1
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Cleere MM, Novodvorska M, Geib E, Whittaker J, Dalton H, Salih N, Hewitt S, Kokolski M, Brock M, Dyer PS. New colours for old in the blue-cheese fungus Penicillium roqueforti. NPJ Sci Food 2024; 8:3. [PMID: 38191473 PMCID: PMC10774375 DOI: 10.1038/s41538-023-00244-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 12/18/2023] [Indexed: 01/10/2024] Open
Abstract
Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene deletions, and heterologous gene expression we discovered that pigment formation was due to a DHN-melanin biosynthesis pathway. Systematic deletion of pathway genes altered the arising spore colour, yielding white to yellow-green to red-pink-brown phenotypes, demonstrating the potential to generate new coloured strains. There was no consistent impact on mycophenolic acid production as a result of pathway interruption although levels of roquefortine C were altered in some deletants. Importantly, levels of methyl-ketones associated with blue-cheese flavour were not impacted. UV-induced colour mutants, allowed in food production, were then generated. A range of colours were obtained and certain phenotypes were successfully mapped to pathway gene mutations. Selected colour mutants were subsequently used in cheese production and generated expected new colourations with no elevated mycotoxins, offering the exciting prospect of use in future cheese manufacture.
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Affiliation(s)
- Matthew M Cleere
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
- PhD Program in Biology, The Graduate Center; Structural Biology Initiative, CUNY Advanced Science Research Center, New York, NY10031, USA
| | - Michaela Novodvorska
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Elena Geib
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Jack Whittaker
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Heather Dalton
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Nadhira Salih
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
- Department of Biology, College of Education, University of Sulaimani, Sulaymaniyah, Iraq
| | - Sarah Hewitt
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Matthew Kokolski
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Matthias Brock
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Paul S Dyer
- School of Life Sciences, University of Nottingham, Nottingham, NG7 2RD, United Kingdom.
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2
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Sevinc-Demircan B, Ozturkoglu-Budak S. Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2670-2680. [PMID: 37599848 PMCID: PMC10439100 DOI: 10.1007/s13197-023-05791-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2023] [Accepted: 06/07/2023] [Indexed: 08/22/2023]
Abstract
The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only commercial starter culture while YL, DH and KL cheeses were produced with the incorporation of individual Yarrowia lipolytica, Debaryomyces hansenii and Kluyveromyces lactis, respectively. The chemical composition, microbial counts, sensory attributes, volatile compounds and textural properties of cheeses were determined on days 1, 30, and 60 during the ripening period. The results obtained demonstrated that chemical, microbial and sensory properties of cheese varied depending on yeast species. The cheese with Y. lipolytica was the most preferred and it contained more short chain fatty acids, particularly butyric acid. This result could be due to the higher fat content and advanced lipolytic activity. The ripening index of DH was found to be higher than the other cheeses, showing an advanced proteolytic activity in relation to lower hardness in the texture profile. K. lactis was associated with lactose metabolism and promoted the development of Lactococcus spp. The results highlighted a potential use of yeasts as adjunct cultures in Beyaz cheese to develop the sensory properties such as texture and flavor. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05791-3.
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Affiliation(s)
| | - Sebnem Ozturkoglu-Budak
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara Turkey
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3
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Li Y, Wang C, Wang J. Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral Area in Xinjiang. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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4
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Martin JGP, Silva JMM, César ICDR, da Silva M, Santana SA, Veloso TGR, Silva JGE, Ferreira CLDLF, Leech J, Cotter PD. Seasonal variation in the Canastra cheese mycobiota. Front Microbiol 2023; 13:1076672. [PMID: 36817100 PMCID: PMC9936976 DOI: 10.3389/fmicb.2022.1076672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Accepted: 12/28/2022] [Indexed: 02/05/2023] Open
Abstract
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening due to an interest in the sensory characteristics attributed to these microorganisms. In this work, the mycobiota of artisanal cheeses produced in the Canastra region was characterized based on ITS marker gene analysis. A total of 96 artisanal cheeses from 16 different farms across 9 cities were collected during two different periods (dry and wet seasons). The Canastra cheese mycobiota was significantly impacted by the season, the city of production and the farm but altitude did not affect the fungal community of the cheeses analyzed. Debaryomyces prosopidis was most abundant in the majority of samples across both seasons. During the wet season, Trichosporon asahii, Kluyveromyces lactis and Fusarium solani were the next most abundant species, followed by Torulaspora delbrueckii and Acremonium citrinum. These results highlight the importance of manufacturing practices and seasonality on the fungal composition of Canastra cheeses. These insights are particularly important in light of recent new regulation in Brazil, removing previous obstacles for surface fungi to persist on cheese. These new regulations will allow new approaches to cheese production, and ultimately, novel products.
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Affiliation(s)
- José Guilherme Prado Martin
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil,*Correspondence: José Guilherme Prado Martin,
| | - João Marcos Maia Silva
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Isabel Cristina da Rocha César
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Meiriele da Silva
- Laboratory of Mycorrhizae (LAMIC), Department of Microbiology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Samara Aparecida Santana
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Brazil
| | - Tomás Gomes Reis Veloso
- Laboratory of Mycorrhizae (LAMIC), Department of Microbiology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | | | | | - John Leech
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland,APC Microbiome Ireland and VistaMilk, Fermoy, Ireland
| | - Paul D. Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland,APC Microbiome Ireland and VistaMilk, Fermoy, Ireland
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5
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Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms 2023; 11:microorganisms11010219. [PMID: 36677511 PMCID: PMC9863127 DOI: 10.3390/microorganisms11010219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe's milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe's milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe's milk cheeses.
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6
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Centeno J, Lorenzo J, Carballo J. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd cebreiro cheese. Food Microbiol 2022; 108:104101. [DOI: 10.1016/j.fm.2022.104101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022]
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7
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Wang F, Fan W, Liu N, Sun X. Effect of
Saccharomyces cerevisiae
‐inoculated milk on the quality of cheese‐like product during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fang Wang
- School of Food Engineering Ludong University Yantai Shandong China
| | - Wanning Fan
- Food Science and Engineering College Beijing University of Agriculture Beijing China
| | - Nian Liu
- Food Science and Engineering College Beijing University of Agriculture Beijing China
| | - Xuemei Sun
- School of Food Engineering Ludong University Yantai Shandong China
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8
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Merchán AV, Ruiz-Moyano S, Vázquez Hernández M, Benito MJ, Aranda E, Rodríguez A, Martín A. Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application. J Dairy Sci 2022; 105:2931-2947. [DOI: 10.3168/jds.2021-21368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/06/2021] [Indexed: 12/16/2022]
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9
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Li J, Cui H, Xu X, Li J, Lu M, Yu Y, Song H, Zhu D, Liu H. Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun Li
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Huaitian Cui
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Xinyue Xu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Jiayi Li
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Miaomiao Lu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Yue Yu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Hong Song
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Danshi Zhu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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10
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Andrade GC, Andrade RP, Oliveira DR, Quintanilha MF, Martins FS, Duarte WF. Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112240] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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11
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Guardiola FA, Esteban MÁ, Angulo C. Yarrowia lipolytica, health benefits for animals. Appl Microbiol Biotechnol 2021; 105:7577-7592. [PMID: 34536101 DOI: 10.1007/s00253-021-11584-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/03/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022]
Abstract
The yeast Yarrowia lipolytica has been industrially adopted for docosahexaenoic acid and eicosapentaenoic acid production under good manufacturing practices over 2 decades. In recent years, it has claimed attention for novel biotechnological applications, such as a functional feed additive for animals. Studies have demonstrated that this yeast is safe and has probiotic and nutritional properties for mammals, birds, fish, crustaceans, and molluscs. Animals fed Y. lipolytica enhanced productive and immune parameters, as well as modulated microbiome, fatty acid composition, and biochemical profiles. Additionally, some Y. lipolytica-derived compounds have improved productive performance, immune status, and disease resistance in animals. Therefore, the aim of this review is to identify and discuss research advances on the potential use of this yeast for animals of economic interest. Challenges, opportunities, and trends were identified and envisioned in the near future for this industrially produced yeast. KEY POINTS: • Yarrowia lipolytica has probiotic and nutritional effects in animals. • Lipase2, EPA, and β-glucan from Y. lipolytica have health benefits for animals. • Y. lipolytica is envisioned in terrestrial and aquatic animal production systems.
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Affiliation(s)
- Francisco A Guardiola
- Immunobiology for Aquaculture Group, Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, Campus of International Excellence, Campus Mare Nostrum, 30100, Murcia, Spain.,Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros Do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208, Porto, Portugal
| | - María Ángeles Esteban
- Immunobiology for Aquaculture Group, Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, Campus of International Excellence, Campus Mare Nostrum, 30100, Murcia, Spain
| | - Carlos Angulo
- Immunology & Vaccinology Group, Centro de Investigaciones Biológicas del Noroeste, SC., Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz, B.C.S. C.P., 23096, México.
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12
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Zheng X, Shi X, Wang B. A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese. Front Microbiol 2021; 12:703284. [PMID: 34394049 PMCID: PMC8358398 DOI: 10.3389/fmicb.2021.703284] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/12/2021] [Indexed: 12/05/2022] Open
Abstract
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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Affiliation(s)
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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13
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Mihreteab M, Stubblefield BA, Gilbert ES. Enhancing polypropylene bioconversion and lipogenesis by Yarrowia lipolytica using a chemical/biological hybrid process. J Biotechnol 2021; 332:94-102. [PMID: 33838158 DOI: 10.1016/j.jbiotec.2021.03.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 03/01/2021] [Accepted: 03/16/2021] [Indexed: 11/28/2022]
Abstract
Plastic waste can serve as a feedstock for microbial bioconversion using a chemical/biological hybrid strategy. We developed a polypropylene (PP) upcycling process that coupled pyrolysis with bioconversion by the oleaginous yeast Yarrowia lipolytica. Using virgin PP, we optimized pH, inoculum density, C/N ratio, and osmolarity and increased the fatty acid titer nearly four-fold to 1.9 g L-1, with 41 percent cellular fatty acid content, the highest content reported to date for plastic-to-lipid microbial bioconversion. The highest fatty acid titer was achieved with an inoculum density of 3 (OD 600 nm), pH = 6.0 and C/N ratio of 80:1. Increasing the medium osmolarity by adding sodium chloride adversely affected cell growth and did not improve the fatty acid titer. The maximum fatty acid titer occurred under conditions that balanced cell growth versus lipogenesis. Using postconsumer PP, the fatty acid titer was significantly lower (0.13 g L-1). Overall, the work demonstrates the potential and the challenges associated with microbial bioconversion of plastics.
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Affiliation(s)
- Merhawi Mihreteab
- Biology Department, Georgia State University, Atlanta, GA, 30302-4010, USA.
| | | | - Eric S Gilbert
- Biology Department, Georgia State University, Atlanta, GA, 30302-4010, USA.
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14
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High R, Eyres GT, Bremer P, Kebede B. Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection. Food Chem 2020; 347:128955. [PMID: 33486360 DOI: 10.1016/j.foodchem.2020.128955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/18/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not identify the most discriminant compounds. This research compared the performance of self-organizing maps and entropy-based feature selection (SOM-EFS) and PLS-DA-VID to identify discriminant compounds in 17 blue cheese varieties. A total of 172 volatiles were detected using headspace solid phase microextraction, gas chromatography and mass spectrometry, including 1-nonene and 2,6-dimethylpyridine, which were newly identified in blue cheese. Despite SOM-EFS selecting only 14 volatiles compared to 78 for PLS-DA-VID, SOM-EFS proved more effectively discriminant and improved the median five-fold cross-validated prediction accuracy of the model to 0.94 compared to 0.82 for PLS-DA-VID. These findings introduce SOM-EFS as a powerful non-linear exploratory data analysis approach in the field of volatile analytical chemistry.
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Affiliation(s)
- Ryan High
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Graham T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
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15
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Mugampoza D, Gkatzionis K, Swift BMC, Rees CED, Dodd CER. Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation. Front Microbiol 2020; 11:904. [PMID: 32477308 PMCID: PMC7236593 DOI: 10.3389/fmicb.2020.00904] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Accepted: 04/16/2020] [Indexed: 11/15/2022] Open
Abstract
This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution to quality of cheese. Fifty-nine Lactobacillus isolates were cultured from the outer crust, blue veins and white core of the cheese and were speciated phenotypically and by 16S rDNA sequence analysis. Lactobacillus plantarum was the dominant species detected with only two isolates identified as Lactobacillus brevis. Strains were typed by pulse-field gel electrophoresis (PFGE) using the enzyme NotI to examine their genomic diversity. Cluster analysis of PFGE patterns produced five major clusters which associated isolates with their sites of isolation within the cheese. One L. plantarum isolate from each cheese site was selected and evaluated for salt, acid, relative humidity, and heat tolerance to determine whether stress conditions within the isolation site selected their phenotype. D72°C values were 6, 13, and 17 s for strains from the crust, veins and core, respectively, suggesting strains on the crust may not have been able to survive pasteurization and therefore had been added post-pasteurization. All strains recovered from heat injury within 24–48 h at 4°C. pH values of 3, 3.5, and 4 suppressed growth but strains showed a varying ability to grow at pH 4.5 and 5; isolates from the core (which has the lowest pH) were the most acid-tolerant. All strains grew at 3.5 and 5% salt but were suppressed at 10%; those from the crust (which has a lower water activity) were the most halo-tolerant, growing at 8% salt whereas strains from the core were sensitive to this salt concentration. All 57 L. plantarum isolates were examined for antimicrobial activity and variable activity against Lactobacillus pentosus and other genera was demonstrated; plantaricin EF genes were present in 65% of strains. It was concluded that there are varied phenotypes and genotypes of Lactobacillus in a Stilton cheese according to site of isolation. Occurrence of different L. plantarum genotypes could contribute to variation in the cheese quality from batch to batch and provides criteria for selecting isolates as potential adjunct cultures.
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Affiliation(s)
- Diriisa Mugampoza
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom.,Department of Food Technology, Kyambogo University, Kampala, Uganda
| | - Konstantinos Gkatzionis
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom.,Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Lemnos, Greece
| | - Benjamin M C Swift
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom.,Pathobiology and Population Sciences, Royal Veterinary College, Hertfordshire, United Kingdom
| | - Catherine E D Rees
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - Christine E R Dodd
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom
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16
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Andrade RP, Oliveira DR, Lopes ACA, de Abreu LR, Duarte WF. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. Food Res Int 2019; 125:108620. [PMID: 31554038 DOI: 10.1016/j.foodres.2019.108620] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 08/12/2019] [Accepted: 08/15/2019] [Indexed: 12/31/2022]
Abstract
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of Torulaspora delbrueckii B14 and Kluyveromyces lactis B10 as single and mixed inocula for cheese production. These two yeast strains were subjected to simulated gastrointestinal tracts and tested for self-aggregation, hydrophobicity, pathogen inhibition, antibiotic resistance, and β-galactosidase production. The yeast strains were also assessed for their ability to survive in different NaCl concentrations (2.5%, 5%, and 10% w/v), multiple temperatures (4 °C and 40 °C), and used as single and mixed starter cultures for cheese production. Yeasts population levels were monitored by YPD plating and MALDI-TOF and metabolites were analyzed by HPLC and GC-MS over the course of the 21 days cheese maturation process. T. delbrueckii B14 and K. lactis B10 both showed >80% viability after the passage through the simulated gastrointestinal tract, had self-aggregation rates >90%, and displayed β-galactosidase activities of 0.35 U/g and 0.53 U/g, respectively. Both yeasts survived at 2.5%, 5%, and 10% NaCl for 21 days and showed growth at 4 °C. In cheese, the single inoculum of K. lactis B10 and mixed inoculum showed the highest levels of lactose consumption. HS-SPME GC-MS analysis of cheese samples allowed the identification of 38 volatile compounds. The highest concentrations of most of these compounds were observed after 21 days of maturation for the cheese produced with mixed inoculum. The most abundant acids detected were hexanoic and decanoic acid; the most abundant alcohols were 2,3-butanediol, 2-phenylethanol and isoamyl alcohol, and the most prevalent ester compounds were isoamyl acetate and phenethyl acetate. Our results therefore show that T. delbrueckii B14 and K. lactis B10 are interesting yeasts for further studies in the context of probiotics and positively impact the composition of desirable volatile compounds in cheeses, particularly when used as mixed inoculum.
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17
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Mugampoza D, Gkatzionis K, Linforth RS, Dodd CE. Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chem 2019; 287:222-231. [DOI: 10.1016/j.foodchem.2019.02.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 11/17/2022]
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18
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Yunita D, Dodd CE. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom. J Dairy Sci 2018; 101:4923-4935. [DOI: 10.3168/jds.2017-14104] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Accepted: 02/10/2018] [Indexed: 11/19/2022]
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20
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Zheng X, Li K, Shi X, Ni Y, Li B, Zhuge B. Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds. Microbiologyopen 2017; 7. [PMID: 29277964 PMCID: PMC5822340 DOI: 10.1002/mbo3.533] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/26/2017] [Accepted: 08/08/2017] [Indexed: 11/13/2022] Open
Abstract
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.
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Affiliation(s)
- Xiaoji Zheng
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China.,College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Kaixiong Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Xuewei Shi
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Yongqing Ni
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Baokun Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Bin Zhuge
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
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Arcari SG, Caliari V, Sganzerla M, Godoy HT. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method. Talanta 2017; 174:752-766. [DOI: 10.1016/j.talanta.2017.06.074] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/27/2017] [Accepted: 06/27/2017] [Indexed: 10/19/2022]
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22
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Centeno J, Garabal J, Docampo F, Lorenzo J, Carballo J. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures. Int J Food Microbiol 2017; 251:33-40. [DOI: 10.1016/j.ijfoodmicro.2017.03.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 02/20/2017] [Accepted: 03/19/2017] [Indexed: 11/16/2022]
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23
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Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain). Food Microbiol 2016; 53:172-81. [DOI: 10.1016/j.fm.2015.09.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 08/30/2015] [Accepted: 09/20/2015] [Indexed: 11/17/2022]
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