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.
Highlights
Both biotic and abiotic factors govern the formation of cheese microbiota
In combination with enzymes naturally found in raw milk, cheese microbiota are responsible for sugar fermentation, proteolysis and lipolysis, releasing volatile organic compounds (VOCs) associated with flavors
Several studies have already used multiomic approaches to relate cheese microbial, fatty acid (FA) and/or VOC profiles but, to our knowledge, the present work is the first to focus on the influence of milk FA composition that derived from pasture-based (P) or maize silagebased (M) animal diet, on all these parameters
Summary
Both biotic and abiotic factors govern the formation of cheese microbiota. Biotic factors include inoculated microorganisms, i.e., starters used for manufacture or ripening, and endogenous microbiota [1]. The assembly of cheese microbiota is influenced by abiotic factors related to milk primary production conditions, such as the animal feeding system [2]. The role of microorganisms in the development of cheese sensorial characteristics is well documented. Raw milk cheeses show greater sensorial complexity in comparison to similar varieties manufactured from pasteurized milk [4]. During a study performed on Salers cheeses, [5] observed that sensorial characteristics differed between cheeses manufactured from heat-treated milk inoculated with various microbial consortia, supporting the hypothesis that milk/cheese microbial community structure influences cheese sensorial profiles
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