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Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.

Francesca De Filippis1, Alessandro Genovese1, Pasquale Ferranti1

  • 1Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.

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Summary
This summary is machine-generated.

Accelerating cheese ripening involves understanding microbial metabolism. Increasing ripening temperature enhances microbial gene expression, speeding up maturation and improving cheese quality.

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Area of Science:

  • Food Microbiology
  • Dairy Science
  • Biotechnology

Background:

  • Traditional cheeses rely on complex microbial communities for flavor development.
  • Controlling microbial metabolism during cheese ripening is challenging.
  • Understanding microbial succession and gene expression is key to optimizing cheese production.

Purpose of the Study:

  • To analyze microbial community succession and gene expression during traditional Italian cheese ripening.
  • To identify controllable parameters for accelerating cheese ripening.
  • To investigate the role of non-starter lactic acid bacteria in cheese maturation.

Main Methods:

  • Analysis of microbial community structure and gene expression during cheese ripening.
  • Modulation of ripening conditions, specifically temperature.
  • Metabolomic profiling of proteins and volatile organic compounds.

Main Results:

  • Increased ripening temperature significantly enhanced gene expression for proteolysis, lipolysis, and amino acid/lipid catabolism.
  • Higher temperatures led to consistent changes in microbial community structure and function.
  • Metabolomic profiles confirmed temperature-promoted microbial activity.
  • Non-starter lactic acid bacteria were identified as crucial for ripening-related activities.

Conclusions:

  • Ripening temperature is a critical factor that can be modulated to control microbial metabolism.
  • Optimizing ripening conditions, particularly temperature, can accelerate cheese maturation.
  • This approach offers a method to enhance production efficiency and ensure consistent product quality in cheesemaking.