The European Union’s Product Designation of Origin (PDO) scheme is aimed at safeguarding the authenticity of specific foods by regulating their production methods. Iconic examples include champagne and Prosciutto di Parma. Cheese, such as Parmigiano Reggiano and Comté, also fall under PDO regulations, requiring them to be produced in their respective regions. France alone boasts 51 dairy products carrying the PDO seal.
These dairy products are influenced by bacteria, yeasts, and moulds introduced during the fermentation process, impacting their texture, taste, and rind formation. A recent study analyzed over 2000 microbiotas from PDO-protected French cheeses, revealing a diverse range of bacteria.
Examining 44 French PDO-protected cheeses in 2017, researchers found an extensive array of bacterial species, with 820 in the cheese and 1,230 in the milk sources. Different cheese types showed varying levels of bacterial diversity, with soft bloomy rind cheeses and soft washed rind cheeses being the most diverse.
The study also explored how regional variation affects microbiotas in PDO-protected cheeses. Factors like climate, soil, and human activities shape the microbial diversity in cheeses. The study highlighted the significance of ‘terroir’ in influencing microbial diversity, with milk species being the primary driver.
At the farm level, dairy breed, bedding type, and udder hygiene practices were found to impact bacterial communities more than fungal communities. PDO was a significant differentiator in microbial differences, explaining a large variance in richness and beta diversity for bacteria in the cheese core.
Overall, the study emphasized the importance of regional factors and human activities in shaping the microbiotas of PDO-protected cheeses. Such insights are crucial for understanding the complex microbial ecosystems in these unique food products.
Source: ISME Communications ‘A comprehensive, large-scale analysis of “terroir” cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors’ Published on: 11 July 2024 Doi: https://doi.org/10.1093/ismeco/ycae095 Authors: F. Irlinger, M. Mariadassou, E. Dugat-Bony, O. Rué, C. Neuvéglise, P. Renault, E. Rifa, S. Theil, V. Loux, C. Cruaud, F. Gavory, V. Barbe, R. Lasbleiz, F. Gaucheron, C. Spelle, C. Delbès.