Sources of the adventitious microflora of a smear-ripened cheese
| Autor: | Siegfried Scherer, Bart Hoste, Jérôme Mounier, Katrien Vandemeulebroecke, Stefanie Goerges, Jean Swings, T.M. Cogan, Marc Vancanneyt, Gf Fitzgerald, Nm Brennan, Roberto Gelsomino |
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| Rok vydání: | 2006 |
| Předmět: |
DNA
Bacterial Food Handling Staphylococcus Colony Count Microbial Corynebacterium Gram-Positive Bacteria DNA Mitochondrial DNA Ribosomal Applied Microbiology and Biotechnology Microbiology Cheese Yeasts Debaryomyces hansenii Food Industry Humans Typing Workplace Skin Staphylococcus saprophyticus biology Biodiversity General Medicine biology.organism_classification 16S ribosomal RNA Yeast Electrophoresis Gel Pulsed-Field Phenotype Food Microbiology Restriction fragment length polymorphism Polymorphism Restriction Fragment Length Bacteria Biotechnology |
| Zdroj: | Ghent University Academic Bibliography |
| ISSN: | 1365-2672 1364-5072 |
| DOI: | 10.1111/j.1365-2672.2006.02922.x |
| Popis: | Aims: To determine the relationships between the major organisms from the cheese-making personnel and environment and the surface of a smear cheese. Methods and Results: 360 yeast and 593 bacteria from the cheese surface, the dairy environment and the hands and arms of personnel were collected. Pulsed-field gel electrophoresis, repetitive sequence-based polymerase chain reaction and 16S rDNA sequencing were used for typing and identifying the bacteria, and mitochondrial DNA restriction fragment length polymorphism and Fourier-transform infrared spectroscopy for typing and identifying the yeast. The three most dominant bacteria were Corynebacterium casei, Corynebacterium variabile and Staphylococcus saprophyticus, which were divided into three, five and seven clusters, respectively, by macrorestriction analysis. The same clones from these organisms were isolated on the cheese surface, the dairy environment and the skin of the cheese personnel. Debaryomyces hansenii was the most dominant yeast. Conclusions: A ‘house’ microflora exists in the cheese plant. Although the original source of the micro-organisms was not identified, the brines were an important source of S. saprophyticus and D. hansenii and, additionally, the arms and hands of the workers the sources of C. casei and C. variabile. Significance and Impact of the Study: This is the first time that the major contribution of the house microflora to the ripening of a smear-ripened cheese has been demonstrated. |
| Databáze: | OpenAIRE |
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