ArticleISME communications2024
A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.
Article in ISME communications, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Microbial terroir in winegrowing: revisiting the role of microbial biogeography in terroir expression.Applied and environmental microbiology · 2026Review
- DNA transposon expansion drives genome plasticity in Diutina catenulata.Nature communications · 2026Article
- The Dairy Ruminant Gut Microbiome: Profile, Responsiveness to Seasonality and Impact on Milk Quality.Environmental microbiology · 2026Review
- Regional Cultivation Forms ofJournal of fungi (Basel, Switzerland) · 2026Review
- Grape expectations: disentangling environmental drivers of microbiome establishment in winegrowing ecosystems.NPJ biofilms and microbiomes · 2026Article
- Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome.PloS one · 2026Article
- The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.PloS one · 2026Article
- Metagenomic Profiling and Genome-Centric Analysis Reveal Iron Acquisition Systems in Cheese-Associated Bacteria and Fungi.Environmental microbiology · 2025Article
- Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.Journal of bacteriology · 2025Review
- Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments.FEMS yeast research · 2025Article
- Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms.Frontiers in microbiology · 2025Article
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Authors and funding
16 authors.
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Abstract
An exhaustive analysis was performed on more than 2000 microbiotas from French Protected Designation of Origin (PDO) cheeses, covering most cheese families produced throughout the world. Thanks to a complete and accurate set of associated metadata, we have carried out a deep analysis of the ecological drivers of microbial communities in milk and "terroir" cheeses. We show that bacterial and fungal microbiota from milk differed significantly across dairy species while sharing a core microbiome consisting of four microbial species. By contrast, no microbial species were detected in all ripened cheese samples. Our network analysis suggested that the cheese microbiota was organized into independent network modules. These network modules comprised mainly species with an overall relative abundance lower than 1%, showing that the most abundant species were not those with the most interactions. Species assemblages differed depending on human drivers, dairy species, and geographical area, thus demonstrating the contribution of regional know-how to shaping the cheese microbiota. Finally, an extensive analysis at the milk-to-cheese batch level showed that a high proportion of cheese taxa were derived from milk under the influence of the dairy species and protected designation of origin.
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