ArticleApplied and environmental microbiology2003
Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis.
Article in Applied and environmental microbiology, 2003. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Fecal Microbiota and Performance of Dairy Cattle from a West Mexican Family Dairy Farm Supplemented with a Fiber-Degrading Enzymatic Complex.Veterinary sciences · 2025Article
- Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects.Folia microbiologica · 2024Review
- Review
- Characterization of rumen, fecal, and milk microbiota in lactating dairy cows.Frontiers in microbiology · 2022Article
- Lactic Starter Dose ShapesMicroorganisms · 2021Article
- Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles.Foods (Basel, Switzerland) · 2021Review
- Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety.Foods (Basel, Switzerland) · 2021Review
- Diversity ofFrontiers in microbiology · 2020Article
- Comparative Genomics of RumenApplied and environmental microbiology · 2019Article
- Viable and Total Bacterial Populations Undergo Equipment- and Time-Dependent Shifts during Milk Processing.Applied and environmental microbiology · 2019Article
- High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?International journal of food science · 2019Review
- Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems.Scientific reports · 2018Article
- Nucleic acid-based approaches to investigate microbial-related cheese quality defects.Frontiers in microbiology · 2013Article
- New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.Frontiers in microbiology · 2013Article
- High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses.Applied and environmental microbiology · 2012Article
- Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches.Applied and environmental microbiology · 2012Article
- Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2011Article
- Potential core species and satellite species in the bacterial community within the rabbit caecum.FEMS microbiology ecology · 2008Article
- Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.Applied and environmental microbiology · 2008Article
- Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.Applied and environmental microbiology · 2007Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial dynamics during processing and ripening of traditional cheeses such as registered designation of origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the present study was to obtain a picture of the dynamics of the microbial ecosystem of RDO Salers cheese by using culture-independent methods. This included DNA extraction, PCR, and single-strand conformation polymorphism (SSCP) analysis. Bacterial and high-GC% gram-positive bacterial primers were used to amplify V2 or V3 regions of the 16S rRNA gene. SSCP patterns revealed changes during the manufacturing of the cheese. Patterns of the ecosystems of cheeses that were provided by three farmers were also quite different. Cloning and sequencing of the 16S rRNA gene revealed sequences related to lactic acid bacteria (Lactococcus lactis, Streptococcus thermophilus, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactobacillus plantarum, and Lactobacillus pentosus), which were predominant during manufacturing and ripening. Bacteria belonging to the high-GC% gram-positive group (essentially corynebacteria) were found by using specific primers. The present molecular approach can effectively describe the ecosystem of artisanal dairy products.
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