Sequencing of the cheese microbiome and its relevance to industry
Open accessAbstract
The microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth of desirable taxa and, thus, characteristics. The recent application of high throughput DNA sequencing (HTS) facilitates an even more accurate identification of these microbes, and their functional properties, and has the potential to reveal those microbes, and associated pathways, responsible for favorable or unfavorable characteristics. This technology also facilitates a detailed analysis of the composition and functional potential of the microbiota of milk, curd, whey, mixed starters, processing environments, and how these contribute to the final cheese microbiota, and associated characteristics. Ultimately, this information can be harnessed by producers to optimize the quality, safety, and commercial value of their products. In this review we highlight a number of key studies in which HTS was employed to study the cheese microbiota, and pay particular attention to those of greatest relevance to industry.
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Bacterial communities differ among raw milk cheeses depending on the manufacturing process, but the bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc.
“Bacterial communities differ among raw milk cheeses depending on the manufacturing process, but the bacteria in the cheese core are dominated by LAB belonging to the genera Lactococcus, Lactobacillus, Enterococcus, Streptococcus, and Leuconostoc [4,7,8,60,62,63,64].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [60]
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Experimental — accuracy not yet measuredMicroorganisms are an essential component of all ripened cheeses and play an important role in cheese ripening by influencing organoleptic and physicochemical characteristics of the final product.
“These microorganisms are an essential component of all ripened cheeses, and play an important role in cheese ripening by influencing the organoleptic and physicochemical characteristics of the final product [60].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [60]
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References 60 · Cited by 160
Research works printed but not linked: 1
- Cotter P. D. Beresford T. P. (2017). Chapter 15 – Microbiome changes during ripening, in Cheese 4th Edn Chemistry, Physics and Microbiology (Reading,. Engl), eds McSweeney P. L. H. Fox P. F. Cotter P. Everett D. W. (Elsevier), 389– 409.
- Authors
- Yeluri Jonnala, B. R., McSweeney, P. L. H., Sheehan, J. J., & Cotter, P. D.
- Affiliations
- University College Cork (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Cotter, Paul D.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2018-05-23
- Volume
- 9
- Pages
- 1020-1020
- ISSN
- 1664-302X (ISSN-L)
- PMC
- PMC5974213
- OpenAlex
- W2799927715
- Cited by
- 160
- References
- 60
- Citations by year
- 2026: 14 · 2025: 18 · 2024: 15 · 2023: 20 · 2022: 23 · 2021: 31 · 2020: 25 · 2019: 12 · 2018: 2
- FWCI
- 1.78
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Frontiers in Microbiology (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- T-Stór (Teagasc) (acceptedVersion, cc-by-nc-sa)
- Arrow@dit (Dublin Institute of Technology) (submittedVersion, cc-by-nc-sa)
- Cork Open Research Archive (University College Cork, Ireland) (submittedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Teagasc
- 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 microbiota, next-generation sequencing, cheese quality, cheese safety, starter cultures, milk microbiota, microbial community composition, cheese organoleptic properties
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