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Fungal communities on alpine cheese rinds in Southern Switzerland
BACKGROUND: The biodiversity of the mycobiota of soft cheese rinds such as Brie or Camembert has been extensively studied, but scant information is available on the fungi colonizing the rinds of cheese produced in the Southern Switzerland Alps. This study aimed at exploring the fungal communities pr...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Nature Singapore
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10008522/ https://www.ncbi.nlm.nih.gov/pubmed/36905471 http://dx.doi.org/10.1186/s40529-023-00371-2 |
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author | De Respinis, Sophie Caminada, AnnaPaola Pianta, Elisa Buetti-Dinh, Antoine Riva Scettrini, Patrizia Petrini, Liliane Tonolla, Mauro Petrini, Orlando |
author_facet | De Respinis, Sophie Caminada, AnnaPaola Pianta, Elisa Buetti-Dinh, Antoine Riva Scettrini, Patrizia Petrini, Liliane Tonolla, Mauro Petrini, Orlando |
author_sort | De Respinis, Sophie |
collection | PubMed |
description | BACKGROUND: The biodiversity of the mycobiota of soft cheese rinds such as Brie or Camembert has been extensively studied, but scant information is available on the fungi colonizing the rinds of cheese produced in the Southern Switzerland Alps. This study aimed at exploring the fungal communities present on rinds of cheese matured in five cellars in Southern Switzerland and to evaluate their composition with regards to temperature, relative humidity, type of cheese, as well as microenvironmental and geographic factors. We used macro- and microscopical morphology, matrix-assisted laser desorption/ionization–time of flight (MALDI-TOF) mass spectrometry, and sequencing to characterize the fungal communities of the cheeses, and compared them with metabarcoding targeting the ITS region. RESULTS: Isolation by serial dilution yielded 201 isolates (39 yeasts and 162 filamentous fungi) belonging to 9 fungal species. Mucor and Penicillium were dominant, with Mucor racemosus, M. lanceolatus, P. biforme, and P. chrysogenum/rubens being the most frequent species. All but two yeast isolates were identified as Debaryomyces hansenii. Metabarcoding detected 80 fungal species. Culture work and metabarcoding produced comparable results in terms of similarity of the fungal cheese rind communities in the five cellars. CONCLUSIONS: Our study has shown that the mycobiota on the rinds of the cheeses studied is a comparatively species-poor community influenced by temperature, relative humidity, type of cheese, and manufacturing steps, as well as microenvironmental and possibly geographic factors. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s40529-023-00371-2. |
format | Online Article Text |
id | pubmed-10008522 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Springer Nature Singapore |
record_format | MEDLINE/PubMed |
spelling | pubmed-100085222023-03-13 Fungal communities on alpine cheese rinds in Southern Switzerland De Respinis, Sophie Caminada, AnnaPaola Pianta, Elisa Buetti-Dinh, Antoine Riva Scettrini, Patrizia Petrini, Liliane Tonolla, Mauro Petrini, Orlando Bot Stud Original Article BACKGROUND: The biodiversity of the mycobiota of soft cheese rinds such as Brie or Camembert has been extensively studied, but scant information is available on the fungi colonizing the rinds of cheese produced in the Southern Switzerland Alps. This study aimed at exploring the fungal communities present on rinds of cheese matured in five cellars in Southern Switzerland and to evaluate their composition with regards to temperature, relative humidity, type of cheese, as well as microenvironmental and geographic factors. We used macro- and microscopical morphology, matrix-assisted laser desorption/ionization–time of flight (MALDI-TOF) mass spectrometry, and sequencing to characterize the fungal communities of the cheeses, and compared them with metabarcoding targeting the ITS region. RESULTS: Isolation by serial dilution yielded 201 isolates (39 yeasts and 162 filamentous fungi) belonging to 9 fungal species. Mucor and Penicillium were dominant, with Mucor racemosus, M. lanceolatus, P. biforme, and P. chrysogenum/rubens being the most frequent species. All but two yeast isolates were identified as Debaryomyces hansenii. Metabarcoding detected 80 fungal species. Culture work and metabarcoding produced comparable results in terms of similarity of the fungal cheese rind communities in the five cellars. CONCLUSIONS: Our study has shown that the mycobiota on the rinds of the cheeses studied is a comparatively species-poor community influenced by temperature, relative humidity, type of cheese, and manufacturing steps, as well as microenvironmental and possibly geographic factors. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s40529-023-00371-2. Springer Nature Singapore 2023-03-11 /pmc/articles/PMC10008522/ /pubmed/36905471 http://dx.doi.org/10.1186/s40529-023-00371-2 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Original Article De Respinis, Sophie Caminada, AnnaPaola Pianta, Elisa Buetti-Dinh, Antoine Riva Scettrini, Patrizia Petrini, Liliane Tonolla, Mauro Petrini, Orlando Fungal communities on alpine cheese rinds in Southern Switzerland |
title | Fungal communities on alpine cheese rinds in Southern Switzerland |
title_full | Fungal communities on alpine cheese rinds in Southern Switzerland |
title_fullStr | Fungal communities on alpine cheese rinds in Southern Switzerland |
title_full_unstemmed | Fungal communities on alpine cheese rinds in Southern Switzerland |
title_short | Fungal communities on alpine cheese rinds in Southern Switzerland |
title_sort | fungal communities on alpine cheese rinds in southern switzerland |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10008522/ https://www.ncbi.nlm.nih.gov/pubmed/36905471 http://dx.doi.org/10.1186/s40529-023-00371-2 |
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