JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Cailliez-Grimal, C.
Right arrow Articles by Millière, J.-B.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Cailliez-Grimal, C.
Right arrow Articles by Millière, J.-B.
J. Dairy Sci. 90:1133-1138
© American Dairy Science Association, 2007.

Short Communication: Carnobacterium maltaromaticum: The Only Carnobacterium Species in French Ripened Soft Cheeses as Revealed by Polymerase Chain Reaction Detection

C. Cailliez-Grimal*,{dagger},1, H. C. Edima*, A.-M. Revol-Junelles* and J.-B. Millière*,{dagger}

* Nancy-Université, Laboratoire de Science et Génie Alimentaires (LSGA), Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires-Institut National Polytechnique de Lorraine (ENSAIA-INPL), 2, Avenue de la Forêt de Haye, BP 172, F-54505, Vandoeuvre-lès-Nancy Cedex, France
{dagger} Institut Universitaire de Technologie (IUT) Nancy-Brabois, Le Montet, F-54600 Villers-lès-Nancy, France

1 Corresponding author: catherine.cailliez{at}ensaia.inpl-nancy.fr

The PCR technique using Cb1-Cb2R and species-specific primers was applied to various French soft flowered or washed rind cheeses to identify Carnobacterium species. Thirty cheeses made from cow’s, ewe’s, or goat’s milk (raw or pasteurized), of which 20 were Appellation d’Origine Contrôlée, were analyzed in the autumn and spring. The results revealed that, irrespective of the season, the Carnobacterium genus was initially detected in 5 cheeses and was detected in 5 others after an enrichment period. Polymerase chain reaction results using species-specific primers of Carnobacterium showed that these 10 cheeses contained only the species Carnobacterium maltaromaticum. Six different patterns of fermentation were found, and 3 of the 10 cheeses contained C. maltaromaticum isolates with anti-Listeria activity.

Key Words: Carnobacterium • polymerase chain reaction • French soft cheese






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2007 by the American Dairy Science Association ®.