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Overview of a surface-ripened cheese community functioning by meta-omics analyses
Eric Dugat-Bony1, Cécile Straub1, Aurélie Teissandier2
1INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850, Thiverval-Grignon, France; AgroParisTech, UMR 782 Génie et microbiologie des procédés alimentaires, F-78850, Thiverval-Grignon, France.
Plos One
|April 14, 2015
Summary
This study reveals the complex microbial metabolic activities during surface-ripened cheese maturation. Researchers identified key biomarker genes to monitor the cheese-making process effectively.
Area of Science:
- Food Microbiology
- Biochemistry
- Metagenomics
Background:
- Cheese ripening involves intricate biochemical changes driven by microbial communities.
- Surface-ripened cheeses are popular globally, valued for their unique flavors.
- In situ metabolic activities of cheese microbial communities remain understudied.
Purpose of the Study:
- To investigate the metabolic activities of microbial communities during cheese ripening.
- To understand the interactions between different microbial species in cheese.
- To identify potential biomarker genes for monitoring cheese maturation.
Main Methods:
- Metagenomic and metatranscriptomic analyses were employed.
- Biochemical analyses were conducted throughout the ripening process.
- Differential gene expression analysis was utilized to identify biomarkers.
Main Results:
- A comprehensive overview of the cheese maturation process was achieved.
- Metabolic activities of individual microbial species and their interactions were elucidated.
- A set of biomarker genes for monitoring cheese production was identified.
Conclusions:
- Combining multi-omics data provides deep insights into cheese ripening.
- Understanding microbial metabolism is crucial for controlling cheese flavor and quality.
- Biomarker genes offer a novel approach for process monitoring in cheesemaking.
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