Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese.

ABSTRACT: We sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese. To facilitate this, 16S rRNA amplicon sequencing was used to elucidate the microbial community dynamics of brine-salted continental-type cheese in cheeses produced early and late in the production day. Differences in the microbial composition of the core and rind of the cheese were also investigated. Throughout ripening, it was apparent that cheeses produced late in the day had a more diverse microbial population than their early equivalents. Spatial variation between the cheese core and rind was also noted in that cheese rinds were initially found to have a more diverse microbial population but thereafter the opposite was the ca

SUBMITTER: O'Sullivan DJ 

PROVIDER: S-EPMC4357954 | biostudies-literature | 2015 Apr

REPOSITORIES: biostudies-literature