Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates

Unno, Ryosuke; Matsutani, Minenosuke; Suzuki, Toshihiro; Kodama, Kayo; Matsushita, Hiroto; Yamasato, Kazuhide; Koizumi, Yukimichi; Ishikawa, Morio

doi:10.1016/j.idairyj.2020.104757

Cited by 19 publications

(22 citation statements)

References 41 publications

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“…As with MB, the existence of HALAB in smear-ripened cheeses has been reported previously (Mounier et al, 2017). Previous experiments have shown that Marinilactibacillus psychrotolerans B-7-9-5 produces acetate from lactate during ripening in Brie-type model cheeses, and Vagococcus lutrae 9A8 produces acetate from lactose under aerobic conditions (Unno et al, 2020;Suzuki et al, 2021). Nevertheless, HALAB were less associated with acetic acid and showed a positive correlation with isobutyric acid in this study.…”

Section: Discussionsupporting

confidence: 70%

“…After dividing these cheeses into rind and core, a total of 30 samples (e.g., five kinds of cheeses, n = 3, and rind and core) were used for the metagenomic sequencing analysis, and to analyze various organic acids, free amino acids, and volatile compounds. The NaCl concentration and pH were determined using a C-121 salinity meter (HORIBA, Ltd., Kyoto, Japan) and an HM-25G pH meter (DKK-TOA Corporation, Tokyo, Japan), as described previously ( Unno et al, 2020 ).…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

et al. 2021

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Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.

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Section: Discussionsupporting

confidence: 70%

Section: Methodsmentioning

confidence: 99%

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

et al. 2021

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“…Tetragenococcus are halo-alkaliphilic bacteria and the relatively high salt content and progressive increase in pH along ripening, especially at rind level, can provide ideal conditions to promote their growth 19 . Remarkably, the dominance of one of the two Tetragenococcus species over the other depended on both the producer and ripening cave, and when both Tetragenococcus species co-occurred, T. halophilus, with a higher optimum pH for growth of 6.1-7.0 17 , showed tropism for the cheese rind and T. koreensis, with an optimum pH for growth of 5.7-6.5 17 , for the cheese core. Interestingly, these taxa were associated with the co-occurrence of various metabolites or quality markers in the cheese, which suggests that they signi cantly contribute to some of the quality attributes of this distinctive cheese.…”

Section: Discussionmentioning

confidence: 99%

“…MAGs (8 of them from cave environments), closely related to the recently discovered Candidatus Yaniella excrementavium, for which further research is needed to understand its contribution to the quality and safety of Cabrales cheese. Tetragenococcus has been only found, at low relative abundances, in Brie cheese 17 and two Mexican cheeses 18 . The two Tetragenococcus species here detected have a functional pro le similar to that of some traditional lactic acid bacteria (e.g., Lactococcus, Lactobacillus) and possibly displace them due to their better acclimatization to the microenvironments associated with our study.…”

Section: Discussionmentioning

confidence: 99%

Environmental sources along natural cave ripening shape the microbiome and metabolome of artisanal blue-veined cheeses

Alexa

Cobo‐Díaz

Renes

et al. 2021

Preprint

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Microorganisms colonising processing environments can significantly impact food quality and safety. Here we describe a detailed longitudinal study assessing the impact of cave ripening on the microbial succession and quality markers across different producers of blue-veined cheese. Both the producer and cave in which cheeses were ripened significantly influenced the cheese microbiome and metabolome. The cheese microbiome was significantly determined by the microbiome of caves, which were a source of Brevibacterium, Corynebacterium, Staphylococcus, Tetragenococcus and Yaniella, among others, as demonstrated through source tracking and the characterization of 613 metagenome assembled genomes. Tetragenococcus koreensis and T. halophilus were detected at high abundance in cheese for the first time, associated with the occurrence of various metabolites, and showed high levels of horizontal gene transfer with other members of the cheese microbiome. Overall, we demonstrated that processing environments can be a source of non-starter microorganisms of relevance to ripening of artisanal fermented foods.

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“…Although the majority of isolates come from high salt soy and fish fermentations, there are also more recent reports on isolates from degraded sugar beet thick juice, Brie de meaux cheese rind, mountain snow and from water samples [5,[23][24][25].…”

Section: Introductionmentioning

confidence: 99%

The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

2021

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Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by the formation of short chain acids to the flavor of the product. Recently, T. halophilus has been identified as a dominant species in a seasoning sauce fermentation based on koji made with lupine seeds. Results In this study we characterized six strains of T. halophilus isolated from lupine moromi fermentations in terms of their adaptation towards this fermentation environment, salt tolerance and production of biogenic amines. Phylogenic and genomic analysis revealed three distinctive lineages within the species T. halophilus with no relation to their isolation source, besides the lineage of T. halophilus subsp. flandriensis. All isolated strains from lupine moromi belong to one lineage in that any of the type strains are absent. The strains form lupine moromi could not convincingly be assigned to one of the current subspecies. Taken together with strain specific differences in the carbohydrate metabolism (arabinose, mannitol, melibiose, gluconate, galactonate) and amino acid degradation pathways such as arginine deiminase pathway (ADI) and the agmatine deiminase pathway (AgDI) the biodiversity in the species of T. halophilus is greater than expected. Among the new strains, some strains have a favorable combination of traits wanted in a starter culture. Conclusions Our study characterized T. halophilus strains that were isolated from lupine fermentation. The lupine moromi environment appears to select strains with specific traits as all of the strains are phylogenetically closely related, which potentially can be used as a starter culture for lupine moromi. We also found that the strains can be clearly distinguished phylogenetically and phenotypically from the type strains of both subspecies T. halophilus subsp. halophilus and T. halophilus subsp. flandriensis.

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Lactic acid bacterial diversity in Brie cheese focusing on salt concentration and pH of isolation medium and characterisation of halophilic and alkaliphilic lactic acid bacterial isolates

Cited by 19 publications

References 41 publications

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

Environmental sources along natural cave ripening shape the microbiome and metabolome of artisanal blue-veined cheeses

The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

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