Complete genomes of Halomonas, Pseudoalteromonas, and Brevibacterium cheese rind bacteria.
Hansen FR, MacBurney HR, Mohanty A, Muñiz-Ferrer SI, Stojanovic E
Soil Health
The same fermentation science behind a great aged cheese also underlies the soil bacteria that break down organic matter in your garden and make nutrients available to your plants.
Scientists collected bacteria from the outside of cheese and read their entire genetic code. By understanding exactly which bacteria are living there and what genes they carry, researchers can learn how these tiny organisms work together to create flavor and texture. This kind of microbiome detective work is the same approach scientists use to study the helpful bacteria living around plant roots.
Key Findings
Four distinct bacterial species were isolated from cheese rind surfaces and fully sequenced.
Genetic sequencing and bioinformatic analysis revealed the functional potential encoded in each bacterial genome.
The findings expand the known catalog of cheese rind microbiome diversity, informing food microbiology research.
chevron_right Technical Summary
Researchers sequenced the complete genomes of four bacteria found living on cheese rinds, shedding light on the microbial communities that shape how cheese develops, ages, and tastes.
Abstract Preview
Four different bacteria were isolated from cheese rinds, identified using genetic sequencing, and analyzed using various bioinformatic tools. The results provide perspective into the microbial dive...
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