Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 100-107

  Le Drean G ^a,b   Mounier, J ^a,b   Vasseur, V ^a,b   Arzur, D ^a,b   Habrylo, O ^a,b   Barbier, G ^a,b  

^a UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^b UNIVERSITÉ DE BREST   (France)

Author keywords

Mould ripened cheeses; Mycelial biomass quantification; Penicillium camemberti; Penicillium roqueforti; Quantitative real time PCR

Indexed keywords

FUNGAL DNA;

ARTICLE; CHEESE RIPENING; CHEESEMAKING; CONTROLLED STUDY; FUNGAL BIOMASS; FUNGAL DEVELOPMENT; FUNGUS CULTURE; FUNGUS GROWTH; MYCELIUM; NONHUMAN; PENICILLIUM; PENICILLIUM CAMEMBERTI; PENICILLIUM ROQUEFORTI; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION;

PENICILLIUM CAMEMBERTI; PENICILLIUM ROQUEFORTII;

EID: 77149143879     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.013     Document Type: Article

References (38)

1. Aldarf M., Amrane A., and Prigent Y. Reconstruction of the biomass history from carbon and nitrogen substrate consumption, ammonia release and proton transfer during solid cultures of Geotrichum candidum and Penicillium camembertii. Applied Microbiology and Biotechnology 58 (2002) 823-829
2. Black J.A., and Foarde K.K. Comparison of four different methods for extraction of Stachybotrys chartarum spore DNA and verification by real-time PCR. Journal of Microbiological Methods 70 (2007) 75-81
3. Bleve G., Rizzotti L., Dellaglio F., and Torriani S. Development of reverse transcription (RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products. Applied and Environmental Microbiology 69 (2003) 4116-4122
4. Boualem K., Waché Y., Garmy D., Karbowiak T., Durand A., Gervais P., and Cavin J.F. Cloning and expression of genes involved in conidiation and surface properties of Penicillium camemberti grown in liquid and solid cultures. Research in Microbiology 159 (2008) 110-117
5. Brinkman N.E., Haugland R.A., Wymer L.J., Byappanahalli M., Whitman R.L., and Vesper S.J. Evaluation of a rapid, quantitative real-time PCR method for enumeration of pathogenic Candida cells in water. Applied and Environmental Microbiology 69 (2003) 1775-1782
6. Corsetti A., Rossi J., and Gobbetti M. Interactions between yeasts and bacteria in the smear surface-ripened cheeses. International Journal of Food Microbiology 69 (2001) 1-10
7. Decker M., and Nielsen P.V. The inhibitory effect of Penicillium camemberti and Geotrichum candidum on the associated funga of white mould cheese. International Journal of Food Microbiology 104 (2005) 51-60
8. Dong Y., Steffenson B.J., and Mirocha C.J. Analysis of ergosterol in single kernel and ground grain by gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 54 (2006) 4121-4125
9. Engel E., Tournier C., Salles C., and Le Quéré J.L. Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds. Journal of Agricultural and Food Chemistry 49 (2001) 2940-2947
10. Fredricks D.N., Smith C., and Meier A. Comparison of six DNA extraction methods for recovery of fungal DNA assessed by quantitative PCR. Journal of Clinical Microbiology 43 (2005) 5122-5128
11. Furet J.P., Quénée P., and Tailliez P. Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR. International Journal of Food Microbiology 97 (2004) 197-207
12. Gessner M.O., and Schmitt A.L. Use of solid-phase extraction to determine ergosterol concentration in plant tissue colonized by fungi. Applied and Environmental Microbiology 62 (1996) 415-419
13. Guidot A., Debaud J.P., and Marmeisse J.C. Spatial distribution of the below-ground mycelia of an ectomycorrhizal fungus inferred from specific quantification of its DNA in soil samples. FEMS Microbiology Ecology 42 (2002) 477-486
14. Hierro N., Esteve-Zarzoso B., González Á., Mas A., and Guillamón J.M. Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for detection and enumeration of total yeasts in wine. Applied and Environmental Microbiology 72 (2006) 7148-7155
15. Jany J.L., and Barbier G. Culture-independent methods for identifying microbial communities in cheese. Food Microbiology 25 (2008) 839-848
16. Landeweert R., Veenman C., Kuyper T.W., Fritze H., Wernars K., and Smit E. Quantification of ectomycorrhizal mycelium in soil by real-time PCR compared to conventional quantification techniques. FEMS Microbiology Ecology 45 (2003) 283-292
17. Larpin S., Mondoloni C., Goerges S., Vernoux J.P., Guéguen M., and Desmasures N. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese. FEMS Yeast Research 6 (2006) 1243-1253
18. Leclercq-Perlat M.N., Buono F., Lambert D., Latrille E., Spinnler H.E., and Corrieu G. Controlled production of Camembert-type cheeses. Part I: microbiological and physicochemical evolutions. Journal of Dairy Research 71 (2004) 346-354
19. Leclercq-Perlat M.N., Picque D., Riahi H., and Corrieu G. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber. Journal of Dairy Science 89 (2006) 3260-3273
20. Montgomery H.J., Monreal C.M., Young J.C., and Seifert K.A. Determination of soil fungal biomass from soil ergosterol analyses. Soil Biology and Biochemistry 32 (2000) 1207-1217
21. Mulè G., Susca A., Logrieco G., Stea A., and Visconti A. Development of a quantitative real-time PCR assay for the detection of Aspergillus carbonarius in grapes. International Journal of Food Microbiology 111 (2006) S28-S34
22. Nielsen M.S., Frisvad J.C., and Nielsen P.V. Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese. International Journal of Food Microbiology 42 (1998) 91-99
23. Niessen L. PCR-based diagnosis and quantification of mycotoxin-producing fungi. Advances in Food and Nutrition Research 54 (2008) 81-138
24. Parladé J., Hortal S., Pera L., and Galipienso L. Quantitative detection of Lactarius deliciosus extraradical soil mycelium by real-time PCR and its application in the study of fungal persistence and interspecific competition. Journal of Biotechnology 128 (2008) 14-28
25. Pitt J.I., and Hocking A.D. Fungi and Food Spoilage (1997), Blackie Academic and Professional, London
26. Raidl S., Bonfigli R., and Agerer R. Calibration of quantitative real-time Taqman PCR by correlation with hyphal biomass and ITS copies in mycelia of Piloderma croceum. Plant Biology 7 (2005) 713-717
27. Reeslev M., Miller M., and Nielsen K.F. Quantifying mold biomass on gypsum board: comparison of ergosterol and beta-N-acetylhexosaminidase as mold biomass parameters. Applied and Environmental Microbiology 69 (2003) 3996-3998
28. Robine E., Lacaze I., Moularat S., Ritoux S., and Boissier M. Characterisation of exposure to airborne fungi: measurement of ergosterol. Journal of Microbiological Methods 63 (2005) 185-192
29. Roe J.D., Haugland R.A., Vesper S.J., and Wymer L.J. Quantification of Stachybotrys chartarum conidia in indoor dust using real time, fluorescent probe-based detection of PCR products. Journal of Exposure Analysis and Environmental Epidemiology 11 (2001) 12-20
30. Roostita R., and Fleet G.H. The occurrence and growth of yeasts in Camembert and Blue-veined cheeses. International Journal of Food Microbiology 28 (1995) 393-404
31. Rozen S., and Skaletsky H.J. Primer3 on the WWW for general users and for biologist programmers. In: Krawetz S., and Misener S. (Eds). Bioinformatics Methods and Protocols: Methods in Molecular Biology (2000), Humana Press, Totowa, NJ 38-365
32. Sambrooks J., and Russel D.W. Molecular Cloning, a laboratory manual, vol. 1, 3rd edition (2001), Cold Spring Harbor Laboratory Press, New York, 5.14
33. Schmidt H., Bannier M., Vogel R.F., and Niessen L. Detection and quantification of Aspergillus ochraceus in green coffee by PCR. Letters in Applied Microbiology 38 (2004) 464-469
34. Schubert R., Raidl S., Funk R., Bahnweg G., Müller-Starck G., and Agerer R. Quantitative detection of agar-cultivated and rhizotron-grown Piloderma croceum Erikss. & Hjortst. by ITS1-based fluorescent PCR. Mycorrhiza 13 (2003) 159-165
35. Tamura K., Dudley J., Nei M., and Kumar S. MEGA4: Molecular Evolutionary Genetics Analysis (MEGA) software version 4.0. Molecular Biology and Evolution 24 (2007) 1596-1599
36. Taniwaki M.H., Pitt J.I., Hocking A.D., and Fleet G.H. Comparison of hyphal length, ergosterol, mycelium dry weight and colony diameter for quantifying growth of fungi from foods. Advances in Experimental Medicine and Biology 571 (2006) 49-67
37. van den Temple T., and Nielsen M.S. Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production. International Journal of Food Microbiology 57 (2000) 193-199
38. Zhao J., and Fleet G.H. Degradation of DNA during the autolysis of Saccharomyces cerevisiae. Journal of Industrial Microbiology and Biotechnology 30 (2003) 175-182