title: Application of denaturing high-performance liquid chromatography (DHPLC) for yeasts identification in red smear cheese surfaces.
abstract: OBJECTIVE
  To evaluate and optimize the use of denaturing high-performance liquid chromatography (DHPLC) for yeasts identification in red smear cheese surfaces.
  
  
  RESULTS
  The resolution of DHPLC was first evaluated and optimized using a mixture of PCR amplicons of the internal transcribed spacer 2 (ITS2) region of 19 yeast reference strains representing 18 species that are common in the cheese microbiota. Sixteen of the 18 yeast species could be resolved by combining runs at temperatures of 57.5 and 59 degrees C. Then, DHPLC was used to investigate the yeast microbiota of pasteurized Maroilles, Munster and Livarot cheese surfaces by comparing their peak profiles with our reference yeast database and by collecting/sequencing of peak fractions. Debaryomyces hansenii and Geotrichum candidum for Munster and Maroilles cheeses, and Candida catenulata, Candida intermedia and G. candidum for Livarot cheese were identified using the reference database and collecting/sequencing of peak fractions.
  
  
  CONCLUSIONS
  DHPLC technique was found to have good resolution properties and to be useful for investigating the yeast microbiota of red smear cheese surfaces.
  
  
  CONCLUSIONS
  This is the first time that DHPLC is applied to study the yeast microbiota of red smear cheese surfaces.
authors.affiliation: Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (EA3882), IFR148 ScInBioS, Université Européenne de Bretagne, Université de Brest, ESMISAB, Technopôle de Brest Iroise, Plouzané, France. jerome.mounier@univ-brest.fr
authors.forename: J
authors.initials: J
authors.lastname: Mounier
authors.forename: G
authors.initials: G
authors.lastname: Le Blay
authors.forename: V
authors.initials: V
authors.lastname: Vasseur
authors.forename: G
authors.initials: G
authors.lastname: Le Floch
authors.forename: J-L
authors.initials: JL
authors.lastname: Jany
authors.forename: G
authors.initials: G
authors.lastname: Barbier
mesh_terms: D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004271:DNA, Fungal / Q000235:genetics* / Q000302:isolation & purification*; D021901:DNA, Intergenic / Q000235:genetics / Q000302:isolation & purification; D009172:Mycology / Q000379:methods*; D017422:Sequence Analysis, DNA; D015003:Yeasts / Q000145:classification* / Q000235:genetics* / Q000302:isolation & purification
chemical_list: D004271:DNA, Fungal; D021901:DNA, Intergenic