Caractérisation d'une collection de souches de bactéries corynéformes de la morge du gruyère de Comté

Piton, C.; Fontanier, C.

doi:10.1051/lait:19905-629

Cited by 8 publications

(4 citation statements)

References 24 publications

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“…The bacteria of the genera Brevibacterium and Microbacterium are involved in the ripening of some red-surface ripened soft cheeses (or "red-smeared cheeses") such as Munster, Pont l'Evrque and Epoisses (Goetz 1974;Luquet and Bonjean-Linczowski 1985;Piton and Fontanier 1990). These bacteria give a red-orange colour and the characteristic strong flavour of these cheeses (Grill et al 1967).…”

Section: Introductionmentioning

confidence: 99%

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet

Bezenger²,

Vayssier³

et al. 1992

Appl Microbiol Biotechnol

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The aromatic profiles of four strains of Brevibacterium linens, one strain of Brevibacterium sp. and one strain of Microbacterium sp. were determined with some pure cultures of these microorganisms in standard trypcase soy liquid medium, which enabled four of these six strains to produce flavour compounds of ripened cheese. Thirty-two flavour compounds were identified by gas chromatography and mass spectrometry. The identified flavour compounds included the following: fatty acids, alcohols, methylketones, sulphur compounds, aromatic compounds and a pyrazine. Some important differences were found among the six strains studied. The four strains of B. linens had similar flavour profiles. Their typical flavour was probably due to dimethyltrisulphide. The two other strains did not appear to produce this compound. Three strains produced significant amounts of the floral aromas phenylethanol and phenylpropanone.

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Section: Introductionmentioning

confidence: 99%

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet

Bezenger²,

Vayssier³

et al. 1992

Appl Microbiol Biotechnol

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“…These two groups present similar physiological properties permitting their growth on the cheese surface: they are aerobic, alkaliphilic, mesophilic and salt-tolerant and cannot develop under acid conditions. Fifteen years ago, in both the dairy industry and the literature, cheese coryneform bacteria were still either classified separately in pigmented groups (orange, yellow, cream, grey, unpigmented) or assigned to groups based on a few, subjectively weighted morphological and staining properties (Eliskases-Lechner & Ginzinger, 1995;Piton & Fontanier, 1990;Piton-Malleret & Gorrieri, 1992). To date, only a few taxonomic molecular studies have been carried out on the identification of these bacteria (Brennan et al, 2001a(Brennan et al, , b, 2002Hoppe-Seyler et al, 2003) and knowledge of the species composition of the smear cheese is limited.…”

mentioning

confidence: 99%

Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses

Irlinger

Bimet

Delettre

et al. 2005

International Journal of Systematic and Evolutionary Microbiology

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Fourteen isolates of two different bacterial species isolated from the surface of smear-ripened cheeses were found to exhibit many characteristics of the genus Arthrobacter. The isolates were aerobic, Gram-positive, catalase-positive, non-spore-forming and non-motile. The cell-wall peptidoglycan contained lysine, alanine and glutamic acid. rrs sequence analysis indicated that the new isolates Re117T and Ca106T are closely related to the Arthrobacter nicotianae group and showed highest sequence similarity (>98 %) to Arthrobacter nicotianae and Arthrobacter protophormiae. However, DNA–DNA hybridization studies indicated that the strains represented two novel genomic species within the genus Arthrobacter and did not belong to A. nicotianae or A. protophormiae (<43 % DNA–DNA relatedness). On the basis of the phylogenetic and phenotypic distinctiveness of the new isolates, these bacteria should be classified as two novel Arthrobacter species, for which the names Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov. are proposed. Type strains have been deposited in culture collections as Arthrobacter bergerei Ca106T (=CIP 108036T=DSM 16367T) and Arthrobacter arilaitensis Re117T (=CIP 108037T=DSM 16368T).

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“…Dans le cas des fromages à croûte lavée ou morgée, la flore de surface est essentiellement bactérienne après une phase de développement des levures. Elle comprend principalement des Micrococcaceae et des bactéries corynéformes (Eliskases-Lechner et Ginzinger, 1995 ;Grand et al, 1992 ;Piton, 1988 ;Piton et Fontanier, 1990). Certaines de ces bactéries se rencontrent éga-Iement à la surface de fromages à croûte fleurie, lors des derniers stades de l'affinage (Lenoir, 1984 ;Richard et Zadi, 1983).…”

Section: Introductionunclassified

Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère

Bloes-Breton¹,

Bergère

1997

Lait

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Micrococcaceae and coryneform bacteria isolated from cheeses. Bacteria, containing both Micrococcaceae and coryneform bacteria, isolated from traditional cheeses, are c1assified with respect to flavor families from the smell of the cultures in a cheese model, 7 Micrococcaceae, 13 coryneform bacteria and 2 S Bloes-Breton, JL Bergere spectromètre de masse. L'aptitude à produire des résidus sulhydryls libres et de l'H 2 S, respectivement à partir de méthionine et de cystéine, ainsi que l'utilisation de ces deux acides aminés comme unique source de carbone, sont examinées sur milieu synthétique. Les souches étudiées ont des capacités de production de composés soufrés variables. Ainsi, toutes les bactéries corynéformes et beaucoup de Micrococcaceae produisent du méthanethiol, certaines d'ailleurs avec des efficacités équivalentes à celles de souches de B linens. De même, toutes les souches analysées produisent de l'hydrogène sulfuré à partir de la cystéine. Cependant, l'originalité des différentes souches caractérisées réside plus particulièrement dans la diversité des autres composés soufrés produits: sulfures (méthyl, diméthyl et triméthylsulfures), thiols (2propanethiol, 2-méthyl-l-pentanethiol), thioesters (S-méthylthioacétate, S-méthylthiobutanoate, S-méhtylthiopentanoate) et les nombreux composés non encore identifiés. Pour certains de ces composés, l'importance relative des voies chimiques et enzymatiques de production reste encore mal connue compte tenu de leurs très grandes instabilité et réactivité en solution. Enfin, beaucoup des composés soufrés ont déjà été identifiés dans des fractions volatils des fromages: ils interviennent donc très certainement dans les arômes de ces produits en raison de leur faible seuil de perception. Elle constitue, en outre, un élément majeur de la personnalité du fromage puisqu'elle contribue, de façon déterminante, au développement des qualités rhéologiques et organoleptiques du produit. composé soufré volatil! méthanethiol! bactérie corynéforme ! Micrococcaceae

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Caractérisation d'une collection de souches de bactéries corynéformes de la morge du gruyère de Comté

Cited by 8 publications

References 24 publications

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses

Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère

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