Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes

High throughput sequencing could become a powerful tool in food safety. This study was the first to investigate artisanal cheeses from Belgium (31 batches) using metagenetics, relation Listeria monocytogenes growth data acquired during previous project. Five cheese types were considered, namely unripened acid-curd cheeses, smear- and mold-ripened soft Gouda-type Saint-Paulin-type cheeses. Each batch analyzed triplicate last days of storage at 8 °C. Globally, 2697 OTUs belonging 277 genera 15 phyla identified. Lactococcus dominant all types, but Streptococcus co-dominant smear-ripened The population not always associated with added starter cultures. Bacterial richness diversity significantly higher both than other categories, including particular like Prevotella, Faecalibacterium Hafnia-Obesumbacterium Brevibacterium, Brachybacterium, Microbacterium, Bacteroides, Corynebacterium, Marinilactibacillus, Fusobacterium, Halomonas Psychrobacter A strong correlation observed between no L. presence an unknown Fusobacterium (relative abundance around 10%). silico should be confirmed by further experiments vitro situ.