Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

Leclercq-Perlat, M.-N.; Oumer, A.; Buono, F.; Bergère, J.L.; Spinnler, Henry-Éric; Corrieu, Georges

doi:10.3168/jds.s0022-0302(00)75036-3

Cited by 41 publications

(23 citation statements)

References 22 publications

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“…Despite slight differences in the strains and ripening parameters used, our results were consistent with the growth dynamics of other Camembert-type ecosystems using simple microbiota (19). Alkalinization observed in SCMC was similar to that reported in other studies and was associated with lactate catabolism and the ammonia produced by ripening cultures (1,19,20,22,27,30). P. camemberti assimilates lactate mostly for cell growth (as a carbon source for its biosynthesis), while G. candidum uses lactate to maintain cell structure (2, 7).…”

Section: Discussionsupporting

confidence: 90%

“…The most common commercial ripening strains used to produce Canadian Camembert-type cheese from pasteurized milk are Penicillium camemberti, Geotrichum candidum (teleomorph, Galactomyces candidus), Kluyveromyces lactis, and Debaryomyces hansenii. These ripening fungi are the major contributors to the technological and sensory properties of bloomy-rind cheeses, such as Camembert (22,33,38). The mycelium development of G. candidum and P. camemberti is responsible for the bloomy aspect of Camemberttype cheese.…”

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confidence: 99%

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The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Lessard

Bélanger

St‐Gelais

et al. 2012

Appl Environ Microbiol

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The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to rapidly invade agar surfaces, covering small yeast colonies and resulting in an underestimation of their number. In this study, we developed a real-time quantitative PCR (qPCR) method using TaqMan probes to quantify a mixed fungal community containing the most common dairy yeasts and molds: Penicillium camemberti, Geotrichum candidum, Debaryomyces hansenii, and Kluyveromyces lactis on soft-cheese model curds (SCMC). The qPCR method was optimized and validated on pure cultures and used to evaluate the growth dynamics of a ripening culture containing P. camemberti, G. candidum, and K. lactis on the surface of the SCMC during a 31-day ripening period. The results showed that P. camemberti and G. candidum quickly dominated the ecosystem, while K. lactis remained less abundant. When added to this ecosystem, D. hansenii completely inhibited the growth of K. lactis in addition to reducing the growth of the other fungi. This result was confirmed by the decrease in the mycelium biomass on SCMC. This study compares culture-dependent and qPCR methods to successfully quantify complex fungal microbiota on a model curd simulating Camembert-type cheese.

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Section: Discussionsupporting

confidence: 90%

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confidence: 99%

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Lessard

Bélanger

St‐Gelais

et al. 2012

Appl Environ Microbiol

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“…To our knowledge, all the studies about the growth behavior of microorganisms isolated from cheese have been done on mixed cultures with only two microorganisms, generally a yeast and a bacterium, on cheese agar (24,25) or on curd made under aseptic conditions (4,20,21,29). Despite the fact that such studies provide interesting information on the individual growth characteristics of these organisms and their contribution to ripening, they do not take account of the fact that the cheese microflora is much more diverse and that interactions may exist between the members of these communities.…”

Section: Discussionmentioning

confidence: 99%

Microbial Interactions within a Cheese Microbial Community

Mounier

Monnet

Vallaeys

et al. 2008

Appl Environ Microbiol

231

213

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The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and in the omission study that negative interactions occurred between yeasts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum candidum, whereas Y. lipolytica and G. candidum inhibited Debaryomyces hansenii cell viability during the stationary phase. However, the mechanisms involved in these interactions remain unclear. It was also shown that yeast-bacterium interactions played a significant role in the establishment of this multispecies ecosystem on the cheese surface. Yeasts were key species in bacterial development, but their influences on the bacteria differed. It appeared that the growth of Arthrobacter arilaitensis or Hafnia alvei relied less on a specific yeast function because these species dominated the bacterial flora, regardless of which yeasts were present in the ecosystem. For other bacteria, such as Leucobacter sp. or Brevibacterium aurantiacum, growth relied on a specific yeast, i.e., G. candidum. Furthermore, B. aurantiacum, Corynebacterium casei, and Staphylococcus xylosus showed reduced colonization capacities in comparison with the other bacteria in this model cheese. Bacterium-bacterium interactions could not be clearly identified.

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“…Acid soluble nitrogen (ASN) at pH 4.6, non-protein nitrogen (NPN) and 70% ethanol soluble nitrogen (EtOH-SN) were used as proteolytic indexes. ASN and NPN were prepared according to the method described by (Leclercq-Perlat et al, 2000) with slight modifications. A cheese suspension with 10 g of ground cheese and 100 mL of NaCl solution (9 g/L) was homogenized (10 min, 258C) using a Stomacher BagMixer 400W 1 (Interscience, St. Nom La Brete`che, France).…”

Section: Proteolysis Assessmentmentioning

confidence: 99%

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

Guerra-Martinez¹,

Montejano²,

Campo³

2012

CyTA - Journal of Food

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Evaluacio´n de cambios proteolı´ticos y fisicoquı´micos durante almacenamiento de queso panela de Quere´taro, Me´xico, y su impacto en la textura J.A. Guerra-Martı´nez, J.G. Montejano and S.T. Martı´n-del-Campo* Mexican Panela cheeses manufactured with pasteurized cow's milk at a pilot plant scale were analyzed in order to determine the relationship between physicochemical and textural changes during 15-day storage. Changes in hardness, cohesiveness, springiness and chewiness were measured by texture profile analysis (TPA). Moisture, pH (superior and inferior rind and center) and total protein were evaluated with official methods. Proteolytic indexes (acid soluble nitrogen (ASN), non-protein nitrogen and 70% ethanol soluble nitrogen (EtOH-SN)) were obtained by selective precipitation and quantified by Kjeldahl method. Organic acids (lactic (LA), propionic (PA) and butyric acid (BA)) quantitation was done by high performance liquid chromatography. Analysis of variance (ANOVA) showed significant differences for all the physicochemical parameters evaluated, but only cohesiveness and springiness showed significant differences in texture parameters. By principal component analysis (PCA) two groups were separated, one from day 1 to 7 and one from day 9 to 15. Keywords: Panela cheese; storage; textural changes; physicochemical changes; PCA Quesos panela mexicanos elaborados a escala piloto con leche pasteurizada de vaca fueron analizados para determinar la relacio´n entre los cambios fisicoquı´micos y de textura durante 15 dı´as de almacenamiento. Los cambios en dureza, cohesividad, resortividad y masticabilidad fueron medidos a partir de pruebas de perfil de textura. Los cambios fisicoquı´micos en humedad, pH (corteza superior, inferior y centro) y proteı´na total fueron evaluados con me´todos oficiales. Los ı´ndices proteolı´ticos (nitro´geno soluble en a´cido y en etanol 70% y nitro´geno no proteico) fueron precipitados selectivamente y cuantificados con me´todo Kjeldahl. Los a´cidos la´ctico, propio´nico y butı´rico se cuantificaron por cromatografı´a de lı´quidos. El ana´lisis de varianza arrojo´diferencias significativas en todos los para´metros fisicoquı´micos, pero solo cohesividad y resortividad mostraron diferencias significativas en los para´metros de textura. El ana´lisis de componentes principales diferencio´dos grupos, uno del dı´a 1 al dı´a 7 y otro del dı´a 9 al dı´a 15.

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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

Cited by 41 publications

References 22 publications

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

The Composition of Camembert Cheese-Ripening Cultures Modulates both Mycelial Growth and Appearance

Microbial Interactions within a Cheese Microbial Community

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

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