The Good, The Bad, and the Ugly: Tales of Mold-Ripened Cheese

Marcellino, N.; Benson, David R.

doi:10.1128/9781555818593.ch5

Cited by 11 publications

(11 citation statements)

References 176 publications

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“…All three fungi were isolated from cheese rinds. We chose these three fungi because they are the dominant fungi in natural and washed rind cheeses 27 , 30 , and they represent three different types of fungal networks: Mucor is a fast-growing fungus with diffuse network growth 31 , 32 , Galactomyces is also a fast-growing fungus but forms a dense network 32 , 33 , and Penicillium is slow-growing and forms very dense fungal networks 32 , 34 . The cells of Serratia were co-spotted on BHI agar (1.5% agar) with each of these fungi or without a fungus (“No network”, Fig.…”

Section: Resultsmentioning

confidence: 99%

Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes

et al. 2018

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Most studies of bacterial motility have examined small-scale (micrometer–centimeter) cell dispersal in monocultures. However, bacteria live in multispecies communities, where interactions with other microbes may inhibit or facilitate dispersal. Here, we demonstrate that motile bacteria in cheese rind microbiomes use physical networks created by filamentous fungi for dispersal, and that these interactions can shape microbial community structure. Serratia proteamaculans and other motile cheese rind bacteria disperse on fungal networks by swimming in the liquid layers formed on fungal hyphae. RNA-sequencing, transposon mutagenesis, and comparative genomics identify potential genetic mechanisms, including flagella-mediated motility, that control bacterial dispersal on hyphae. By manipulating fungal networks in experimental communities, we demonstrate that fungal-mediated bacterial dispersal can shift cheese rind microbiome composition by promoting the growth of motile over non-motile community members. Our single-cell to whole-community systems approach highlights the interactive dynamics of bacterial motility in multispecies microbiomes.

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Section: Resultsmentioning

confidence: 99%

Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes

et al. 2018

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“…The white fuzzy surface of these cheeses is often caused by the presence of the fungus Penicillium camemberti , a domesticated white mutant of closely related blue molds (Pitt, Cruickshank, & Leistner, ). High concentrations of the yeast G. geotrichum (formerly Geotrichum candidum ) can commonly be isolated from bloomy rinds (Marcellino & Benson, ; Marcellino, Beuvier, Grappin, Guéguen, & Benson, ; Wolfe et al., ). A variety of other yeasts including Debaryomyces hansenii , Kluyveromyces lactis , Candida utilis , and Yarrowia lipolytica can also be found in bloomy rinds.…”

Section: Commentarymentioning

confidence: 99%

Deconstructing and Reconstructing Cheese Rind Microbiomes for Experiments in Microbial Ecology and Evolution

Cosetta

Wolfe

2019

CP Microbiology

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Cheese rind microbiomes are useful model systems for identifying the mechanisms that control microbiome diversity. Here, we describe the methods we have optimized to first deconstruct in situ cheese rind microbiome diversity and then reconstruct that diversity in laboratory environments to conduct controlled microbiome manipulations. Most cheese rind microbial species, including bacteria, yeasts, and filamentous fungi, can be easily cultured using standard lab media. Colony morphologies of taxa are diverse and can often be used to distinguish taxa at the phylum and sometimes even genus level. Through the use of cheese curd agar medium, thousands of unique community combinations or microbial interactions can be assessed. Transcriptomic experiments and transposon mutagenesis screens can pinpoint mechanisms of interactions between microbial species. Our general approach of creating a tractable synthetic microbial community from cheese can be easily applied to other fermented foods to develop other model microbiomes. © 2019 by John Wiley & Sons, Inc. Basic Protocol 1: Isolation of cheese rind microbial communities Support Protocol 1: Preparation of plate count agar with milk and salt Basic Protocol 2: Identification of cheese rind bacterial and fungal isolates using 16S and ITS sequences Basic Protocol 3: Preparation of experimental glycerol stocks of yeasts and bacteria Basic Protocol 4: Preparation of experimental glycerol stocks of filamentous fungi Basic Protocol 5: Reconstruction of cheese rind microbial communities in vitro Support Protocol 2: Preparation of lyophilized and powdered cheese curd Support Protocol 3: Preparation of 10% cheese curd agar plates and tubes Basic Protocol 6: Interaction screens using responding lawns Support Protocol 4: Preparation of liquid 2% cheese curd Basic Protocol 7: Experimental evolution Basic Protocol 8: Measuring community function: pH/acidification Basic Protocol 9: Measuring community function: Pigment production Basic Protocol 10: RNA sequencing of cheese rind biofilms

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“…It is possible that other species may have been present in the cheeses at a lower order of magnitude. G. candidum is often found on cheese (2,26,41) and is considered to be of particular importance on smearripened cheeses, such as Limburger and Romadur, but commercial preparations of G. candidum are not common in the production of Limburger or Romadur cheese in Germany (9). However, in the present study of Limburger cheese, a commercial culture containing G. candidum, as well as D. hansenii, A. arilaitensis, and B. aurantiacum, was added to the milk before cheesemaking.…”

Section: Comparisons Of the Cheese Microfloramentioning

confidence: 99%

Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses

Cogan

Goerges²,

Gelsomino

et al. 2014

Microbiol Spectr

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Comprehensive collaborative studies from our laboratories reveal the extensive biodiversity of the microflora of the surfaces of smear-ripened cheeses. Two thousand five hundred ninety-seven strains of bacteria and 2,446 strains of yeasts from the surface of the smear-ripened cheeses Limburger, Reblochon, Livarot, Tilsit, and Gubbeen, isolated at three or four times during ripening, were identified; 55 species of bacteria and 30 species of yeast were found. The microfloras of the five cheeses showed many similarities but also many differences and interbatch variation. Very few of the commercial smear microorganisms, deliberately inoculated onto the cheese surface, were reisolated and then mainly from the initial stages of ripening, implying that smear cheese production units must have an adventitious "house" flora. Limburger cheese had the simplest microflora, containing two yeasts, Debaryomyces hansenii and Geotrichum candidum, and two bacteria, Arthrobacter arilaitensis and Brevibacterium aurantiacum. The microflora of Livarot was the most complicated, comprising 10 yeasts and 38 bacteria, including many gram-negative organisms. Reblochon also had a very diverse microflora containing 8 yeasts and 13 bacteria (excluding gram-negative organisms which were not identified), while Gubbeen had 7 yeasts and 18 bacteria and Tilsit had 5 yeasts and 9 bacteria. D. hansenii was by far the dominant yeast, followed in order by G. candidum, Candida catenulata, and Kluyveromyces lactis. B. aurantiacum was the dominant bacterium and was found in every batch of the 5 cheeses. The next most common bacteria, in order, were Staphylococcus saprophyticus, A. arilaitensis, Corynebacterium casei, Corynebacterium variabile, and Microbacterium gubbeenense. S. saprophyticus was mainly found in Gubbeen, and A. arilaitensis was found in all cheeses but not in every batch. C. casei was found in most batches of Reblochon, Livarot, Tilsit, and Gubbeen. C. variabile was found in all batches of Gubbeen and Reblochon but in only one batch of Tilsit and in no batch of Limburger or Livarot. Other bacteria were isolated in low numbers from each of the cheeses, suggesting that each of the 5 cheeses has a unique microflora. In Gubbeen cheese, several different strains of the dominant bacteria were present, as determined by pulsed-field gel electrophoresis, and many of the less common bacteria were present as single clones. The culture-independent method, denaturing gradient gel electrophoresis, resulted in identification of several bacteria which were not found by the culture-dependent (isolation and rep-PCR identification) method. It was thus a useful complementary technique to identify other bacteria in the cheeses. The gross composition, the rate of increase in pH, and the indices of proteolysis were different in most of the cheeses.

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The Good, The Bad, and the Ugly: Tales of Mold-Ripened Cheese

Cited by 11 publications

References 176 publications

Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes

Fungal networks shape dynamics of bacterial dispersal and community assembly in cheese rind microbiomes

Deconstructing and Reconstructing Cheese Rind Microbiomes for Experiments in Microbial Ecology and Evolution

Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses

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