Dynamics of microbial succession in the cheese ripening process

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Dynamics of microbial succession in the cheese ripening process

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Dynamics of microbial succession in the cheese ripening process

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/QK1910121" target="_blank" >QK1910121: Perzistence vybraných původců alimentárních onemocnění, hygienických indikátorů a možnosti jejich eliminace z prostředí potravinářských podniků</a><br>

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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