Biofilm ecology of wooden shelves used in ripening the french raw milk smear cheese reblochon de savoie

Journal of Dairy Science

Volumn 90, Issue 4, 2007, Pages 1653-1661

  Mariani, C ^a,b,c   Briandet, R ^b   Chamba, J F ^c   Notz, E ^c   Carnet Pantiez, A ^a   Eyoug, R N ^a   Oulahal, N ^a  

^a University of Lyon   (France)

^b AGROPARISTECH   (France)

^c Institut Technique Français des Fromages   (France)

Author keywords

Biofilm; Ecology; Ripening; Wooden shelf

Indexed keywords

CORYNEBACTERIACEAE; CORYNEBACTERIUM; ENTEROCOCCUS; LACTOBACILLUS; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 35748965002     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-190     Document Type: Article

References (31)

1. Banwart, G. J. 1989. Basic Food Microbiology. 2nd ed. Van Nostrand Reinhold, New York, NY.
2. Bärtschi, C., J. Berthier, and G. Valla. 1994. Evolution of the surface fungal flora of Reblochon cheese. Lait 74:105-114.
3. Bockelmann, W., and T. Hoppe-Seyler. 2001. The surface micro-flora of bacterial smear-ripened cheeses from cow's and goat's milk. Int. Dairy J. 11:307-314.
4. Carpentier, B. 1997. Sanitary quality of meat chopping board surfaces: A bibliographical study. Food Microbiol. 14:31-37.
5. Chamba, J. F., C. Beal, C. Delbes, M. C. Montel, J. M. Panoff, B. Thammavongs, and A. Thomas. 2005. Sauvegarde de consortia microbiens fromagers: Mise au point de methodes de conservation ex situ à long terme. Les Actes du Bureau des Ressources Génétiques. 5:393-409.
6. Chamba, J. F., and F. Irlinger. 2004. Secondary and adjunct cultures. Pages 191-206 in Cheese: Chemistry, Physics and Microbiology. Vol. 1. Elsevier, Amsterdam, the Netherlands.
7. Denis, C., M. Gueguen, E. Henry, and D. Levert. 2001. New media for the numeration of cheese surface bacteria. Lait 81:365-379.
8. Duthoit, F., J. J. Godon, and M. C. Montel. 2003. Bacterial community dynamics during production of Registered Designation of Origin Salers Cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis. Appl. Environ. Microbiol. 69:3840-3848.
9. European Commission. 1996. 96/536/EC: Commission Decision of 29 July 1996 establishing the list of milk-based products in respect of which Member States are authorized to grant individual or general derogations pursuant to Article 8 (2) of Directive 92/46/ EEC and the nature of the derogations applicable to the manufacture of such products. JO L230/12 of the 11 September 1996.
10. European Commission. 2005. Commission Regulation (EC) No 2073/ 2005 of 15 November 2005 on microbiological criteria for foodstuffs. JO L338/1 of the 22 December 2005.
11. Feurer, C., F. Irlinger, H. E. Spinnler, P. Glaser, and T. Vallaeys. 2004. Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods. J. Appl. Microbiol. 97:546-556.
12. Gehrig, M., G. Schnell, E. Zürcher, and L. J. Kucera. 2000. Hygienic aspects of wood and polyethylen cutting boards regarding food contaminations. A comparison. Holz als Roh- und Werkstoff. 58:265-269.
13. Giraffa, G. 2003. Functionality of enterococci in dairy products. Int. J. Food Microbiol. 88:215-222.
14. Gough, N. L., and C. E. R. Dodd. 1998. The survival and disinfection of Salmonella typhimurium on chopping board surfaces of wood and plastic. Food Contr. 9:363-368.
15. Gram, L., L. Ravn, M. Rasch, J. B. Bruhn, A. B. Christenen, and M. Givskov. 2002. Food spoilage-interactions between food spoilage bacteria. Int. J. Food Microbiol. 78:79-97.
16. Guiraud, J. P. 2003. Microbiologie alimentaire. Dunod, Paris, France.
17. Isolini, D., M. Grand, and H. Glättli. 1990. Selecktivmediem zum Nachweis von obligat und fakultativ heterofermentativen Laktobazillen. Schweiz. Milchw. Forschung. 19:57-59.
18. Maoz, A., R. Mayr, and S. Scherer. 2003. Temporal stability and biodiversity of two complex antilisterial cheese-ripening microbial consortia. Appl. Environ. Microbiol. 69:4012-4018.
19. Michel, V., A. Hauwuy, and J. F. Chamba. 2001. Raw cow milk microflora: Diversity and influence of conditions of production. Lait 81:575-592.
20. Milling, A., R. Kehr, A. Wulf, and K. Smalla. 2005. Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions. Holzforschung 59:72-81.
21. Montel, M. C., E. Beuvier, and A. Hauwuy. 2003. Pratiques d'élevage, microflore du lait et qualités des produits laitiers. INRA Prod. Anim. 16:279-282.
22. Nickels, C., and H. Leesment. 1964. Method for the differentiation and quantitative determination of starter bacteria. Milchwissenschaft 19:374-378.
23. Ogier, J. C., V. Lafarge, V. Girard, A. Rault, V. Maladen, A. Gruss, J. Y. Leveau, and A. Delacroix-Buchet. 2004. Molecular finger-printing of dairy microbial ecosystems by use of temporal temperature and denaturating gradient gel electrophoresis. Appl. Environ. Microbiol. 70:5628-5643.
24. Oulahal-Lagsir, N., A. Martial-Gros, M. Bonneau, and J. L. Blum. 2003. "Escherichia coli-milk" biofilm removal from stainless steel surface: Synergism between ultrasonic waves and enzymes. Biofouling 19:159-168.
25. Prechter, S., M. Betz, G. Cerny, G. Wegener, and E. Windeisen. 2002. Hygiene aspects of wooden resp. plastic cutting boards. Holz als Roh- und Werkstoff. 60:239-248.
26. Revol-Junelles, A. M., R. Miguindou-Mabiala, D. Roger-Maigne, and J. B. Milliere. 2005. Behavior of Escherichia coli cells and Bacillus cereus spores on poplar wood crates by impedance measurements. J. Food Prot. 68:80-84.
27. Richard, J. 1997. Utilisation du bois comme matériau au contact des produits laitiers. C.R. Acad. Agric. Fr. 83(5):27-34.
28. Schönwälder, A., R. Kehr, A. Wulf, and K. Smalla. 2002. Wooden boards affecting the survival of bacteria? Holz als Roh- und Werkstoff. 60:249-257.
29. Swaffield, C. H., J. A. Scott, and B. Jarvis. 1997. Observations on the microbial ecology of traditional alcoholic cider storage vats. Food Microbiol. 14:353-361.
30. Welker, C., N. Faiola, S. Davis, I. Maffatore, and C. A. Batt. 1997. Bacterial retention and cleanability of plastic and wood cutting boards with commercial food service maintenance practices. J. Food Prot. 60:407-441.
31. Wenning, M., V. Theilmann, and S. Scherer. 2006. Rapid analysis of two food-borne microbial communities at the species level by Fourier-transform infrared microspectroscopy. Environ. Microbiol. 8:848-857.