The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits.

Background: Artisanal cheeses usually contain a highly diverse microbial community which can significantly impact their quality and safety. Here, we describe a detailed longitudinal study assessing the impact of ripening in three natural caves on the microbiome and resistome succession across three different producers of Cabrales blue-veined cheese.

Results: Both the producer and cave in which cheeses were ripened significantly influenced the cheese microbiome.

Analysis of volatile organic compounds in Irish rapeseed oils.

In recent years, consumer demand for health benefitting, pleasant-tasting rapeseed oil has increased, and so has production. Ireland's climate and agricultural background can support the production of high-quality rapeseed oil. Volatile organic compounds (VOC) can give rise to highly distinctive flavours in rapeseed oils, produced during crop growth and generated during processing.