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Article Dans Une Revue (Article De Synthèse) FEMS Microbiology Letters Année : 2015

Cheese rind microbial communities: diversity, composition and origin

Résumé

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.
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Dates et versions

hal-01535274 , version 1 (29-01-2024)

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Francoise Irlinger, Séverine Layec, Sandra Hélinck, Eric Dugat-Bony. Cheese rind microbial communities: diversity, composition and origin. FEMS Microbiology Letters, 2015, 362 (1), pp.1-11. ⟨10.1093/femsle/fnu015⟩. ⟨hal-01535274⟩
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