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FEMS Microbiol Lett. 2015 Jan;362(2):1-11. doi: 10.1093/femsle/fnu015. Epub 2014 Dec 4.

Cheese rind microbial communities: diversity, composition and origin.

Author information

1
INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France irlinger@grignon.inra.fr.
2
AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
3
INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.

Abstract

Cheese rinds host a specific microbiota composed of both prokaryotes (such as Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and moulds). By combining modern molecular biology tools with conventional, culture-based techniques, it has now become possible to create a catalogue of the biodiversity that inhabits this special environment. Here, we review the microbial genera detected on the cheese surface and highlight the previously unsuspected importance of non-inoculated microflora--raising the question of the latter's environmental sources and their role in shaping microbial communities. There is now a clear need to revise the current view of the cheese rind ecosystem (i.e. that of a well-defined, perfectly controlled ecosystem). Inclusion of these new findings should enable us to better understand the cheese-making process.

KEYWORDS:

cheese surface; microbial diversity; reservoirs

PMID:
25670699
DOI:
10.1093/femsle/fnu015
[Indexed for MEDLINE]
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