Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.
Open accessAbstract
Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipid catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. The results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.
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The composition of the bacterial population is characterized by the interplay of different LAB and is shaped by technological processes.
“Results obtained by amplicon sequencing showed that, despite the fact that the cheeses from different dairies exhibit a certain degree of variability, the composition of the bacterial population is characterized by the interplay of different LAB and is shaped by technological processes, as observed by other authors (Gatti et al., 2014; De Filippis et al., 2016; Gobbetti et al., 2018).”
From The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality (2020) · cites this paper as De Filippis et al., 2016
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- Authors
- De Filippis, F., Genovese, A., Ferranti, P., Gilbert, J. A., & Ercolini, D.
- Affiliations
- University of Naples Federico II (IT)
- Argonne National Laboratory (US)
- Corresponding author
- Ercolini, Danilo
- Venue
- Scientific Reports
- Published
- 2016-02-25
- Volume
- 6
- Issue
- 1
- Pages
- 21871-21871
- ISSN
- 2045-2322 (ISSN-L)
- PMC
- PMC4766472
- OpenAlex
- W2274357841
- Cited by
- 196
- References
- 46
- Citations by year
- 2026: 9 · 2025: 12 · 2024: 10 · 2023: 20 · 2022: 20 · 2021: 27 · 2020: 25 · 2019: 16 · 2018: 23 · 2017: 28 · 2016: 6
- FWCI
- 30.64
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Scientific Reports (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information) (submittedVersion)
- Open Access Server of the Woods Hole Scientific Community (Woods Hole Scientific Community) (submittedVersion, cc-by)
- eScholarship (California Digital Library) (submittedVersion)
- eScholarship (California Digital Library) (submittedVersion, cc-by)
- Funders
- Regione Campania (FSE 2007-2013, 2007/2013, B25B09000080007)
- 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
- cheese ripening, cheese microbiota, non-starter lactic acid bacteria, proteolysis, lipolysis, amino acid catabolism, lipid degradation, gene expression, volatile organic compounds, cheese proteins, microbial succession
- MeSH terms
- Amino Acids, Cheese, Fatty Acids, Food Microbiology, Lactobacillus, Gas Chromatography-Mass Spectrometry, RNA, Ribosomal, 16S, Temperature, Sequence Analysis, DNA, Pyruvic Acid, Principal Component Analysis, Solid Phase Microextraction, Volatile Organic Compounds, Microbiota
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