Inventaire et évolution des flores fongiques de surface du reblochon de Savoie

Bärtschi, Claire; Berthier, Jacques; Valla, G.

doi:10.1051/lait:199429

Cited by 26 publications

(10 citation statements)

References 20 publications

(17 reference statements)

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“…The whitish orange rind characteristic of Reblochon is due to the presence of Brevibacterium linens and G. candidum, the only fungus found on this cheese. Bärtschi et al (2) found that from the time the curd is pressed and drained to day 8 of ripening, the population of G. candidum increased 1,000-fold. In metabolizing lactate, the fungus lowers the acidity in the environment of the rind, which allows subsequent colonization by the acid-sensitive bacterium B. linens (30).…”

Section: Vol 67 2001 Diversity Of Geotrichum Candidum Strains In Chmentioning

confidence: 99%

Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France

Marcellino

Beuvier

Grappin

et al. 2001

Appl Environ Microbiol

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The diversity of French fungus-ripened cheeses is due partly to the succession of fungi that colonize the cheese during ripening. Geotrichum candidum appears in the early stages of ripening on soft cheeses such as Camembert and semihard cheeses such as St. Nectaire and Reblochon. Its lipases and proteases promote flavor development, and its aminopeptidases reduce bitterness imparted by low-molecular-weight peptides in cheese. We assessed the genetic diversity of G. candidum strains by using random amplification of polymorphic DNA (RAPD)-PCR correlated with phenotypic tests for carbon assimilation and salt tolerance. Strains were isolated from milk, curd, and cheese collected in seven major cheesemaking regions of France. Sixty-four isolates were characterized. We found high genetic diversity of G. candidum even within the same cheesemaking regions. Strains did not group according to region. All of the strains from the Haute-Savoie were able to assimilate lactate as the sole source of carbon, while lactate assimilation varied among strains from the Auvergne. Strains varied in D-mannitol assimilation, and none used citrate as the sole source of carbon. Yeast-like colony morphology predominated in Reblochon, while all of the strains isolated from St. Nectaire were filamentous. The RAPD-PCR technique readily differentiated Geotrichum fragrans isolated from milk and curd in a St. Nectaire cheesemaking facility. This study reveals an enormous diversity of G. candidum that has been empirically selected through the centuries by the cheesemakers of France.

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Section: Vol 67 2001 Diversity Of Geotrichum Candidum Strains In Chmentioning

confidence: 99%

Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France

Marcellino

Beuvier

Grappin

et al. 2001

Appl Environ Microbiol

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“…For example, the surface microflora of bacterial smear-ripened cheeses, such as Reblochon, Tilsit, and Limburger, is composed of yeast, mainly Debaryomyces hansenii and Geotrichum candidum, and of grampositive catalase-positive organisms, such as coryneform bacteria and staphylococci (2,9,10,35). During the first days of ripening, yeasts colonize the cheese surface and utilize lactate.…”

mentioning

confidence: 99%

Microbial Interactions within a Cheese Microbial Community

Mounier

Monnet

Vallaeys

et al. 2008

Appl Environ Microbiol

226

213

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The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and in the omission study that negative interactions occurred between yeasts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum candidum, whereas Y. lipolytica and G. candidum inhibited Debaryomyces hansenii cell viability during the stationary phase. However, the mechanisms involved in these interactions remain unclear. It was also shown that yeast-bacterium interactions played a significant role in the establishment of this multispecies ecosystem on the cheese surface. Yeasts were key species in bacterial development, but their influences on the bacteria differed. It appeared that the growth of Arthrobacter arilaitensis or Hafnia alvei relied less on a specific yeast function because these species dominated the bacterial flora, regardless of which yeasts were present in the ecosystem. For other bacteria, such as Leucobacter sp. or Brevibacterium aurantiacum, growth relied on a specific yeast, i.e., G. candidum. Furthermore, B. aurantiacum, Corynebacterium casei, and Staphylococcus xylosus showed reduced colonization capacities in comparison with the other bacteria in this model cheese. Bacterium-bacterium interactions could not be clearly identified.

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“…The so-called ' smear' is the characteristic glistening rind resulting from the development of a mixed microflora of yeasts and bacteria on the surface of the cheese. The microbial ecology of the smear is complex and few systematic studies (Bärtschi et al 1994;Eliskases-Lechner & Ginzinger, 1995a, b;Valdès-Stauber et al 1997;Wyder & Puhan, 1999;Brennan et al 2002) have investigated the micro-organisms found on the surface of such cheeses during ripening. Ecological investigations of the yeast flora have shown that Debaryomyces hansenii and Geotrichum candidum are the most important species in smear-ripened cheeses, followed by Thrichosporon beigelii and Yarrowia lipolytica (Brennan et al 2004a), whereas the most common species in mould-ripened and blue cheeses are Deb.…”

mentioning

confidence: 99%

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

Gente

Larpin

Cholet

et al. 2007

Journal of Dairy Research

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PCR primers were developed for the specific detection of Clavispora lusitaniae, Debaryomyces hansenii var hansenii, Geotrichum candidum, Kluyveromyces lactis and K. marxianus and Yarrowia lipolytica, yeast species commonly found on the surface of smear cheese. Forty eight representative strains frequently found in smear cheeses or taxonomically related to the target yeasts were used as templates, to validate the designed primers. The specific and selective detection of these yeasts was effective in situ, in Livarot smear, without yeast isolation and culture and was comparable with data obtained with a conventional method. The primers described here have thus potential for PCR studies applied to cheese. It should also be possible to use some of these primers with other substrates.

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Inventaire et évolution des flores fongiques de surface du reblochon de Savoie

Cited by 26 publications

References 20 publications

Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France

Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France

Microbial Interactions within a Cheese Microbial Community

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

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