[en] The study of microbial ecosystems in artisanal foodstuffs is important to complete in order to unveil its diversity. The number of studies performed on dairy products has increased during the last decade, particularly those performed on milk and cheese derivative products. In this work, we investigated the bacterial content of "Tomme d'Orchies" cheese, an artisanal pressed and uncooked French cheese. To this end, a metagenetic analysis, using Illumina technology, was utilized on samples taken from the surface and core of the cheese at 0, 1, 3, 14 and 21 days of ripening process. In addition to the classical microbiota found in cheese, various strains likely from environmental origin were identified. A large difference between the surface and the core content was observed within samples withdrawn during the ripening process. The main species encountered in the core of the cheese were Lactococcus spp. and Streptococcus spp., with an inversion of this ratio during the ripening process. Less than 2.5% of the whole population was composed of strains issued from environmental origin, as Lactobacillales, Corynebacterium and Brevibacterium. In the core, about 85% of the microbiota was attributed to the starters used for the cheese making. In turn, the microbiota of the surface contained less than 30% of these starters and interestingly displayed more diversity. The predominant genus was Corynebacterium sp., likely originating from the environment. The less abundant microbiota of the surface was composed of Bifidobacteria, Brevibacterium and Micrococcales. To summarize, the “Tomme d’Orchies” cheese displayed a high diversity of bacterial species, especially on the surface, and this diversity is assumed to arise from the production environment and subsequent ripening process.
Disciplines :
Food science
Author, co-author :
Ceugniez, Alexandre
Taminiau, Bernard ; Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Delcenserie, Véronique ; Université de Liège > Département de sciences des denrées alimentaires (DDA) > Gestion de la qualité dans la chaîne alimentaire
Daube, Georges ; Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires
Drider, Djamel
Language :
English
Title :
Use of a metagenetic approach to monitor the bacterial microbiota of “Tomme d’Orchies” cheese during the ripening process
Barrozo, M.A.S., Santos, K.G., Cunha, F.G., Mechanical extraction of natural dye extracts from Bixa orellana seeds in spouted bed. Ind. Crop. Prod. 45 (2013), 279–282.
Beresford, T.P., Fitzsimons, N.A., Brennan, N.L., Cogan, T.M., Recent advances in cheese microbiology. Int. Dairy J. 11 (2001), 259–274.
Bockelmann, W., Hoope-Seyler, T., The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk. Int. Dairy J. 11 (2001), 307–314.
Bockelmann, W., Willems, K.P., NEve, H., Heller, K.H., Cultures for the ripening of smear cheeses. Int. Dairy J. 15 (2005), 719–732.
Bokulich, N.A., Mills, D.A., Next-generation approaches to the microbial ecology of food fermentations. BMB Rep. 45:7 (2012), 377–389.
Ceugniez, A., Drider, D., Jacques, P., Coucheney, F., Yeast diversity in a traditional French cheese “Tomme d'orchies” reveals infrequent and frequent species with associated benefits. Food Microbiol. 52 (2015), 177–184.
CNIEL, L'économie laitière en chiffres. Caroline P. (dir.), 2016 181 p.
Dalmasso, M., Nicolas, P., Falentin, H., Valence, F., Tanskanen, J., Jatila, H., Slusjärvi, T., Thierry, A., Multilocus sequence typing of Propionibacterium freudenreichii. Int. J. Food Microbiol. 145 (2011), 113–120.
Delcenserie, V., Taminiau, B., Delhalle, L., Nezer, C., Doyen, P., Crevecoeur, S., Roussey, D., Korsak, N., Daube, G., Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. J. Dairy Sci. 97 (2014), 6046–6056.
Dugat-Bony, E., Straub, C., Teissandier, A., Onésime, D., Loux, V., Monnet, C., Irlinger, F., Landaud, S., Leclerq-Perlat, M.-N., Bento, P., Fraud, S., Gibrat, J.-F., Aubert, J., Fer, F., Guédon, E., Pons, N., Kennedy, S., Beckerich, J.-M., Swennen, D., Bonnarme, P., Overview of a surface-ripened cheese community functioning by meta-omics analyses. PLoS One, 2015, 10.1371/journal.pone.0124360.
Fleischer, T.C., Ameade, E.P.K., Mensah, M.L.K., Sawer, I.K., Antimicrobial activity of the leaves and seeds of Bixa orellana. Fitoterapia 74 (2003), 136–138.
Franzosa, E.A., Hsu, T., Sirota-Madi, A., Shafquat, A., Abu-Ali, G., Morgan, X.C., Huttenhower, C., Sequencing and beyond: integrating molecular ‘omics’ for microbial community profiling. Nat. Rev. Microbiol. 13 (2015), 360–372.
Holt, J.G., Krieg, N.R., Sneath, P.H.A., Staley, J.T., Wiliams, S.T., Bergey's Manual of Determinative Bacteriology. Ninth ed., 1994, Ed. Lippincott Williams & Wilkins, Philadelphia, USA.
Irlinger, F., Mounier, J., Microbial interactions in cheese: implications for cheese quality and safety. Curr. Opin. Biotechnol. 20:2 (2009), 142–148.
Irlinger, F., Yung, S.A.Y.I., Sarthou, A.-S., Delbès-Paus, C., Montel, M.-C., Coton, E., Coton, M., Helinck, S., Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese. Int. J. Food Microbiol. 153 (2012), 332–338.
Lavoie, K., Touchette, M., St-Gelais, D., Labrie, S., Characterization of the fungal microflora in raw milk and speciality cheeses of the province of Québec. Dairy Sci. Technol. 92 (2012), 455–468.
Mei, J., Guo, Q., Wu, Y., Li, Y., Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture dependent and culture-independent methods. PLoS One, 9, 2014, e111648.
Monnet, C., Landaud, S., Bonnarme, P., Swennen, D., Growth and adaptation of microorganisms on the cheese surface. FEMS Microbiol. Lett. 362 (2015), 1–9.
Montel, M.-C., Buchin, S., Maller, A., Delbes-Paus, C., Vuitton, D.A., Desmasures, N., Berthier, F., Traditional cheeses: rich and diverse microbiota with associated benefits. Int. J. Food Microbiol. 177 (2014), 136–154.
O'Flaherty, S., Klaenhammer, T.R., The impact of omic technologies on the study of food microbes. Annu. Rev. Food Sci. Technol. 2 (2011), 353–371.
Quigley, L., O'Sullivan, O., Beresford, T.P., Ross, P.R., Fitzgerald, G.F., Cotter, P.D., High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses. Appl. Environ. Microbiol. 78:16 (2012), 5717–5723.
Rodriguez, C., Taminiau, B., Brévers, B., Avesani, V., Van Broeck, J., Leroux, A., Gallot, M., Bruwier, A., Amory, H., Delmée, M., Daube, G., Faecal microbiota characterisation of horses using 16S rDNA barcoded pyrosequecing, and carriage rate of Clostridium difficile at hospital admission. BMC Microbiol., 15(1), 2015, 181, 10.1186/s12866-015-0514-5.
Vacheyrou, M., Normand, A.-C., Guyot, P., Cassagne, C., Piarroux, R., Bouton, Y., Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms. Int. J. Food Microbiol. 146 (2011), 253–262.
Wolfe, B.E., Button, J.E., Santarelli, M., Dutton, J.R., Cheese rind communities provides tractable systems for in situ and in vitro studies of microbial diversity. Cell 158:2 (2014), 422–433.
Yasunaka, K., Abe, F., Nagayama, A., Okabe, H., Lozada-Pérez, L., Lόpez-Villafranco, E., Muñiz, E.E., Aguila, A., Reyes-Chilpa, R., Antibacterial activity of crude extracts from Mexican medicinal plants and purified coumarins and xanthones. J. Ethnopharmacol. 97 (2005), 293–299.
Yoon, J.-H., Lee, C.-H., Kang, S.-J., Oh, T.-K., Psychrobacter celer sp. nov., isolated from sea water of the South Sea in Korea. Int. J. Syst. Evol. Microbiol. 55 (2005), 1885–1890.