[en] A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using an integrated analysis of multiomic data, the present study aimed at investigating potential correlations between cream origin and metagenomic, lipidomic and volatolomic profiles of these Cantal cheeses. Fungal and bacterial communities of cheese cores and rinds were characterized using DNA metabarcoding at different ripening times. Lipidome and volatolome were obtained from the previous study at the end of ripening. Rind microbial communities, especially fungal communities, were influenced by cream origin. Among bacteria, Brachybacterium were more abundant in P-derived cheeses than in M-derived cheeses after 90 and 150 days of ripening. Sporendonema casei, a yeast added as a ripening starter during Cantal manufacture, which contributes to rind typical aspect, had a lower relative abundance in P-derived cheeses after 150 days of ripening. Relative abundance of this fungus was highly negatively correlated with concentrations of C18 polyunsaturated fatty acids and to concentrations of particular volatile organic compounds, including 1-pentanol and 3-methyl-2-pentanol. Overall, these results evidenced original interactions between milk fat composition and the development of fungal communities in cheeses.
Disciplines :
Food science
Author, co-author :
Frétin, Marie; UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France
Gérard, Amaury ; Université de Liège - ULiège ; UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France
Ferlay, Anne; UMR 1213 Herbivores, Université Clermont Auvergne, INRAE, VetAgro Sup, 63122 Saint-Genès-Champanelle, France
Martin, Bruno; UMR 1213 Herbivores, Université Clermont Auvergne, INRAE, VetAgro Sup, 63122 Saint-Genès-Champanelle, France
Buchin, Solange; URTAL, INRAE, F-39800 Poligny, France
Theil, Sébastien ; UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France
Rifa, Etienne; Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, F-31077 Toulouse, France ; Plateforme Genome et Transcriptome (GeT), Genopole Toulouse, F-31077 Toulouse, France
Loux, Valentin; MIGALE Bioinformatics Facility, Université Paris-Saclay, INRAE, BioinfOmics, F-78350 Jouy-en-Josas, France ; MaIAGE, Université Paris-Saclay, INRAE, F-78350 Jouy-en-Josas, France
Acknowledgments: Amaury Gérard is the recipient of a fellowship from the Fonds pour la Formation à la Recherche dans l’Industrie et l’Agriculture (FRIA), Brussel, Belgium [grant number 21563]. The authors thank Carole Cirié and the staff of the INRA Herbipôle farm (Université Cler-mont Auvergne, INRAE, UE 1414 Herbipôle, F-63122 Saint-Genès-Champanelle, France) for animal care, and René Lavigne (UMR 0545 Fromage, Aurillac, France) for his valuable help in the cheesemaking experiments.Funding: Financial support for this study was provided by the Auvergne region and FEDER funds in the framework of a CPER T2ANSH 2013 project no. 2101 088 272 SyEL-inAuv (Systemes d’Elevage laitier innovants en Auvergne; France).
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