Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1rthou1, Arnaud Hellas1 and Fran^oise Irlinger1’8lUMR782 Genie et Microbiologie des Precedes Alimentaires, INRA, AgroParisTech, 78850 9Thiverval Grignon, France.10?Ecologie des Populations et Communautés, AgroParisTech, 75000 Paris, France111 Corresponding author. Mailing address: ƯMR782 Génie et Mic Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1robiologie des Precedes 2Alirnentaires, INRA, AgroParisTech. 78850 Thiverval Grignon, France. Phone: +33 (0)1 30 381 54 91. Fax: +33 (0)1 30 81 55 97.Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
E-mail: irlinger(o>gngnon.inra.fr.451https://khothuvien.cori!12 Abstract1314The interactions that occur during the ripening of smear cheeses are not 12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1and six bacteria found in cheese. The growth dynamics 17of this community was precisely described during the ripening of a model cheese, and the 18Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects of 19yeast omissions in the microbial community on ecosystem fu Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1nctioning were evaluated. It was 20found both in the Lotka-Volterra model and in the omission study that negative interactions 21occurred between yeasMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
ts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum 22candidum, and y. lipolyticơ, and G. candidum inhibited Debaryomyces hansenii cell12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1ia interactions played a significant role in the 25establishment of this multi-species ecosystem on the cheese surface. Yeasts were key species 26in bacterial development, but their influence on the bacteria differed. It appeared that the 27growth of Arthrobactcr arilaitensis or Hafnia alvei relied Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1less on a specific yeast function 28because these species dominated the bacterial flora, regardless of which yeasts were present in 29the ecosystem. FMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
or other bacteria such as Leucobacter sp. or Brcvibacterium aurantiacum, 30their growth relied on a specific yeast, i.e., G. candidum. Furthermore, B.12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1el cheese. Bacteria.'bacteria interactions could not 33be clearly identified.343562361 nt reduction37 Lillie is known about yeast-bacteria interactions, and smear ripened cheeses offer an 38interesting model to investigate them. Indeed, the smear cheese microbial community is 39composed of both yeas Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1t and bacteria, is of a known specific composition that constitutes the 40“inoculum”, and shows a reduced diversity and a high stability (12, 13, 25,Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
27, 34).41 The smear is a red-orange, often viscous, microbial mat which is characterized by a 42succession of microbial communities including both ye12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1ast, mainly Debaryomyces hansenii and Geotrichum candidum, 45and Gram-positive catalase-positive organisms such as coryneform bacteria and staphylococci 46(2, 9, 10, 35). During the first days of ripening, yeasts colonize the cheese surface and utilize 47lactate. This utilization progressively leads Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1 to the deacidification of the cheese surface, 48enabling the establishment of a bacterial community that is less acid-tolerant (8). These 49communitiMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
es are relatively simple compared with other microbial communities such as soil 50communities. Indeed, they are composed of a limited number of mostly12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1roaches such as rep-PCR, FT-1R spectroscopy, 16S rDNA 53sequencing, cloning and sequencing of 16S rDNA, SSCP, DGGE and TGGE (12, 13, 27, 28, 5431).55 While the succession of yeast and bacteria has been well described, the functional 56interactions in cheese between yeast and/or bacteria is not yet u Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1nderstood, and only a few 57interactions have been observed. An early study from Purko et al. (33) on the association 58between yeasts and BrevibacterMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
ium linens showed that B. linens did not grow on a vitamin-59free agar medium. However, when the same medium was inoculated with yeast, it grew 60arou12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1 interesting technological properties such as aroma production 62or pigmentation. However, it has been shown that these commercial ripening cultures do not 63necessarily implant on the cheese surface, despite their massive inoculation in the early stages 64of ripening (7, 12, 27, 28). Mounter et al. Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1 (28) showed that the microorganisms that developed 65on the cheese surface were an adventitious microflora from the cheese environment (brine, 66ripeMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
ning shelves and personnel), which rapidly outnumbered the commercial cultures. Several 67hypotheses have been advanced to explain these findings. The12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1al and yeast strains have also been selected for their anti-70listerial activity (11, 25). Eppert et al. (11) found single strains of linocin-producing B. linens 7 lịa bacteriocin-like substance), which reduced Listeria spp. populations in cheeses but did not 72exert an inhibition comparable to that Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1 obtained with the ripening consortia from which these 73strains were isolated. Inversely, none of the 400 isolates from an effective anti-listerial 7Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
4ripening consortium evaluated in the study of Maoz et al. (25) exhibited anti-listerial activity 75in agar diffusion assays. This implies that the an12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1resent intra- and interspecies 78interactions in food webs have been established (see (3) for a review). The multispecies 79Lotka-Volterra model (22, 36) is a simple model used to measure interactions based on a 80linear relationship for a given species between growth rate and the populations of eac Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1h 81member of the community. Such a model may be a good tool to investigate interactions within 82a microbial community.83 Bonaiti et al. (5), using aMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
three-step dichotomous approach, simplified an ecosystem of 8483 strains from Livarot cheese, to four sub-ecosystems composed of nine species based o12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1odor profile to the commercial cheese. This 87sub-ecosystem of nine species was thought to be a good model ecosystem to reproduce cheese 88surface diversity and to investigate microbial interactions.89 The aim of this study was to identify interactions within this ecosystem in model 90cheeses. In th Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1e first part of this study, the growth dynamics of each member of this 91community were described, and the generalized Lotka-Volterra model (GLV) wasMicrobial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1
used as a 92preliminaiy approach to represent inter- and intraspecies interactions. In the second part, 93specific strains of this community were omit12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7Sar Microbial_Interactions_Within_a_Cheese_Microbial_Community-revised_version4-1ate utilization, color of the cheese surface).12345Microbial Interactions Within a Cheese Microbial Community6Jérôme Moiinier1. Christophe Monnet1, Tatiana Vallaeys1, Roger ArditP, Anne-Sophie7SarGọi ngay
Chat zalo
Facebook