Impact of microbial milk quality on mesophilic starter culture metabolism: A metaproteomics approach

Using a metaproteomics approach, we showed that the initial milk quality impacts the proteome allocation of starter cultures used in cheese production and can be considered a fundamental source of cheese quality batch-to-batch variation. Raw milk was spiked with a highly proteolytic strain of Pseudomonas trivialis, previously isolated from raw milk, and incubated for 1, 3, and 6 days at refrigerated temperature. After incubation, the milk was heat-treated and then fermented with a mesophilic starter culture commonly used to produce Gouda-type cheeses. The development of metabolites was analyzed and a taxonomical and functional characterization of the starter culture was performed. Milk storage time impacted both the metaproteome of the starter culture, consequently affecting metabolite levels after fermentation and the level of protein expressed by the different taxa; Lactococcus protein was more abundant in samples made from milk stored longer with Pseudomonas while proteins expressed by Leuconostoc spp. decreased in abundance. •The initial microbial quality of raw milk is important for a stable starter culture fermentation.•Milk quality impacted the metabolism of mesophilic starter cultures used in cheese manufacturing.•Different taxa responded differently depending on the initial quality of the raw milk.•Critical pathways, such as carbohydrate and citrate, were impacted by the raw milk quality.