Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese

A total of 1,052 bacteria and 828 yeasts were isolated from the surface flora of 6 batches of Gubbeen cheese made in 1996–1997 and 2002–2003. Stability of the microflora was evaluated over time and also during ripening at 4, 10, and 16 d (batches 4, 5, and 6) or at 4, 16, 23, and 37 d (batches 1, 2,...

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Bibliographic Details
Published in:Journal of dairy science 2007-05, Vol.90 (5), p.2200-2210
Main Authors: Rea, M.C., Görges, S., Gelsomino, R., Brennan, N.M., Mounier, J., Vancanneyt, M., Scherer, S., Swings, J., Cogan, T.M.
Format: Article
Language:English
Subjects:
Animal productions
bacteria
Bacteria - classification
Bacteria - growth & development
Bacteria - isolation & purification
Biodiversity
Biological and medical sciences
Brevibacterium
Candida catenulata
Candida lusitaniae
Cheese - analysis
Cheese - microbiology
cheese ripening
cheese starters
cheeses
Corynebacterium
Corynebacterium casei
coryneform
Debaryomyces hansenii
DNA Restriction Enzymes - metabolism
Electrophoresis, Gel, Pulsed-Field
Food Handling - methods
Food industries
food microbiology
Fundamental and applied biological sciences. Psychology
Gubbeen cheese
Hydrogen-Ion Concentration
Microbacterium
Milk and cheese industries. Ice creams
molecular sequence data
nucleotide sequences
polymerase chain reaction
Psychrobacter
pulsed-field gel electrophoresis
ribosomal RNA
RNA, Ribosomal, 16S - genetics
Salts - analysis
smear cheese
staphylococci
Staphylococcus
Staphylococcus saprophyticus
surfaces
temporal variation
Terrestrial animal productions
Time Factors
Vertebrates
Water - analysis
yeast and bacteria
yeasts
Yeasts - classification
Yeasts - growth & development
Yeasts - isolation & purification
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Summary:A total of 1,052 bacteria and 828 yeasts were isolated from the surface flora of 6 batches of Gubbeen cheese made in 1996–1997 and 2002–2003. Stability of the microflora was evaluated over time and also during ripening at 4, 10, and 16 d (batches 4, 5, and 6) or at 4, 16, 23, and 37 d (batches 1, 2, and 3). Bacteria were identified using pulsed-field gel electrophoresis, repetitive extragenic palindromic-PCR, and 16S rRNA gene sequencing, and yeasts were identified by Fourier transform infrared spectroscopy. The bacteria included at least 17 species, of which the most common were Staphylococcus saprophyticus (316 isolates), Corynebacterium casei (248 isolates), Brevibacterium aurantiacum (187 isolates), Corynebacterium variabile (146 isolates), Microbacterium gubbeenense (55 isolates), Staphylococcus equorum/cohnii (31 isolates), and Psychrobacter spp. (26 isolates). The most common yeasts were Debaryomyces hansenii (624 isolates), Candida catenulata (135 isolates), and Candida lusitaniae (62 isolates). In all batches of cheese except batch 2, a progression of bacteria was observed, with staphylococci dominating the early stages of ripening and coryneforms the later stages. No progression of yeast was found. Pulsed-field gel electrophoresis showed that several different strains of the 5 important species of bacteria were present, but generally only one predominated. The commercial strains used for smearing the cheese were recovered, but only in very small numbers early in ripening. Four species, B. aurantiacum, C. casei, C. variabile, and Staph. saprophyticus, were found on all batches of cheese, but their relative importance varied considerably. The results imply that significant variation occurs in the surface microflora of cheese.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2006-377