Cutting wedge: bacterial community diversity and structure associated with the cheese rind and curd of seven natural rind cheeses

• DOI: 10.33043/ff.3.1.09-31
• Publication Date: 2020-03-13T15:02:17Z
• Authors: Lei Wei; Rebecca J. Rubens...; Kathleen M. Hanlon; Heidi Wade; Celeste N. Peterson; Vanja Klepac-Ceraj
• Keywords: 2. Zero hunger; 0301 basic medicine; rind; 03 medical and health sciences; cheese microbiome; antibiotic resistance; 16S rRNA gene; curd; diversity

The microorganisms that inhabit cheese contribute greatly to the flavor and development of final product. While rind curd microbiota have been characterized separately, there is limited information on how structure function microbial communities in rinds curds vary within amongst cheeses. To better understand differences community between curds, we combined culture-based methods with culture-independent profiling rinds. Rinds contained greater taxonomic diversity than curds. Lactobacillales dominated while members from order Actinomycetales were found high abundance communities. Communities varied more among cheeses produced different milk types. functions, cultured assayed isolates for antibiotic susceptibility carbon source utilization. Among European U.S. cheeses, 70% all susceptible Overall, our study explored natural provided insights into environmental factors shape communities, demonstrated at isolate level microbiome was diverse metabolically complex.