Univ. Lille, INRA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Institut Charles Viollette, F-59000 Lille, France.
Fundamental and Applied Research for Animal & Health (FARAH), Food Science Department, Faculty of Veterinary Medicine, University of Liège, Liège B-4000, Belgium.
Int J Food Microbiol. 2017 Oct 3;258:89-93. doi: 10.1016/j.ijfoodmicro.2017.07.015. Epub 2017 Jul 25.
Tomme d'Orchies is an artisanal pressed and uncooked cheese produced and marketed in the north of France. This study aimed at showing the fungal microbiota evolution of this cheese using a metagenetic based Illumina technology targeting the ITS2 domain of 5.8S fungal rDNAs. To this end, samples were taken from the rind and the core of different cheeses, after 0, 1, 3, 7, 14 and 21days of ripening. The data underpinned the prevalence of Yarrowia lipolytica and Galactomyces geotrichum for both microbiotas. Unusual species including Clavispora lusitaniae, Kazachstania unispora and Cladosporium cladosporioides were also detected, but their origins remain to be ascertained. The metagenomic revealed also the presence of Kluyveromyces and Debaryomyces species.
奥克蒂亚芝士是一种法国北部生产和销售的手工压榨和未经烹煮的奶酪。本研究旨在利用基于 Illumina 技术的宏基因组学方法，针对 5.8S 真菌 rDNA 的 ITS2 结构域，研究这种奶酪的真菌微生物群演变。为此，在成熟 0、1、3、7、14 和 21 天后，从奶酪外皮和内部采集了不同奶酪的样本。数据表明，两种微生物群中均存在解脂耶罗维亚酵母和地衣芽孢杆菌。还检测到了一些不常见的物种，包括卢特西亚酵母、近平滑假丝酵母和枝孢样枝孢菌，但它们的来源仍有待确定。宏基因组学还揭示了克鲁维酵母和德巴利酵母属的存在。
