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Type of publication: Journal Article
Type of document: Full Paper

Year: 2020

Authors: Quijada, NM; Schmitz-Esser, S; Zwirzitz, B; Guse, C; Strachan, CR; Wagner, M; Wetzels, SU; Selberherr, E; Dzieciol, M

Title: Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi.

Source: Foods. 2020; 9(12):E1851

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Authors Vetmeduni Vienna:

Dzieciol Monika
Guse Christian
Martin Quijada Narciso
Selberherr Evelyne
Strachan Cameron
Wagner Martin
Wetzels Stefanie
Zwirzitz Benjamin

Vetmed Research Units
University Clinic for Ruminants, Clinical Unit of Herd Management in ruminants
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology

Project(s): Austrian Competence Centre for Feed and Food Quality, Safety and Innovation

Fungal community in Austrian Vorarlberger Bergkäse during ripening: diversity, quantification and cultivation

Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation was performed by high-throughput gene-targeted (amplicon) sequencing. The results showed dynamic changes of the rind microbiota throughout ripening. In the fresh products, VB rinds were dominated by Staphylococcus equorum and Candida. At early ripening times (14-30 days) Psychrobacter and Debaryomyces flourished, although their high abundance was limited to these time points. At the latest ripening times (90-160 days), VB rinds were dominated by S. equorum, Brevibacterium, Corynebacterium, and Scopulariopsis. Strong correlations were shown for specific bacteria and fungi linked to specific ripening periods. This study deepens our understanding of VB ripening and highlights different bacteria and fungi associated to specific ripening periods which may influence the organoleptic properties of the final products.

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