Molecular characterisation and population dynamics of Gram-Positive bacteria associated with the production of Flemish artisan Gouda-type cheeses


The object in view (funded by the IWT ( is to study the population dynamics of Gram-Positive bacteria associated with the production of Flemish artisan Gouda-type cheeses aiming at a better microbial understanding of the end product.  Identification and quantification of the bacteria of the cheese ecosystem is essential to understand their possible influence related to the cheese production.  The influence of various technological and environmental parameters on the typical characteristics of cheese will be investigated.  To this end, optimized molecular methods (e.g. PCR-DGGE, real-time PCR) will be used.  Furthermore, interesting LAB strains will be screened for their proteolytic, lipolytic and bacteriocin producing properties and their possible use as adjunct.  The effect of introducing adjunct strains into the cheese making process will be followed up by GC-MS.


Gouda cheese, lactic acid bacteria, DGGE, real-time PCR, GC-MS, adjunct strains


Microbiology {Research discipline}
Bacteriology {Research discipline}
Microbial Ecology {Research discipline}
Microbial Systematics, Taxonomy and Phylogeny {Research discipline}
Species {Integration level}
Effect of Biodiversity on Ecosystem Functioning {Research orientation}
Origins, Maintenance and Change of Biodiversity {Research orientation}
Systematics, Inventorying and Classification {Research orientation}
Monitoring of Biodiversity {Research orientation}
Agricultural {Habitat type}
Identification and Monitoring {Research purpose}
Bacteria {Taxonomical scope}


Name Role Amount
Strategic Basic Research unknown


Name Role Start End
Van Hoorde, Koenraad member 2004-10-01 2008-10-01


Name Role Start End
Laboratory of Microbiology member 2004-10-01 2008-10-01


Reference Role
Van Hoorde, K., Verstraete, T., Vandamme, P., and Huys, G. (2008). Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiol, 25, 929-935. author
Van Hoorde, K., Vandamme, P., and Huys, G. (2008). Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses. Dairy Sci Technol, 88, 445-455. author
Van Hoorde, K., Heyndrickx, M., Vandamme, P., and Huys, G. (2010). Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses. Food Microbiol, 27, 425-433. author

created:2011-12-14 14:18:59 UTC, source:web

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