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Structure–Function Relationships of Microbial Communities

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Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses

Abstract

Microbial community structure is the result of environmental conditions that vary significantly and frequently. In laboratory conditions, associations from two microorganisms to complex microbial communities are used to mimic real ecosystems and their functions. Nevertheless, the composition of individual members of complex ecosystems and their relationships, as well the environmental conditions needed to re-create microcosms and their associated activities, are hard to reproduce. The present chapter gives a laboratory-based methodological approach to study structure-function relationships. The results obtained from a systematic study of various ecosystems and the extent of environmental conditions that dictate the structure of communities and the link with ecosystem function are discussed. We also comment on, to what extent the results obtained in laboratory conditions are transposable to natural ecosystems. Finally, three specific case-studies related to cheese ripening are developed to illustrate how microbial ecology can be integrated into food microbiology for better quality and safety of smear cheeses.

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Notes

  1. 1.

    Lactic curd is obtained through acidification of milk by LAB (Lactic acid bacteria), rennet curd by enzyme-driven clotting of milk (rennet) and mixed curd by addition of both rennet and LAB.

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Authors and Affiliations

  1. Aliments Bioprocédés Toxicologie Environnement (ABTE), E.A. 4651, Université de Caen Basse-Normandie, Esplanade de la paix, 14032, CAEN cedex, France

    Nathalie Desmasures

  2. Université de Caen Basse-Normandie, Esplanade de la paix, 14032, CAEN cedex, France

    Marina Cretenet

  3. Quaid-i-Azam University, Islamabad, 45320, Pakistan

    Muhammad Imran

Authors
  1. Nathalie Desmasures
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  2. Muhammad Imran
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  3. Marina Cretenet
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Correspondence to Nathalie Desmasures .

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Editors and Affiliations

  1. School of Pharm., Fac. of Health and Life Scs., De Montfort University, Leicester, United Kingdom

    Nagamani Bora

  2. School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom

    Christine Dodd

  3. (ABTE), E.A. 4651, Université de Caen Basse-Normandie, Caen cedex, France

    Nathalie Desmasures

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Desmasures, N., Imran, M., Cretenet, M. (2015). Structure–Function Relationships of Microbial Communities. In: Bora, N., Dodd, C., Desmasures, N. (eds) Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses. Springer, Cham. https://doi.org/10.1007/978-3-319-10464-5_7

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