Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South German red smear cheese
Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South German red smear cheese
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DOI：
10.1128/aem.01663-07
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发表时间：
2008-04-01
影响因子：
4.4
通讯作者：
Scherer, Siegfried
中科院分区：
文献类型：
--
作者：
Goerges, Stefanie;Mounier, Jerome;Scherer, Siegfried
干酪的生产主要依赖于由细菌和酵母菌组成的多菌种微生物菌群的表面生长。这些微生物通常来源于奶酪生产设施，经过多年的发展，已经发展成为相当稳定的乳制品特异性协会。虽然经常使用商业涂片启动剂，但尚不清楚这些启动剂在多大程度上能够在常驻微生物聚生体中成功建立。因此，在成熟过程中的德国林堡奶酪的涂抹启动器的命运进行了调查的“老-年轻”涂抹技术。干酪乳中添加了含有汉逊德巴利酵母、地毛半乳杆菌、arilaitensis节杆菌和橙色短杆菌的商业涂片发酵剂。此外，奶酪表面接种了一种非常稳定的内部微生物群落。通过傅里叶变换红外光谱法，共鉴定和区分了1，114株酵母菌和1，201株细菌分离株。此外，线粒体DNA限制性片段长度多态性，随机扩增多态性DNA，重复PCR和脉冲场凝胶电泳分析被用来分型低于物种水平的选择的菌株。地方Hansenii起始菌株主要在成熟过程的早期发现。共和党特别是地霉起始菌株在重新安置到新的成熟室后建立了自身。否则，它发生在低频率。细菌涂片起始剂根本不能从奶酪表面重新分离。它的结论是，没有一个涂片启动菌株能够竞争显着，并在一个稳定的方式对居民的微生物财团，结果可能已链接到的应用方法。这一发现提出了一个问题，即在这种类型的奶酪生产过程中是否真的需要添加发酵剂微生物。
Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. While commercial smear starters are frequently used, it is unclear to what degree these are able to establish successfully within the resident microbial consortia. Thus, the fate of the smear starters of a German Limburger cheese subjected to the "old-young" smearing technique was investigated during ripening. The cheese milk was supplemented with a commercial smear starter culture containing Debaryomyces hansenii, Galactomyces geotrichum, Arthrobacter arilaitensis, and Brevibacterium aurantiacum. Additionally, the cheese surface was inoculated with an extremely stable in-house microbial consortium. A total of 1,114 yeast and 1,201 bacterial isolates were identified and differentiated by Fourier transform infrared spectroscopy. Furthermore, mitochondrial DNA restriction fragment length polymorphism, random amplified polymorphic DNA, repetitive PCR, and pulsed field gel electrophoresis analyses were used to type selected isolates below the species level. The D. hansenii starter strain was primarily found early in the ripening process. The G. geotrichum starter strain in particular established itself after relocation to a new ripening room. Otherwise, it occurred at low frequencies. The bacterial smear starters could not be reisolated from the cheese surface at all. It is concluded that none of the smear starter strains were able to compete significantly and in a stable fashion against the resident microbial consortia, a result which might have been linked to the method of application. This finding raises the issue of whether addition of starter microorganisms during production of this type of cheese is actually necessary.