Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

Valdés-Stauber, N; Scherer, Siegfried; Seiler, H.

doi:10.1016/s0168-1605(96)01171-3

Cited by 114 publications

(92 citation statements)

References 17 publications

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“…These microbial consortia are typical of certain fermenting substrates that are characterized by a low C/N ratio, such as ripening cheeses (2,4,10,31,36,43,61), fresh sausages (7,47), vegetables (35), and algae (57). An association between D. hansenii and P. pentosaceus, revealed for tobacco samples (Tables 4 and 5), has previously been described for sorghum fermentation (35), and the same yeast has been isolated from the surface microflora of many brick cheeses in association with several coryneform bacteria, including C. ammoniagenes (58). In these consortia, D. hansenii stimulates the metabolism of the lactic acid bacteria, providing them with a number of growth factors, including vitamins and amino acids.…”

Section: Discussionmentioning

confidence: 65%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and cultureindependent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G؉C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.

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Section: Discussionmentioning

confidence: 65%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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“…Limburger, Romadour, Weinkase, Harzer Handka$ se, Mu$ nster, Camembert, Appenzeller and Esrom cheeses are mainly Arthrobacter, Brevibacterium and Corynebacterium species ; Microbacterium species are found only sporadically and in significantly smaller numbers (Seiler, 1986 ;Eliskases-Lechner & Ginzinger, 1995 ;Valdes-Stauber et al, 1997).…”

Section: N M Brennan and Othersmentioning

confidence: 99%

“…Tilsiter, Limburger and Mu$ nster, are characterized by the development of largely undefined microbial communities on their surfaces (Valdes-Stauber et al, 1997). At the beginning of ripening, yeasts predominate, metabolizing the lactic acid produced by the starter to CO # and H # O and producing NH $ , both of which processes increase the pH from 5n0 to 6n0 ; in addition, they produce growth factors such as vitamins (Pukro et al, 1951).…”

Section: Introductionmentioning

confidence: 99%

Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese.

Brennan¹,

Brown²,

Goodfellow³

et al. 2001

International Journal of Systematic and Evolutionary Microbiology

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Phenotypic and phylogenetic studies were performed on 11 strains of a Microbacterium-like organism isolated from the surface of a smear-ripened cheese. The isolates were Gram-positive, catalase-positive, facultatively anaerobic, oxidase-negative, non-spore-forming, non-motile, small, slender rods and grew in 12 % (w/v) NaCl. Chemotaxonomic investigation revealed that all the isolates belonged unambiguously to the genus Microbacterium. They contained type B1 peptidoglycans with L-lysine as the diamino acid and glycolyl acyl types ; rhamnose and galactose were the cell wall sugars. The GMC content ranged from 69 to 72 mol %. The major menaquinones were MK-11 and MK-12 and the major fatty acids were anteiso C15 :0 and C17 :0 and iso C16 :0. Phylogenetic analysis of the 16S rRNA sequences of four isolates showed that they represented a new subline in the genus Microbacterium, with Microbacterium barkeri as their nearest phylogenetic neighbour. M. barkeri showed the highest sequence similarity to the isolates ; however, DNA-DNA hybridization showed that the isolates had only 38 % chromosomal similarity to M. barkeri. Based on the phylogenetic and phenotypic distinctiveness of the isolates, it is proposed that they be classified as a new Microbacterium species, for which the name Microbacterium gubbeenense sp. nov. is suggested. The type strain has been deposited as LMG S-19263 T ( l NCIMB 30129 T ). The GenBank accession number for the 16S rDNA sequence of the type strain is AF263563.

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“…Recently, the importance of other bacteria to the ripening process has been emphasized, e.g. Corynebacterium ammoniagenes, Corynebacterium insidiosum, Corynebacterium variabile, Curtobacterium betae and Curtobacterium poinsettiae have been identified by Valdes-Stauber et al (1997) and Eliskases-Lechner & Ginzinger (1995) in different smear cheeses.…”

Section: Strain(s)mentioning

confidence: 99%

Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese.

Brennan¹,

Brown²,

Goodfellow³

et al. 2001

International Journal of Systematic and Evolutionary Microbiology

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Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

Cited by 114 publications

References 17 publications

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese.

Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese.

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