Advanced search
1 file | 135.09 KB
Author
Organization
Abstract
The surface microflora (902 isolates) of Livarot cheeses from three dairies was investigated during ripening. Yeasts were mainly identified by Fourier transform infrared spectroscopy. Geotrichum candidum was the dominating yeast among 10 species. Bacteria were identified using Biotype 100 strips, dereplicated by repetitive extragenic palindromic PCR (rep-PCR); 156 representative strains were identified by either BOX-PCR or (GTG)(5)-PCR, and when appropriate by 16S rDNA sequencing and SDS-PAGE analysis. Gram-positive bacteria accounted for 65% of the isolates and were mainly assigned to the genera Arthrobacter, Brevibacterium, Corynebacterium, and Staphylococcus. New taxa related to the genera Agrococcus and Leucobacter were found. Yeast and Gram-positive bacteria strains deliberately added as smearing agents were sometimes undetected during ripening. Thirty-two percent of the isolates were Gram-negative bacteria, which showed a high level of diversity and mainly included members of the genera Alcaligenes, Hafnia, Proteus, Pseudomonas, and Psychrobacter. Whatever the milk used (pasteurized or unpasteurized), similar levels of biodiversity were observed in the three dairies, all of which had efficient cleaning procedures and good manufacturing practices. It appears that some of the Gram-negative bacteria identified should now be regarded as potentially useful in some cheese technologies. The assessment of their positive versus negative role should be objectively examined.
Keywords
bacteria, smear cheese, yeast, diversity, dynamics, CONFORMATION POLYMORPHISM ANALYSIS, ORIGIN SALERS CHEESE, CAMEMBERT-CHEESE, BACTERIAL-FLORA, SP NOV., REGISTERED DESIGNATION, CORYNEFORM BACTERIA, POPULATION-DYNAMICS, VOLATILE COMPOUNDS, PROTEUS-VULGARIS

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 135.09 KB

Citation

Please use this url to cite or link to this publication:

Chicago
Larpin-Laborde, Sandra, Muhammad Imran, Catherine Bonaïti, Nagamani Bora, Roberto Gelsomino, Stefanie Goerges, Françoise Irlinger, et al. 2011. “Surface Microbial Consortia from Livarot, a French Smear-ripened Cheese.” Canadian Journal of Microbiology 57 (8): 651–660.
APA
Larpin-Laborde, S., Imran, M., Bonaïti, C., Bora, N., Gelsomino, R., Goerges, S., Irlinger, F., et al. (2011). Surface microbial consortia from Livarot, a French smear-ripened cheese. CANADIAN JOURNAL OF MICROBIOLOGY, 57(8), 651–660.
Vancouver
1.
Larpin-Laborde S, Imran M, Bonaïti C, Bora N, Gelsomino R, Goerges S, et al. Surface microbial consortia from Livarot, a French smear-ripened cheese. CANADIAN JOURNAL OF MICROBIOLOGY. 2011;57(8):651–60.
MLA
Larpin-Laborde, Sandra, Muhammad Imran, Catherine Bonaïti, et al. “Surface Microbial Consortia from Livarot, a French Smear-ripened Cheese.” CANADIAN JOURNAL OF MICROBIOLOGY 57.8 (2011): 651–660. Print.
@article{4378708,
  abstract     = {The surface microflora (902 isolates) of Livarot cheeses from three dairies was investigated during ripening. Yeasts were mainly identified by Fourier transform infrared spectroscopy. Geotrichum candidum was the dominating yeast among 10 species. Bacteria were identified using Biotype 100 strips, dereplicated by repetitive extragenic palindromic PCR (rep-PCR); 156 representative strains were identified by either BOX-PCR or (GTG)(5)-PCR, and when appropriate by 16S rDNA sequencing and SDS-PAGE analysis. Gram-positive bacteria accounted for 65\% of the isolates and were mainly assigned to the genera Arthrobacter, Brevibacterium, Corynebacterium, and Staphylococcus. New taxa related to the genera Agrococcus and Leucobacter were found. Yeast and Gram-positive bacteria strains deliberately added as smearing agents were sometimes undetected during ripening. Thirty-two percent of the isolates were Gram-negative bacteria, which showed a high level of diversity and mainly included members of the genera Alcaligenes, Hafnia, Proteus, Pseudomonas, and Psychrobacter. Whatever the milk used (pasteurized or unpasteurized), similar levels of biodiversity were observed in the three dairies, all of which had efficient cleaning procedures and good manufacturing practices. It appears that some of the Gram-negative bacteria identified should now be regarded as potentially useful in some cheese technologies. The assessment of their positive versus negative role should be objectively examined.},
  author       = {Larpin-Laborde, Sandra and Imran, Muhammad and Bona{\"i}ti, Catherine and Bora, Nagamani and Gelsomino, Roberto and Goerges, Stefanie and Irlinger, Fran\c{c}oise and Goodfellow, Michael and Ward, Alan C and Vancanneyt, Marc and Swings, Jean and Scherer, Siegfried and Gu{\'e}guen, Micheline and Desmasures, Nathalie},
  issn         = {0008-4166},
  journal      = {CANADIAN JOURNAL OF MICROBIOLOGY},
  language     = {eng},
  number       = {8},
  pages        = {651--660},
  title        = {Surface microbial consortia from Livarot, a French smear-ripened cheese},
  url          = {http://dx.doi.org/10.1139/W11-050},
  volume       = {57},
  year         = {2011},
}

Altmetric
View in Altmetric
Web of Science
Times cited: