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首页> 外文期刊>Food microbiology >Yeast diversity in a traditional French cheese 'Tomme d'orchies' reveals infrequent and frequent species with associated benefits
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Yeast diversity in a traditional French cheese 'Tomme d'orchies' reveals infrequent and frequent species with associated benefits

机译：传统法国奶酪“ Tomme d'orchies”中的酵母种类丰富，揭示了不常见和常见的物种并具有相关的好处

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摘要

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.
机译：这项研究的目的是揭示在法国北部生产和销售的手工奶酪，Tomme d'orchies的酵母多样性。从该干酪的表面和核心分离出总共185个酵母菌落。从中选择80个形态不同的菌落，并进行rep-PCR分析。根据分离物的DNA指纹，将其分为六个不同的组。从每个组中，至少选择30％的分离株，并通过生化特征（ID32C Api系统）以及ITS1-5.8S-ITS2和26S rDNA区域的测序鉴定到物种水平。分离株属于解脂耶氏酵母，汉逊德巴利酵母，乳酸克鲁维酵母和马克斯克鲁维酵母，它们是分离的，而不是分离的门氏Saturnispora mendoncae和Clavispora lusitaniae。命名为乳酸克鲁维酵母（S-3-05株）和马克斯克鲁维酵母（S-2-05株）的两种分离物是非溶血性的，对抗真菌化合物敏感，能够抑制病原体的生长，包括白色念珠菌，单核细胞增生李斯特菌和一些杆菌。

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  • 来源
    《Food microbiology》 |2015年第12期|177-184|共8页
  • 作者

    Alexandre Ceugniez; Djamel Drider; Philippe Jacques; Francoise Coucheney;

  • 作者单位

    Universite Lille 1, Laboratoire Regional de Recherche en Agroalimentaire et Biotechnologies, Institut Charles Viollette, Cite scientifique, (Bat Polytech), Boulevard Paul Langevin, Villeneuve d'Ascq 59655, France;

    Universite Lille 1, Laboratoire Regional de Recherche en Agroalimentaire et Biotechnologies, Institut Charles Viollette, Cite scientifique, (Bat Polytech), Boulevard Paul Langevin, Villeneuve d'Ascq 59655, France;

    Universite Lille 1, Laboratoire Regional de Recherche en Agroalimentaire et Biotechnologies, Institut Charles Viollette, Cite scientifique, (Bat Polytech), Boulevard Paul Langevin, Villeneuve d'Ascq 59655, France;

    Universite Lille 1, Laboratoire Regional de Recherche en Agroalimentaire et Biotechnologies, Institut Charles Viollette, Cite scientifique, (Bat Polytech), Boulevard Paul Langevin, Villeneuve d'Ascq 59655, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Artisanal cheese; Yeast diversity; Repetitive extragenic palindromic (rep-PCR); 26S rDNA sequencing; ITS1-5.8S-ITS2; Yeasts antagonism; Frequent and infrequent species;

    机译：手工奶酪;酵母的多样性;重复性外源回文（rep-PCR）;26S rDNA测序;ITS1-5.8S-ITS2;酵母菌拮抗作用;常见和不常见的物种;

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