Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts

International Journal of Food Microbiology

Volumn 285, Issue , 2018, Pages 173-187

  Haastrup, Martin Kragelund ^a   Johansen, Pernille ^a   Malskær, Agnete Harboe ^a   Castro Mejía, Josué L ^a   Kot, Witold ^b   Krych, Lukasz ^a   Arneborg, Nils ^a   Jespersen, Lene ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

Author keywords

Cheese brine; Halophilic and halotolerant microorganisms; High throughput sequencing; Media; Microbiota

Indexed keywords

AMINO ACID; BACTERIAL RNA; FUNGAL RNA; LACTIC ACID; RNA 16S; SODIUM CHLORIDE; BRINE; INORGANIC SALT;

AMPLICON; ARTICLE; ASCOMYCETES; BACTERIAL COUNT; BACTERIUM; BACTERIUM IDENTIFICATION; CANDIDA; CANDIDA INTERMEDIA; CARNOBACTERIACEAE; CHEESE; CHROMOHALOBACTER; CHROMOHALOBACTER BEIJERINCKII; CHROMOHALOBACTER JAPONICUS; COLONY FORMING UNIT; DEBARYOMYCES HANSENII; ENTEROBACTER; ENTEROBACTER HORMAECHEI; FUNGUS IDENTIFICATION; GLUTAMICIBACTER ARILAITENSIS; HALOMONADACEAE; HALOMONAS; HALOMONAS JEOTGALI; HALOMONAS SUBGLACIESCOLA; HIGH THROUGHPUT SEQUENCING; IDIOMARINA LOIHIENSIS; KLUYVEROMYCES LACTIS; KOCURIA; KOCURIA ATRINAE; KOCURIA PALUSTRIS; KOCURIA SALSICIA; KUSHNERIA PAKISTANENSIS; LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS; LACTOCOCCUS RAFFINOLACTIS; LEUCONOSTOC MESENTEROIDES; MARINILACTIBACILLUS PSYCHROTOLERANS; MICROBACTERIUM; MICROBACTERIUM MARITYPICUM; MICROBIAL COMMUNITY; MICROCOCCACEAE; MICROCOCCUS ALOEVERAE; NONHUMAN; NUCLEOTIDE SEQUENCE; PAPILIOTREMA AVESCENS; PEDIOCOCCUS PENTOSACEUS; PENICILLIUM BREVICOMPACTUM; PLANOCOCCACEAE; PLANOCOCCUS DECHANGENSIS; PROTEOBACTERIA; PSYCHROBACTER; PSYCHROBACTER CELER; PSYCHROBACTER PISCATORII; RHODOTORULA GLUTINIS; RNA SEQUENCE; SALINIVIBRIO; SALINIVIBRIO COSTICOLA; SALT TOLERANCE; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS EQUORUM; STAPHYLOCOCCUS FLEURETTII; STAPHYLOCOCCUS HOMINIS; STAPHYLOCOCCUS PASTEURI; STAPHYLOCOCCUS WARNERI; STERIGMATOMYCES HALOPHILUS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; TETRAGENOCOCCUS MURIATICUS; VIABLE CELL COUNT; YAMADAZYMA TRIANGULARIS; YEAST; BUDDING YEAST; DAIRYING; DENMARK; DRUG EFFECT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; MICROFLORA; PHYSIOLOGY;

BACTERIA; CHEESE; DAIRYING; DENMARK; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTOCOCCUS LACTIS; MICROBIOTA; RNA, RIBOSOMAL, 16S; SACCHAROMYCETALES; SALTS; SODIUM CHLORIDE; YEASTS;

EID: 85052642099     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.08.015     Document Type: Article

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