Growth dynamics of lactic acid bacteria and dairy microscopic fungus <i>Geotrichum candidum</i> during their co-cultivation in milk

Šipošová, Petra; Koňuchová, Martina; Valı́k, Lubomı́r; Medveďová, Alžbeta

doi:10.1177/1082013220976485

Cited by 7 publications

(12 citation statements)

References 37 publications

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“…In Camembert-type cheese, it undergoes mycelial growth, thus supporting Penicillium camemberti , protects food surfaces against contamination and produces enzymes, all of which contribute to proper ripening [ 9 , 10 ]. G. candidum is frequently used during the maturation and flavouring of mould-ripened cheeses (Camembert, Brie, St. Marcellin), blue-veined cheeses (Danablu, Roquefort, Stilton, Gorgonzola) and smear-ripened cheeses (Limburger, Münster, Livarot, Tilsit, Reblochon, Pont-l’Évêque cheese) [ 6 , 11 , 12 , 13 , 14 , 15 ]. In the Scandinavian drink Viili, it is one of the components of the starter culture used for the fermentation of this dairy product [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Koňuchová

Valı́k

2021

Microorganisms

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Modelling the growth of microorganisms in relation to environmental factors provides quantitative knowledge that can be used to predict their behaviour in foods. For this reason, the effects of temperature and water activity (aw) adjusted with NaCl on the surface growth of two isolates and one culture strain of Geotrichum candidum were studied. A dataset of growth parameters obtained from almost 600 growth curves was employed for secondary modelling with cardinal models (CMs). The theoretical minimal temperature resulting from the modelling of the mycelium proliferation rate ranged from −5.2 to −0.4 °C. Optimal and maximal temperatures were calculated and found to have narrow ranges of 25.4 to 28.0 °C and 34.2 to 37.6 °C, respectively. Cardinal aw values associated with radial growth (awmin from 0.948–0.960 and awopt from 0.992–0.993) confirmed the salt sensitivity of the species. Model goodness-of-fit was evaluated by the coefficient of determination R2, which ranged from 0.954 to 0.985, and RMSE, which ranged from 0.28 to 0.42. Substantially higher variability accompanied the lag time for growth modelling than the radial growth rate modelling despite the square root transformation of the reciprocal lag phase data (R2 = 0.685 to 0.808). Nevertheless, the findings demonstrate that the outputs of growth modelling can be applied to the quantitative evaluation of the roles of G. candidum in fresh cheese spoilage as well as the ripening of Camembert-type cheeses or various artisanal cheeses. Along with validation, the interactions with lactic acid bacteria can be included to improve the predictions of G. candidum in the future.

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Section: Introductionmentioning

confidence: 99%

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Koňuchová

Valı́k

2021

Microorganisms

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“…The effect of NaCl addition (0 and 1%, w/v) on the kinetic growth behaviour of G. candidum isolate J was evaluated in UHT milk (1.5% fat content; Rajo Inc., Bratislava, Slovak Republic) at temperatures of 6,8,12,15,18,21,25,30,34, and 37 ± 0.5 • C under static aerobic conditions. The aforementioned temperatures were selected in an attempt to fully cover the growth region of the species to the greatest possible extent.…”

Section: Inoculum Preparation and Experimental Designmentioning

confidence: 99%

“…In this study, we used the primary mechanistic model proposed by Baranyi and Roberts [30], which is the most appropriate in comparison with other primary models that are based on statistical indices [34]. Although it was primarily constructed for bacterial growth predictions, it has also been frequently used to describe fungal growth [12,[36][37][38][39][40].…”

Section: Primary Modelling Of G Candidum Growth In Milkmentioning

confidence: 99%

“…However, the concentration of G. candidum in raw milk is generally low (<10 2 colony-forming units (CFU)•mL −1 ). In dairy practice, G. candidum is used as an adjunct culture in the production of regional fermented milks (e.g., Viili, Kefir) and a wide range of ripened cheeses, including soft mould-ripened cheeses, soft and semi-hard smear-ripened cheeses, and acid-coagulated cheeses [2,5,[11][12][13][14]. The growth of this milk fungus can be observed on the cheese's surface around the third day of ripening, and it can reach a density of up to 10 5 -10 7 TFU (thallus-forming units) per gram of cheese [4,15].…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Characterization of Geotrichum candidum Growth in Milk

Šipošová¹,

Koňuchová²,

Valı́k³

et al. 2021

Applied Sciences

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The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices.

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“…G. candidum is commonly used as an adjunct culture for the production of many ripened cheeses (e.g., soft mould-ripened cheeses, soft and semi-hard smearripened cheeses, and acid-coagulated cheeses). This fungus positively affects appearance, texture, taste and aroma of cheeses, due to its metabolic activity [4][5][6]. On the other hand, G. candidum is also considered as a frequent spoilage organism [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Modelling the Effect of Temperature on the Initial Decline during the Lag Phase of Geotrichum candidum

et al. 2021

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The study of lag phase provides essential knowledge for food quality control. With respect to significance of Geotrichum candidum in the food context, the aim of this study was to quantitatively characterize the relationship between temperature (6–25 °C) and initial decline period during G. candidum lag phase. The decrease in G. candidum cells in the lag phase was primary modelled by Weibull’s model to define the first-decimal reduction time (δ). Subsequently, the lag death rate (LDR) values were recalculated from δ and further modelled by using Arrhenius equations, as well as a square root model, and the models’ suitability was proven by selected statistical indices. The square root model with the estimated parameters b = 0.016 °C−1 h−0.5 and Tmin = −0.72 °C showed better indices relating to goodness of fit based on a low root mean sum of square error (RMSE = 0.028 log CFU mL−1), a higher coefficient of determination (R2 = 0.978), and the lowest value of AIC (AIC = −38.65). The present study provides a solution to the possible application of secondary predictive models to the death rate dependence on temperature during the microbial lag phase. Despite limited practical importance, under specific conditions, it is possible to consider its use, for example, in exposure assessment.

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Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk

Cited by 7 publications

References 37 publications

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Quantitative Characterization of Geotrichum candidum Growth in Milk

Modelling the Effect of Temperature on the Initial Decline during the Lag Phase of Geotrichum candidum

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