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Diversité des bactéries halophiles dans l'écosystème fromager et étude de leurs impacts fonctionnels

Abstract : Halophilic and halotolerant bacteria are usually isolated in natural environments, although they are also present in foods such as cheese rinds and seafood. However, studies on their ecological and technological functions in cheese are still underdeveloped. In order to fill the data gap in the literature on this subject, we have used cultural, genomic and metagenomic approaches to deconstruct these ecosystems in cheese rinds. The cultural approach, assisted by the development of targeted strategies to facilitate the isolation of sub-dominant species, allowed us to isolate representatives of 28 species, including four new species of Halomonas and two of Psychrobacter. Based on a mapping with the genomes of halophilic species available as reference on more than 100 cheese rind metagenomes, we showed that gamma-proteobacteria, mainly from the genera Halomonas, Psychrobacter and Pseudoalteromonas, are abundant in a wide variety of soft and washed-rind cheeses. Since this fact suggests that these microorganisms could play a technological role in foods, we evaluated, in parallel with strains from other environments, their ability to produce aromatic compounds and pigments in a synthetic cheese model. These experiments showed that these Gammaproteobacteria could have a technological impact in addition to their ecological role. The results obtained in this work should stimulate the development of functional studies of this salt-tolerant flora in the cheese ecosystem.
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Submitted on : Monday, May 10, 2021 - 4:12:39 PM
Last modification on : Friday, August 5, 2022 - 2:38:11 PM
Long-term archiving on: : Wednesday, August 11, 2021 - 7:59:22 PM


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  • HAL Id : tel-03223093, version 1


Caroline Kothe. Diversité des bactéries halophiles dans l'écosystème fromager et étude de leurs impacts fonctionnels. Biochimie, Biologie Moléculaire. Université Paris-Saclay, 2021. Français. ⟨NNT : 2021UPASB014⟩. ⟨tel-03223093⟩



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