DOI: 10.11118/978-80-7701-048-1-0124

MIKROBIÁLNÍ PROFILOVÁNÍ SÝRŮ ZRAJÍCÍCH POD MAZEM: VLIV STARTOVACÍCH KULTUR A PROSTŘEDÍ VÝROBY / MICROBIAL PROFILING OF SMEAR-RIPENED CHEESES: INFLUENCE OF STARTER CULTURES AND PRODUCTION ENVIRONMENT

Kristýna Kořená¹, Anna Klimešová², Martina Florianová¹, Miroslava Krzyžanková¹, Daniela Karasová¹, Vladimír Babák¹, Helena Juřicová¹

¹ Výzkumný ústav veterinárního lékařství, v.v.i., Hudcova 296/70, 621 00 Brno

² Přírodovědecká fakulta, Masarykova Univerzita, Kotlářská 267/2, 625 00 Brno

Smear-ripened cheeses are distinguished by their complex microbiota, which play pivotal roles in ripening, flavour development, texture, and microbiological safety. Although commercial production typically relies on defined starter and adjunct cultures, microorganisms from the production environment also significantly shape the product's characteristics. This study examined the microbial composition of smear-ripened cheeses from six commercial manufacturers using culture and culture-independent techniques, including 16S rRNA gene sequencing and sequencing of internal transcribed spacers. A limited number of microorganisms was recovered, with 37 different species identified across all samples. Sequencing of the 16S rRNA gene and ITS regions revealed 75 and 7 distinct operational taxonomic units, respectively. The microbiota composition reflected the contribution of both mesophilic and thermophilic starter and adjunct cultures, alongside microorganisms originating from the production environment. These included various psychrotrophic bacteria, marine, i.e. osmotolerant bacteria, and other halophiles from Proteobacteria (Psychrobacter, Pseudoalteromonas, Marinomonas and Vibrio), Firmicutes (Vagococcus, Marinilactibacillus), Actinobacteriota (Glutamicibacter), Bacteroidota (Winogradskyella, Brumimicrobium), Campylobacterota (Malaciobacter) and Fusobacteria (Psychrilyobacter), specific to the environment of particular manufacturers. The results indicate that although pasteurized milk and defined starter cultures are used in commercial production, the microbial diversity is largely influenced by the specific microbiota present in the cheese factory environment.

Keywords: smear-ripened cheese; cheese microbiota; 16S rRNA gene sequencing, ITS sequencing

pages: 124-133, online: 2025