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Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota.

Amandine J Martin1, Anne-Marie Revol-Junelles1, Jérémy Petit1

  • 1Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, F-54000 Nancy, France.

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Cheese rind color heterogeneity is linked to microbial diversity and community structure. Darker, heterogeneous rinds show more microbial changes and undesirable brown patches, impacting cheese quality.

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Area of Science:

  • Food Science
  • Microbiology
  • Sensory Analysis

Background:

  • Cheese quality assessment often relies on visual cues like color.
  • Limited data exist on the relationship between cheese rind color heterogeneity and its microbial community structure.

Purpose of the Study:

  • To investigate the relationship between Munster cheese rind color heterogeneity and microbial community structure.
  • To identify specific microbial species associated with color variations and quality defects.

Main Methods:

  • Photographic imaging and CIELAB color space analysis (luminance, chroma, hue angle) of Munster cheese rinds.
  • Metabarcoding analysis to characterize microbial communities.
  • K-means clustering to group cheeses by color heterogeneity.

Main Results:

  • Significant variations in inter- and intra-cheese rind color heterogeneity were observed.
  • Heterogeneous rinds were darker and orange-red, while homogeneous rinds were brighter and yellow-orange.
  • Heterogeneous rinds exhibited higher microbial diversity and significant community structure changes during storage.
  • Undesirable brown patches were associated with *Glutamicibacter arilaitensis* and *Psychrobacter nivimaris/piscatorii*.

Conclusions:

  • Cheese rind color heterogeneity is closely related to its microbiota composition and dynamics.
  • Color analysis combined with metabarcoding provides insights into cheese ripening and quality control.
  • Microbial fluctuations influence rind color, and specific bacteria are linked to undesirable color changes.