Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F25%3AN0000020" target="_blank" >RIV/00027162:_____/25:N0000020 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/25:00143560

Result on the web

<a href="https://www.mdpi.com/2076-3417/15/7/3787" target="_blank" >https://www.mdpi.com/2076-3417/15/7/3787</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app15073787" target="_blank" >10.3390/app15073787</a>

Result language

angličtina

Original language name

Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota

Original language description

Smear-ripened cheeses are distinguished by their complex microbiota which play important role in ripening, flavour development, texture and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment may also shape the product’s characteristics. This study examined the microbial composition of smear-ripened cheeses from six commercial manufacturers using culture and culture-independent techniques, including 16S rRNA gene sequencing and sequencing of internal transcribed spacers. A limited number of microorganisms was recovered by culture, with 37 different isolates identified across all samples. Sequencing of the 16S rRNA gene and internal transcribed spacers revealed 75 and 7 distinct operational taxonomic units, respectively. The microbiota composition reflected the contribution of both mesophilic and thermophilic starter and adjunct cultures, alongside microorganisms originating from the production environment. These included various psychrotrophic bacteria, marine (i.e. osmotolerant) bacteria, and other halophiles from Proteobacteria (Psychrobacter, Pseudoalteromonas, Marinomonas and Vibrio), Firmicutes (Vagococcus, Marinilactibacillus), Actinobacteriota (Glutamicibacter), Bacteroidota (Winogradskyella, Brumimicrobium), Campylobacterota (Malaciobacter) and Fusobacteriota (Psychrilyobacter) specific to the environment of particular manufacturers. The results indicate that, although pasteurised milk and defined starter cultures are used in commercial production, microorganisms originating from the cheese factory environment form a substantial part of the microbiota of smear-ripened cheese.

Czech name

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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

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

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

Name of the periodical

Applied Sciences

ISSN

2076-3417

e-ISSN

2076-3417

Volume of the periodical

15

Issue of the periodical within the volume

7

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

001463707400001

EID of the result in the Scopus database

2-s2.0-105002279074