Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota

Microorganisms

Valentin Loux¹  Olivier Rué¹  Etienne Rifa²  Céline Delbès³  Sébastien Theil³  Christophe Chassard³  Amaury Gérard³  Marie Frétin³  Anne Ferlay⁴  Bruno Martin⁴  Solange Buchin⁵ 

[1] MIGALE Bioinformatics Facility, Université Paris-Saclay, INRAE, BioinfOmics, F-78350 Jouy-en-Josas, France;Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, F-31077 Toulouse, France;UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France;UMR 1213 Herbivores, Université Clermont Auvergne, INRAE, VetAgro Sup, 63122 Saint-Genès-Champanelle, France;URTAL, INRAE, F-39800 Poligny, France;

关键词: cheese microbiota;    bacteria;    fungi;    metabarcoding;    lipidomics;    volatolomics;   

DOI  :  10.3390/microorganisms10020334

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown