Food-Microbiomes Transfert, a shotgun metagenomic tool and a database to analyze cheese ecosystems

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Guirimand, Thibaut | Abraham, Anne-Laure | Derozier, Sandra | Pauvert, Charlie | Mariadassou, Mahendra | Loux, Valentin | Renault, Pierre

Edité par CCSD -

National audience. Abstract The manufacturing process of cheeses, as for most fermented food, involves a complex flora, composed of bacteria but also yeast and filamentous fungi. These organisms can be brought by starters added during cheese manufacturing, or by environment (milk, maturing cellar…). The exact composition of cheeses is not known. Both academic researchers and cheese manufacturers are interested to have a better insight of cheese ecosystems, and collaborate in the Food-Microbiomes Transfert project. One of the objectives was to develop a metagenomic approach with a user-friendly tool, adapted to cheese ecosystems

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