Growth and adaptation of microorganisms on the cheese surface

FEMS Microbiology Letters

Volumn 362, Issue 1, 2015, Pages

  Monnet, Christophe ^a   Landaud, Sophie ^a   Bonnarme, Pascal ^a   Swennen, Dominique ^b  

^a UMR SayFood   (France)

^b UMR1319 MICALIS   (France)

Author keywords

Arthrobacter; Brevibacterium; Cheese rind; Debaryomyces hansenii; Geotrichum candidum; ripening; smear ripened cheese

Indexed keywords

AMINO ACID; BACTERIOCIN; FATTY ACID; IRON; LACTIC ACID; LACTOSE; SIDEROPHORE; SODIUM CHLORIDE;

ADAPTATION; ARTHROBACTER; BACTERIAL GENE; BACTERIAL GENOME; BACTERIOPHAGE; CATABOLISM; CHEESE; CHEESE RIPENING; DNA MODIFICATION; ENERGY; EVOLUTIONARY ADAPTATION; GENE FUNCTION; GENETIC RECOMBINATION; HORIZONTAL GENE TRANSFER; HUMIDITY; LIPOLYSIS; MICROBIAL COMMUNITY; MICROBIAL GROWTH; MOISTURE; MULTILOCUS SEQUENCE TYPING; NONHUMAN; PENICILLIUM; PH; PRIORITY JOURNAL; PSEUDOMONAS; SALT TOLERANCE; SHORT SURVEY; TEMPERATURE; YEAST; BACTERIUM; BIOTA; ENERGY METABOLISM; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; SALINITY;

ADAPTATION, BIOLOGICAL; ADAPTATION, PHYSIOLOGICAL; BACTERIA; BIOTA; CHEESE; ENERGY METABOLISM; FUNGI; GENE TRANSFER, HORIZONTAL; HYDROGEN-ION CONCENTRATION; IRON; SALINITY;

EID: 84943422940     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1093/femsle/fnu025     Document Type: Short Survey

References (51)

1. Abbas A, Dobson ADW. In: Fuquay JW, Fox PF, McSweeney PLH (eds). Penicillium camemberti. Encyclopedia of Dairy Sciences, Vol. 4. San Diego: Academic Press, 2011, 776-9.
2. Altieri C, Cardillo D, Sinigaglia M. Effect of lowdoses of monolaurin on growth of common foodborne microbial strains. Adv Food Sci 2005;27:135-41.
3. Bachmann H, Starrenburg MJC, Molenaar D, et al. Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution. Genome Res 2012;22:115-24.
4. Blaiseau P-L, Seguin A, Camadro JM, Iron uptake in yeasts. In: Cornelis P, Andrews SC, et al. (eds). Iron Uptake and Homeostasis in Microorganisms. Brussels: Caister Academic Press, 2010, 265-84.
5. Bockelmann W, Hoppe-Seyler T, Krusch U, et al. The microflora of Tilsit cheese. II. Development of a surface smear starter culture. Nahrung 1997;41:213-8.
6. Boutrou R, Gueguen M. Interests in Geotrichum candidum for cheese technology. Int J Food Microbiol 2005;102:1-20.
7. Carnio MC, Höltzel A, Rudolf M, et al. The macrocyclic peptide antibiotic micrococcin P(1) is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese. Appl EnvironMicrob 2000;66:2378-84.
8. Cheeseman K, Ropars J, Renault P, et al. Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nat Commun 2014;5:2876.
9. Corbo MR, Lanciotti R, Albenzio M, et al. Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region. Int J Food Microbiol 2001;69:147-52.
10. Curtin AC, Gobbetti M, McSweeney PL. Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese. Int J Food Microbiol 2002;76:231-40.
11. Desfossés-Foucault E, LaPointe G, Roy D. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation. Int J Food Microbiol 2014;178:76-86.
12. D'Onofrio A, Crawford JM, Stewart EJ, et al. Siderophores from neighboring organisms promote the growth of uncultured bacteria. Chem Biol 2010;17:254-64.
13. Dujon B, Sherman D, Fischer G, et al. Genome evolution in yeasts. Nature 2004;430:35-44.
14. Duquenne M, Fleurot I, Aigle M, et al. Tool for quantification of staphylococcal enterotoxin gene expression in cheese. Appl Environ Microb 2010;76:1367-74.
15. Falentin H, Henaff N, Le Bivic P, et al. Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese. Food Microbiol 2012;29:132-40.
16. Feurer C, Irlinger F, Spinnler HE, et al. Assessment of the rind microbial diversity in a farm house-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods. J Appl Microbiol 2004;97:546-56.
17. Ghosh BC, Bockelmann W, Heller KJ. Casein degradation by enzymes of micro-organisms isolated from surface-ripened smear cheese. Milchwissenschaft 2009;64:55-7.
18. Haas H, Eisendle M, Turgeon BG. Siderophores in fungal physiology and virulence. Annu Rev Phytopathol 2008;46: 149-87.
19. Irlinger F, Loux V, Bento P, et al. Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese. J Bacteriol 2012;194:5141-2.
20. Ishikawa M, Kodama K, Yasuda H, et al. Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses. Lett Appl Microbiol 2007;44:308-13.
21. Jacques N, Sacerdot C, Derkaoui M, et al. Population polymorphism of nuclear mitochondrial DNA insertions reveals widespread diploidy associated with loss of heterozygosity in Debaryomyces hansenii. Eukaryot Cell 2010;9:449-59.
22. Kato F, Eguchi Y, Nakano M, et al. Purification and characterization of linecin A, a bacteriocin of Brevibacterium linens. Agr Biol Chem 1991;55:161-6.
23. Lanciotti R, Vannini L, Lopez CC, et al. Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct. Int J Dairy Technol 2005;58:89-99.
24. Larpin S,Mondoloni C, Goerges S, et al. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French redsmear cheese. FEMS Yeast Res 2006;6:1243-53.
25. Leclercq-Perlat MN, Picque D, Martin del Campo Barba ST, et al. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses at different conditions of temperature and relative humidity. J Dairy Sci 2013;96:4031-40.
26. Lessard M-H, Viel C, Boyle B, et al. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese. BMC Genomics 2014;15:235.
27. Maisnier-Patin S, Richard J. Activity and purification of linenscin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium. Appl Environ Microb 1995;61:1847-52.
28. Masoud W, Jakobsen M. The combined effects of pH, NaCl and temperature on growth of cheese ripening cultures of Debaryomyces hansenii and coryneform bacteria. Int Dairy J 2005;15:69-77.
29. Monnet C, Back A, Irlinger F. Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron. Appl Environ Microb 2012;78:3185-92.
30. Monnet C, Bora N, Irlinger F, Genomics and functional role of actinomycetes on smear ripened cheeses. In: Bora N, Dodd C, Desmasures N, et al. (eds). Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses. Springer International Publishing, Cham, 2015.
31. Monnet C, Loux V, Bento P, et al. Genome sequence of Corynebacterium casei UCMA 3821, isolated from a smear-ripened cheese. J Bacteriol 2012;194:738-9.
32. Monnet C, Loux V, Gibrat J-F, et al. The Arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese. PLoS ONE 2010;5:e15489.
33. Monnet C, Straub C, Castellote J, et al. Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR. Appl Environ Microb 2013;79:469-77.
34. Morel G. La levure Geotrichum candidum: taxonomie, biodiversit é et génome. Ph.D. Thesis. Universit é Paris-Sud XI Orsay 2012.
35. Mounier J, Rea MC, O'Connor PM, et al. Growth characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. isolated fromsurface-ripened cheese. Appl Environ Microb 2007;73:7732-9.
36. Noordman WH, Reissbrodt R, Bongers RS, et al. Growth stimulation of Brevibacterium sp. by siderophores. J Appl Microb 2006;101:637-46.
37. Ong SA, Neilands JB. Siderophores in microbially processed cheese. J Agr Food Chem 1979;27:990-5.
38. Praphailong W, Fleet GH. The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts. Food Microbiol 1997;14:459-68.
39. Prista C, Loureiro-DiasMC, Montiel V, et al. Mechanisms underlying the halotolerant way of Debaryomyces hansenii. FEMS Yeast Res 2005;5:693-701.
40. Purko M, NelsonWO,WoodWA. The associative action between certain yeasts and Bacterium linens. J Dairy Sci 1951;34:699- 705.
41. Ropars J, Cruaud C, Lacoste S, et al. A taxonomic and ecological overview of cheese fungi. Int J Food Microbiol 2012;155: 199-210.
42. Rosenberg M, Altemueller A. Accumulation of free L-glutamic acid in full- and reduced-fat Cheddar cheese ripened at different time/temperature conditions. LWT-Food Sci Technol 2001;34:279-87.
43. Roth E, Schwenninger SM, Eugster-Meier E, et al. Facultative anaerobic halophilic and alkaliphilic bacteria isolated from a natural smear ecosystem inhibit Listeria growth in early ripening stages. Int J Food Microbiol 2011;147: 26-32.
44. Salque M, Bogucki PI, Pyzel J, et al. Earliest evidence for cheese making in the sixth millennium BC in northern Europe. Nature 2013;493:522-5.
45. Schröder J, Maus I, Trost E, et al. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics 2011;12: 545.
46. Sorek R, Kunin V, Hugenholtz P. CRISPR - a widespread system that provides acquired resistance against phages in bacteria and archaea. Nat Rev Microbiol 2008;6: 181-6.
47. Spinnler HE, Gripon JC. Surface mould-ripened cheeses. In: Fox PF, McSweeney PLH, Cogan TM, et al., (eds). Cheese: Chemistry, Physics and Microbiology, Vol. 2. Amsterdam: Elsevier Academic Press, 2004, 157-74.
48. Valdés-Stauber N, Scherer S. Isolation and characterization of Linocin M18, a bacteriocin produced by Brevibacterium linens. Appl Environ Microbiol 1994;60:3809-14.
49. van Opijnen T, Camilli A. Transposon insertion sequencing: a new tool for systems-level analysis of microorganisms. Nat Rev Microbiol 2013;11:435-42.
50. Winkelmann G. Ecology of siderophores with special reference to the fungi. Biometals 2007;20:379-92.
51. Wolfe BE, Button JE, Santarelli M, et al. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity. Cell 2014;158:422-33.