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

Brennan, Noelle M.; Brown, Roselyn; Goodfellow, Michael; Ward, Alan C.; Beresford, Thomas P.; Vancanneyt, Marc; Cogan, Timothy M.; Fox, Patrick F.

doi:10.1099/00207713-51-6-1969

Cited by 58 publications

(28 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All the isolates in clusters 10 to 20 had identical PFGE patterns as those previously identified as C. mooreparkense DPC 5307 (cluster 11) and C. mooreparkense DPC 5313 (unclustered) and so are considered to be C. mooreparkense (1). Similarly, the isolates in clusters 21, 22, and 24 to 26 had PFGE patterns similar to those previously identified as M. gubbeenense DPC 5286 and DPC 5291 (cluster 21) and M. gubbeenense DPC 5281 (unclustered) (2). Cluster 23 contained C. variabilis NCDO 2097 and NCDO 2099.…”

Section: Microbiology Of Cheese Surfacesupporting

confidence: 53%

See 1 more Smart Citation

Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

Brennan

Ward

Beresford

et al. 2002

Appl Environ Microbiol

168

View full text Add to dashboard Cite

The bacteria on the surface of a farmhouse smear-ripened cheese at four stages of ripening (4, 16, 23, and 37 days) from inoculated (i.e., deliberately inoculated with Brevibacterium linens BL2) and noninoculated (not deliberately inoculated with B. linens BL2) cheese were investigated. The results show that, contrary to accepted belief, B. linens is not a significant member of the surface flora of smear cheese and no microbial succession of species occurred during the ripening of the cheeses. Of 400 isolates made, 390 were lactate-utilizing coryneforms and 10 were coagulase-negative Staphylococcus spp. A detailed analysis of the coryneforms was undertaken using phenotypic analysis, molecular fingerprinting, chemotaxonomic techniques, and 16S rRNA gene sequencing. DNA banding profiles (ramdom amplified polymorphic DNA [RAPD]-PCR) of all the coryneform isolates showed large numbers of clusters. However, pulsed-field gel electrophoresis (PFGE) of the isolates from the cheeses showed that all isolates within a cluster and in many contiguous clusters were the same. The inoculated and noninoculated cheeses were dominated by single clones of novel species of Corynebacterium casei (50.2% of isolates), Corynebacterium mooreparkense (26% of isolates), and Microbacterium gubbeenense (12.8% of isolates). In addition, five of the isolates from the inoculated cheese were Corynebacterium flavescens. Thirty-seven strains were not identified but many had similar PFGE patterns, indicating that they were the same species. C. mooreparkense and C. casei grew at pH values below 4.9 in the presence of 8% NaCl, while M. gubbeenense did not grow below pH 5.8 in the presence of 5 to 10% NaCl. B. linens BL2 was not recovered from the inoculated cheese because it was inhibited by all the Staphylococcus isolates and many of the coryneforms. It was concluded that within a particular batch of cheese there was significant bacterial diversity in the microflora on the surface.The most significant period of cheese production is probably the ripening process, during which starter and nonstarter bacteria, chymosin, and the indigenous milk enzymes develop the organoleptic and textural properties of the cheese. This is particularly true for surface-ripened cheese, due to the variety and abundance of microorganisms on its surface. Surface-ripened cheeses can be divided into mold ripened, e.g., Camembert and Brie, and bacteria ripened, e.g., Limburger, Tilsit, Brick, and Münster. The latter cheeses are sometimes called washed-rind cheeses because of the extensive washing given to the surfaces of these cheeses during ripening. They are also called smear cheeses, because of the glistening appearance of the surface, or red-smear cheeses, due to the production of a red carotinoid by Brevibacterium linens, which is thought to be the most common bacterium occurring on the surface of the cheese. For this reason, B. linens is often deliberately inoculated onto the surface of the cheese during the early days of ripening, either as a commercial preparation or a...

show abstract

Section: Microbiology Of Cheese Surfacesupporting

confidence: 53%

“…Therefore, a polyphasic approach to their identification, involving chemotaxonomic RAPD and PFGE, was used. This showed that, except for five isolates which were identified as C. flavescens, most (89%) of the 390 isolates from the inoculated and noninoculated cheese were either C. (1,2). Thirtyseven (9.3%) isolates were not identified.…”

Section: Discussionmentioning

confidence: 96%

Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

Brennan

Ward

Beresford

et al. 2002

Appl Environ Microbiol

168

View full text Add to dashboard Cite

show abstract

“…The bacterial species selected for this experiment (Table 1) belong to diverse groups of bacteria frequently used in dairy fermentation and isolated as non-starter bacteria from cheese or from natural whey culture (Brennan et al, 2001;Mounier et al, 2007;Poga ci c et al, 2013;Montel et al, 2014;Gatti et al, 2014). Several curd- (Martin et al, 2001), and cheese-based media (Gori et al, 2012;Sgarbi et al, 2013) have already been developed for aroma characterization of microorganisms but differ in composition from our curd-based medium.…”

Section: Growth Of Varied Bacterial Species In the Curd-based Mediummentioning

confidence: 99%

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

et al. 2015

View full text Add to dashboard Cite

“…During the last few years, the microflora of several smear cheeses has been extensively investigated and categorically identified using combinations of phenotypic and genotypic techniques (9,15,29,33,42). These studies have resulted in the identification of several new species of bacteria, including Arthrobacter arilaitensis and Arthrobacter bergerei (21), Agrococcus casei (6), Corynebacterium casei (7), Corynebacterium mooreparkense (8) (subsequently shown to be Corynebacterium variabile [18]), Microbacterium gubbeenense (8), Staphylococcus equorum subsp. linens (36), Staphylococcus succinus subsp.…”

mentioning

confidence: 99%

“…The aim of the present study was to investigate some of the growth characteristics of B. aurantiacum, C. variabile, S. saprophyticus, and two recently described new species, C. casei and M. gubbeenense (7,8), isolated from smear cheese. Particular attention was given to their ability to metabolize lactose, lactate, and amino acids and to the likely enzymes involved.…”

mentioning

confidence: 99%

Growth Characteristics of Brevibacterium , Corynebacterium , Microbacterium , and Staphylococcus spp. Isolated from Surface-Ripened Cheese

Mounier

Rea

O’Connor³

et al. 2007

Appl Environ Microbiol

View full text Add to dashboard Cite

The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298 T , Corynebacterium variabile DPC 5310, Microbacterium gubbeenense DPC 5286 T , and Staphylococcus saprophyticus 4E61, all of which were isolated from the surface of smear cheese, were studied in complex and chemically defined media. All of the coryneforms, except M. gubbeenense, grew in 12% salt, while B. aurantiacum and S. saprophyticus grew in 15% salt. All five bacteria assimilated lactate in a semisynthetic medium, and none of the coryneform bacteria assimilated lactose. Glucose assimilation was poor, except by S. saprophyticus and C. casei. Five to seven amino acids were assimilated by the coryneforms and 12 by S. saprophyticus. Glutamate, phenylalanine, and proline were utilized by all five bacteria, whereas utilization of serine, threonine, aspartate, histidine, alanine, arginine, leucine, isoleucine, and glycine depended on the organism. Growth of C. casei restarted after addition of glutamate, proline, serine, and lactate at the end of the exponential phase, indicating that these amino acids and lactate can be used as energy sources. Pantothenic acid was essential for the growth of C. casei and M. gubbeenense. Omission of biotin reduced the growth of B. aurantiacum, C. casei, and M. gubbeenense. All of the bacteria contained lactate dehydrogenase activity (with both pyruvate and lactate as substrates) and glutamate pyruvate transaminase activity but not urease activity.Bacterial surface-ripened cheeses are characterized by the development of a viscous, red-orange smear on the surface composed of yeasts, mainly Debaryomyces hansenii and Geotrichum candidum, and gram-positive bacteria such as coryneforms and staphylococci (10). Because of its tolerance to high salt concentrations and low pH, D. hansenii develops first on the cheese, metabolizing lactate to CO 2 and H 2 O and forming alkaline metabolites, such as ammonia, that lead to deacidification of the cheese surface, enabling the growth of the salttolerant but less-acid-tolerant bacteria.Until recently, Brevibacterium linens was considered to be the major component of the surface microflora, and most of the research on smear cheese bacteria has focused on physiological and growth characteristics either in liquid cultures (13,14,31,32), on experimental cheeses in mixed cultures with D. hansenii (25-27), or on cheese agar (30). During the last few years, the microflora of several smear cheeses has been extensively investigated and categorically identified using combinations of phenotypic and genotypic techniques (9,15,29,33,42 (22,33). Recently, S. saprophyticus has been shown to dominate the surface of Gubbeen cheese early in ripening but is then replaced by corynebacteria, particularly C. casei (38).Strains of B. linens and D. hansenii from commercial laboratories are generally inoculated onto the cheese surface early in ripening, but their subsequent recovery during ripening is very low (39) or absent (34), indicating that an adventitious...

show abstract

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

Cited by 58 publications

References 36 publications

Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Growth Characteristics of Brevibacterium , Corynebacterium , Microbacterium , and Staphylococcus spp. Isolated from Surface-Ripened Cheese

Contact Info

Product

Resources

About