Blue‐Veined Cheeses

Morales, María Belén López; Ardö, Ylva; Berthier, Françoise; Karatzas, Kimon-Andreas G.; Bintsis, Thomas

doi:10.1002/9781119046165.ch11

Cited by 5 publications

(5 citation statements)

References 44 publications

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“…From the viewpoint of safety, aflatoxin M 1 (AFM 1 ), the hydrolysed metabolite of aflatoxin B 1 (AFB 1 ), is the only regulated mycotoxin with an established maximum concentration of 0.05 µg kg −1 in milk used within the European markets [3]. Roquefortine C (ROQ C), mycophenolic acid (MPA), penicillic acid (PA), PR toxin, andrastatin A, and penitrem A (PNA) are major mycotoxins produced in blue cheeses mainly by strains of Penicillium roqueforti [4,5]. MPA and ROQ C have been commonly determined in blue cheeses by high-performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS) [6,7].…”

Section: Introductionmentioning

confidence: 99%

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Reinholds

Ruško

Pugajeva

et al. 2020

Foods

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The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (≤599 µg·kg−1) with roquefortine C (≤5454 µg·kg−1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg−1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses.

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Section: Introductionmentioning

confidence: 99%

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Reinholds

Ruško

Pugajeva

et al. 2020

Foods

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“…For instance, in France most blue cheeses are made with cow's milk, except Roquefort, and in Spain and Greece, it is usual to add sheep s milk to the cow s milk. As for the use of raw milk, in some varieties it is mandatory according to the PDO (i.e., Cabrales or Roquefort) (Table 1) [1][2][3][4].…”

Section: Types Of Blue Cheesementioning

confidence: 99%

“…In Danablu it is white and free of bacterial or mould growth. In some varieties (Cabrales and Roquefort), the cheese is wrapped up with aluminum foil when it is ready for consumption [3,4].…”

Section: Sensory Characteristicsmentioning

confidence: 99%

“…Manufacture of blue cheese has as differential points the following: addition of P. roqueforti spores (optional); addition of hetero-fermentative lactic cultures (Leuconostoc spp., optional, see Section 3.3); cutting of the curd into small pieces (to create an open paste); dry or, less frequently, brine-salting; piercing (allows air to enter, which activates the P. roqueforti growth and the blue veins development; optional) and ripening at around 10 • C, and 85-95% humidity (for some varieties, in natural caves), for at least 1-2 months) [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

López-Dı́az

Alegrı́a

Rodríguez-Calleja

et al. 2023

Dairy

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Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiota of blue cheeses is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Acidification of the curd relies on the action of lactococci and other lactic acid bacteria (LAB) species. The ripened cheeses’ final quality and shelf-life properties largely depend on the enzymatic systems of the components of the microbiota, particularly on those of LAB, P. roqueforti, and yeast species. Proteolysis is the most complex and important primary biochemical process involved in blue-veined cheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis is also strong, originating, among other compounds, ketones, which are the main aroma compounds in blue-veined cheeses. In addition, several bioactive compounds are produced during ripening. The biochemical activities, mainly of microbial origin, are responsible for the sensory characteristics of these very appreciated cheese varieties worldwide.

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“…Penicillium roqueforti is the filamentous fungal species responsible for the characteristic blue-green color of blue cheeses, produced under different names in different countries, such as Roquefort (France), Gorgonzola (Italy), Stilton (UK), Cabrales (Spain), and Danablue (Denmark) [14]. All of these cheeses were given Protected Designation of Origin/Protected Geographical Indication (PDO/PGI) status [15]. In the production of blue cheeses, P. roqueforti spores are either intentionally added to the milk or curd as a secondary starter or ripening culture or grow on the cheese spontaneously in the humid and cool atmosphere of the ripening cellars or caves [16].…”

Section: Introductionmentioning

confidence: 99%

Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities

Metin

2023

Fermentation

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Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin. This review provides an in-depth exploration of P. roqueforti’s secondary metabolites, focusing on their biosynthetic pathways, the gene clusters responsible for their production, and their bioactivities. The presence of these compounds in blue cheeses is also reviewed. Furthermore, the silent clusters and the potential of P. roqueforti for producing secondary metabolites were discussed. The review highlights recently identified metabolites, including sesterterpenoids; tetrapeptides, D-Phe-L-Val-D-Val-L-Tyr, and D-Phe-L-Val-D-Val-L-Phe; cis-bis(methylthio)silvatin; and the 1,8-dihydroxynaphthalene (DHN)-melanin precursor, scytalone. Additionally, a gene cluster for DHN–melanin biosynthesis is presented. Finally, a revised cluster for roquefortine C biosynthesis comprising three rather than four genes is proposed.

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Blue‐Veined Cheeses

Cited by 5 publications

References 44 publications

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities

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