| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Institut National de la Recherche Agronomique (INRA), Laboratoire de Génie et de Microbiologie des Procédés Alimentaires (LGMPA), F-78 850 Thiverval-Grignon, France
Experimental cheeses inoculated with Debaryomyces hansenii and Brevibacterium linens were ripened for 76 d under aseptic conditions. Triplicate cheese-making trials were similar as a result of efficient control of the atmosphere. In all trials, D. hansenii grew rapidly during the first 2 d and then slowed, but growth remained exponential until d 10 (generation time around 70 h). Total cell counts were higher than the number of viable cells, and after 10 d they remained around 3 x 10 9 yeast/g of DM. This difference resulted from the nonviability of a fraction of D. hansenii. After d 15, the pH of the rind was close to 7, and B. linens grew exponentially until d 25 (generation time around 70 h). The growth rate subsequently decreased but remained exponential (generation time around 21 d). Cell counts of D. hansenii and B. linens were correlated with the environmental technical conditions. Total D. hansenii counts were also correlated with total B. linens counts. Viable B. linens counts were related to rind lactate, and total counts depended on rind pH, internal lactate, and D. hansenii viable counts. The internal pH of the cheese depended on lactate concentrations, whereas surface pH was related to internal lactose, temperature, and relative humidity. These results suggest a determining role of the diffusion of the carbon sources in the ripening of smear soft cheese.
Key Words: Debaryomyces hansenii • Brevibacterium linens • microbiology • soft cheeses
Submitted on September 27, 1999
Accepted on February 15, 2000
This article has been cited by other articles:
|
|
 |
|
  S. Mansour, J. M. Beckerich, and P. Bonnarme Lactate and Amino Acid Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica Appl. Envir. Microbiol., November 1, 2008; 74(21): 6505 - 6512. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. Mounier, C. Monnet, T. Vallaeys, R. Arditi, A.-S. Sarthou, A. Helias, and F. Irlinger Microbial Interactions within a Cheese Microbial Community Appl. Envir. Microbiol., January 1, 2008; 74(1): 172 - 181. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. Mounier, M. C. Rea, P. M. O'Connor, G. F. Fitzgerald, and T. M. Cogan Growth Characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. Isolated from Surface-Ripened Cheese Appl. Envir. Microbiol., December 1, 2007; 73(23): 7732 - 7739. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 M. C. Rea, S. Gorges, R. Gelsomino, N. M. Brennan, J. Mounier, M. Vancanneyt, S. Scherer, J. Swings, and T. M. Cogan Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese J Dairy Sci, May 1, 2007; 90(5): 2200 - 2210. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. H. Riahi, I. C. Trelea, D. Picque, M.-N. Leclercq-Perlat, A. Helias, and G. Corrieu A Model Describing Debaryomyces hansenii Growth and Substrate Consumption During a Smear Soft Cheese Deacidification and Ripening J Dairy Sci, May 1, 2007; 90(5): 2525 - 2537. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
O. Cholet, A. Henaut, S. Casaregola, and P. Bonnarme Gene Expression and Biochemical Analysis of Cheese-Ripening Yeasts: Focus on Catabolism of L-Methionine, Lactate, and Lactose Appl. Envir. Microbiol., April 15, 2007; 73(8): 2561 - 2570. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. Di Giacomo, M. Paolino, D. Silvestro, G. Vigliotta, F. Imperi, P. Visca, P. Alifano, and D. Parente Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation Appl. Envir. Microbiol., February 1, 2007; 73(3): 825 - 837. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
F. Amarita, M. Yvon, M. Nardi, E. Chambellon, J. Delettre, and P. Bonnarme Identification and Functional Analysis of the Gene Encoding Methionine-{gamma}-Lyase in Brevibacterium linens Appl. Envir. Microbiol., December 1, 2004; 70(12): 7348 - 7354. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. Bonaiti, M.-N. Leclercq-Perlat, E. Latrille, and G. Corrieu Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences J Dairy Sci, November 1, 2004; 87(11): 3976 - 3988. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M.-N. Leclercq-Perlat, G. Corrieu, and H.-E. Spinnler The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification J Dairy Sci, May 1, 2004; 87(5): 1536 - 1544. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M.-N. Leclercq-Perlat, G. Corrieu, and H.-E. Spinnler Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus J Dairy Sci, May 1, 2004; 87(5): 1545 - 1550. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
