Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses
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For studying the microbiota of four Danish surface-ripened cheeses produced at three farmhouses and one industrial dairy, both a culture-dependent and culture-independent approach were used. After dereplication of the initial set of 433 isolates by (GTG)5-PCR fingerprinting, 217 bacterial and 25 yeast isolates were identified by sequencing of the 16S rRNA gene or the D1/D2 domain of the 26S rRNA gene, respectively. At the end of ripening, the cheese core microbiota of the farmhouse cheeses consisted of the mesophilic lactic acid bacteria (LAB) starter cultures Lactococcus lactis subsp. lactis and Leuconostoc mesenteorides as well as non-starter LAB including different Lactobacillus spp. The cheese from the industrial dairy was almost exclusively dominated by Lb. paracasei. The surface bacterial microbiota of all four cheeses were dominated by Corynebacterium spp. and/or Brachybacterium spp. Brevibacterium spp. was found to be subdominant compared to other bacteria on the farmhouse cheeses, and no Brevibacterium spp. was found on the cheese from the industrial dairy, even though B. linens was used as surface-ripening culture. Moreover, Gram-negative bacteria identified as Alcalignes faecalis and Proteus vulgaris were found on one of the farmhouse cheeses. The surface yeast microbiota consisted primarily of one dominating species for each cheese. For the farmhouse cheeses, the dominant yeast species were Yarrowia lipolytica, Geotrichum spp. and Debaryomyces hansenii, respectively, and for the cheese from the industrial dairy, D. hansenii was the dominant yeast species. Additionally, denaturing gradient gel electrophoresis (DGGE) analysis revealed that Streptococcus thermophilus was present in the farmhouse raw milk cheese analysed in this study. Furthermore, DGGE bands corresponding to Vagococcus carniphilus, Psychrobacter spp. and Lb. curvatus on the cheese surfaces indicated that these bacterial species may play a role in cheese ripening.
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Traditional cheeses produced from raw milk have a complex microbiota characterized by a sequence of different microorganisms from milk coagulation throughout maturation.
“Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [59]
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Bertuzzi, A. S., Walsh, A. M., Sheehan, J. J., Cotter, P. D., Crispie, F., McSweeney, P. L. H., Kilcawley, K. N., & Rea, M. C. (2018) · mSystems · doi:10.1128/msystems.00211-17 · Cited by 90 · see citing works
Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds
Schornsteiner, E., Mann, E., Bereuter, O., Wagner, M., & Schmitz‐Esser, S. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.04.010 · Cited by 86 · see citing works
“are frequently found in samples of milk and cheese samples (Deetae et al., 2009; Gori et al., 2013; Irlinger et al., 2012;Mounier et al., 2009) and contribute significantly to cheese ripening, being responsible for the production of aroma compounds and the sensory quality of the cheese (Deetae et al.”
BackgroundMethodResultInfluentialSurface microbial consortia from Livarot, a French smear-ripened cheese
Larpin, S., Imran, M., Bonaïti, C., Bora, N., Gelsomino, R., Goerges, S., Irlinger, F., Goodfellow, M., Ward, A. C., Vancanneyt, M., et al. (2011) · Canadian Journal of Microbiology · doi:10.1139/w11-050 · Cited by 83 · see citing works
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese
Tittarelli, F., Perpetuini, G., Gianvito, P. D., & Tofalo, R. (2018) · LWT · doi:10.1016/j.lwt.2018.11.030 · Cited by 82 · see citing works
Impact of quorum sensing on the quality of fermented foods
Johansen, P. G., & Jespersen, L. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2017.01.001 · Cited by 84 · see citing works
Yeasts in different types of cheese
Bintsis, Τ. (2021) · AIMS Microbiology · doi:10.3934/microbiol.2021027 · Cited by 78 · see citing works
Gonçalves Dos Santos, M. T. P., Benito, M. J., Córdoba, M. D. G., Alvarenga, N., & Ruiz-Moyano Seco de Herrera, S. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.09.013 · Cited by 74 · see citing works
“These results confirmed the evidence reported by other authors, who studied the influence of the industry environment (Bokulich and Mills, 2013; Gori et al., 2013; Stellato et al., 2015).”
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Khusro, A., & Aarti, C. (2022) · Food Microbiology · doi:10.1016/j.fm.2022.104028 · Cited by 61 · see citing works
The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain
Botondi, R., Lembo, M., Carboni, C., & Eramo, V. (2023) · Foods · doi:10.3390/foods12050987 · Cited by 58 · see citing works
Geronikou, A., Srimahaeak, T., Rantsiou, K., Triantafillidis, G., Larsen, N., & Jespersen, L. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.582778 · Cited by 57 · see citing works
Jabbari, V., Khiabani, M. S., Mokarram, R. R., Hassanzadeh, A. M., Ahmadi, E., Gharenaghadeh, S., Karimi, N., & Kafil, H. S. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9255-0 · Cited by 55 · see citing works
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“They have been found to dominate cheese rinds (Delcenserie et al., 2014; 293 Dugat-Bony, 2016; Gori et al., 2013; Mounier et al., 2005; Rea et al., 2007; Quigley et 294 al., 2012) and washed-rind cheese ripening room surfaces (Bokulich and Mills, 2013).”
BackgroundKothe, C. I., Bolotin, A., Kraïem, B.-F., Dridi, B., FoodMicrobiome Team, & Renault, P. (2021) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2021.109312 · Cited by 47 · see citing works
Fate of Lactococcus lactis starter cultures during late ripening in cheese models
Ruggirello, M., Cocolin, L., & Dolci, P. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.05.001 · Cited by 46 · see citing works
“This assumption was also suggested by Gori et al., (2013) who investigated the microbiota of different Danish farmhouses surface-ripened cheeses by both dependent and independent approaches.”
Mounier, J., Coton, M., Irlinger, F., Landaud, S., & Bonnarme, P. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00038-7 · Cited by 46 · see citing works
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Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus
Xia, Y., Yuan, R., Weng, S., Wang, G., Xiong, Z., Zhang, H., Song, X., Liu, W., & Ai, L. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109657 · Cited by 42 · see citing works
Microbiota of Raw Milk and Raw Milk Cheeses
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Proteolysis in Danish blue cheese during ripening
Mane, A., Ciocia, F., Beck, T. K., Lillevang, S. K., & McSweeney, P. L. H. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.05.017 · Cited by 40 · see citing works
Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome
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Quijada, N. M., Schmitz‐Esser, S., Zwirzitz, B., Guse, C., Strachan, C. R., Wagner, M., Wetzels, S. U., Selberherr, E., & Dzieciol, M. (2020) · Foods · doi:10.3390/foods9121851 · Cited by 29 · see citing works
“%)] and Corynebacterium [6 ASV, 3 of them assigned as C. casei (16.0% of all Corynebacterium 16S rRNA gene amplicon sequences)] were abundant after 14 days of ripening and dominated with Staphylococcus at 160 days of ripening, especially in those VB rinds from facility A. Leucobacter (formed by 1 ASV), that appeared b…”
BackgroundInfluentialYarrowia lipolytica in Biotechnological Applications
Darvishi, F. (2014) · SpringerBriefs in microbiology · doi:10.1007/978-3-319-06437-6_2 · Cited by 28 · see citing works
Galaup, P., Sutthiwong, N., Leclercq-Perlat, M.-N., Valla, A. R., Caro, Y., Fouillaud, M., Guérard, F., & Dufossé, L. (2015) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12211 · Cited by 28 · see citing works
“In this case of industrial cheeses (Feligini et al. 2012; Gori et al. 2013), the composition of the various micro-organisms seeded during the process is not known and is confidential.”
BackgroundMicrobiome Changes During Ripening
Cotter, P. D., & Beresford, T. P. J. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00015-6 · Cited by 27 · see citing works
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Safety assessment of Gram-negative bacteria associated with traditional French cheeses
Imran, M., Desmasures, N., Coton, M., Coton, E., Flèche‐Matéos, A. L., Irlinger, F., Delbès, C., Stahl, V., Montel, M., & Vernoux, J. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.11.001 · Cited by 24 · see citing works
“…41 Cheese microbiota consists of diverse microorganisms, including yeasts, moulds, Gram42 positive and -negative bacteria (Dugat-Bony et al., 2016; Gori et al., 2013; Imran et al., 2012; 43 Irlinger and Mounier, 2009; Larpin-Laborde et al., 2011; Martín and Coton, 2017; Mounier et 44 al., 2009,…”
BackgroundFilamentous Fungi in Cheese Production
Metin, B. (2018) · Advances in medical technologies and clinical practice book series · doi:10.4018/978-1-5225-5363-2.ch014 · Cited by 23 · see citing works
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Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese
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NGS-Based Metagenomic Study of Four Traditional Bulgarian Green Cheeses from Tcherni Vit
Dimov, S., Gyurova, A., Zagorchev, L., Dimitrov, T., Miteva, D., & Peykov, S. Z. (2021) · LWT · doi:10.1016/j.lwt.2021.112278 · Cited by 19 · see citing works
Zhang, L., Huang, C. S., Johansen, P. G., Petersen, M. A., Poojary, M. M., Lund, M. N., Jespersen, L., & Arneborg, N. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105135 · Cited by 18 · see citing works
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Different types of packaging influence sensory profile of Canastra artisanal cheese
Nogueira, T. S., Lacorte, G. A., Paciulli, S. D. O. D., & Rodrigues, J. F. (2021) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2021.100673 · Cited by 17 · see citing works
Application of Yarrowia lipolytica in fermented beverages
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Study on the prevalence of lipolytic yeasts and moulds in raw cow milk and white brined cheese
Chipilev, N., Daskalov, H., & Stoyanchev, T. (2016) · BULGARIAN JOURNAL OF VETERINARY MEDICINE · doi:10.15547/bjvm.866 · Cited by 13 · see citing works
“Gori et al. (2013) found yeasts at a highest concentration (3.7×106 cfu/cm2 cheese surface) at only one plant, with the predominant species being Yarrowia lipolytica.”
BackgroundInfluentialZhang, L., Huang, C. S., Malskær, A. H., Jespersen, L., Arneborg, N., & Johansen, P. G. (2020) · Current Microbiology · doi:10.1007/s00284-020-02185-y · Cited by 13 · see citing works
Kelidkazeran, E., Bouri, M., & Şahi̇n, F. (2025) · Microorganisms · doi:10.3390/microorganisms13050970 · Cited by 12 · see citing works
Suzuki, T., Matsutani, M., Matsuyama, M., Unno, R., Matsushita, H., Sugiyama, M., Yamasato, K., KOIZUMI, Y., & Ishikawa, M. (2020) · International Dairy Journal · doi:10.1016/j.idairyj.2020.104840 · Cited by 12 · see citing works
Srimahaeak, T., Petersen, M. A., Lillevang, S. K., Jespersen, L., & Larsen, N. (2022) · Foods · doi:10.3390/foods11121776 · Cited by 12 · see citing works
“The D1/D2 region of the 26S rRNA gene was amplified, using the primers NL-1 (5′-GCATATCAATAAGCGGAGGAAA AG-3′) and NL-4 (5′-GGTCCGTGTTTCAAGACGG-3′) [25].”
MethodDoi, K., Phuong, O. T. A., Kawatou, F., Nagayoshi, Y., Fujino, Y., & Ohshima, T. (2013) · Advances in Microbiology · doi:10.4236/aim.2013.33038 · Cited by 12 · see citing works
“lymorphism (RFLP), Denaturing Gradient Gel Electrophoresis (DGGE) or Enterobacterial Repetitive Intergenic Consensus (ERIC)-PCR provides an effective alter native [13-16].”
BackgroundYeasts Associated with Various Amazonian Native Fruits
Vegas, C., Zavaleta, A. I., Canales, P. E., & Esteve‐Zarzoso, B. (2020) · Polish Journal of Microbiology · doi:10.33073/pjm-2020-027 · Cited by 10 · see citing works
Shestibratov, K. A., Baranov, О. Y., Subbotina, N. M., Lebedev, V. G., Panteleev, S. V., Krutovsky, K. V., & Евгеньевич, П. В. (2018) · Forests · doi:10.3390/f9120732 · Cited by 10 · see citing works
“Moreover, the likelihood of methodological mistakes and artifacts becomes greater when complex procedures are required for sample preparation and electrophoretic mobility analysis [21].”
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“The presence of Scopulariopsis brevicaulis as a dominant species was already mentioned in semi-hard cheese from Austria and Denmark [11,28].”
BackgroundIsolation and characterization ofVagococcus carniphilusfrom diseased crucian carp
Chang, H., Dai, F., Duan, B., Duan, G., Zu, F., Yang, Z., Li, H., Zhu, Q., Zhang, S., & Xiang, X. (2017) · Biotechnology & Biotechnological Equipment · doi:10.1080/13102818.2017.1413420 · Cited by 7 · see citing works
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“All of these LAB also were frequently found in the various traditional fermented products in many countries of Balkan, Europe and in the world (1, 18-29).”
BackgroundBacterial and fungal profiling of Maltese sheep cheese with amplicon metabarcoding
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Diversity of microorganisms in the traditional Slovak cheese
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Microbiome Changes during Cheese Manufacture and Ripening
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Microbial diversity and microstructural characteristics of Uganda cheesesPreprint
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- Authors
- Gori, K., Ryssel, M., Arneborg, N., & Jespersen, L.
- Affiliations
- University of Copenhagen (DK)
- Corresponding author
- Gori, Klaus
- Venue
- Microbial Ecology
- Published
- 2012-12-07
- Volume
- 65
- Issue
- 3
- Pages
- 602-615
- ISSN
- 0095-3628 (ISSN-L)
- 1432-184X
- PMC
- PMC3621994
- OpenAlex
- W1999418421
- Cited by
- 86
- References
- 57
- Citations by year
- 2026: 2 · 2025: 7 · 2023: 6 · 2022: 6 · 2021: 9 · 2020: 7 · 2019: 4 · 2018: 11 · 2017: 11 · 2016: 4 · 2015: 7 · 2014: 7 · 2013: 4
- FWCI
- 8.83
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Microbial Ecology (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (publishedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- surface-ripened cheese, cheese microbiota, farmhouse cheese, industrial cheese production, lactic acid bacteria, non-starter lactic acid bacteria, Lactobacillus paracasei, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Brevibacterium linens, Corynebacterium, Brachybacterium, Debaryomyces hansenii, Yarrowia lipolytica, Streptococcus thermophilus, cheese ripening, raw milk cheese
- MeSH terms
- Animals, Bacteria, Cattle, Cheese, Denmark, Milk, Molecular Sequence Data, Phylogeny, Yeasts, Biodiversity, Metagenome
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