Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses

Autor: Micheline Guéguen, Sandra Larpin, Ruediger Beduhn, Marc Vancanneyt, Jean Swings, Françoise Irlinger, Stefanie Goerges, Alan C. Ward, Emmanuel Jamet, Roberto Gelsomino, Jérôme Mounier, Mary C. Rea, Nathalie Desmasures, Hans Sebastiani, Nagamani Bora, Timothy M. Cogan, Jean-François Chamba, Michael Goodfellow, Siegfried Scherer, Markus Hohenegger
Přispěvatelé: Moorepark Food Research Centre, Teagasc - The Agriculture and Food Development Authority (Teagasc), Naturkost Ernst Weber, Coca-Cola Services NV/SA, Merck & Co. Inc, Bundesanstalt für Alpenländische Milchwirtschaft, Aston Business School, Aston University [Birmingham], ACTILAIT, Actilait, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), BCCM/LMG Bacteria Collection, Interactions Cellules Organismes Environnement (ICORE), CHU Caen, Normandie Université (NU)-Tumorothèque de Caen Basse-Normandie (TCBN)-Normandie Université (NU)-Tumorothèque de Caen Basse-Normandie (TCBN)-Université de Caen Normandie (UNICAEN), Normandie Université (NU), Newcastle University [Newcastle], Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut Technique Français des Fromages (ITFF), Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), Technische Universität München [München] (TUM)
Jazyk: angličtina
Rok vydání: 2014
Předmět:
Zdroj: Microbiology Spectrum
Microbiology Spectrum, American Society for Microbiology, 2014, 2 (1), ⟨10.1128/microbiolspec.CM-0010-2012⟩
Cheese and Microbes
ISSN: 2165-0497
Popis: Comprehensive collaborative studies from our laboratories reveal the extensive biodiversity of the microflora of the surfaces of smear-ripened cheeses. Two thousand five hundred ninety-seven strains of bacteria and 2,446 strains of yeasts from the surface of the smear-ripened cheeses Limburger, Reblochon, Livarot, Tilsit, and Gubbeen, isolated at three or four times during ripening, were identified; 55 species of bacteria and 30 species of yeast were found. The microfloras of the five cheeses showed many similarities but also many differences and interbatch variation. Very few of the commercial smear microorganisms, deliberately inoculated onto the cheese surface, were reisolated and then mainly from the initial stages of ripening, implying that smear cheese production units must have an adventitious “house” flora. Limburger cheese had the simplest microflora, containing two yeasts, Debaryomyces hansenii and Geotrichum candidum , and two bacteria, Arthrobacter arilaitensis and Brevibacterium aurantiacum . The microflora of Livarot was the most complicated, comprising 10 yeasts and 38 bacteria, including many gram-negative organisms. Reblochon also had a very diverse microflora containing 8 yeasts and 13 bacteria (excluding gram-negative organisms which were not identified), while Gubbeen had 7 yeasts and 18 bacteria and Tilsit had 5 yeasts and 9 bacteria. D. hansenii was by far the dominant yeast, followed in order by G. candidum , Candida catenulata , and Kluyveromyces lactis . B. aurantiacum was the dominant bacterium and was found in every batch of the 5 cheeses. The next most common bacteria, in order, were Staphylococcus saprophyticus , A. arilaitensis , Corynebacterium casei , Corynebacterium variabile , and Microbacterium gubbeenense . S. saprophyticus was mainly found in Gubbeen, and A. arilaitensis was found in all cheeses but not in every batch. C. casei was found in most batches of Reblochon, Livarot, Tilsit, and Gubbeen. C. variabile was found in all batches of Gubbeen and Reblochon but in only one batch of Tilsit and in no batch of Limburger or Livarot. Other bacteria were isolated in low numbers from each of the cheeses, suggesting that each of the 5 cheeses has a unique microflora. In Gubbeen cheese, several different strains of the dominant bacteria were present, as determined by pulsed-field gel electrophoresis, and many of the less common bacteria were present as single clones. The culture-independent method, denaturing gradient gel electrophoresis, resulted in identification of several bacteria which were not found by the culture-dependent (isolation and rep -PCR identification) method. It was thus a useful complementary technique to identify other bacteria in the cheeses. The gross composition, the rate of increase in pH, and the indices of proteolysis were different in most of the cheeses.
Databáze: OpenAIRE
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