Dynamics of microbial succession in the cheese ripening process

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F23%3AN0000093" target="_blank" >RIV/00027162:_____/23:N0000093 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Dynamics of microbial succession in the cheese ripening process

Original language description

Background: A large variety of fermented cheeses is produced using widely different manufacturing processes and with the addition of various starter or adjunct microbial cultures. Commercially available starter cultures are well-defined mixes of microorganisms that are deliberately added to milk in order to control and standardize the production process and to achieve better reproducibility of the final product. Objectives: The aim of this study was to describe the succession of the microbial population during the production and ripening of smear-ripened cheese. Methods: The composition of cheese microbiota and relative abundances of individual bacterial taxa were determined by amplicon sequencing of the V3/V4 variable region of 16S rRNA gene. Results: In the first six days of production, cheese microbiota consisted exclusively of Lactococcus and Leuconostoc spp. originating from the starter culture. From day 7, bacteria from the production environment started to appear and from day 14 of the production, these bacteria completely dominated over the starter cultures. These included Psychrobacter, Pseudoalteromonas and Vibrio (phylum Proteobacteria), Vagococcus and Marinilactibacillus (phylum Firmicutes), Malaciobacter marinus (phylum Campylobacterota), Psychrilyobacter (phylum Fusobacteria) and Psychroflexus (phylum Bacteroidetes). The experimental ripening of the cheese under laboratory conditions excluded the contribution of the milk-derived microbiota since the microbiota of the final product after 55 days of ripening consisted only of the starter and adjunct microbiota.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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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