Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

International Journal of Food Microbiology

Volumn 34, Issue 2, 1997, Pages 115-129

  Valdés Stauber, Natalia ^a   Scherer, Siegfried ^a   Seiler, Herbert ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Brick cheeses; Coryneform bacteria; Yeasts

Indexed keywords

ACTINOMYCETALES; ARTHROBACTER; ARTICLE; BACTERIUM IDENTIFICATION; BREVIBACTERIUM; CHEESE; CORYNEBACTERIUM; DEBARYOMYCES HANSENII; ENDOMYCETALES; FOOD CONTAMINATION; FOOD QUALITY; FUNGUS IDENTIFICATION; GALACTOMYCES GEOTRICHUM; GERMANY; KLUYVEROMYCES; MICROFLORA; NONHUMAN; RHODOCOCCUS; YARROWIA LIPOLYTICA; YEAST;

ACTINOMYCETALES; CHEESE; FOOD MICROBIOLOGY; YEASTS;

ARTHROBACTER; ARTHROBACTER NICOTIANAE; BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BREVIBACTERIUM LINENS; CORYNEBACTERIACEAE; CORYNEBACTERIUM; CORYNEBACTERIUM AMMONIAGENES; CORYNEBACTERIUM VARIABILE; CORYNEFORM BACTERIUM; DEBARYOMYCES HANSENII; FUNGI; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; PICHIA MEMBRANIFACIENS; RHODOCOCCUS; RHODOCOCCUS FASCIANS; SACCHAROMYCETALES; YARROWIA LIPOLYTICA;

EID: 0343683396     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(96)01171-3     Document Type: Article

References (35)

1. Barnett, J.A. (1994) Yeast Identification Programme. 36 Le Strange Close, Norwich NR2 3PW, England.
2. Brandl, E. (1980) Zur Mikrobiologie oberflächengereifter Käse. Milchwirt. Berichte 63, 119-122.
3. Busse, M. (1989) Die Oberflächenflora von geschmierten Käsen. Milchwirt. Berichte 99, 137-141.
4. Collins, M.D., Smida, J. and Stackebrandt, E. (1989) Phylogenetic evidence for the transfer of Caseobacter polymorphus (Crombach) to the genus Corynebacterium. Int. J. Syst. Bact. 39, 7-9.
5. Crombach, W.H.J. (1978) Caseobacter polymorphus gen. nov., sp. nov., a coryneform bacterium from cheese. Int. J. System. Bacteriol. 28, 352-366.
6. Devoyod, J.J. and Sponen, D. (1970) Microbial flora of Roquefort cheese. VI. Yeasts. Lait 50, 524-543.
7. El-Erian, A.F.M. (1969) Bacteriological studies on Limburger cheese. Mededelingen van de Land-bouwhogeschool, Wageningen.
8. Eliskases-Lechner, F. (1993) Die Oberflächenflora von Tilsiter. Thesis. Rotholz, Austria.
9. Ghoniem, N. A. (1968) Incidence of yeasts other than Candida species in Damietta cheese. Milchwiss. 23, 24-27.
10. Haridi, M.S.A. (1987) Taxonomie milchwirtschaftlich wichtiger Hefen. Thesis. Technical University, Munich.
11. Hayashi, K., Cliffe, A.J. and Law, B.A. (1990a) Purification and preliminary characterization of five serine proteases produced by Brevibacterium linens. Int. J. Food Sci. Technol. 5, 180-187.
12. Hayashi, K., Rewell, D.F. and Law, B.A. (1990b) Accelerated ripening of Cheddar cheese with the aminopeptidase of Brevibacterium linens and a commercial neutral proteinase. J. Dairy Res. 57, 571-577.
13. Jollivet, N., Bézenger, M.-C., Vayssier, Y. and Belin, J.-M. (1992) Production of volatile compounds in liquid cultures by six strains of coryneform bacteria. Appl. Microbiol. Biotechnol. 36, 790-794.
14. Jones, D. and Keddie, R. (1986) Genus Brevibacterium. In: P.H. Sneath, N.S. Mair, M.E. Sharp and J.G. Holt (Eds.), Bergey's Manual of Systematic Bacteriology, pp. 1301-1313. Williams and Wilkins, Baltimore.
15. Lenoir, J. (1984) The surface flora and its role in the ripening of cheese. Int. Dairy Fed. Annu. Bull. 171, 3-20.
16. Lewis, B.A. (1982) Correlation between thiol production and antifungal activity by Brevibacterium linens. Microbiol. Letts. 21, 75-78.
17. Maisnier-Patin, S. and Richard, J. (1995) Activity and purification of Linescin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium. Appl. Environ. Microbiol. 61, 1847-1852.
18. Millet, L., Melcion, D. and Devoyod, J.J. (1974) La flore microbienne du fromage de Cantal fabrique à partir de lait cru. III. Role des levures dans la maturation de la Tomme. Lait 54, 616-626.
19. Mulder, E.G., Adamse, A.D., Antheunisse, J., Deinema, M.H., Woldendorp, J.W. and Zevenhuizen, L.P.T.M. (1966) The relationship between Brevibacterium linens and bacteria of the genus Arthrobacter. J. Appl. Bacteriol. 29, 44-71.
20. Nuñez, M., Medina, M., Gaya, P. and Diaz-Amado, C. (1981) Les levures et les moisissures dans le fromage bleu de Cabrales. Lait 61, 62-79.
21. Proks, J. and Olansky, C. (1959) Die Mikroflora der Reifung des Olmützer Quargel. XV. Int. Dairy Congress Lond., 763-769.
22. Purko, M., Nelson, W.O. and Wood, W.A. (1951) The associative action between certain yeasts and Bacterium linens. J. Dairy Sci. 24, 699-705.
23. Sauter, H. (1986) Die Oberflächenflora von Weinkäse. Reifungsfehler und ihre Ursachen. Thesis. Technical University, Munich.
24. Schmidt, J.L. (1978) The yeast flora of camembert cheeses. XX. Int. Dairy Congress Paris, 772-773.
25. Schmidt, J.L., Graffard, C. and Lenoir, J. (1979) Contribution à l'étude des apitudes biochimiques des levures isolées du fromage de Camembert. I. Essais préliminaires. Lait 59, 142-163.
26. Schmidt, J.L. and Lenoir, J. (1980) Contribution à l'étude de la flore levure du fromage du Camembert (II). Lait 60, 272-282.
27. Seiler, H., Braatz, R. and Ohmayer, G. (1980) Numerical cluster analysis of the coryneform bacteria from activated sludge. Zbl. Bakt. Hyg., I. Abt. Orig. C1, 357-375.
28. Seiler, H. (1983) Identification key for coryneform bacteria derived by numerical taxonomic studies. J. Gen. Microbiol. 129, 1433-1471.
29. Seiler, H. (1986) Identification of cheese-smear coryneform bacteria. J. Dairy Res. 53, 439-449.
30. Seiler, H. and Busse, M. (1988) Identifikation von Hefen mit Mikrotiterplatten. Forum Mikrobiologie 11, 505-509.
31. Seiler, H. (1991) Some additional physiological characteristics for the identification of foodborne yeasts. Neth. Milk Dairy J. 45, 253-258.
32. Suarez, J.A. and Indigo, B. (1982) Contribution to study of Mahon cheese. II. Yeast microflora. Chemie Mikrobiol. Technol. Lebensmittel 7, 173-175.
33. Valdés-Stauber, N. and Scherer, S. (1994) Isolation and characterization of Linocin M18, a bacteriocin produced by Brevibacterium linens. Appl. Environ. Microbiol. 60, 3809-3814.
34. Valdés-Stauber, N. and Scherer S. (1996) Nucleotide sequence and taxonomical distribution of the bacteriocin gene lin cloned from Brevibacterium linens M18. Appl. Environ. Microbiol. 62, 1283-1286.
35. Vergeade, J., Guiraud, J., Larpent, J. P. and Galzy, P. (1976) Etude de la flore de levure du Saint-Nectaire. Lait 56, 275-285.