial communities for the benefit of cheese quality: Diversity, adaptive and functional dynamics of indigenous populations and starters

Delbes, Céline,; Monnet, Christophe,; Irlinger, Francoise,;
Open Access French
  • Published: 01 Jan 2015
  • Publisher: HAL CCSD
  • Country: France
Abstract
Traditional cheeses host a diverse microbiota, composed of indigenous microbial populations and of starters, which plays a major role in the development of sanitary and sensory qualities of ripened cheese. Knowledge of the taxonomic and functional microbial diversity in dairy products has been enriched over the past three years by the results of (meta)genomic approaches. More than 100 genera and 400 microbial species were detected in raw milk and cheeses. Potential environmental reservoirs of diversity have been identified. However, compared with those of environmental strains, genomes of microorganisms isolated from cheese may contain genetic signatures of thei...
Subjects
free text keywords: functional potential, microbial diversity, cheese, fromage, transcriptomics, metagenomics, transcriptomique, métagénomique, potentiel fonctionnel, diversité microbienne, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, transcriptomics;metagenomics;functional potential;microbial diversity;cheese;transcriptomique;métagénomique;potentiel fonctionnel;diversité microbienne;fromage
34 references, page 1 of 3

Abeijón Mukdsi, M.C., Falentin, H., Maillard, M.-B., Chuat, V., Medina, R.B., Parayre, S., Thierry, A., 2014. The Secreted Esterase of Propionibacterium freudenreichii Has a Major Role in Cheese Lipolysis. Applied and Environmental Microbiology 80 (2), 751-756.

Aldrete-Tapia A., Escobar-Ramírez M.C., Tamplin M.L., Hernández-Iturriaga M., 2014. Highthroughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese. Food Microbiology 44 (0), 136-141.

Alegria A., Szczesny P., Mayo B., Bardowski J., Kowalczyka M., 2012. Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches. Applied and Environmental Microbiology 78 (6), 1890-1898. [OpenAIRE]

Almeida M., Hebert A., Abraham A.-L., Rasmussen S., Monnet C., Pons N., Delbes C., Loux V., Batto J.-M., Leonard P., Kennedy S., Ehrlich S., Pop M., Montel M.-C., Irlinger F., Renault P., 2014.

Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. BMC Genomics 15 (1), 1101.

Beuvier E., Buchin S., 2004. Raw milk cheeses. Cheese: Chemistry, Physics and Microbiology. [OpenAIRE]

P.L.H.M.T.M.C. Patrick F. Fox and P. G. Timothy, Academic Press. Volume 1: 319-345.

Blaiseau P., Seguin A., Camadro J., Lesuisse E., 2010. Iron uptake in yeasts. Iron Uptake and Homeostasis in Microorganisms. Caister Academic Press, Brussels, 265-284.

Bokulich N.A., Amiranashvili L., Chitchyan K., Ghazanchyan N., Darbinyan K., Gagelidze N., Sadunishvili T., Goginyan V., Kvesitadze G., Torok T., Mills D.A., 2015. Microbial biogeography of the transnational fermented milk matsoni. Food Microbiology 50 (0), 12-19. [OpenAIRE]

Bourdichon F., Casaregola S., Farrokh C., Frisvad J.C., Gerds M.L., Hammes W.P., Harnett J., Huys G., Laulund S., Ouwehand A., Powell I.B., Prajapati J.B., Seto Y., Ter Schure E., Van Boven A., Vankerckhoven V., Zgoda A., Tuijtelaars S., Hansen E.B., 2012. Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology 154 (3), 87-97. [OpenAIRE]

Buchin S., Tessier L., Berthier F., Salmon J.C., Duboz G., 2004. How volatile compound profiles are modified by indigenous milk microflora in hard cooked cheeses? IDF Symposium on Cheese: Ripening, Characterization & Technology Prague.

Callon C., Duthoit F., Delbès C., Ferrand M., Le Frileux Y., De Crémoux R., Montel M.-C., 2007.

Systematic and Applied Microbiology 30 (7), 547-560.

Callon, C., Millet, L., Montel, M.-C., 2004. Diversity of lactic acid bacteria isolated from AOC Salers cheese. Journal of Dairy Research 71 (02), 231-244. [OpenAIRE]

Chaves-López C., De Angelis M., Martuscelli M., Serio A., Paparella A., Suzzi G., 2006.

34 references, page 1 of 3
Abstract
Traditional cheeses host a diverse microbiota, composed of indigenous microbial populations and of starters, which plays a major role in the development of sanitary and sensory qualities of ripened cheese. Knowledge of the taxonomic and functional microbial diversity in dairy products has been enriched over the past three years by the results of (meta)genomic approaches. More than 100 genera and 400 microbial species were detected in raw milk and cheeses. Potential environmental reservoirs of diversity have been identified. However, compared with those of environmental strains, genomes of microorganisms isolated from cheese may contain genetic signatures of thei...
Subjects
free text keywords: functional potential, microbial diversity, cheese, fromage, transcriptomics, metagenomics, transcriptomique, métagénomique, potentiel fonctionnel, diversité microbienne, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, transcriptomics;metagenomics;functional potential;microbial diversity;cheese;transcriptomique;métagénomique;potentiel fonctionnel;diversité microbienne;fromage
34 references, page 1 of 3

Abeijón Mukdsi, M.C., Falentin, H., Maillard, M.-B., Chuat, V., Medina, R.B., Parayre, S., Thierry, A., 2014. The Secreted Esterase of Propionibacterium freudenreichii Has a Major Role in Cheese Lipolysis. Applied and Environmental Microbiology 80 (2), 751-756.

Aldrete-Tapia A., Escobar-Ramírez M.C., Tamplin M.L., Hernández-Iturriaga M., 2014. Highthroughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese. Food Microbiology 44 (0), 136-141.

Alegria A., Szczesny P., Mayo B., Bardowski J., Kowalczyka M., 2012. Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches. Applied and Environmental Microbiology 78 (6), 1890-1898. [OpenAIRE]

Almeida M., Hebert A., Abraham A.-L., Rasmussen S., Monnet C., Pons N., Delbes C., Loux V., Batto J.-M., Leonard P., Kennedy S., Ehrlich S., Pop M., Montel M.-C., Irlinger F., Renault P., 2014.

Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. BMC Genomics 15 (1), 1101.

Beuvier E., Buchin S., 2004. Raw milk cheeses. Cheese: Chemistry, Physics and Microbiology. [OpenAIRE]

P.L.H.M.T.M.C. Patrick F. Fox and P. G. Timothy, Academic Press. Volume 1: 319-345.

Blaiseau P., Seguin A., Camadro J., Lesuisse E., 2010. Iron uptake in yeasts. Iron Uptake and Homeostasis in Microorganisms. Caister Academic Press, Brussels, 265-284.

Bokulich N.A., Amiranashvili L., Chitchyan K., Ghazanchyan N., Darbinyan K., Gagelidze N., Sadunishvili T., Goginyan V., Kvesitadze G., Torok T., Mills D.A., 2015. Microbial biogeography of the transnational fermented milk matsoni. Food Microbiology 50 (0), 12-19. [OpenAIRE]

Bourdichon F., Casaregola S., Farrokh C., Frisvad J.C., Gerds M.L., Hammes W.P., Harnett J., Huys G., Laulund S., Ouwehand A., Powell I.B., Prajapati J.B., Seto Y., Ter Schure E., Van Boven A., Vankerckhoven V., Zgoda A., Tuijtelaars S., Hansen E.B., 2012. Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology 154 (3), 87-97. [OpenAIRE]

Buchin S., Tessier L., Berthier F., Salmon J.C., Duboz G., 2004. How volatile compound profiles are modified by indigenous milk microflora in hard cooked cheeses? IDF Symposium on Cheese: Ripening, Characterization & Technology Prague.

Callon C., Duthoit F., Delbès C., Ferrand M., Le Frileux Y., De Crémoux R., Montel M.-C., 2007.

Systematic and Applied Microbiology 30 (7), 547-560.

Callon, C., Millet, L., Montel, M.-C., 2004. Diversity of lactic acid bacteria isolated from AOC Salers cheese. Journal of Dairy Research 71 (02), 231-244. [OpenAIRE]

Chaves-López C., De Angelis M., Martuscelli M., Serio A., Paparella A., Suzzi G., 2006.

34 references, page 1 of 3
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