Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F010
DOI: https://doi.org/10.24326/ICDSUPL5.F010
Published online: 22 April 2026
Microbial ecosystem dynamics during artisanal goat cheese ripening
Jan Sadurski*1, Małgorzata Ostowska1, Adam Staniszewski2 and Adam Waśko1
1 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
2 Department of Invertebrate Ecophysiology and Experimental Biology, University of Life Sciences in Lublin, 50A Doświadczalna St., 20-280 Lublin, Poland
* Corresponding author: jan.sadurski@up.lublin.pl
Artisanal raw-milk cheeses harbour complex microbial communities that undergo substantial restructuring during ripening, influencing both product quality and microbiological stability. While cheese fermentation is often viewed as a process driven by starter-associated lactic acid bacteria, increasing evidence suggests that ripening involves the development of a dynamic microbial ecosystem shaped by diversification and biological interactions. In this study, shotgun metagenomic sequencing was used to investigate microbial community dynamics during the ripening of artisanal goat cheese produced in the Masurian region of Poland. Taxonomic and functional profiling, supported by metagenome-assembled genomes (MAGs), allowed for a comprehensive assessment of community structure and metabolic potential across successive ripening stages.
Early-stage samples were characterised by low diversity and strong dominance of lactic acid bacteria, including Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactococcus lactis, reflecting selective conditions associated with initial fermentation. As ripening progressed, a marked increase in microbial diversity was observed, accompanied by the emergence of non-starter and environmentally derived taxa. This transition was further associated with the coexistence of multiple strains within dominant species, indicating increased ecological complexity and niche differentiation. The recovery of a larger number of MAGs in mature cheese supported the presence of a more heterogeneous and genomically diverse community.
Functional analysis revealed coordinated shifts in metabolic potential, particularly an increased representation of carbohydrate metabolism pathways, consistent with ongoing fermentation processes. In contrast, pathways related to amino acid and lipid metabolism remained relatively stable, suggesting the maintenance of core metabolic functions throughout ripening. Additionally, bacteriophages targeting lactic acid bacteria were detected, highlighting their potential role in shaping community structure through population control and genetic exchange.
Together, these findings indicate that cheese ripening represents a transition from a simplified, selection-driven system to a complex and interactive microbial ecosystem. This ecological perspective provides new insight into the mechanisms underlying microbial succession in artisanal cheeses and emphasises the importance of considering community interactions and diversity in the study of fermented food systems.
Keywords: cheese ripening; metagenomics; microbial diversity; microbial ecosystem
How to cite
Sadurski J., Ostowska M., Staniszewski A., Waśko A., 2026. Microbial ecosystem dynamics during artisanal goat cheese ripening. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F010