title: Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.
abstract: The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China.
authors.forename: Jun
authors.initials: J
authors.lastname: Mei
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China.
authors.forename: Qizhen
authors.initials: Q
authors.lastname: Guo
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Wu
authors.affiliation: Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China.
authors.forename: Yunfei
authors.initials: Y
authors.lastname: Li
mesh_terms: D001419:Bacteria / Q000235:genetics* / Q000302:isolation & purification / Q000648:ultrastructure; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D018920:Coculture Techniques / Q000379:methods*; D015169:Colony Count, Microbial; D043302:Cultured Milk Products / Q000382:microbiology*; D004275:DNA, Ribosomal / Q000235:genetics; D058645:Denaturing Gradient Gel Electrophoresis; D005612:Freeze Drying; D015003:Yeasts / Q000235:genetics* / Q000302:isolation & purification / Q000648:ultrastructure
chemical_list: D004275:DNA, Ribosomal