Growth and adaptation of microorganisms on the cheese surface

FEMS Microbiology Letters
Christophe MonnetDominique Swennen

Abstract

Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms to establish themselves at the cheese surface. These functions include the ability to use the cheese's main energy sources, to acquire iron, to tolerate low pH at the beginning of ripening and to adapt to high salt concentrations and moisture levels. Horizontal gene transfer events involved in the adaptation to the cheese habitat have been described, both for bacteria and fungi. In the future, in situ microbial gene expression profiling and identification of genes that contribute to strain fitness by massive sequencing of transposon libraries will help us to better understand how cheese surface communities function.

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Citations

Sep 29, 2015·Current Biology : CB·Jeanne RoparsTatiana Giraud
Nov 8, 2016·International Journal of Food Microbiology·Alexandre CeugniezDjamel Drider
Jun 24, 2017·ELife·Kevin S BonhamRachel J Dutton
Feb 15, 2019·Journal of the Science of Food and Agriculture·Fengchuan YuYujie Cai
Jun 18, 2020·MSystems·Brittany A NiccumBenjamin E Wolfe
Nov 14, 2018·Frontiers in Microbiology·Alejandro Aldrete-TapiaMontserrat Hernández-Iturriaga
Aug 1, 2019·MSystems·Marc G ChevretteReed M Stubbendieck
Jan 29, 2019·International Journal of Food Microbiology·Salma Ben-HarbFrançoise Irlinger
Jul 4, 2021·International Journal of Food Microbiology·Caroline Isabel KothePierre Renault

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