title: Functional diversity within the Penicillium roqueforti species.
abstract: Penicillium roqueforti is used as a ripening culture for blue cheeses and largely contributes to their organoleptic quality and typical characteristics. Different types of blue cheeses are manufactured and consumed worldwide and have distinct aspects, textures, flavors and colors. These features are well accepted to be due to the different manufacturing methods but also to the specific P. roqueforti strains used. Indeed, inoculated P. roqueforti strains, via their proteolytic and lipolytic activities, have an effect on both blue cheese texture and flavor. In particular, P. roqueforti produces a wide range of flavor compounds and variations in their proportions influence the flavor profiles of this type of cheese. Moreover, P. roqueforti is also characterized by substantial morphological and genetic diversity thus raising the question about the functional diversity of this species. In this context, 55 representative strains were screened for key metabolic properties including proteolytic activity (by determining free NH2amino groups) and secondary metabolite production (aroma compounds using HS-Trap GC-MS and mycotoxins via LC-MS/Q-TOF). Mini model cheeses were used for aroma production and proteolysis analyses, whereas Yeast Extract Sucrose (YES) agar medium was used for mycotoxin production. Overall, this study highlighted high functional diversity among isolates. Noteworthy, when only P. roqueforti strains isolated from Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) blue cheeses were considered, a clear relationship between genetic diversity, population structure and the assessed functional traits was shown.
authors: Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
authors: Guillaume
authors: G
authors: Gillot
authors: Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
authors: Jean-Luc
authors: JL
authors: Jany
authors: Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
authors: Elisabeth
authors: E
authors: Poirier
authors: STLO, UMR1253, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
authors: Marie-Bernadette
authors: MB
authors: Maillard
authors: Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
authors: Stella
authors: S
authors: Debaets
authors: STLO, UMR1253, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
authors: Anne
authors: A
authors: Thierry
authors: Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
authors: Emmanuel
authors: E
authors: Coton
authors: Université de Brest, EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France. Electronic address: monika.coton@univ-brest.fr.
authors: Monika
authors: M
authors: Coton
mesh_terms: D002611:Cheese / Q000382:microbiology*; D008401:Gas Chromatography-Mass Spectrometry; D014644:Genetic Variation; D055442:Metabolome; D009183:Mycotoxins / Q000032:analysis*; D009284:Naphthols / Q000032:analysis*; D010407:Penicillium / Q000145:classification* / Q000254:growth & development / Q000378:metabolism*; D010641:Phenotype; D064210:Secondary Metabolism
chemical_list: D009183:Mycotoxins; D009284:Naphthols; C015483:PR Toxin
keywords: Cheese; Mycotoxins; Penicillium roqueforti; Proteolysis; Secondary metabolites; Volatilome