Development of primers for detecting dominant yeasts in smear-ripened cheeses

Gente, Stéphanie; Larpin, Sandra; Cholet, Orianne; Guéguen, M.; Vernoux, Jean-Paul; Desmasures, Nathalie

doi:10.1017/s0022029906002226

Cited by 16 publications

(3 citation statements)

References 9 publications

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“…Overall metatranscriptomic expression shows that, aside from translation (KOG category J; Figure 2A) and energy metabolism (KOG category C; Figure 2B), yeast transcripts dominated the early stages of ripening (day 5 and 9), while mold contigs experienced higher levels of expression around day 15. These transcription data matched the active growth phase of G. candidum and P. camemberti , as quantified by qPCR (Figure 1) [5,41,47-49]. …”

Section: Resultssupporting

confidence: 66%

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Lessard

Viel

Boyle³

et al. 2014

BMC Genomics

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BackgroundCamembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process.ResultsThe metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period.ConclusionsThese data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.

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Section: Resultssupporting

confidence: 66%

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Lessard

Viel

Boyle³

et al. 2014

BMC Genomics

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“…Several primer pairs have been used for yeast identification on species level: NS1-ITS2 (Dlauchy, Tornai-Lehoczki, & Peter 1999;Redzepovic, Orlic, Sikora, Majdak, & Pretorius 2002;Vasdinyei & Deak, 2003), ITS1-ITS4 (Clemente-Jimenez, Mingorance-Cazorla, Martinez-Rodriguez, Las Heras-Vazquez, & Rodriguez-Vico 2004;Deak, Chen, & Beuchat 2000;Esteve-Zarzoso, Belloch, Uruburu, & Querol 1999;Pina et al, 2005;Sipiczki, 2004;de Souza Liberal, Silva Filho, Morais, Simoes, & Morais, 2005), and CNL12-CNS1 (Romero et al, 2005). Another approach for yeast identification was recently published by Gente et al (2007); the authors developed species-specific primers for the detection of Clavispora lusitaniae, D. hansenii var. hansenii, G. candidum, Kluyveromyces lactis, Kluyveromyces marxianus, and Yarrowia lipolytica.…”

Section: Introductionmentioning

confidence: 98%

Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA)

Bockelmann

Heller

2008

International Dairy Journal

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“…Genus-specific probes have been developed for some of these microorganisms (21,22), including Brevibacterium, Microbacterium, and Micrococcus/Arthrobacter spp. Primers have also been developed for many of the yeasts present on the cheese surface, including Clavispora lusitaniae, D. hansenii, G. candidum, Kluyveromyces lactis, Kluyveromyces marxianus, and Y. lipolytica (23).…”

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confidence: 99%

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

Cogan

Goerges²,

Gelsomino

et al. 2014

Microbiol Spectr

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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.

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Development of primers for detecting dominant yeasts in smear-ripened cheeses

Cited by 16 publications

References 9 publications

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Identification of yeasts of dairy origin by amplified ribosomal DNA restriction analysis (ARDRA)

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

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