project - EIP-AGRI Operational Group
Synergie des flores microbiennes et valorisation des potentialités du lait cru : exploration par méta-génomique
Contexte
Les fromages au lait cru représentent 75 % du tonnage des fromages français bénéficiant d'une Appellation d'Origine Protégée et répondent aux attentes des consommateurs tant d'un point de vue gustatif qu'en termes de conditions de production. L'application de mesures d'hygiène, pour gérer les risques sanitaires, sans réelle connaissance du fonctionnement global des écosystèmes microbiens intervenant en cours de fabrication, tend à appauvrir les populations présentes. Conscients de ce risque majeur, les opérateurs des filières fromagères souhaitent développer des travaux de recherche pour améliorer leur compréhension et optimiser la gestion des risques sanitaires, tout en préservant les spécificités des fromages au lait cru. Raw milk cheese account for 75 % from french cheese who has a Protected Designation of Origin (PDO). And moreover, they meet users need in term of gustatory as well as production conditions. Hygiene measures, whose goal is to manage health risks, are applied without a genuine knowledge of the functioning of the microbial ecosystems involved during the manufacturing process, and tends inevitably to impoverish the populations present. Conscious of this major risk, cheese chain operators want to develop research to improve their understanding and optimize the management of health risks, while preserving the specificities of raw milk cheeses.
Objectives
The works on the microbial system for milks and cheeses has been realized until now with some classical bacteriological analyzes. Those analyzes lead to focus on dominant species. Nowadays, metagenomics analyzes (high throughput sequencing of present DNA ) permit to describe all the microbial species present in a sample. The goal was to study the dynamics of endogenous populations (from milk) and exogenous (from yeast and the environment) during the production in 3 different Savoyard cheese technologies, in order determine their influence on the cheese composition at the end of ripening.
Activities
The project consisted of 3 main activities: 1/ preparation for the implementation of the monitoring phase, with in particular the mobilization of 12 operators, spread over 3 cheese sectors, 2/ the implementation of the monitoring and the completion of the analyses, including metagenomic analyses and, finally, 3/ an important phase of analysis, interpretation of the results, aiming to promote their dissemination to the participating operators as well as to all local cheese sectors.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014FR06RDRP082 France - Rural Development Programme (Regional) - Rhône-Alpes
Emplacement
- Main geographical location
- Haute-Savoie
- Other geographical location
- Savoie
EUR 214 945.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
1 Practice Abstracts
The description of microbial community present in both milks and cheeses, made the operators and technicians aware of the importance of the genetic diversity, representing a real source of biodiversity. Thereby raw milk can contain more than 120 bacterial species, and more than 50 yeast/mold species, and this is regardless of its total microbial load. At the end of cheese maturing this diversity is widely reduced, in either the dough or the crust. Thus illustrate the phenomena of competition taking place during the production. The observed reduction varies from the technology used, the seasons (summer or winter) and lastly from the type of workshop (dairy or farmer). The completion of the counting will permit to identify the technological factors responsible for this variaty of situations, and thus to make assumptions about the practices favorable to the maintenance of the microbial biodiversity throughout the production process. We will focus on the role of the exogenous input during the production, and more specifically on the role of ferment.
Sharing the first result with the operators and sectors was really satisfying and convinced the interest of developing new works using metagenomics, to explore other technology or confirm the first hypothesis. Therefore the project allowed the emergence of a significant local dynamic ; it is at the present continuing as part of a national research project.
Contacts
Project coordinator
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Ceraq
Project coordinator
Project partners
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ACTALIA
Project partner
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Aftalp
Project partner
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ENILV
Project partner