Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses.

Soft-ripened cheeses (SRCs) are at a higher risk for the growth of the foodborne pathogen Listeria monocytogenes due to favorable moisture content and pH compared to other cheeses. growth is not consistent across SRCs, however, and may be affected by physicochemical and/or microbiome characteristics of the cheeses. Therefore, the purpose of this study was to investigate how the physicochemical and microbiome profiles of SRCs may affect growth. Forty-three SRCs produced from raw ( = 12) or pasteurized ( = 31) milk were inoculated with (10 CFU/g), and the pathogen growth was monitored over 12 days at 8°C. In parallel, the pH, water activity (a), microbial plate counts, and organic acid content of cheeses were measured, and the taxonomic profiles of the cheese microbiomes were measured using 16S rRNA gene targeted amplicon sequencing and shotgun metagenomic sequencing. growth differed significantly between cheeses (analysis of variance [ANOVA]; < 0.001), with increases ranging from 0 to 5.4 log CFU (mean of 2.5 ± 1.2 log CFU), and was negatively correlated with a. Raw milk cheeses showed significantly lower growth than pasteurized-milk cheeses ( test; = 0.008), possibly due to an increase in microbial competition. growth in cheeses was positively correlated with the relative abundance of Streptococcus thermophilus (Spearman correlation; < 0.0001) and negatively correlated with the relative abundances of Brevibacterium aurantiacum (Spearman correlation; = 0.0002) and two spp. (Spearman correlation; < 0.01). These results suggest that the cheese microbiome may influence the food safety in SRCs. Previous studies have identified differences in L. monocytogenes growth between SRCs, but no clear mechanism has yet been elucidated. To the best of our knowledge, this is the first study to collect a wide range of SRCs from retail sources and attempt to identify key factors associated with pathogen growth. A key finding in this research was the positive correlation between the relative abundance of S. thermophilus and the growth of L. monocytogenes. The inclusion of S. thermophilus as a starter culture is more common in industrialized SRC production, suggesting that industrial production of SRC may increase the risk of L. monocytogenes growth. Overall, the results of this study further our understanding of the impact of a and the cheese microbiome on the growth of L. monocytogenes in SRCs, hopefully leading toward the development of SRC starter/ripening cultures that can prevent L. monocytogenes growth.