Recovery Signals of Rhodoliths Beds since Bottom Trawling Ban in the SCI Menorca Channel (Western Mediterranean)

One of the objectives of the LIFE IP INTEMARES project is to assess the impact of bottom trawling on the vulnerable benthic habitats of the circalittoral bottoms of the Menorca Channel (western Mediterranean), designated a Site of Community Importance (SCI) within the Natura 2000 network. The present study compares the epibenthic communities of four areas, subjected to different bottom trawl fishing intensity levels. The assignment of fishing effort levels was based on the fishing effort distribution in the area calculated from Vessel Monitoring System (VMS) data and the existence of two Fishing Protected Zones in the Menorca Channel. Biological samples were collected from 39 beam trawl stations, sampled during a scientific survey on April 2019. We compare the diversity, composition, and density of the epibenthic flora and fauna, together with the rhodoliths coverage and the morphology of the main species of rhodoliths of four areas subjected to different levels of bottom trawl fishing effort, including one that has never been impacted by trawling. Our results have shown negative impacts of bottom trawling on rhodoliths beds and the first signals of their recovery in areas recently closed to this fishery, which indicate that this is an effective measure for the conservation of this habitat of special interest and must be included in the management plan required to declare the Menorca Channel as a Special Area of Conservation.En prens

Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage

International audienceÉpoisses is a protected designation of origin smear-ripened cheese from the Burgundy region in France. It has an orange color and a strong flavor, both of which are generated by surface microorganisms. The objective of the present study was to investigate the microbial dynamics at the surface of Époisses cheese during ripening and postmanufacturing storage at low temperatures. Rind samples were analyzed by enumeration on agar plates and by 16S rRNA gene and internal transcribed spacer amplicon sequencing. During most of the ripening process, the counts of yeasts, which corresponded to the species Debaryomyces hansenii and Geotrichum candidum, were higher than those of the aerobic acid-sensitive bacteria. Debaryomyces hansenii reached a level of about 3 × 108 cfu/cm2, and its viability strongly decreased in the late stage of ripening and during storage at 4°C. Two of the inoculated bacterial species, Brevibacterium aurantiacum and Staphylococcus xylosus, did not establish themselves at the cheese surface. At the end of ripening, among the 18 most abundant bacterial species detected by amplicon sequencing, 14 were gram-negative, mainly from genera Psychrobacter, Vibrio, Halomonas, and Mesonia. It was hypothesized that the high moisture level of the Époisses rinds, due the humid atmosphere of the ripening rooms and to the frequent washings of the curds, favored growth of these gram-negative species. These species may be of interest for the development of efficient ripening cultures. In addition, because the orange color of Époisses cheeses could not be attributed to the growth of Brevibacterium, it would be interesting to investigate the type and origin of the pigments that confer color to this cheese