title: Cheese rind microbial communities: diversity, composition and origin.
abstract: Cheese rinds host a specific microbiota composed of both prokaryotes (such as Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and moulds). By combining modern molecular biology tools with conventional, culture-based techniques, it has now become possible to create a catalogue of the biodiversity that inhabits this special environment. Here, we review the microbial genera detected on the cheese surface and highlight the previously unsuspected importance of non-inoculated microflora--raising the question of the latter's environmental sources and their role in shaping microbial communities. There is now a clear need to revise the current view of the cheese rind ecosystem (i.e. that of a well-defined, perfectly controlled ecosystem). Inclusion of these new findings should enable us to better understand the cheese-making process.
authors: INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France irlinger@grignon.inra.fr.
authors: Françoise
authors: F
authors: Irlinger
authors: AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
authors: Séverine
authors: S
authors: Layec
authors: AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
authors: Sandra
authors: S
authors: Hélinck
authors: INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
authors: Eric
authors: E
authors: Dugat-Bony
mesh_terms: D041963:Bacteroidetes / Q000145:classification / Q000302:isolation & purification / Q000502:physiology*; D002611:Cheese / Q000145:classification / Q000382:microbiology*; D005516:Food Microbiology; D005658:Fungi / Q000145:classification / Q000302:isolation & purification / Q000502:physiology*; D006094:Gram-Positive Bacteria / Q000145:classification / Q000302:isolation & purification / Q000502:physiology*; D064307:Microbiota; D020560:Proteobacteria / Q000145:classification / Q000302:isolation & purification / Q000502:physiology*; D015003:Yeasts / Q000145:classification / Q000302:isolation & purification / Q000502:physiology
keywords: cheese surface; microbial diversity; reservoirs