Irlinger Françoise, Layec Séverine, Hélinck Sandra, Dugat-Bony Eric
INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
FEMS Microbiol Lett. 2015 Jan;362(2):1-11. doi: 10.1093/femsle/fnu015. Epub 2014 Dec 4.
Cheese rinds host a specific microbiota composed of both prokaryotes (such as Actinobacteria, Firmicutes and Proteobacteria) and eukaryotes (primarily yeasts and moulds). By combining modern molecular biology tools with conventional, culture-based techniques, it has now become possible to create a catalogue of the biodiversity that inhabits this special environment. Here, we review the microbial genera detected on the cheese surface and highlight the previously unsuspected importance of non-inoculated microflora--raising the question of the latter's environmental sources and their role in shaping microbial communities. There is now a clear need to revise the current view of the cheese rind ecosystem (i.e. that of a well-defined, perfectly controlled ecosystem). Inclusion of these new findings should enable us to better understand the cheese-making process.
奶酪外皮拥有一个特定的微生物群，它由原核生物（如放线菌、厚壁菌门和变形菌门）和真核生物（主要是酵母和霉菌）组成。通过将现代分子生物学工具与传统的基于培养的技术相结合，现在已经有可能创建一份栖息在这个特殊环境中的生物多样性目录。在这里，我们回顾了在奶酪表面检测到的微生物属，并强调了未接种微生物群先前未被怀疑的重要性——这就引出了后者的环境来源及其在塑造微生物群落中的作用问题。现在显然需要修正目前对奶酪外皮生态系统的看法（即一个定义明确、完全可控的生态系统）。纳入这些新发现将使我们能够更好地理解奶酪制作过程。
