Animal Science Publications Animal Science 2-2-2018 Abundance and potential contribution of Gram-negative cheese rind bacteria from Austrian artisanal hard cheeses Stephan Schmitz-Esser Iowa State University,
[email protected] Monika Dzieciol University of Veterinary Medicine, Vienna Eva Nischler University of Veterinary Medicine, Vienna Elisa Schornsteiner University of Veterinary Medicine, Vienna Othmar Bereuter See next page for additional authors Follow this and additional works at: https://lib.dr.iastate.edu/ans_pubs Part of the Bacteriology Commons, Environmental Microbiology and Microbial Ecology Commons, and the Food Microbiology Commons The complete bibliographic information for this item can be found at https://lib.dr.iastate.edu/ ans_pubs/524. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Animal Science at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Science Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact
[email protected]. Abundance and potential contribution of Gram-negative cheese rind bacteria from Austrian artisanal hard cheeses Abstract Many different Gram-negative bacteria have been shown to be present on cheese rinds. Their contribution to cheese ripening is however, only partially understood until now. Here, cheese rind samples were taken from Vorarlberger Bergkäse (VB), an artisanal hard washed-rind cheese from Austria. Ripening cellars of two cheese production facilities in Austria were sampled at the day of production and after 14, 30, 90 and 160 days of ripening. To obtain insights into the possible contribution of Advenella, Psychrobacter, and Psychroflexus ot cheese ripening, we sequenced and analyzed the genomes of one strain of each genus isolated from VB cheese rinds.