Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F23%3AN0000084" target="_blank" >RIV/00027162:_____/23:N0000084 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2076-2607/11/7/1735" target="_blank" >https://www.mdpi.com/2076-2607/11/7/1735</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/microorganisms11071735" target="_blank" >10.3390/microorganisms11071735</a>

Result language

angličtina

Original language name

Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment

Original language description

A large variety of cheeses is produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rDNA sequencing. The composition of the microbiota during the first 6 days of production was constant, and consisted exclusively of LAB (lactic acid bacteria) originating from the starter culture. From day 7, the proportion of LAB decreased as other bacteria from the production environment appeared. From the 14th day of production, the relative proportion of LAB decreased further and at the end of ripening, bacteria from the environment wholly dominated. These adventitious microbiota included Psychrobacter, Pseudoalteromonas haloplanktis/hodoensis, Vibrio toranzoniae, and Vibrio litoralis (Proteobacteria phylum), as well as Vagococcus and Marinilactibacillus (Firmicutes phylum), Psychrilyobacter (Fusobacteria phylum), and Malaciobacter marinus (Campylobacterota phylum), all of which appeared to be characteristic taxa associated with the cheese rind. Subsequent analysis showed that the production and ripening of smear-ripened cheese could be divided into three stages and that the microbiota compositions of samples from the first week of production, the second week of production and supermarket shelf life differed.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

10606 - Microbiology

Project

<a href="/en/project/QK1910121" target="_blank" >QK1910121: Persistence of selected foodborne-diseases agents, hygienic indicators and the possibilities of their elimination from the environment of food processing plants</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Microorganisms

ISSN

2076-2607

e-ISSN

2076-2607

Volume of the periodical

11

Issue of the periodical within the volume

7

Country of publishing house

CH - SWITZERLAND

Number of pages

12

Pages from-to

—

UT code for WoS article

001036618700001

EID of the result in the Scopus database

2-s2.0-85166185847