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The stability and functional redundancy of a microbial cheese ecosystem subjected to a biotic perturbation

ABSTRACT: The cheese microbial community is dense with relatively low complexity and composed of cultivable prokaryotic and eukaryotic microorganisms. The ripening process can thus be reproduced under controlled conditions. A reduced microbial community composed of yeasts and bacteria was assembled to mimic that of smear-ripened cheese. The genomes of the microorganisms have been sequenced and annotated, which allows access to gene expression under various conditions at different ripening times. Through the use of a combined approach using omics (e.g. metatranscriptomics, volatilomics), and biochemical/microbial analyses, we have investigated the effect of a biotic perturbation, omission of some yeast, on the stability and functionality of the microbial cheese community throughout ripening.

INSTRUMENT(S): Gas Chromatography MS - positive

SUBMITTER: Dominique Swennen

PROVIDER: MTBLS6968 | MetaboLights | 2024-04-29

REPOSITORIES: MetaboLights

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	MTBLS6968	Other
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	a_MTBLS6968_GC-MS_positive__metabolite_profiling.txt	Txt
	i_Investigation.txt	Txt
	m_MTBLS6968_GC-MS_positive__metabolite_profiling_v2_maf.tsv	Tabular

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