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Metabolomics approaches are relevant to reveal fine differences on cheese metabolomes during ripening: example of the spatial distribution of bacterial colonies
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New approaches, mainly based on mass spectrometry techniques, are being developed and appearas a must in the modern food science and microbiology research to investigate food quality andsafety. Their use allows progressing from classical methodologies to advanced analytical strategies toextend our understanding of the microbial metabolism involved in the final properties of fermentedfoods.Our objective was to push out the boundaries of these metabolomics approaches to explore theinfluence of a technological parameter, such as the spatial distribution of bacterial colonies, thoughtto generate fine differences in cheese metabolome.In cheese, bacteria grow as colonies of which spatial distribution is characterized by the size ofcolonies and the distance between them. Two different types of cheeses were generated basedon the variation of the spatial distribution, leading to cheeses containing the same populationof Lactococcus lactis , distributed either as big or small colonies. The peptidome, the soluble andvolatile metabolomes were investigated after 2, 13 and 27 days of ripening using gas and liquidchromatography - mass spectrometry. We demonstrated the capacity of those metabolomics approaches to reveal fine differences between the two cheese metabolomes with most of the fold-changes ranging from 1.2 to 1.8 between big or small colony cheeses. Some peptides, soluble and volatile metabolites were identified as markers of the spatial distribution parameter throughout the ripening. All techniques were complementary andled to a coherent view of the ripening mechanisms induced by the spatial distribution parameter.These results show the interest of metabolomics approaches to generate new insightson little-knownmetabolitesand to detect even slight quantitative differencesbetween two conditions.As perspectives,metabolomics approaches are relevant tools to deepen the knowledge aboutmechanisms responsible for cheese ripening and appear to be relevant to explore any otherfermentation or biological mechanisms in food
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