dc.contributor.author	Bertuzzi, Andrea S.
dc.contributor.author	Walsh, Aaron M.
dc.contributor.author	Sheehan, J. J.
dc.contributor.author	Cotter, Paul D.
dc.contributor.author	Crispie, Fiona
dc.contributor.author	McSweeney, Paul L. H.
dc.contributor.author	Kilcawley, Kieran N.
dc.contributor.author	Rea, Mary C.
dc.contributor.funder	Teagasc
dc.contributor.funder	Science Foundation Ireland
dc.date.accessioned	2018-03-09T12:55:07Z
dc.date.available	2018-03-09T12:55:07Z
dc.date.issued	2018
dc.description.abstract	In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses. In one case, most of the species inoculated on the cheese established themselves successfully on the surface during ripening, while in the other, some of the species inoculated were not detected during ripening and the most dominant bacterial species, Glutamicibacter arilaitensis, was not a constituent of the culture mix. Generally, yeast species, such as Debaryomyces hansenii and Geotrichum candidum, were dominant during the first stage of ripening but were overtaken by bacterial species, such as Brevibacterium linens and G. arilaitensis, in the later stages. Using correlation analysis, it was possible to associate individual microorganisms with volatile compounds detected by gas chromatography-mass spectrometry in the cheese surface. Specifically, D. hansenii correlated with the production of alcohols and carboxylic acids, G. arilaitensis with alcohols, carboxylic acids and ketones, and B. linens and G. candidum with sulfur compounds. In addition, metagenomic sequencing was used to analyze the metabolic potential of the microbial populations on the surfaces of the test cheeses, revealing a high relative abundance of metagenomic clusters associated with the modification of color, variation of pH, and flavor development.	en
dc.description.sponsorship	Teagasc (Walsh fellowship)	en
dc.description.status	Peer reviewed	en
dc.description.version	Published Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.articleid	e00211-17
dc.identifier.citation	Bertuzzi, A. S., Walsh, A. M., Sheehan, J. J., Cotter, P. D., Crispie, F., McSweeney, P. L. H., Kilcawley, K. N. and Rea, M. C. (2018) 'Omics-based insights into flavor development and microbial succession within surface-ripened cheese', mSystems, 3(1), e00211-17 (15pp). doi: 10.1128/mSystems.00211-17	en
dc.identifier.doi	10.1128/mSystems.00211-17
dc.identifier.endpage	15
dc.identifier.issn	2379-5077
dc.identifier.issued	1
dc.identifier.journaltitle	mSystems	en
dc.identifier.startpage	1
dc.identifier.uri	https://hdl.handle.net/10468/5608
dc.identifier.volume	3
dc.language.iso	en	en
dc.publisher	American Society for Microbiology	en
dc.relation.project	info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/
dc.relation.uri	http://msystems.asm.org/content/3/1/e00211-17
dc.rights	© 2018, Bertuzzi et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license.	en
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Dairy science	en
dc.subject	Flavor	en
dc.subject	Microbiology	en
dc.title	Omics-based insights into flavor development and microbial succession within surface-ripened cheese	en
dc.type	Article (peer-reviewed)	en

Omics-based insights into flavor development and microbial succession within surface-ripened cheese

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