Production of volatile compounds in model milk and cheese media by eight strains of <i>Geotrichum candidum</i> Link

Jollivet, Nathalie; Chataud, Jean; Vayssier, Yves; Bensoussan, Maurice; Belin, Jean‐Marc

doi:10.1017/s0022029900028259

Cited by 74 publications

(46 citation statements)

References 22 publications

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“…The partial amplification of the 16S rRNA gene of bacterial isolate was performed using primers 27f 1492r (OSBORNE et al, 2005) and ITS1-5,8S-ITS2 region was performed for fungal using the primers ITS1 and ITS4 as described by White et al (1990), using a PTC-100 thermocycler (MJ Research, Inc., Waltham, MA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…G. candidum is used as a leavening agent in the dairy industry and colonizes almost all surface cured cheese varieties during the early ripening stage (BERGER et al, 1999), contributing to texture, cohesion and rind thickness (BOUTROU; GUÉGUEN, 2005), as well as introducing the aromatic compounds that are characteristic of some cheese varieties (JOLLIVET et al, 1994). These characteristics of cheese are mainly attributed to extracellular protease produced by G. candidum strains (BOUTROU et al, 2002).…”

Section: Ruzmentioning

confidence: 99%

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Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

Ribeiro

Beloti

Massi

et al. 2017

SCA

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Thermoduric microorganisms may withstand high temperatures during the pasteurization of milk. Therefore, the microbiota in pasteurized milk consist of thermoduric microbes and directly influence the shelf-life of the milk. The aim of this study was to identify thermoduric psychrotrophic proteolytic microbiota in refrigerated raw milk. Twenty samples, previously heat-treated, were streaked and incubated at 7°C for 10 days. The strains isolated were streaked on milk agar to assess proteolytic activity and were initially analyzed morphologically by light microscopy and then by molecular techniques to identify the species. In 40% of the samples analyzed was observed only one bacterial growth and others 10 thermoduric psychrotrophic fungi. All isolates were proteolytic. The sequencing of 16S rRNA gene identified the bacterial strain as Bacillus pumilus and analysis of the ITS1-5.8S-ITS2 region of fungal isolates revealed the Cladosporium cladosporioides (60%), Curvularia geniculatus (10%), and the 3 remaining strains were identified as Geotrichum candidum (30%). This is a fist description of B. pumilus in Brazilian raw milk. Considering the spoilage potential of all isolates and of the fungi present in raw milk and their survival in pasteurized milk, it is extremely important to carry out further studies to your resistant to heat, their impact on the shelf-life of pasteurized milk, ultra-high temperature (UHT) milk and dairy products. Key words: Bacillus pumilus. Cladosporium. Curvularia. Geotrichum. Proteolysis. ResumoOs micro-organismos termodúricos são aqueles capazes de resistir ao processo de pasteurização do leite. Assim, a microbiota do leite pasteurizado é constituída por esses micro-organismos que podem influenciar diretamente na vida sua vida útil. O objetivo do presente trabalho foi identificar a microbiota termodurica psicrotrófica proteolítica do leite cru refrigerado. Foram avaliadas 20 amostras de leite cru refrigerado, plaqueadas e incubadas a 7°C por 10 dias. As cepas isolados foram repicadas em ágar leite para verificação da atividade proteolítica e inicialmente avaliadas microscopicamente e posteriormente identificadas por sequenciamento de DNA. Foi observado apenas um crescimento bacteriano e outros 10 isolados fúngicos termodúricos psicrotróficos em 40% das amostras avaliadas. Todos os isolados foram proteolíticos. O sequenciamento parcial do gene 16S rRNA da cepa bacteriana permitiu a identificação de Bacillus pumilus e a análise da região ITS1-5.8S-ITS2 dos isolados fúngicos os

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Section: Methodsmentioning

confidence: 99%

Section: Ruzmentioning

confidence: 99%

Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

Ribeiro

Beloti

Massi

et al. 2017

SCA

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“…Many microorganisms including bacteria [3] and yeasts [4,5] produce MTL from the degradation of L-methionine by a versatile pyridoxal-5P-phosphate-(PLP) dependent intracellular enzyme, L-methionine Q-lyase [6]. This enzyme has been isolated and characterized in Brevibacterium linens [7], and is thought to be present in other ripening microorganisms [5].…”

Section: Introductionmentioning

confidence: 99%

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum

Helinck¹

2000

FEMS Microbiology Letters

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The synthesis of short chain S-methyl thioesters was investigated in Geotrichum candidum strain GcG. The results indicated the involvement of an enzymatic reaction in this microorganism that led to the synthesis of S-methyl thioacetate (MTA) when methanethiol and acetyl-CoA were used as substrates. MTA was generated from these substrates by enzymatic or spontaneous reactions, whose relative importance depended largely on pH and temperature. For longer chain acyl-CoA compounds (C3 to C6), thioester synthesis was primarily spontaneous. Short chain fatty acid activation by a CoA residue probably is a prerequisite for the synthesis of S-methyl thioesters. ß

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“…G. candidum reduces bitterness in industrial Camemberts through the activity of its aminopeptidases that hydrolyze lowmolecular-weight hydrophobic peptides originating from the degradation of ␤-casein by Penicillium camemberti (1,33,34,49). It also contributes an aroma similar to that of traditional Norman Camembert (28,40,48). G. candidum neutralizes the curd by catabolizing lactic acid produced by lactic acid bacteria and by releasing ammonia during the metabolism of amino acids (20).…”

mentioning

confidence: 99%

Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France

Marcellino

Beuvier

Grappin

et al. 2001

Appl Environ Microbiol

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The diversity of French fungus-ripened cheeses is due partly to the succession of fungi that colonize the cheese during ripening. Geotrichum candidum appears in the early stages of ripening on soft cheeses such as Camembert and semihard cheeses such as St. Nectaire and Reblochon. Its lipases and proteases promote flavor development, and its aminopeptidases reduce bitterness imparted by low-molecular-weight peptides in cheese. We assessed the genetic diversity of G. candidum strains by using random amplification of polymorphic DNA (RAPD)-PCR correlated with phenotypic tests for carbon assimilation and salt tolerance. Strains were isolated from milk, curd, and cheese collected in seven major cheesemaking regions of France. Sixty-four isolates were characterized. We found high genetic diversity of G. candidum even within the same cheesemaking regions. Strains did not group according to region. All of the strains from the Haute-Savoie were able to assimilate lactate as the sole source of carbon, while lactate assimilation varied among strains from the Auvergne. Strains varied in D-mannitol assimilation, and none used citrate as the sole source of carbon. Yeast-like colony morphology predominated in Reblochon, while all of the strains isolated from St. Nectaire were filamentous. The RAPD-PCR technique readily differentiated Geotrichum fragrans isolated from milk and curd in a St. Nectaire cheesemaking facility. This study reveals an enormous diversity of G. candidum that has been empirically selected through the centuries by the cheesemakers of France.

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Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

Cited by 74 publications

References 22 publications

Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum

Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France

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