Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin

Doğan, Murat; Tekiner, İsmail Hakkı

doi:10.1016/j.fbio.2021.101253

Cited by 8 publications

(4 citation statements)

References 62 publications

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“…(1996) isolated nine strains of P. roqueforti from a traditional Spanish blue cheese (Valdeón cheese) and found that these strains possessed high lipolytic activity. Recent research by Doğan and Tekiner (2021) examined prospective starter cultures of P. roqueforti strains from Turkish artisanal mouldy cheeses. Out of a total of 623 morphologically identifiable fungal isolates, they found 17 P. roqueforti strains.…”

Section: Resultsmentioning

confidence: 99%

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Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Yurt

Omeroglu

Taşbaşi

et al. 2023

Int J of Dairy Tech

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Bacterial and fungal diversities of 24 mould‐ripened cheeses originating from Konya‐Türkiye were examined by metagenomic analysis. Firmicutes phylum, Enterococcus, Clostridium sensu stricto and Lactobacillus (Levilactobacillus) genera were the dominant bacteria. Ascomycota phylum and Penicillium and Pichia genera and Penicillium roqueforti and Pichia membranifaciens species were dominant fungi. Enterococcus faecium (n = 30) and Enterococcus faecalis (n = 6) were identified, and all strains were susceptible to penicillin, ampicillin, vancomycin, teicoplanin, chloramphenicol and linezolid. The highest resistance (n = 14) was against rifampin. Tetracycline resistance was determined in two strains. Biofilm‐forming ability was found in nine E. faecium and 1 E. faecalis. E. faecium strains revealed 40–88.9%, and E. faecalis showed 59.2–100% homology by pulsed field gel electrophoresis.

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Section: Resultsmentioning

confidence: 99%

“…2016). The usage of wild P. roqueforti strains as potential starter cultures has been previously examined (Doğan and Tekiner 2021). In Türkiye, mould‐ripened cheese production from raw sheep or goat milk takes approximately 3 months inside Tulum bags at 6–12°C.…”

Section: Introductionmentioning

confidence: 99%

Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Yurt

Omeroglu

Taşbaşi

et al. 2023

Int J of Dairy Tech

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“…Among the filamentous fungi, Fusarium, Acremonium and Aspergillus were the most abundant, although these have not been identified in all Canastra cheese producing farms. Both yeast and filamentous fungi play an important role in the sensory characteristics of artisanal cheese (Dogan and Tekiner, 2021;Penland et al, 2021). Yeasts are often found in artisanal cheese and can come from several sources in the production chain, such as raw milk, utensils, production environment and handlers (Lima et al, 2009;Quijada et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Seasonal variation in the Canastra cheese mycobiota

et al. 2023

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Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms. In this work, the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis. A total of 96 artisanal cheeses from 16 different farms across 9 cities were collected during two different periods (dry and wet seasons). The Canastra cheese mycobiota was significantly impacted by the season, the city of production and the farm but altitude did not affect the fungal community of the cheeses analyzed. Debaryomyces prosopidis was most abundant in the majority of samples across both seasons. During the wet season, Trichosporon asahii, Kluyveromyces lactis and Fusarium solani were the next most abundant species, followed by Torulaspora delbrueckii and Acremonium citrinum. These results highlight the importance of manufacturing practices and seasonality on the fungal composition of Canastra cheeses. These insights are particularly important in light of recent new regulation in Brazil, removing previous obstacles for surface fungi to persist on cheese. These new regulations will allow new approaches to cheese production, and ultimately, novel products.

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“…Bacterial-ripening cheese mostly contains lactic acid bacteria, while mold-ripening cheese mostly contains Penicillium spp. strains, such as Penicillium camemberti , , Penicillium roqueforti , , and their various derivative, which are the most common strains involved in the production of mold cheese. Camembert cheese, which hails from France, is a typical surface-mold-ripened soft cheese.…”

Section: Introductionmentioning

confidence: 99%

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

Zhang,

Cheng,

Qin

et al. 2024

J. Agric. Food Chem.

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Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.

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Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin

Cited by 8 publications

References 62 publications

Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Seasonal variation in the Canastra cheese mycobiota

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

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