Pham Nguyen-Phuong, Landaud Sophie, Lieben Pascale, Bonnarme Pascal, Monnet Christophe
UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, Thiverval-Grignon, France.
Front Microbiol. 2019 Aug 16;10:1901. doi: 10.3389/fmicb.2019.01901. eCollection 2019.
Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at the surface of cheese. We developed a lab-scale mini-cheese model to investigate the biotic interactions of a synthetic community that was composed of , , and , three species that are commonly used for smear-ripened cheese production. Transcriptomic analyses of cheese samples produced with different combinations of these three species revealed potential mechanisms of biotic interactions concerning iron acquisition, proteolysis, lipolysis, sulfur metabolism, and D-galactonate catabolism. A strong mutualistic interaction was observed between and . We propose an explanation of this positive interaction in which would benefit from siderophore production by , and the latter would be stimulated by the energy compounds liberated from caseins and triglycerides through the action of the proteases and lipases secreted by . In the future, it would be interesting to take the iron acquisition systems of cheese-associated strains into account for the purpose of improving the selection of the ripening culture components and their association in mixed cultures.
含有真菌和细菌的成熟培养物在涂抹成熟奶酪的生产过程中被广泛使用，但对于奶酪表面典型成熟微生物的生物相互作用却知之甚少。我们开发了一种实验室规模的小型奶酪模型，以研究由、和三种常用于涂抹成熟奶酪生产的物种组成的合成群落的生物相互作用。对由这三个物种的不同组合生产的奶酪样品进行转录组分析，揭示了与铁获取、蛋白水解、脂肪水解、硫代谢和D-半乳糖酸分解代谢有关的生物相互作用的潜在机制。在和之间观察到强烈的互利共生相互作用。我们提出了这种积极相互作用的一种解释，即会受益于产生的铁载体，而后者会受到通过分泌的蛋白酶和脂肪酶作用从酪蛋白和甘油三酯中释放的能量化合物的刺激。未来，为了改进成熟培养物成分的选择及其在混合培养物中的组合，考虑奶酪相关菌株的铁获取系统将是很有趣的。
