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Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participato...

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Autores principales: von Gastrow, Lucas, Madec, Marie-Noëlle, Chuat, Victoria, Lubac, Stanislas, Morinière, Clémence, Lé, Sébastien, Santoni, Sylvain, Sicard, Delphine, Valence, Florence
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409170/
https://www.ncbi.nlm.nih.gov/pubmed/32629873
http://dx.doi.org/10.3390/microorganisms8070982
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author von Gastrow, Lucas
Madec, Marie-Noëlle
Chuat, Victoria
Lubac, Stanislas
Morinière, Clémence
Lé, Sébastien
Santoni, Sylvain
Sicard, Delphine
Valence, Florence
author_facet von Gastrow, Lucas
Madec, Marie-Noëlle
Chuat, Victoria
Lubac, Stanislas
Morinière, Clémence
Lé, Sébastien
Santoni, Sylvain
Sicard, Delphine
Valence, Florence
author_sort von Gastrow, Lucas
collection PubMed
description Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species.
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spelling pubmed-74091702020-08-26 Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter von Gastrow, Lucas Madec, Marie-Noëlle Chuat, Victoria Lubac, Stanislas Morinière, Clémence Lé, Sébastien Santoni, Sylvain Sicard, Delphine Valence, Florence Microorganisms Article Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species. MDPI 2020-06-30 /pmc/articles/PMC7409170/ /pubmed/32629873 http://dx.doi.org/10.3390/microorganisms8070982 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
von Gastrow, Lucas
Madec, Marie-Noëlle
Chuat, Victoria
Lubac, Stanislas
Morinière, Clémence
Lé, Sébastien
Santoni, Sylvain
Sicard, Delphine
Valence, Florence
Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter
title Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter
title_full Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter
title_fullStr Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter
title_full_unstemmed Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter
title_short Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter
title_sort microbial diversity associated with gwell, a traditional french mesophilic fermented milk inoculated with a natural starter
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409170/
https://www.ncbi.nlm.nih.gov/pubmed/32629873
http://dx.doi.org/10.3390/microorganisms8070982
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