Microbial Profiling of Smear-Ripened Cheeses: Identification of
Starter Cultures and Environmental Microbiota

J 2025

Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota

KORENA, Kristyna; Anna KLIMEŠOVÁ; Martina FLORIANOVA; Miroslava KRZYZANKOVA; Daniela KARASOVA et al.

Základní údaje

Originální název

Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota

Autoři

KORENA, Kristyna; Anna KLIMEŠOVÁ; Martina FLORIANOVA; Miroslava KRZYZANKOVA; Daniela KARASOVA; Vladimir BABAK a Helena JURICOVA

Vydání

Applied Sciences-Basel, BASEL, MDPI, 2025, 2076-3417

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10606 Microbiology

Stát vydavatele

Švýcarsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 2.500 v roce 2024

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/25:00143560

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

smear-ripened cheese; cheese microbiota; 16S rRNA gene sequencing; ITS sequencing; dairy cultures

Štítky

14314010, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 26. 1. 2026 12:45, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

Smear-ripened cheeses are distinguished by their complex microbiota, which play an important role in ripening, flavour development, texture and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment may also shape the product's characteristics. This study examined the microbial composition of smear-ripened cheeses from six commercial manufacturers using culture and culture-independent techniques, including 16S rRNA gene sequencing and sequencing of internal transcribed spacers. A limited number of microorganisms was recovered by culture, with 37 different isolates identified across all samples. Sequencing of the 16S rRNA gene and internal transcribed spacers revealed 75 and 7 distinct operational taxonomic units, respectively. The microbiota composition reflected the contribution of both mesophilic and thermophilic starter and adjunct cultures, alongside microorganisms originating from the production environment. These included various psychrotrophic bacteria, marine (i.e., osmotolerant) bacteria, and other halophiles from Proteobacteria (Psychrobacter, Pseudoalteromonas, Marinomonas, and Vibrio), Firmicutes (Vagococcus and Marinilactibacillus), Actinobacteriota (Glutamicibacter), Bacteroidota (Winogradskyella and Brumimicrobium), Campylobacterota (Malaciobacter) and Fusobacteriota (Psychrilyobacter) specific to the environment of particular manufacturers. The results indicate that, although pasteurised milk and defined starter cultures are used in commercial production, microorganisms originating from the cheese factory environment form a substantial part of the microbiota of smear-ripened cheese.

Citovat

KORENA, Kristyna; Anna KLIMEŠOVÁ; Martina FLORIANOVA; Miroslava KRZYZANKOVA; Daniela KARASOVA; Vladimir BABAK a Helena JURICOVA. Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota. Applied Sciences-Basel. BASEL: MDPI, 2025, roč. 15, č. 7, s. 1-15. ISSN 2076-3417. Dostupné z: https://doi.org/10.3390/app15073787.

@article{2550418,
   author = {Korena, Kristyna and Klimešová, Anna and Florianova, Martina and Krzyzankova, Miroslava and Karasova, Daniela and Babak, Vladimir and Juricova, Helena},
   article_location = {BASEL},
   article_number = {7},
   doi = {https://doi.org/10.3390/app15073787},
   keywords = {smear-ripened cheese; cheese microbiota; 16S rRNA gene sequencing; ITS sequencing; dairy cultures},
   language = {eng},
   issn = {2076-3417},
   journal = {Applied Sciences-Basel},
   title = {Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota},
   url = {https://www.mdpi.com/2076-3417/15/7/3787},
   volume = {15},
   year = {2025}
}

TY  - JOUR
ID  - 2550418
AU  - Korena, Kristyna - Klimešová, Anna - Florianova, Martina - Krzyzankova, Miroslava - Karasova, Daniela - Babak, Vladimir - Juricova, Helena
PY  - 2025
TI  - Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota
JF  - Applied Sciences-Basel
VL  - 15
IS  - 7
SP  - 1-15
EP  - 1-15
PB  - MDPI
SN  - 20763417
KW  - smear-ripened cheese
KW  - cheese microbiota
KW  - 16S rRNA gene sequencing
KW  - ITS sequencing
KW  - dairy cultures
UR  - https://www.mdpi.com/2076-3417/15/7/3787
N2  - Smear-ripened cheeses are distinguished by their complex microbiota, which play an important role in ripening, flavour development, texture and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment may also shape the product's characteristics. This study examined the microbial composition of smear-ripened cheeses from six commercial manufacturers using culture and culture-independent techniques, including 16S rRNA gene sequencing and sequencing of internal transcribed spacers. A limited number of microorganisms was recovered by culture, with 37 different isolates identified across all samples. Sequencing of the 16S rRNA gene and internal transcribed spacers revealed 75 and 7 distinct operational taxonomic units, respectively. The microbiota composition reflected the contribution of both mesophilic and thermophilic starter and adjunct cultures, alongside microorganisms originating from the production environment. These included various psychrotrophic bacteria, marine (i.e., osmotolerant) bacteria, and other halophiles from Proteobacteria (Psychrobacter, Pseudoalteromonas, Marinomonas, and Vibrio), Firmicutes (Vagococcus and Marinilactibacillus), Actinobacteriota (Glutamicibacter), Bacteroidota (Winogradskyella and Brumimicrobium), Campylobacterota (Malaciobacter) and Fusobacteriota (Psychrilyobacter) specific to the environment of particular manufacturers. The results indicate that, although pasteurised milk and defined starter cultures are used in commercial production, microorganisms originating from the cheese factory environment form a substantial part of the microbiota of smear-ripened cheese.
ER  -

KORENA, Kristyna; Anna KLIMEŠOVÁ; Martina FLORIANOVA; Miroslava KRZYZANKOVA; Daniela KARASOVA; Vladimir BABAK a Helena JURICOVA. Microbial Profiling of Smear-Ripened Cheeses: Identification of Starter Cultures and Environmental Microbiota. \textit{Applied Sciences-Basel}. BASEL: MDPI, 2025, roč.~15, č.~7, s.~1-15. ISSN~2076-3417. Dostupné z: https://doi.org/10.3390/app15073787.

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