Bacterial and botanical diversity of the pasture influence the raw milk cheese sensory properties
2022
Manzocchi, Elisa | Martin, Bruno | Bord, Cécile | Bouchon, Matthieu | Berard, Joël | Coppa, Mauro | Delbès, Céline | Verdier-Metz, Isabelle | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Unité Expérimentale Systèmes d'Elevage de Ruminants de Moyenne Montagne (Herbipôle) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Unité Mixte de Recherche sur le Fromage (UMRF) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA)
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Mostrar más [+] Menos [-]Inglés. The interactions among plant and bacterial ecosystems of pastures, and livestock, and their products are intrinsic to quality schemes for protected designation of origin but still lack of in-depth comprehension. To study the transfer of bacteria from pastures to cheese, a highly biodiverse permanent grassland and an adjacent old temporary grassland were grazed by 2 × 3 balanced groups of 4 dairy cows each. A total of 18 Cantal-type cheeses were produced from raw milk (3 replicates per group) and ripened during 9 weeks. Bacterial community profiles (16S rDNA metabarcoding) differed significantly in the simulated herbage bites selected by dairy cows and to a lesser extent in raw milk and cheese depending on the pasture type. Sixty-seven bacterial sequence variants were shared between simulated bites, milk, and cheese core and rind. The most abundant sequence in cheese core and rind (assigned to Lactococcus lactis) was found also in simulated bites and in milk. Other sequences with above 8% abundance in cheese rind (assigned to Brevibacterium aurantiacum and Brachybacterium sp.) were also shared with simulated bites. The less firm texture of the cheeses from the highly biodiverse pasture could be attributable to their higher fat in dry matter content, whereas their stronger dry fruits odour and flavour could be partly explained by their specific bacterial community profile.
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