| Title: | Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota |
| Author(s): | Fretin M; Gerard A; Ferlay A; Martin B; Buchin S; Theil S; Rifa E; Loux V; Rue O; Chassard C; Delbes C; |
| Address: | "UMR 0545 Fromage, Universite Clermont Auvergne, INRAE, VetAgro Sup, 20 Cote de Reyne, F-15000 Aurillac, France. Laboratory of Quality and Safety of Agrofood Products, Gembloux Agro-Bio Tech, University of Liege, 2 Passage des Deportes, 5030 Gembloux, Belgium. UMR 1213 Herbivores, Universite Clermont Auvergne, INRAE, VetAgro Sup, 63122 Saint-Genes-Champanelle, France. URTAL, INRAE, F-39800 Poligny, France. Toulouse Biotechnology Institute (TBI), Universite de Toulouse, CNRS, INRAE, INSA, F-31077 Toulouse, France. Plateforme Genome et Transcriptome (GeT), Genopole Toulouse, F-31077 Toulouse, France. MIGALE Bioinformatics Facility, Universite Paris-Saclay, INRAE, BioinfOmics, F-78350 Jouy-en-Josas, France. MaIAGE, Universite Paris-Saclay, INRAE, F-78350 Jouy-en-Josas, France;" |
| DOI: | 10.3390/microorganisms10020334 |
| ISSN/ISBN: | 2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking) |
| Abstract: | "A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using an integrated analysis of multiomic data, the present study aimed at investigating potential correlations between cream origin and metagenomic, lipidomic and volatolomic profiles of these Cantal cheeses. Fungal and bacterial communities of cheese cores and rinds were characterized using DNA metabarcoding at different ripening times. Lipidome and volatolome were obtained from the previous study at the end of ripening. Rind microbial communities, especially fungal communities, were influenced by cream origin. Among bacteria, Brachybacterium were more abundant in P-derived cheeses than in M-derived cheeses after 90 and 150 days of ripening. Sporendonema casei, a yeast added as a ripening starter during Cantal manufacture, which contributes to rind typical aspect, had a lower relative abundance in P-derived cheeses after 150 days of ripening. Relative abundance of this fungus was highly negatively correlated with concentrations of C18 polyunsaturated fatty acids and to concentrations of particular volatile organic compounds, including 1-pentanol and 3-methyl-2-pentanol. Overall, these results evidenced original interactions between milk fat composition and the development of fungal communities in cheeses" |
| Keywords: | bacteria cheese microbiota dairy cow fungi lipidomics metabarcoding pasture volatolomics; |
| Notes: | "PubMed-not-MEDLINEFretin, Marie Gerard, Amaury Ferlay, Anne Martin, Bruno Buchin, Solange Theil, Sebastien Rifa, Etienne Loux, Valentin Rue, Olivier Chassard, Christophe Delbes, Celine eng CPER T2ANSH 2013/Delegation Regionale Auvergne-Rhone-Alpes/ 2101 088 272/FEDER/ Switzerland 2022/02/26 Microorganisms. 2022 Feb 1; 10(2):334. doi: 10.3390/microorganisms10020334" |
