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首页> 外文期刊>Food microbiology >Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses
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Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

机译：汉氏酵母（Debaryomyces hansenii）中沿传统母羊和山羊奶酪成熟过程中的酵母种类和遗传异质性

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摘要

The yeasts present during the ripening process of ewes' and goats' cheeses produced in a small traditional dairy in Mediterranean Spain were isolated and identified. Five hundred and thirty strains pertaining to eleven yeast species representing eight genera were identified using molecular methods. Debaryomyces hansenii was the yeast species most frequently isolated in all cheeses. Other yeast species commonly found in dairy products were present at the first maturing weeks. Two yeast species Tri-chosporon coremiiforme and Trichosporon domesticum have been reported in cheeses for the first time, and Meyerozyma guilliermondii has been newly isolated from goats' cheeses. Yeast species composition changed greatly along the process; although, D. hansenii dominated at the end of ripening in all cheeses. Most yeast isolates were able to hydrolyze casein and fatty acid esters. One hundred and eighty seven D. hansenii isolates were genotyped by PCR amplification of M13 satellites and an UPGMA dendrogram was constructed. The majority of isolates were grouped in 5 clusters while 7 profiles were represented by 1-3 isolates. These results demonstrate the genetic heterogeneity present in D. hansenii strains isolated from raw milk cheeses.
机译：分离并鉴定了西班牙地中海地区一家小型传统乳制品场生产的母羊和山羊奶酪成熟过程中存在的酵母。使用分子方法鉴定了代表11个属的11种酵母菌的530个菌株。汉森酵母（Debaryomyces hansenii）是所有奶酪中最常见的酵母菌。乳制品中常见的其他酵母菌种类在成熟的最初几周就已经存在。奶酪中首次报道了两种酵母菌Tri-chosporon coremiiforme和Trichosporon domesticum，并且已经从山羊奶酪中新分离了Meyerozyma guilliermondii。酵母菌的组成在此过程中发生了很大变化。不过，汉森球菌在所有奶酪的成熟期末均占主导地位。大多数酵母分离物都能够水解酪蛋白和脂肪酸酯。通过PCR扩增M13卫星对187个汉逊氏梭菌分离株进行基因分型，并构建了UPPGA树状图。大多数分离株分为5个簇，而1-3个分离株代表7个谱图。这些结果证明了从生乳干酪分离的汉氏梭菌中存在遗传异质性。

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  • 来源
    《Food microbiology》 |2014年第4期|160-166|共7页
  • 作者

    Beatriz Padilla; Paloma Manzanares; Carmela Belloch;

  • 作者单位

    Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain;

    Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain;

    Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain;

  • 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

    Cheese; Yeast identification; Enzymatic activities; Debaryomyces hansenii; Genotyping;

    机译：起司;酵母鉴定;酶促活动;汉逊德巴利酵母;基因分型;

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