Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses.
Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses.
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DOI：
10.1186/1471-2180-13-239
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发表时间：
2013-10-29
期刊：
影响因子：
4.2
通讯作者：
Daube G
中科院分区：
文献类型：
--
作者：
Delcenserie V;Taminiau B;Gavini F;de Schaetzen MA;Cleenwerck I;Theves M;Mahieu M;Daube G
对生乳干酪生产链的研究（St Marcellin，Vercors地区，法国）导致分离出两个双歧杆菌种群：B。crudilactis和B.蒙古人，能够沿着生产链沿着生长。本研究的目的是进一步检测和表征这些细菌沿着的过程，并评估一些菌株在不利条件下生存或生长的能力。采用PCR结合限制性片段长度多态性技术，对B. crudilactis和B.在成熟21天后的生产链中，分别有77%和30%的St Marcellin干酪中检测到蒙古干酪。它们存在于超过一半的所有分析的零售奶酪中，B的计数为1.6至5 log cfu g-1。而B为1.4 ~ 7 log cfu g-1。蒙古的。蒙古双歧杆菌是敏感的pH 2，与观察到的减少至少3个对数的两个研究菌株（FR 49/f/2和FR 41/2）孵育1小时后。在pH 3时，未观察到显著降低。在存在胰液的情况下，观察到相同菌株的良好存活率，降低小于1个对数。菌株FR 49/f/2的存活率比FR 41/2好，分别降低3 μ ms（在1%胆盐存在下）和几乎2 μ ms（在0.5%胆盐存在下）。采用总DNA-DNA杂交、GC%含量、16 S rRNA基因测序和多位点测序分析（MLSA）等方法对双歧杆菌进行了基因型分析。crudilactis和B. mongoliense分为两个不同的类群，与其他双歧杆菌类群很好地分离。根据观察到的特性，如在不利条件下的存活和它们在奶酪制造过程中在12°C下生长的能力，这对于双歧杆菌从未被描述过，并且这是一个非常有趣的技术资产，这些B. crudilactis和B.应进一步研究蒙古菌株在新食品或食品补充剂中的潜在用途。
The study of a production chain of raw milk cheeses (St Marcellin, Vercors area, France) led to the isolation of two Bifidobacterium populations: B. crudilactis and B. mongoliense, that were able to grow along the production chain. The aims of this study were to further detect and characterize these bacteria along the process and evaluate the ability of some strains to survive or grow in adverse conditions. Using PCR coupled with restriction fragment length polymorphism, B. crudilactis and B. mongoliense were detected in respectively 77% and 30% of St Marcellin cheeses from production chain after 21 days of ripening. They were present in more than half of all analyzed retail cheeses with counts going from 1.6 to 5 log cfu g-1 for B. crudilactis and 1.4 to 7 log cfu g-1 for B. mongoliense. Bifidobacterium mongoliense was sensitive to pH 2, with an observed decrease of at least 3 log for both studied strains (FR49/f/2 and FR41/2) after 1 h incubation. At pH 3, no significant decrease was observed. Good survival was observed for the same strains in presence of pancreatic juice with a decrease of less than one log. Survival of strain FR49/f/2 was better than FR41/2 with a decrease of 3 logarithms (in presence of 1% bile salts) and almost 2 logarithms (in presence of 0.5% bile salts). The genotypic analyses using total DNA-DNA hybridization, GC% content, 16S rRNA gene sequencing and multilocus sequencing analysis (MLSA) confirmed the classification of Bifidobacterium. crudilactis and B. mongoliense into two different clusters well separated from other bifidobacteria clusters. According to the observed characteristics such as survival in adverse conditions and their ability to grow under 12°C during the manufacturing process of the cheeses, which has never been described for bifidobacteria and which is a very interesting technological asset, these B. crudilactis and B. mongoliense strains should be further investigated for a potential use in new food or in food supplements.
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影响因子：
2
作者：
Delcenserie, V;Bechoux, N;Daube, G
通讯作者：
Daube, G
影响因子：
3.1
作者：
GOLDIN, BR;GORBACH, SL;SALMINEN, S
通讯作者：
SALMINEN, S
影响因子：
4.2
作者：
Delcenserie, Veronique;Gavini, Francoise;Daube, Georges
通讯作者：
Daube, Georges
影响因子：
2
作者：
Collado, MC;Hernández, M;Sanz, Y
通讯作者：
Sanz, Y
DOI：
10.1099/ijs.0.02064-0
发表时间：
2002-09-01
影响因子：
2.8
作者：
Cleenwerck, I;Vandemeulebroecke, K;Swings, J
通讯作者：
Swings, J