Open Access
Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics
Eric Dugat-Bony,Cécile Straub,Aurélie Teissandier,Djamila Onesime,Valentin Loux,Christophe Monnet,Françoise Irlinger,Sophie Landaud,Pascal Bento,Jean-François Gibrat,Julie Aubert,Frédéric Fer,Eric Guédon,Nicolas Pons,Sean Kennedy,Dominique Swennen,Pascal Bonnarme +16 more
- 01 Jan 2015
81
TL;DR: In this paper, the authors applied metagenomic, metatranscriptomic and biochemical analyses to surface-ripened cheeses and found that they were composed of ninemicrobial species during four weeks of grilling.
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Abstract: Cheeseripeningisacomplexbiochemicalprocessdrivenbymicrobialcommunitiescom-posedofbotheukaryotesandprokaryotes.Surface-ripenedcheesesarewidelyconsumedallovertheworldandareappreciatedfortheircharacteristicflavor.Microbialcommunitycompositionhasbeenstudiedforalongtimeonsurface-ripenedcheeses,butonlylimitedknowledgehasbeenacquiredaboutitsinsitumetabolicactivities.Weappliedmetagenomic,metatranscriptomicandbiochemicalanalysestoanexperimentalsurface-ripenedcheesecomposedofninemicrobialspeciesduringfourweeksofripening.Bycombiningallofthedata,wewereabletoobtainanoverviewofthecheesematurationprocessandtobetterun-derstandthemetabolicactivitiesofthedifferentcommunitymembersandtheirpossibleinter-actions.Furthermore,differentialexpressionanalysiswasusedtoselectasetofbiomarkergenes,providingavaluabletoolthatcanbeusedtomonitorthecheese-makingprocess. Introduction Microbial communities are of major importance inthe fermentation offood products.Fer-mentation remains a widespread means for food processing and preservation,and fermentedfoods (including cheese)are widely consumed worldwide. Thecomposition and behavior ofthe microbial communities in a cheese are important for its characteristicorganolepticprop-erties, shelflifeandsafety[1]. These communities are involved in the generationofa wide
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Citations
Critical review on biofilm methods
Joana Azeredo,Nuno F. Azevedo,Romain Briandet,Nuno Cerca,Tom Coenye,Ana Rita Costa,Mickaël Desvaux,Giovanni Di Bonaventura,Michel Hébraud,Zoran Jaglic,Miroslava Kačániová,Susanne Knøchel,Anália Lourenço,Filipe Mergulhão,Rikke Louise Meyer,George Nychas,Manuel Simões,Odile Tresse,Claus Sternberg +18 more
TL;DR: This review aims at helping scientists in finding the most appropriate and up-to-date methods to study their biofilms by giving a critical perspective, highlighting the advantages and limitations of several methods.
862
Bacterial-fungal interactions: ecology, mechanisms and challenges.
Aurélie Deveau,Gregory Bonito,Jessie K. Uehling,Jessie K. Uehling,Mathieu Paoletti,Matthias Becker,Saskia Bindschedler,Stéphane Hacquard,Vincent Hervé,Jessy Labbé,Jessy Labbé,Olga A. Lastovetsky,Sophie Mieszkin,Larry J. Millet,Balázs Vajna,Pilar Junier,Paola Bonfante,Bastiaan P. Krom,Stefan Olsson,Jan Dirk van Elsas,Lukas Y. Wick +20 more
TL;DR: A particular focus is placed on the understanding of BFI within complex microbial communities and in regard of the metaorganism concept, as well as recent discoveries that clarify the (molecular) mechanisms involved in bacterial-fungal relationships.
591
Metagenomics insights into food fermentations
TL;DR: This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations, to understand how to make a profitable use of microbial genetic resources and modulate key activities of beneficial microbes in order to ensure process efficiency, product quality and safety.
215
Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication.
Jean Luc Legras,Virginie Galeote,Frederic Bigey,Carole Camarasa,Souhir Marsit,Thibault Nidelet,Isabelle Sanchez,Arnaud Couloux,Julie Guy,Ricardo Franco-Duarte,Marina Marcet-Houben,Toni Gabaldón,Dorit Elisabeth Schuller,José Paulo Sampaio,Sylvie Dequin +14 more
TL;DR: These striking genome dynamics associated with local adaptation and domestication reveal the remarkable plasticity of the S. cerevisiae genome, revealing this species to be an amazing complex of specialized populations.
213
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate
TL;DR: Temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese and clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.
References
A novel EH domain protein of Saccharomyces cerevisiae, Ede1p, involved in endocytosis.
Bénédicte Gagny,Andreas Wiederkehr,Pascal Dumoulin,Barbara Winsor,Howard Riezman,Rosine Haguenauer-Tsapis +5 more
TL;DR: Characterization of the nonessential ORF YBL047c is reported, which, like Eps15, encodes a protein with three N-terminal EH domains, and genetic interaction was observed between EDE1 and RSP5, which encodes the ubiquitin ligase Rsp5p essential for ubiquit in-dependent endocytosis of many plasma membrane proteins, thus further emphasizing the functional link between Rsp 5p and the EH domain proteins.
Arrestin-Related Ubiquitin-Ligase Adaptors Regulate Endocytosis and Protein Turnover at the Cell Surface
TL;DR: It is proposed that ARTs provide a cargo-specific quality-control pathway that mediates endocytic downregulation by coupling Rsp5/Nedd4 to diverse plasma membrane proteins.
Contribution of Geotrichum candidum to the proteolysis of soft cheese
TL;DR: Results showed extensive proteolytic activity at the surface of cheese with G. candidum, and suggested that the yeast is able to contribute to both primary and secondary proteolysis.
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