Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

Masoud, Wafa

doi:10.1016/s0958-6946(02)00147-4

Cited by 26 publications

(29 citation statements)

References 18 publications

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“…To our knowledge, all the studies about the growth behavior of microorganisms isolated from cheese have been done on mixed cultures with only two microorganisms, generally a yeast and a bacterium, on cheese agar (24,25) or on curd made under aseptic conditions (4,20,21,29). Despite the fact that such studies provide interesting information on the individual growth characteristics of these organisms and their contribution to ripening, they do not take account of the fact that the cheese microflora is much more diverse and that interactions may exist between the members of these communities.…”

Section: Discussionmentioning

confidence: 99%

Microbial Interactions within a Cheese Microbial Community

Mounier

Monnet

Vallaeys

et al. 2008

Appl Environ Microbiol

221

203

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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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Section: Discussionmentioning

confidence: 99%

Microbial Interactions within a Cheese Microbial Community

Mounier

Monnet

Vallaeys

et al. 2008

Appl Environ Microbiol

221

203

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“…Many corynebacteria are known to produce urease, phospholipases, haemolysins, mycolic acids and diphtheric toxin (Songer and Post 2005). C. afermentans is associated with organ infections and sepsis in human patients (Funke et al 1997), (Minkin and Shapiro 2004), C. stationis with bovine mastitis (Leon-Galvan et al 2015), while C. flavescens may cause colour changes on the surface of ripened cheese (Masoud and Jakobsen 2003). Trueperella pyogenes is the most common opportunistic animal pathogen which is a producer of pyolysin with dermonecrotoxic and lethal effects (Songer and Post 2005).…”

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confidence: 99%

Gram-positive aerobic and microaerophilic microorganisms isolated from pathological processes and lesions of horses

Bzdil¹,

Holý²,

Toporčák³

2017

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to characterise the genera and species of Gram-positive aerobic and microaerophilic microorganisms isolated from pathological processes and lesions in horses. In the period 2009-2014, 449 clinical samples from horses were examined. Of these, 229 (51%) were collected from the respiratory tract, 121 (26.9%) from the skin, 40 (8.9%) from the gastrointestinal tract, 40 (8.9%) from the eyes, 8 (1.8%) from the urinary tract, 6 (1.3%) from the musculoskeletal system, 4 (0.9%) from the lymphatic system and 1 (0.2%) from milk. The isolates were presumptively identified phenotypically, and identification was confirmed by molecular phenotypic MALDI-TOF. The most frequently detected strains (n = 330) were Staphylococcus spp., Streptococcus spp., Corynebacterium spp. with prevalence rates of 37.2%, 23.4% and 7.6%, respectively. In addition, 24 other taxa were identified, including Enterococcus spp., Bacillus spp., Trueperella pyogenes, Aerococcus viridans, Dermatophilus congolensis, Lysinibacillus fusiformis, Nocardiopsis alba and Streptomyces spp. Most of these are described as opportunistic pathogens of animals, including horses. Antibiotic susceptibility was tested using the disc diffusion method. Florfenicol and amoxycillin with clavulanic acid were the most effective antibiotics. The susceptibility to florfenicol was 100% for tested strains of Bacillus spp., Lysinibacillus spp., Corynebacterium spp., Dermatophilus congolensis, Streptococcus spp., Enterococcus spp., Aerococcus spp., Nocardiopsis alba and Trueperella pyogenes. The susceptibilities of Staphylococcus aureus and other staphylococci to florfenicol were 96.2% and 98.5% in tested strains, respectively. Amoxycillin with clavulanic acid exhibited 100% effectiveness against Corynebacterium spp., Dermatophilus congolensis, Streptococcus spp., Aerococcus spp., Enterococcus spp., Streptomyces spp., Nocardiopsis alba and Trueperella pyogenes tested strains. The susceptibilities of Staphylococcus aureus, other staphylococci and Bacillus/Lysinibacillus spp. to amoxycillin with clavulanic acid were 89.8%, 98.8% and 20.0% of tested strains, respectively.

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“…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)(26)(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).…”

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

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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...

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Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

Cited by 26 publications

References 18 publications

Microbial Interactions within a Cheese Microbial Community

Microbial Interactions within a Cheese Microbial Community

Gram-positive aerobic and microaerophilic microorganisms isolated from pathological processes and lesions of horses

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

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