Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making

Afzal, Muhammad Inam; Ariceaga, Citlalli Celeste González; Lhomme, Emilie; Ali, Nehal Kamel; Payot, Sophie; Burgain, Jennifer; Gaiani, Claire; Borges, Frédéric; Revol-Junelles, Anne-Marie; Delaunay, Stéphane; Cailliez‐Grimal, Catherine

doi:10.1016/j.fm.2013.05.008

Cited by 22 publications

(13 citation statements)

References 36 publications

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“…Since C. maltaromaticum is a LAB with high technological potential for dairy products (12), it can be expected that representatives of the species will become commercialized and therefore widely distributed in the dairy industry in the future. This could provide the unprecedented opportunity to investigate on the impact of the industrialization process on the evolution of the pop- ulation structure of a given LAB species in cheese.…”

Section: Discussionmentioning

confidence: 99%

“…They were all isolated in 1994 from independent Brie cheeses, with the exception of CP5 and CP7, which came from the same cheese sample. Although these strains were isolated from the same manufacture, pulsed-field gel electrophoresis (PFGE) analyses previously revealed that they belonged to different pulsotypes and therefore were different strains (12). By including 6 strains from other collections, the study was performed using a total of 28 strains from a dairy origin.…”

Section: Strain Collectionmentioning

confidence: 99%

“…The cheeses known to contain C. maltaromaticum are Pérail, Brique de Jussac, Picodon, Petit Munster, Epoisse, Brie, Camembert, and Petit Livarot (8,9). The presence of this bacterium has been associated with the development of malty flavors in milk (11) and cheese (12) and thus contributes to aroma production during the ripening process. Since C. maltaromaticum is generally recognized as safe in the United States (13) and is on the list of microorganisms with technological beneficial use (14), it could be used as an adjunct culture in the dairy industry.…”

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confidence: 99%

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High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

Rahman

Cailliez‐Grimal

Bontemps

et al. 2014

Appl Environ Microbiol

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dDairy products are colonized with three main classes of lactic acid bacteria (LAB): opportunistic bacteria, traditional starters, and industrial starters. Most of the population structure studies were previously performed with LAB species belonging to these three classes and give interesting knowledge about the population structure of LAB at the stage where they are already industrialized. However, these studies give little information about the population structure of LAB prior their use as an industrial starter. Carnobacterium maltaromaticum is a LAB colonizing diverse environments, including dairy products. Since this bacterium was discovered relatively recently, it is not yet commercialized as an industrial starter, which makes C. maltaromaticum an interesting model for the study of unindustrialized LAB population structure in dairy products. A multilocus sequence typing scheme based on an analysis of fragments of the genes dapE, ddlA, glpQ, ilvE, pyc, pyrE, and leuS was applied to a collection of 47 strains, including 28 strains isolated from dairy products. The scheme allowed detecting 36 sequence types with a discriminatory index of 0.98. The whole population was clustered in four deeply branched lineages, in which the dairy strains were spread. Moreover, the dairy strains could exhibit a high diversity within these lineages, leading to an overall dairy population with a diversity level as high as that of the nondairy population. These results are in agreement with the hypothesis according to which the industrialization of LAB leads to a diversity reduction in dairy products.

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Section: Discussionmentioning

confidence: 99%

Section: Strain Collectionmentioning

confidence: 99%

mentioning

confidence: 99%

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High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

Rahman

Cailliez‐Grimal

Bontemps

et al. 2014

Appl Environ Microbiol

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“…It can grow in milk without coagulation because of a low production of L(+)-lactic acid from lactose due to a weak β- galactosidase activity with no competition from starter lactic acid bacteria. These species synthesize different flavoring compounds such as 3-methylbutanal [31]. Cailliez-Grimal et al [32] reported that this bacterium was determined in various French soft-flowered or washed rind cheeses.…”

Section: Resultsmentioning

confidence: 99%

Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

Bostan

Alçay

Yalçin

et al. 2017

Food Sci Biotechnol

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Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. subsp. () and subsp. () were obtained from both cones and yoghurts. Among the isolates, was frequently isolated except for these two bacteria ( and ). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and, and in cone yoghurt originates from the pine cones.

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“…The species is associated with the development of desired malty odours during cheese production (Afzal et al . ). Previous studies have shown that C. maltaromaticum has a strong potential in biopreservation due to its antagonistic and inhibitory effect on the food‐borne pathogen Listeria monocytogenes (Herbin et al .…”

Section: Introductionmentioning

confidence: 97%

Multilocus sequence typing ofCarnobacterium maltaromaticumstrains associated with fish disease and dairy products

et al. 2018

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Aims: Carnobacterium maltaromaticum is a lactic acid bacterium of technological interest in the field of dairy ripening and food bioprotection and is generally recognized as safe in the United States. As it is associated with fish infections, the European Food Safety Agency did not include this species in the qualified presumption safety list of micro-organisms. This implies that the risk assessment for the species has to be performed at the strain level. Methods and Results: Multilocus sequence typing (MLST) is a tool that (i) potentially allows to discriminate strains isolated from diseased fish from apathogenic strains and (ii) to assess the genetic relatedness between both groups of strains. In this study, we characterized by MLST 21 C. maltaromaticum strains including 16 strains isolated from diseased fish and 5 apathogenic dairy strains isolated from cheese. The resulting population structure was investigated by integrating these new data to the previously published population structure (available at http://pubmlst.org), which represents an overall of 71 strains. Conclusions: This analysis revealed that none of the strains isolated from diseased fish is assigned to a clonal complex containing cheese isolates, and that 11 strains exhibit singleton genotypes suggesting that the population of diseased fish isolates is not clonal. Significance and Impact of the Study: This study thus provides a population structure of C. maltaromaticum that could serve in the future as a reference that could contribute to the risk assessment of C. maltaromaticum strains intended to be used in the food chain.

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Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making

Cited by 22 publications

References 36 publications

High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

High Genetic Diversity among Strains of the Unindustrialized Lactic Acid Bacterium Carnobacterium maltaromaticum in Dairy Products as Revealed by Multilocus Sequence Typing

Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt

Multilocus sequence typing ofCarnobacterium maltaromaticumstrains associated with fish disease and dairy products

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