Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE

LWT

Volumn 65, Issue , 2016, Pages 1153-1161

  Chombo Morales, P ^a   Kirchmayr, M ^a   Gschaedler, A ^a   Lugo Cervantes, E ^a   Villanueva Rodriguez S ^a  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

Author keywords

Cotija cheese; Native microbial dynamics; Ripening conditions

Indexed keywords

BACTERIA; DYNAMICS; HUMIDITY CONTROL; LACTIC ACID; POLYMERASE CHAIN REACTION; RNA; YEAST;

CONTROLLED CONDITIONS; KLUYVEROMYCES LACTIS; LACTIC ACID BACTERIA; LEUCONOSTOC MESENTEROIDES; MICROBIAL DYNAMICS; MICROBIAL POPULATIONS; RIPENING CONDITIONS; TEMPERATURE AND RELATIVE HUMIDITY;

DAIRIES;

EID: 84952054747     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.09.044     Document Type: Article

References (32)

1. Altschul S.F., Gish W., Miller W., Myers E.W., Lipman D.J. Basic local alignment search tool. Journal of Molecular Biology 1997, 215:403-410.
2. Barragán L.E., Chávez T.M. El queso Cotija se nos va de las manos. Manufacturas de Michoacán 1998, 189-219. El Colegio de Michoacán, México.
3. Beresford T.P., Fitzsimons N.A., Brennam N.L., Cogan T.M. Recent advances in cheese microbiology. International Dairy Journal 2001, 11:259-274.
4. Bijender K.B., Sandeepu R., Satbir S. Killer toxin from a novel killer yeast Pichia kudriavzevii RY55 with idiosyncratic antibacterial activity. Journal of Basic Microbiology 2013, 53(8):645-656.
5. Chan G.F., Gan H.M., Ling H.L., Rashid N.A. Genome sequence of Pichia kudriavzevii M12, a potential producer of bioethanol and phytase. Eukaryotic Cell Journal 2012, 11(10):1300-1301.
6. Chombo M.P. El Queso Cotija, un caso especial. Los Quesos Mexicanos Genuinos: Patrimonio cultural que Debe Rescatarse 2008, 149-162. Mundi-Prensa, México. E.F. Cervantes, A. Villegas de Gante, V.A. Cesín, A. Espinoza (Eds.).
7. Clark S.C., Drake M., Bodyfelt F. Latin American cheeses. Sensory evaluation of dairy products 2009, 439-494. Springer-Verlag, New York. 2nd ed. S.C. Clark, M. Drake, F. Bodyfelt (Eds.).
8. Cocolin L., Bisson L.F., Mill D.A. Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiology Letters 2000, 189:82-87.
9. Coppola S., Blaiotta G., Ercolini D., Mochetti G. Molecular evaluation of microbial diversity in different types of Mozzarella cheese. Journal of Applied Microbiology 2001, 90:414-420.
10. Deetae P., Bonnarme P., Spinnler H., Helinck S. Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses. Applied Microbiology and Biotechnology 2007, 76:1161-1171.
11. Ercolini D. PCR-DGGE fingerprinting: novel strategies for detection of microbes. Food Journal of Microbiological Methods 2004, 56:297-314.
12. Flores-Magallón R., Oliva-Hernández A.A., Narváez-Zapata J.A. Characterization of microbial trials involved in the elaboration of Cotija cheese. Food Science Biotechnology 2011, 20(4):997-1003.
13. Fox P.F., McSweeney P.L.H. Cheese: an overview. Cheese: Chemistry, physics and microbiology 2004, 1-18. Academic Press, London, UK. P.L.H. McSweeney, T.M. Cogan, P.F. Fox, T.P. Giuinee (Eds.).
14. García-Cano I., Serrano-Maldonado E., Olvera-García M., Delgado-Arciniega E., Peña-Montes E., Mendoza-Hernandez C., et al. Antibacterial activity produced by Enterococcus spp. isolated from an artesanal Mexican dairy product Cotija Cheese. LWT-Food Science and Technology 2014, 59:26-34.
15. Irlinger F., Mounier J. Microbial interaction in cheeses: implications for cheese quality and safety. Current Opinion in Biotechnology 2009, 20:142-148.
16. Jany J.-L., Barbier G. Culture independent methods for identifying microbial communities in cheese. Food Microbiology 2008, 25:839-848.
17. López I.R., Ruiz-Larrea F., Cocolin L., Orr E., Phister T., Marshall M., et al. Design and evaluation of PCR-primers for analysis of bacterial population in wine by denaturing gradient gel electrophoresis. Applied Environmental Microbiology 2003, 69(11):6801-6807.
18. Lynch K.M., McSweeney P.L.H., Arendt E.K., Uniacke-Lowe T., Galle S., Coffey A. Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese. International Dairy Journal 2014, 34:125-134.
19. McSweeney P.L.H., Sousa M.J. Biochemical pathways for the production of flavour compounds of cheese during ripening: a review. Lait 2000, 80:293-324.
20. Montel M.C., Buchin S., Mallet A., Delbes-Pause C., Vuitton D.A., Desmasures N., et al. Traditional cheeses: rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 2014, 177:136-154.
21. Morales F., Morales J.I., Hernández C.H., Hernández-Sánchez H. Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses. Applied Biochemistry and Biotechnology 2011, 164(6):889-905.
22. Mounier J., Monnet C., Vallaeys T., Arditi R., Sarthou A.S., Hélias A., et al. Microbial interactions within microbial community. Applied Environmental Microbiology 2008, 74:172-181.
23. Nielsen D.S., Hønholt S., Tano-Debrah K., Jespersen L. Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE). Yeast 2005, 22:271-284.
24. O'Sullivan D.J., Giblin L., McSweeney P.L.H., Sheehan J.J., Cotter P.D. Nucleic acid-based approaches to investigate microbial-related cheese quality defects. Review Article. Frontiers in Microbiology 2012, 4(1):1-15.
25. Piras C., Marincola C., Savorani C.F., Savorani F., Engelsen S.B., Cosentino S., et al. A NRM metabolomics study of ripening process of Fiori Sardo cheese produced with autochthonous adjunct cultures. Food Chemistry 2013, 141:2137-2147.
26. Pomeon T. El queso cotija, México 2007, 16-29. FAO/IICA, San Salvador, México.
27. Quigley L., O'Sullivan O., Beresford T.P., Ross R.P., Fitzgerald G.F., Cotter P. Molecular approaches to analyzing of microbial composition of raw milk and raw milk cheeses. International Journal of Food Microbiology 2011, 150:81-94.
28. Randazzo L.C., Caggia C., Neviani E. Application of molecular approaches to study lactic acid bacteria in artisanal cheeses. Journal of Microbiology Methods 2009, 78:1-9.
29. Randazzo L.C., Vaughan E.E., Caggia C. Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses. International Journal of Food Microbiology 2006, 109:1-8.
30. Schröder J., Maus I., Trost E., Tauch A. 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.
31. Suezawa Y., Kimura I., Inoue M., Gohda N., Suzuki M. Identification and typing of miso and soy sauce fermentation yeasts, Candida etchellsii and C. versatilis, based on sequence analyses of the D1D2 domain of the 26S ribosomal RNA gene, and the region of internal transcribed spacer 1, 5.8S ribosomal RNA gene and internal transcribed spacer 2. Bioscience, Biotechnology & Biochemistry 2006, 70(2):348-354.
32. Van Hekken D.L., Farkye N.Y. Hispanic cheeses: the quest for Queso. Food Technology 2003, 57(1):32-38.