Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese

International Journal of Food Microbiology

Volumn 42, Issue 1-2, 1998, Pages 91-99

  Nielsen, Marianne S ^a   Frisvad, Jens C ^a   Nielsen, Per V ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Cheese; Fungi; Geotrichum candidum; Inhibition; Penicillium spp; Secondary metabolites

Indexed keywords

ARTICLE; ASPERGILLUS; CHEESE; COMPETITION; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; FOOD CONTAMINATION; FOOD SPOILAGE; FUNGUS; FUNGUS CULTURE; FUNGUS GROWTH; GEOTRICHUM; METABOLITE; NONHUMAN; PENICILLIUM; PENICILLIUM ROQUEFORTI;

AFLATOXINS; ANIMALS; ASPERGILLUS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURE MEDIA; FOOD MICROBIOLOGY; FUNGI; GEOTRICHUM; HYDROGEN-ION CONCENTRATION; MYCOTOXINS; PENICILLIUM; SALTS; TEMPERATURE;

ASPERGILLUS; ASPERGILLUS VERSICOLOR; FUNGI; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; PENICILLIUM; PENICILLIUM CAMEMBERTI; PENICILLIUM CASEIFULVUM; PENICILLIUM COMMUNE; PENICILLIUM COPROPHILUM; PENICILLIUM DISCOLOR; PENICILLIUM NALGIOVENSE; PENICILLIUM ROQUEFORTII; PENICILLIUM SOLITUM; PENICILLIUM VERRUCOSUM;

EID: 0032581082     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00070-1     Document Type: Article

References (34)

1. Berwal J.S., Dincho D. Molds as protective cultures for raw dry sausages. J. Food Prot. 58:1995;817-819.
2. Chapman, H.R., Sharpe, M.E., 1990. Microbiology of cheese. In: Robinson, R.K. (Ed.), Dairy Microbiology, Vol. 2: The Microbiology of Milk Products. Elsevier Applied Science, London, pp. 203-289.
3. Choisy, C., Desmazeaud, M., Gripon, J.C., Lamberet, G., Lenoir, J., Tourneur, C., 1987a. Microbiological and biochemical aspects of ripening. In: Eck, A. (Ed.), Cheesemaking. Science and Technology. Lavoisier Publishing, New York, pp. 62-100.
4. Choisy, C., Gueguen, M.G., Lenoir, J., Schmidt, J.L., Tourneur, C., 1987b. The ripening of cheese. Microbiological aspects. In: Eck, A. (Ed.), Cheesemaking. Science and Technology. Lavoisier Publishing, New York, pp. 259-292.
5. Desmazeaud, M., Cogan, T.M., 1996. Role of cultures in cheese ripening. In: Cogan, T.M., Accolas, J.-P. (Eds.), Dairy Starter Cultures. Food Science and Technology. VCH, New York, pp. 207-232.
6. Engel G. Formation of mycotoxins on Tilsit cheese. Milchwissenschaft. 33:1978;201-203.
7. Frisvad J.C., Thrane U. Standardized high-performance liquid chromatography of 182 mycotoxins and other fungal metabolites based on alkylphenone retention indices and UV-VIS spectra (diode array detection). J. Chromatogr. 404:1987;195-214.
8. Godinho M., Fox P.F. Effect of NaCl on the germination and growth of Penicillium roqueforti. Milchwissenschaft. 36:1981;205-208.
9. Haasum, I., Nielsen, P.V., 1997. Physiological characterization of common fungi associated with cheese in relation to pH, salt content and temperature under atmospheric compositions. J. Food Sci. (in press).
10. Hansen B.V., Nielsen P.V. Development of a semi-synthetic cheese medium for fungi using chemometric methods. J. Dairy Sci. 80:1996;1237-1245.
11. Hardy, J., 1987. Water activity and the salting of cheese. In: Eck, A. (Ed.), Cheesemaking. Science and Technology. Lavoisier Publishing, New York, pp. 37-61.
12. Höskuldsson, A., 1996. Prediction Methods in Science and Technology, Vol. 1: Basic Theory. Thor Publishing, Copenhagen.
13. Jarvis B. Mould and mycotoxins in mouldy cheeses. Microbiol. Alim. Nutr. 1:1983;187-191.
14. Lafont P., Siriwardana M.G., Combemale I., Lafont J. Mycophenolic acid in marketed cheeses. Food Cosmet. Toxicol. 17:1979;147-149.
15. Le Bars J. Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese. Appl. Environ. Microbiol. 38:1979;1052-1055.
16. Lecocq J., Gueguen M. Effects of pH and sodium chloride on the interactions between Geotrichum candidum and Brevibacterium linens. J. Dairy Sci. 77:1994;2890-2899.
17. Lenoir J. The surface flora and its role in the ripening of cheese. IDF Bull. 171:1984;3-20.
18. Lund F., Filtenborg O., Frisvad J.C. Associated mycoflora of cheese. Food Microbiol. 12:1995;173-180.
19. López-Diaz T.-M., Santos J.-A., Prieto M., García-López M.-L., Otero A. Mycoflora of a traditional Spanish blue cheese. Neth. Milk Dairy J. 49:1995;191-199.
20. Martens, H., Næs, T., 1989. Multivariate Calibration. Wiley, Chichester.
21. Marth, E.H., Yousef, A.E., 1991. Fungi and dairy products. In: Arora, D.K., Mukerji, K.G., Marth, E.H. (Eds.), Handbook of Applied Mycology, Vol. 3: Foods and Feeds. Marcel Dekker, New York, pp. 375-414.
22. Molimard P., Vassal L., Bouvier I., Spinnler H.E. Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours de l'affinage de fromages expérimentaux à pâte molle de type camembert. Lait. 75:1995;3-16.
23. Morris T.A. The manufacture of blue-vein cheese in Queensland. Aust. J. Dairy Tech. 19:1964;9-18.
24. Nooitgedagt A.J., Hartog B.J. A survey of the microbiological quality of Brie and Camembert cheese. Neth. Milk Dairy J. 42:1988;57-72.
25. Northolt M.D., Van Egmond H.P., Soentoro P., Deijll E. Fungal growth and the presence of sterigmatocystin in hard cheese. J. Assoc. Off. Anal. Chem. 63:1980;115-119.
26. Northolt, M.D., Frisvad, J.C., Samson, R.A., 1995. Occurrence of food-borne fungi and factors for growth. In: Samson, R.A., Hoekstra, E.S., Frisvad, J.C., Filtenborg, O. (Eds.), Introduction to Food-borne Fungi, 4th ed. Centraalbureau voor Schimmelcultures, Baarn, Netherlands, pp. 243-250.
27. Philipp S., Pedersen P.D. Mould cultures for the food industry. Dan. Dairy Food Ind., Worldwide. 6:1988;8-12.
28. Rousseau M. Study of the surface flora of traditional Camembert cheese by scanning electron microscopy. Milchwissenschaft. 39:1984;129-134.
29. Samson, R.A., Hoekstra, E.S., Frisvad, J.C., Filtenborg, O., 1995. Introduction to Food-borne Fungi, 4th ed. Centraalbureau voor Schimmelcultures, Baarn, Netherlands, pp. 308-312.
30. Scott, P.M., 1989. Mycotoxigenic fungal contaminants of cheese and other dairy products. In: Van Egmond, H.P. (Ed.), Mycotoxins in Dairy Products. Elsevier Applied Science, London, pp. 193-259.
31. Scott P.M., Merrien M.A., Polonsky J. Roquefortine and isofumigaclavine A, metabolites from Penicillium roqueforti. Experientia. 32:1976;140-142.
32. Siemens K., Zawistowski J. Occurrence of PR imine, a metabolite of Penicillium roqueforti, in blue cheese. J. Food Prot. 56:1993;317-319.
33. Smedsgaard J. Micro-scale extraction procedure for standardized screening of fungal metabolite production in cultures. J. Chromatogr. A. 760:1997;264-270.
34. Wold, S., Albano, C., Dunn III, W.J., Edlund, U., Esbensen, K., Geladi, P., Hellberg, S., Johansson, E., Lindberg, W., Sjöström, M., 1984. Multivariate data analysis in chemistry. In: Kowalski, B.R. (Ed.), Chemometrics: Mathematics and Statistics in Chemistry. D. Reidel, Dordrecht, pp. 17-95.