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

Cogan, Timothy M.; Goerges, Stefanie; Gelsomino, Roberto; Larpin, Sandra; Hohenegger, Markus; Bora, Nagamani; Jamet, Emmanuel; Rea, Mary C.; Mounier, Jérôme; Vancanneyt, Marc; Guéguen, M.; Desmasures, Nathalie; Swings, Jean; Goodfellow, M.; Ward, Alan C.; Sebastiani, H.; Irlinger, Françoise; Chamba, Jean-François; Beduhn, Ruediger; Scherer, Stephen W.

doi:10.1128/9781555818593.ch10

Cited by 11 publications

(23 citation statements)

References 58 publications

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“…Beyond this spontaneous inoculation, milk and cheese surfaces may be deliberately inoculated with commercial cultures (Bockelmann, 2011). Cultures that are added to the vat milk include the filamentous yeast G. candidum in the production of white-mould cheeses (Cogan et al, 2014) and the lactose-fermenting species Kluyveromyces marxianus, Kluyveromyces lactis, and Saccharomyces cerevisiae in white-mould soft cheeses and blue-veined cheeses in order to promote openings (Cantor, van den Tempel, Kronborg Hansen, & Ardö, 2017;Irlinger, Hélinck, & Jany, 2017).…”

Section: Kluyveromycesmentioning

confidence: 99%

“…Cultures of the extremophilic D. hansenii can be applied to the cheese surface in order to accelerate the formation of a smear (Wyder & Teuber, 2001). However, the yeast strains present in the culture for surface application often do not become an important part of the "inhouse" microbiota and are re-isolated from the cheese only early in ripening (Cogan et al, 2014;Mounier et al, 2006). As a more efficient alternative, "old-young" smearing, in which young cheeses are inoculated with smear from older cheeses, is still commonly practiced in artisan cheesemaking in spite of the risk of spreading not only the desired "in-house" smear microbiota but also pathogens such as Listeria monocytogenes.…”

Section: Kluyveromycesmentioning

confidence: 99%

“…Surface ripening starts thereafter, typically at 10-15°C, with rapid colonization of the cheese surface by yeasts. Within the first few days, yeast numbers increase rapidly and reach around 6-8 log cfu·cm −2 (Cogan et al, 2014;Gori, Ryssel, Arneborg, & Jespersen, 2013;Irlinger et al, 2015;Montel et al, 2014;Rea et al, 2007).…”

Section: The Cheese Surfacementioning

confidence: 99%

“…cause the pH of the cheese surface to rise dramatically, from approximately 5.0 at the beginning of ripening to up to 7.5 (Cogan et al, 2014;Gori et al, 2013;Monnet et al, 2014).…”

Section: The Cheese Surfacementioning

confidence: 99%

“…Fontina, Munster, Turkish cheese, Brazilian Minas cheese, Limburger, Tilsit, Gubbeen, Epoisses, Saint-Nectaire, Havarti, Danbo, Pecorino Romano, and Vorarlberger Bergkäse (Banjara, Suhr, & Hallen-Adams, 2015;Budak, Figge, Houbraken, & de Vries, 2016;Cardoso et al, 2015;Cogan et al, 2014;Corbaci et al, 2012;Dugat-Bony et al, 2016;Gori et al, 2013;Schornsteiner et al, 2014;Tofalo et al, 2014).…”

mentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

108

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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Section: Kluyveromycesmentioning

confidence: 99%

Section: Kluyveromycesmentioning

confidence: 99%

Section: The Cheese Surfacementioning

confidence: 99%

“…cause the pH of the cheese surface to rise dramatically, from approximately 5.0 at the beginning of ripening to up to 7.5 (Cogan et al, 2014;Gori et al, 2013;Monnet et al, 2014).…”

Section: The Cheese Surfacementioning

confidence: 99%

mentioning

confidence: 99%

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Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

108

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DNAtandem repeats contribute to the genetic diversity of Brevibacterium aurantiacum phages

Melo

Rousseau

Tremblay

et al. 2020

Environmental Microbiology

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Summary This report presents the characterization of the first virulent phages infecting Brevibacterium aurantiacum, a bacterial species used during the manufacture of surface‐ripened cheeses. These phages were also responsible for flavour and colour defects in surface‐ripened cheeses. Sixteen phages (out of 62 isolates) were selected for genome sequencing and comparative analyses. These cos‐type phages with a long non‐contractile tail currently belong to the Siphoviridae family (Caudovirales order). Their genome sizes vary from 35,637 to 36,825 bp and, similar to their host, have a high GC content (~61%). Genes encoding for an immunity repressor, an excisionase and a truncated integrase were found, suggesting that these virulent phages may be derived from a prophage. Their genomic organization is highly conserved, with most of the diversity coming from the presence of long (198 bp) DNA tandem repeats (TRs) within an open reading frame coding for a protein of unknown function. We categorized these phages into seven genomic groups according to their number of TR, which ranged from two to eight. Moreover, we showed that TRs are widespread in phage genomes, found in more than 85% of the genomes available in public databases.

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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

147

128

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The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

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

Cited by 11 publications

References 58 publications

Cheese yeasts

Cheese yeasts

DNAtandem repeats contribute to the genetic diversity of Brevibacterium aurantiacum phages

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

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