Surface microbial consortia from Livarot, a French smear-ripened cheese

Autor: Nagamani Bora, Jean Swings, Françoise Irlinger, Stefanie Goerges, Micheline Guéguen, Catherine Bonaïti, Roberto Gelsomino, Sandra Larpin-Laborde, Michael Goodfellow, Alan C. Ward, Muhammad Imran, Siegfried Scherer, Nathalie Desmasures, Marc Vancanneyt
Přispěvatelé: Microorganismes d'Intérêt Laitier et Alimentaire (MILA), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU), Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), School of Biology [Newcastle upon Tyne], Newcastle University [Newcastle], BCCM LMG Bacteria Collect, Universiteit Gent = Ghent University [Belgium] (UGENT), Abt Mikrobiol, Zent Inst Ernhrungs & Lebensmittelforsch, European Union [QLK1-CT-2001-02228], Higher Education Commission (HEC) of Pakistan, Conseil Regional de Basse-Normandie, Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Sch Biol, Ghent University [Belgium] (UGENT), Microbiologie d'Intérêt Laitier et Alimentaire ( MILA ), Université de Caen Normandie ( UNICAEN ), Normandie Université ( NU ) -Normandie Université ( NU ), Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ghent University [Belgium] ( UGENT )
Rok vydání: 2011
Předmět:
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
POPULATION-DYNAMICS
VOLATILE COMPOUNDS
Corynebacterium
CONFORMATION POLYMORPHISM ANALYSIS
Colony Count
Microbial
yeast
SP NOV
Applied Microbiology and Biotechnology
Polymerase Chain Reaction
Cheese
RNA
Ribosomal
16S
Yeasts
Spectroscopy
Fourier Transform Infrared
BACTERIAL-FLORA
bacteria
[ SDV.SA ] Life Sciences [q-bio]/Agricultural sciences
2. Zero hunger
0303 health sciences
biology
REGISTERED DESIGNATION
General Medicine
dynamics
Biodiversity
Milk
PROTEUS-VULGARIS
Electrophoresis
Polyacrylamide Gel
Alcaligenes
Immunology
Microbial Consortia
Geotrichum
smear cheese
Gram-Positive Bacteria
Microbiology
diversity
03 medical and health sciences
CAMEMBERT-CHEESE
Agrococcus
Arthrobacter
Gram-Negative Bacteria
Genetics
ORIGIN SALERS CHEESE
Animals
Molecular Biology
CORYNEFORM BACTERIA
030304 developmental biology
030306 microbiology
Brevibacterium
Sequence Analysis
DNA
biology.organism_classification
16S ribosomal RNA
Food Microbiology
Bacteria
Zdroj: Canadian Journal of Microbiology
Canadian Journal of Microbiology, NRC Research Press, 2011, 57 (8), pp.651-660. ⟨10.1139/W11-050⟩
Canadian Journal of Microbiology, NRC Research Press, 2011, 57 (8), pp.651-660. 〈10.1139/W11-050〉
ISSN: 1480-3275
0008-4166
DOI: 10.1139/W11-050⟩
Popis: The surface microflora (902 isolates) of Livarot cheeses from three dairies was investigated during ripening. Yeasts were mainly identified by Fourier transform infrared spectroscopy. Geotrichum candidum was the dominating yeast among 10 species. Bacteria were identified using Biotype 100 strips, dereplicated by repetitive extragenic palindromic PCR (rep-PCR); 156 representative strains were identified by either BOX-PCR or (GTG)5-PCR, and when appropriate by 16S rDNA sequencing and SDS–PAGE analysis. Gram-positive bacteria accounted for 65% of the isolates and were mainly assigned to the genera Arthrobacter , Brevibacterium , Corynebacterium , and Staphylococcus . New taxa related to the genera Agrococcus and Leucobacter were found. Yeast and Gram-positive bacteria strains deliberately added as smearing agents were sometimes undetected during ripening. Thirty-two percent of the isolates were Gram-negative bacteria, which showed a high level of diversity and mainly included members of the genera Alcaligenes , Hafnia , Proteus , Pseudomonas , and Psychrobacter . Whatever the milk used (pasteurized or unpasteurized), similar levels of biodiversity were observed in the three dairies, all of which had efficient cleaning procedures and good manufacturing practices. It appears that some of the Gram-negative bacteria identified should now be regarded as potentially useful in some cheese technologies. The assessment of their positive versus negative role should be objectively examined.
Databáze: OpenAIRE
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