Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Lessard, Marie-Hélène; Viel, Catherine; Boyle, Brian; St‐Gelais, Daniel; Labrie, Steve

doi:10.1186/1471-2164-15-235

Cited by 88 publications

(91 citation statements)

References 101 publications

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“…Consequently, this yeast species can also be found in the cheese interior, although it is present mainly on the surface. The species grows quickly, especially at the very beginning of the cheese ripening process (Lessard, Viel, Boyle, St‐Gelais, & Labrie, ). Strains of G .…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

113

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“…However, more information is needed regarding the function and the activity of the microbiota during the process. Few studies based on metatranscriptomic analysis are applied on cheese matrix aiming at exploring the function of the cheese-associated microbiota (14)(15)(16).…”

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confidence: 99%

Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

Alessandria

Ferrocino

Filippis

et al. 2016

Appl Environ Microbiol

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The microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microbial populations, while the enumeration of active bacteria was carried out by using quantitative PCR (qPCR). Three different cheese productions (named D, E, and F) collected in the same month from the same dairy plant were analyzed. The application of the qPCR protocol revealed the presence of 7 log CFU/ml of bacterial load in raw milk, while, during ripening, active bacterial populations ranged from <4 to 8 log CFU/ml. The natural whey starters used in the three productions showed the same microbiota composition, characterized by the presence of Lactobacillus helveticus and Lactobacillus delbrueckii. Nevertheless, beta-diversity analysis of the 16S rRNA sequencing data and RT-PCR-DGGE showed a clear clustering of the samples according to the three productions, probably driven by the different milks used. Milk samples were found to be characterized by the presence of several contaminants, such as Propionibacterium acnes, Acidovorax, Acinetobacter, Pseudomonas, and NSLAB. The core genera of the starter tended to limit the development of the spoilage bacteria only in two of the three batches. This study underlines the influence of different factors that can affect the final microbiota composition of the artisanal cheese. IMPORTANCEThis study highlights the importance of the quality of the raw milk in the production of a hard cheese. Independent from the use of a starter culture, raw milk with low microbiological quality can negatively affect the populations of lactic acid bacteria and, as a consequence, impact the quality of the final product due to metabolic processes associated with spoilage bacteria. G rana-like hard cheese is a typical raw cow's milk cheese produced in the Piedmont region in northwest Italy. Curd fermentation is carried out by natural thermophilic whey cultures obtained from the manufacturing of the previous day, after heating at 53 to 55°C, and the ripening is commonly carried out for 12 months.Natural whey starters (NWS) are used for several protected designation of origin (PDO) cheeses. They are usually dominated by thermophilic lactic acid bacteria (LAB), but subdominant species, including mesophilic LAB, may also occur. NWS have a complex microbial association of various species as well as a large number of biotypes (1).Temperature is the main factor associated with the variability of the microbiota composition of the NWS. Cooking treatment and whey cooling lead to the selection of a characteristic mi...

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“…According to the metatranscriptome analysis of maturing Camembert‐type cheese, the conversion of fatty acids to acetyl‐CoA was activated around day 15 of maturation (Lessard et al . ), suggesting that the released FFA would be consumed immediately by the living P . camemberti .…”

Section: Discussionmentioning

confidence: 99%

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Kumura

Satoh

Machiya

et al. 2019

Int J of Dairy Tech

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The lipolytic and proteolytic activity of Penicillium camemberti PC TT033 and Penicillium roqueforti PR G3, cultured on the whey solids or simulated cheese media, were compared under several pH reaction conditions. Lipolytic activity was higher when both strains had been cultured on the whey medium than on the simulated cheese medium, whereas proteolytic activity was less influenced by the culture medium. The relationship between the reaction pH and these enzyme activities was dependent on the culture medium, which suggested that the expression level and balance of isozyme rely on the culture substrate.

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Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Cited by 88 publications

References 101 publications

Cheese yeasts

Cheese yeasts

Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

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