Yeast diversity in a traditional French cheese "Tomme d'orchies" reveals infrequent and frequent species with associated benefits. (December 2015)

• Record Type: Journal Article
• Authors: Ceugniez, Alexandre; Drider, Djamel; Jacques, Philippe; Coucheney, Françoise
• Is Part Of: Food microbiology. Volume 52(2015:Dec.)
• Page Start: 177
• Page End: 184
• Publication Date: 2015-12
• Subjects: Artisanal cheese -- Yeast diversity -- Repetitive extragenic palindromic (rep-PCR) -- 26S rDNA sequencing -- ITS1-5.8S-ITS2 -- Yeasts antagonism -- Frequent and infrequent species; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2015.08.001
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: This study is aimed at unrevealing the yeast diversity of handmade cheese, Tomme d'orchies, produced and marketed in the north of France. A total of 185 yeast colonies were isolated from the surface and core of this cheese. From these, 80 morphologically different colonies were selected and subjected to rep-PCR analysis. The isolates were clustered into six distinct groups based on their DNA fingerprints. From each group, at least 30% of isolates were selected and identified to species level by biochemical characteristics (ID32C Api system) and sequencing of the ITS1-5.8S-ITS2 and 26S rDNA regions. The isolates belonged to Yarrowia lipolytica, Debaryomyces hansenii, Kluyveromyces lactis and Kluyveromyces marxianus, frequently isolated, and less frequently isolated Saturnispora mendoncae and Clavispora lusitaniae . Two isolates designated as Kluyveromyces lactis (isolate S-3-05) and Kluyveromyces marxianus (isolate S-2-05) were non-hemolytic, sensitive to antifungal compounds and able to inhibit the growth of pathogens including Candida albicans, Listeria monocytogenes and some bacilli. Highlights: Frequent and infrequent yeasts species were isolated from Tomme d'orchies cheese. Yeasts with inhibitory activities and safe characteristics were isolated. Characterization of antagonism was determined against food and medical pathogens.