Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses

Monnet, Christophe; Bleicher, Anne; Neuhaus, Klaus; Sarthou, Anne-Sophie; Leclercq-Perlat, M.-N.; Irlinger, Françoise

doi:10.1016/j.fm.2009.11.009

Cited by 36 publications

(24 citation statements)

References 41 publications

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“…21,22,24,[35][36][37][38] In most cases, however, not phages but "anti-Listeria cultures" or bacteriocins were used, and the different experimental setups and various types of cheeses employed make it difficult to compare these data. Important parameters which affect the results include the Listeria strain(s) and contamination levels used, type of phage or bacteriocin applied, time point of application, type of cheese, ripening conditions and packaging conditions.…”

Section: Discussionmentioning

confidence: 99%

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

2011

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Section: Discussionmentioning

confidence: 99%

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

2011

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“…Curd production (coagulation, cutting, molding, and draining of the curd) was done as previously described (22), except that the commercial starter culture was replaced with a mixture of Lactococcus lactis subsp. lactis S3ϩ and S3Ϫ strains, which were inoculated at concentrations of 2 ϫ 10 6 and 4 ϫ 10 6 CFU/ml, respectively.…”

Section: Methodsmentioning

confidence: 99%

Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

Monnet

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Irlinger

2012

Appl Environ Microbiol

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ABSTRACTThe microflora on the surface of smear-ripened cheeses is composed of various species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. The objective of the present study was to show that iron availability is a limiting factor in the growth of typical aerobic ripening bacteria in cheese. For that purpose, we investigated the effect of iron or siderophore addition in model cheeses that were coinoculated with a yeast and a ripening bacterium. Both iron and the siderophore desferrioxamine B stimulated the growth of ripening bacteria belonging to the generaArthrobacter,Corynebacterium, andBrevibacterium. The extent of stimulation was strain dependent, and generally, the effect of desferrioxamine B was greater than that of iron. Measurements of the expression of genes related to the metabolism of iron byArthrobacter arilaitensisRe117 by real-time reverse transcription-PCR showed that these genes were transcribed during growth in cheese. The addition of desferrioxamine B increased the expression of two genes encoding iron-siderophore ABC transport binding proteins. The addition of iron decreased the expression of siderophore biosynthesis genes and of part of the genes encoding iron-siderophore ABC transport components. It was concluded that iron availability is a limiting factor in the growth of typical cheese surface bacteria. The selection of strains with efficient iron acquisition systems may be useful for the development of defined-strain surface cultures. Furthermore, the importance of iron metabolism in the microbial ecology of cheeses should be investigated since it may result in positive or negative microbial interactions.

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“…Despite the fact that Y. lipolytica is not added deliberately, it has been reported frequently to be among the top-three most prevalent yeast species in cheese (e.g. Larpin et al, 2006;Larpin-Laborde et al, 2011;Monnet et al, 2010;Roostita & Fleet, 1996;Welthagen & Viljoen, 1998), and even to outcompete other yeast species (Lanciotti et al, 2005). Because Y. lipolytica is reported to be strictly aerobic (Barth & Gaillardin, 1997;Fickers et al, 2005), it has mostly been identified in the surface microflora, or in the interior of blue-veined and cottage cheese where oxygen is also available (see Supplementary Table 1).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

“…Additional benefits of Y. lipolytica include a reduction in ripening times, with associated economic benefits, and possibly also an extended shelf life of the cheese (Ferreira & Viljoen, 2003;Fröhlich-Wyder, 2003). Moreover, Y. lipolytica was suggested to have anti-listerial activity, and to inhibit the growth of Bacillus cereus and green mould (Addis et al, 2001;Goerges et al, 2006;Lanciotti et al, 2005;Monnet et al, 2010).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

“…Based on the potential benefits outlined above, a number of research groups advocated inclusion of Y. lipolytica in ripening cultures for cheese (Addis et al, 2001;Freitas et al, 1999;Lanciotti et al, 2005;Monnet et al, 2010;van den Tempel & Jakobsen, 2000;Zarowska et al, 2004). Yarrowia lipolytica was stated to be ''essential for balancing the Livarot cheese ecosystem'' (Larpin et al, 2006) or to possess ''some of the essential properties for use as a cheese starter'' such as proteolytic activity, compatibility with the lactic acid starter culture or the ability to compete with other naturally occurring yeasts such as Debaryomyces hansenii and Saccharomyces cerevisiae (Guerzoni et al, 1998;Jakobsen et al, 2002).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

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Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

396

288

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Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

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Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses

Cited by 36 publications

References 41 publications

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

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