Syracuse

Fungal diversity of "Tomme d'Orchies" cheese during the ripening process as revealed by a metagenomic study

Archive ouverte

Ceugniez, Alexandre | Taminiau, Bernard | Coucheney, Françoise | Jacques, Philippe | Delcenserie, Veronique | Daube, Georges | Drider, Djamel

Edité par CCSD ; Elsevier -

International audience. Tomme d'Orchies is an artisanal pressed and uncooked cheese produced and marketed in the north of France. This study aimed at showing the fungal microbiota evolution of this cheese using a metagenetic based Illumina technology targeting the ITS2 domain of 5.8S fungal rDNAs. To this end, samples were taken from the rind and the core of different cheeses, after 0, 1, 3, 7, 14 and 21 days of ripening. The data underpinned the prevalence of Yarrowia lipolytica and Galactomyces geotrichum for both microbiotas. Unusual species including Clavispora lusitaniae, Kazachstania unispora and Cladosporiwn cladosporioides were also detected, but their origins remain to be ascertained. The metagenomic revealed also the presence of Kluyveromyces and Debaryomyces species.

• Description
• Sujet/Public
• Outil
• Outil d'anticipation
• Mémoire et thèse
• Gestion