Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron
| Autor: | Alexandre Back, Françoise Irlinger, Christophe Monnet |
|---|---|
| Přispěvatelé: | Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), ExEco [ANR-09-ALIA-012-01], French National Research Agency (ANR), Institut National de la Recherche Agronomique (INRA)-AgroParisTech |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
Siderophore EXTRACTION Transcription Genetic SIDEROPHORES Iron RED-SMEAR CHEESE CULTURES Cheese ripening Deferoxamine Real-Time Polymerase Chain Reaction Applied Microbiology and Biotechnology CORYNEBACTERIUM 03 medical and health sciences MILK Cheese Arthrobacter Brevibacterium LACTOCOCCUS-LACTIS GENE-EXPRESSION IN-SITU RNA 030304 developmental biology 2. Zero hunger 0303 health sciences Ecology biology Reverse Transcriptase Polymerase Chain Reaction 030306 microbiology Gene Expression Profiling Lactococcus lactis Membrane Transport Proteins Ripening Gene Expression Regulation Bacterial biology.organism_classification Yeast Biosynthetic Pathways Bacteria Aerobic Biochemistry Food Microbiology Bacteria Food Science Biotechnology |
| Zdroj: | Applied and Environmental Microbiology Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (9), pp.3185-3192. ⟨10.1128/AEM.00085-12⟩ Applied and Environmental Microbiology 9 (78), 3185-3192. (2012) |
| ISSN: | 0099-2240 1098-5336 |
| DOI: | 10.1128/AEM.00085-12⟩ |
| Popis: | The microflora on the surface of smear-ripened cheeses is composed of various species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. The objective of the present study was to show that iron availability is a limiting factor in the growth of typical aerobic ripening bacteria in cheese. For that purpose, we investigated the effect of iron or siderophore addition in model cheeses that were coinoculated with a yeast and a ripening bacterium. Both iron and the siderophore desferrioxamine B stimulated the growth of ripening bacteria belonging to the genera Arthrobacter , Corynebacterium , and Brevibacterium . The extent of stimulation was strain dependent, and generally, the effect of desferrioxamine B was greater than that of iron. Measurements of the expression of genes related to the metabolism of iron by Arthrobacter arilaitensis Re117 by real-time reverse transcription-PCR showed that these genes were transcribed during growth in cheese. The addition of desferrioxamine B increased the expression of two genes encoding iron-siderophore ABC transport binding proteins. The addition of iron decreased the expression of siderophore biosynthesis genes and of part of the genes encoding iron-siderophore ABC transport components. It was concluded that iron availability is a limiting factor in the growth of typical cheese surface bacteria. The selection of strains with efficient iron acquisition systems may be useful for the development of defined-strain surface cultures. Furthermore, the importance of iron metabolism in the microbial ecology of cheeses should be investigated since it may result in positive or negative microbial interactions. |
| Databáze: | OpenAIRE |
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