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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/25:00143560

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Applied Sciences

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

15

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

—

Kód UT WoS článku

001463707400001

EID výsledku v databázi Scopus

2-s2.0-105002279074