Interactions between yeasts and bacteria in the smear surface-ripened cheeses

Corsetti, Aldo; Rossi, J.; Gobbetti, Marco

doi:10.1016/s0168-1605(01)00567-0

Cited by 150 publications

(94 citation statements)

References 34 publications

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“…Thus, changes in pH can affect microbial community structure by either promoting or inhibiting the growth of acid-sensitive organisms, as demonstrated in the phyllosphere, the human gut, and cheese and wine production (5,13,78,113,289). On cheese surfaces, for example, yeast lactate metabolism and the production of alkaline metabolites such as ammonia cause deacidification that favors the growth of less-acid-tolerant bacterial strains that are essential for cheese ripening (79). Similarly, the presence of the alkalinizing yeast Geotrichum candidum enhances the growth of Salmonella on tomato fruit surfaces (395).…”

Section: Bacterial-fungal Molecular Interactions and Communicationmentioning

confidence: 99%

“…Like wine production, cheese manufacture involves complex microbial ecosystems where BFIs play a central role, and rich mixed communities are often present (2). In bacterial smear surface-ripened cheeses such as German "Limburger," French "Munster," and Italian "Taleggio," molds and yeast such as Debaryomyces hansenii and Geotrichum candidum initially dominate the cheese surface because they are acid and salt tolerant (79). They utilize lactate and thus deacidify the cheese surface, enabling the establishment of less-acid-tolerant bacterial communities, which play a significant role in the quality and safety of the final product (79).…”

Section: Food Processingmentioning

confidence: 99%

“…In bacterial smear surface-ripened cheeses such as German "Limburger," French "Munster," and Italian "Taleggio," molds and yeast such as Debaryomyces hansenii and Geotrichum candidum initially dominate the cheese surface because they are acid and salt tolerant (79). They utilize lactate and thus deacidify the cheese surface, enabling the establishment of less-acid-tolerant bacterial communities, which play a significant role in the quality and safety of the final product (79). To understand the BFIs that occur during ripening, Bonaiti et al (47) developed a microbial Livarot cheese model by selecting microbial associations contributing to cheese aroma.…”

Section: Food Processingmentioning

confidence: 99%

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Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

720

531

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SUMMARY Bacteria and fungi can form a range of physical associations that depend on various modes of molecular communication for their development and functioning. These bacterial-fungal interactions often result in changes to the pathogenicity or the nutritional influence of one or both partners toward plants or animals (including humans). They can also result in unique contributions to biogeochemical cycles and biotechnological processes. Thus, the interactions between bacteria and fungi are of central importance to numerous biological questions in agriculture, forestry, environmental science, food production, and medicine. Here we present a structured review of bacterial-fungal interactions, illustrated by examples sourced from many diverse scientific fields. We consider the general and specific properties of these interactions, providing a global perspective across this emerging multidisciplinary research area. We show that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important. Finally, we discuss how new avenues of investigation may enhance our ability to combat, manipulate, or exploit bacterial-fungal complexes for the economic and practical benefit of humanity as well as reshape our current understanding of bacterial and fungal ecology.

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Section: Bacterial-fungal Molecular Interactions and Communicationmentioning

confidence: 99%

Section: Food Processingmentioning

confidence: 99%

Section: Food Processingmentioning

confidence: 99%

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Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Frey‐Klett

Burlinson

Deveau

et al. 2011

Microbiol Mol Biol Rev

720

531

View full text Add to dashboard Cite

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“…This nonpathogenic yeast is frequently found in foods such as cheese and sausages (2). The strong proteolytic, lipolytic, and esterasic (split of esters into acid and alcohol) activities (3)(4)(5) of Y. lipolytica are particularly interesting for cheese aromatization, because this yeast produces large quantities of aroma precursors from caseins and milk fat hydrolysis, leading to various aromatic compounds.…”

mentioning

confidence: 99%

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Hébert

Forquin-Gomez

Roux

et al. 2013

Appl Environ Microbiol

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Yarrowia lipolytica, located at the frontier of hemiascomycetous yeasts and fungi, is an excellent candidate for studies of metabolism evolution. This yeast, widely recognized for its technological applications, in particular produces volatile sulfur compounds (VSCs) that fully contribute to the flavor of smear cheese. We report here a relevant global vision of sulfur metabolism in Y. lipolytica based on a comparison between high-and low-sulfur source supplies (sulfate, methionine, or cystine) by combined approaches (transcriptomics, metabolite profiling, and VSC analysis). The strongest repression of the sulfate assimilation pathway was observed in the case of high methionine supply, together with a large accumulation of sulfur intermediates. A high sulfate supply seems to provoke considerable cellular stress via sulfite production, resulting in a decrease of the availability of the glutathione pathway's sulfur intermediates. The most limited effect was observed for the cystine supply, suggesting that the intracellular cysteine level is more controlled than that of methionine and sulfate. Using a combination of metabolomic profiling and genetic experiments, we revealed taurine and hypotaurine metabolism in yeast for the first time. On the basis of a phylogenetic study, we then demonstrated that this pathway was lost by some of the hemiascomycetous yeasts during evolution.

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“…The smear is a microbial mat composed of bacteria and yeast, and these microorganisms are mainly responsible for the development of the flavor characteristics of the cheeses (5, 27). The ripening process starts with the development of yeast cells, which metabolize lactate to CO 2 and H 2 O and form alkaline metabolites, such as ammonia (5,30), that lead to deacidification of the cheese surface, enabling the growth of salt-tolerant but less acid-tolerant gram-positive catalase-positive bacteria, such as Micrococcaceae and coryneform bacteria.The microbiology of these cheeses is poorly understood. In the past, Brevibacterium linens was considered to be the major organism found on the cheese surface.…”

mentioning

confidence: 99%

Surface Microflora of Four Smear-Ripened Cheeses

Mounier

Gelsomino

Goerges

et al. 2005

Appl Environ Microbiol

152

132

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The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier transform infrared spectroscopy and mitochondrial DNA restriction fragment length polymorphism (mtDNA RFLP) analysis for identifying and typing the yeast. The yeast microflora was very uniform, and Debaryomyces hansenii was the dominant species in the four cheeses. Yarrowia lipolytica was also isolated in low numbers from one cheese. The bacteria were highly diverse, and 14 different species, Corynebacterium casei, Corynebacterium variabile, Arthrobacter arilaitensis, Arthrobacter sp., Microbacterium gubbeenense, Agrococcus sp. nov., Brevibacterium linens, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus saprophyticus, Micrococcus luteus, Halomonas venusta, Vibrio sp., and Bacillus sp., were identified on the four cheeses. Each cheese had a more or less unique microflora with four to nine species on its surface. However, two bacteria, C. casei and A. arilaitensis, were found on each cheese. Diversity at the strain level was also observed, based on the different PFGE patterns and mtDNA RFLP profiles of the dominant bacterial and yeast species. None of the ripening cultures deliberately inoculated onto the surface were reisolated from the cheeses. This study confirms the importance of the adventitious, resident microflora in the ripening of smear cheeses.Surface-ripened cheeses can be divided into mold-ripened cheeses, such as Camembert and Brie, and bacterium-ripened cheeses, such as Reblochon, Tilsit, and brick. The latter cheeses are also called smear or red smear cheeses because of the development of viscous, red-orange smears on their surfaces during ripening. The smear is a microbial mat composed of bacteria and yeast, and these microorganisms are mainly responsible for the development of the flavor characteristics of the cheeses (5, 27). The ripening process starts with the development of yeast cells, which metabolize lactate to CO 2 and H 2 O and form alkaline metabolites, such as ammonia (5,30), that lead to deacidification of the cheese surface, enabling the growth of salt-tolerant but less acid-tolerant gram-positive catalase-positive bacteria, such as Micrococcaceae and coryneform bacteria.The microbiology of these cheeses is poorly understood. In the past, Brevibacterium linens was considered to be the major organism found on the cheese surface. However, more recent investigations show that other bacteria are also important. found that Arthrobacter nicotianae, B. linens, Corynebacterium ammoniagenes, Corynebacterium variabile, and Rhodococcus fascians were the dominant organisms in 21 brick cheeses from six German dairies, while Eliskases-Lechner and Ginzinger (7) found that although B. linens ac...

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Interactions between yeasts and bacteria in the smear surface-ripened cheeses

Cited by 150 publications

References 34 publications

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Surface Microflora of Four Smear-Ripened Cheeses

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