Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese

Autor: Jean-Paul Vernoux, Stefanie Goerges, Sandra Larpin, Céline Mondoloni, Nathalie Desmasures, Micheline Guéguen
Přispěvatelé: Université de Caen Normandie (UNICAEN), Normandie Université (NU), Else Kroener Fresenius Centre - Zentralinstitut für Ernährungs und Lebensmittelfors (ZIEL), Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM)
Jazyk: angličtina
Rok vydání: 2006
Předmět:
Population
MESH: Dairying
Colony Count
Microbial
Yarrowia
Geotrichum
MESH: Ascomycota
Applied Microbiology and Biotechnology
Microbiology
Polymerase Chain Reaction
MESH: Kluyveromyces
MESH: Spectroscopy
Fourier Transform Infrared
03 medical and health sciences
Kluyveromyces
Ascomycota
Cheese
Debaryomyces hansenii
Spectroscopy
Fourier Transform Infrared
Food science
education
MESH: Phylogeny
MESH: Colony Count
Microbial
Phylogeny
[SDV.MP.MYC]Life Sciences [q-bio]/Microbiology and Parasitology/Mycology
030304 developmental biology
Kluyveromyces lactis
0303 health sciences
education.field_of_study
biology
Strain (chemistry)
030306 microbiology
Ripening
MESH: Polymerase Chain Reaction
General Medicine
biology.organism_classification
Yeast
MESH: Cheese
MESH: France
MESH: Geotrichum
Dairying
Biochemistry
MESH: Yarrowia
France
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Zdroj: FEMS Yeast Research
FEMS Yeast Research, Oxford University Press (OUP), 2006, 6 (8), pp.1243-1253. ⟨10.1111/j.1567-1364.2006.00127.x⟩
ISSN: 1567-1356
1567-1364
DOI: 10.1111/j.1567-1364.2006.00127.x⟩
Popis: International audience; The diversity and dynamics of yeast populations in four batches of Livarot cheese at three points of ripening were determined. Nine different species were identified by Fourier transform infrared spectroscopy and/or sequencing, and each batch had its own unique yeast community. A real-time PCR method was developed to quantify the four main yeast species: Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces sp. and Yarrowia lipolytica. Culture and molecular approaches showed that G. candidum was the dominant yeast in Livarot cheese. When D. hansenii was added as a commercial strain, it codominated with G. candidum. Kluyveromyces lactis was present only at the start of ripening. Yarrowia lipolytica appeared primarily at the end of ripening. We propose a scheme for the roles and dynamics of the principal Livarot yeasts.
Databáze: OpenAIRE
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