The Associative Action Between Certain Yeasts and Bacterium Linens

Purko, M.; Nelson, W.O.; Wood, William F.

doi:10.3168/jds.s0022-0302(51)91768-7

Cited by 45 publications

(17 citation statements)

References 6 publications

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“…Omission of biotin and thiamine from the medium significantly reduced growth of M. gubbeenense. It has been previously shown that pantothenic acid is essential for growth of B. linens and that this vitamin is produced by D. hansenii (37). The present study showed that pantothenic acid was also required by C. casei and M. gubbeenense.…”

Section: Discussionsupporting

confidence: 58%

“…The factors that allow this microflora to develop have not been studied to any great extent. Early work by Purko et al (37) showed that pantothenic acid production by yeasts stimulated the growth of B. linens. During the early days of cheese ripening, lactose is rapidly transformed into lactate by the large numbers of lactic acid bacteria present in the cheese.…”

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confidence: 99%

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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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Section: Discussionsupporting

confidence: 58%

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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“…Tilsiter, Limburger and Mu$ nster, are characterized by the development of largely undefined microbial communities on their surfaces (Valdes-Stauber et al, 1997). At the beginning of ripening, yeasts predominate, metabolizing the lactic acid produced by the starter to CO # and H # O and producing NH $ , both of which processes increase the pH from 5n0 to 6n0 ; in addition, they produce growth factors such as vitamins (Pukro et al, 1951). These changes permit the development of a Gram-positive, catalase-positive, salt-tolerant bacterial microflora composed mainly of members of the Micrococcaceae and coryneform bacteria (El-Erian, 1969 ;Lenoir, 1984 ;Eliskases-Lechner & Ginzinger, 1995 ;ValdesStauber et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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

Brennan¹,

Brown²,

Goodfellow³

et al. 2001

International Journal of Systematic and Evolutionary Microbiology

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Phenotypic and phylogenetic studies were performed on 11 strains of a Microbacterium-like organism isolated from the surface of a smear-ripened cheese. The isolates were Gram-positive, catalase-positive, facultatively anaerobic, oxidase-negative, non-spore-forming, non-motile, small, slender rods and grew in 12 % (w/v) NaCl. Chemotaxonomic investigation revealed that all the isolates belonged unambiguously to the genus Microbacterium. They contained type B1 peptidoglycans with L-lysine as the diamino acid and glycolyl acyl types ; rhamnose and galactose were the cell wall sugars. The GMC content ranged from 69 to 72 mol %. The major menaquinones were MK-11 and MK-12 and the major fatty acids were anteiso C15 :0 and C17 :0 and iso C16 :0. Phylogenetic analysis of the 16S rRNA sequences of four isolates showed that they represented a new subline in the genus Microbacterium, with Microbacterium barkeri as their nearest phylogenetic neighbour. M. barkeri showed the highest sequence similarity to the isolates ; however, DNA-DNA hybridization showed that the isolates had only 38 % chromosomal similarity to M. barkeri. Based on the phylogenetic and phenotypic distinctiveness of the isolates, it is proposed that they be classified as a new Microbacterium species, for which the name Microbacterium gubbeenense sp. nov. is suggested. The type strain has been deposited as LMG S-19263 T ( l NCIMB 30129 T ). The GenBank accession number for the 16S rDNA sequence of the type strain is AF263563.

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“…An early study from Purko et al (33) on the association between yeasts and Brevibacterium linens showed that B. linens did not grow on a vitamin-free agar medium. However, when the same medium was inoculated with yeast, it grew around the yeast colonies.…”

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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 Associative Action Between Certain Yeasts and Bacterium Linens

Cited by 45 publications

References 6 publications

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

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

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

Microbial Interactions within a Cheese Microbial Community

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