Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment

dc.contributor.author Quijada, Narciso
dc.contributor.author Mann, Evelyne
dc.contributor.author Wagner, Martin
dc.contributor.author Rodríguez-Lázaro, David
dc.contributor.author Hernández, Marta
dc.contributor.author Schmitz-Esser, Stephan
dc.contributor.department Animal Science
dc.date 2020-01-13T17:55:01.000
dc.date.accessioned 2020-06-29T23:41:31Z
dc.date.available 2020-06-29T23:41:31Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2018
dc.date.issued 2018-02-01
dc.description.abstract <p>Cheese ripening involves the succession of complex microbial communities that are responsible for the organoleptic properties of the final products. The food processing environment can act as a source of natural microbial inoculation, especially in traditionally manufactured products. Austrian Vorarlberger Bergkäse (VB) is an artisanal washed-rind hard cheese produced in the western part of Austria without the addition of external ripening cultures. Here, the composition of the bacterial communities present on VB rinds and on different processing surfaces from two ripening cellars was assessed by near full length 16S rRNA gene amplification, cloning and sequencing. Non-inoculated aerobic bacteria dominated all surfaces in this study. VB production conditions (long ripening time, high salt concentration and low temperatures) favor the growth of psychro- and halotolerant bacteria. Several bacterial groups, such as coryneforms, Staphylococcus equorum and Halomonas dominated VB and were also found on most environmental surfaces. Analysis of OTUs shared between different surfaces suggests that VB rind bacteria are inoculated naturally during the ripening from the processing environment and that cheese surfaces exert selective pressure on these communities, as only those bacteria better adapted flourished on VB rinds. This study analyzed VB processing environment microbiota and its relationship with VB rinds for the first time, elucidating that the processing environment and the cheese microbiota should be considered as microbiologically linked ecosystems with the goal of better defining the events that take place during cheese maturation.</p>
dc.description.comments <p>This is a manuscript of an article published as Quijada, Narciso M., Evelyne Mann, Martin Wagner, David Rodríguez-Lázaro, Marta Hernández, and Stephan Schmitz-Esser. "Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment." <em>International journal of food microbiology</em> 267 (2018): 54-61. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/525/
dc.identifier.articleid 1526
dc.identifier.contextkey 16194463
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/525
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/9962
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/525/2018_Schmitz_AutochthonousFacilityManuscript.pdf|||Sat Jan 15 00:48:41 UTC 2022
dc.source.uri 10.1016/j.ijfoodmicro.2017.12.025
dc.subject.disciplines Bacteriology
dc.subject.disciplines Environmental Microbiology and Microbial Ecology
dc.subject.disciplines Food Processing
dc.subject.disciplines Genetics and Genomics
dc.subject.keywords Cheese rind
dc.subject.keywords bacteria
dc.subject.keywords 16S rRNA gene cloning
dc.subject.keywords Vorarlberger Bergkäse
dc.title Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 247d6138-be53-44be-9e88-220424e98124
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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