The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis
Three Tilsit-type smear-ripened cheeses were manufactured: one was treated with an undefined smear starter mix, the other two were treated with a different defined smear starter mix. The composition of the surface microflora over 8 weeks of ripening was analyzed using Terminal Restriction Fragment L...
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| Veröffentlicht in: | International dairy journal 2005-06, Vol.15 (6), p.785-794 |
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| creator | Rademaker, J.L.W. Peinhopf, M. Rijnen, L. Bockelmann, W. Noordman, W.H. |
| description | Three Tilsit-type smear-ripened cheeses were manufactured: one was treated with an undefined smear starter mix, the other two were treated with a different defined smear starter mix. The composition of the surface microflora over 8 weeks of ripening was analyzed using Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis. During the whole period of ripening starter strains were found to be present; additionally, strains apparently acquired from the environment were found. Most of the strains reached a maximum level after 2–4 weeks but were not observed after 8 weeks, except for the
Corynebacterium species, which remained as the dominant bacterial genus on the surface of the fully ripened cheese. This study constitutes the first and successful application of an ALF
express™ automatic sequence analyzer to T-RFLP analysis. It was found to be an excellent tool for rapid and specific culture-independent assessment of population composition and dynamics of a cheese system. |
| doi_str_mv | 10.1016/j.idairyj.2004.08.027 |
| format | Article |
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Corynebacterium species, which remained as the dominant bacterial genus on the surface of the fully ripened cheese. This study constitutes the first and successful application of an ALF
express™ automatic sequence analyzer to T-RFLP analysis. It was found to be an excellent tool for rapid and specific culture-independent assessment of population composition and dynamics of a cheese system.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2004.08.027</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>ALFexpress automatic sequence analyzer ; Bacteria ; Biological and medical sciences ; cheese ripening ; cheese starters ; cheeses ; Corynebacterium ; Food industries ; food microbiology ; food surfaces ; Fundamental and applied biological sciences. Psychology ; Microflora composition ; microorganisms ; Milk and cheese industries. Ice creams ; nucleotide sequences ; Population dynamics ; restriction fragment length polymorphism ; Smear cheese ; smear ripened cheeses ; T-RFLP</subject><ispartof>International dairy journal, 2005-06, Vol.15 (6), p.785-794</ispartof><rights>2005 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-7bf1d4c2562925b80092e804336656828113d2c76cd1a799f6cda463d9deb36f3</citedby><cites>FETCH-LOGICAL-c394t-7bf1d4c2562925b80092e804336656828113d2c76cd1a799f6cda463d9deb36f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0958694604003024$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>309,310,314,776,780,785,786,3537,23909,23910,25118,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16906615$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Rademaker, J.L.W.</creatorcontrib><creatorcontrib>Peinhopf, M.</creatorcontrib><creatorcontrib>Rijnen, L.</creatorcontrib><creatorcontrib>Bockelmann, W.</creatorcontrib><creatorcontrib>Noordman, W.H.</creatorcontrib><title>The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis</title><title>International dairy journal</title><description>Three Tilsit-type smear-ripened cheeses were manufactured: one was treated with an undefined smear starter mix, the other two were treated with a different defined smear starter mix. The composition of the surface microflora over 8 weeks of ripening was analyzed using Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis. During the whole period of ripening starter strains were found to be present; additionally, strains apparently acquired from the environment were found. Most of the strains reached a maximum level after 2–4 weeks but were not observed after 8 weeks, except for the
Corynebacterium species, which remained as the dominant bacterial genus on the surface of the fully ripened cheese. This study constitutes the first and successful application of an ALF
express™ automatic sequence analyzer to T-RFLP analysis. It was found to be an excellent tool for rapid and specific culture-independent assessment of population composition and dynamics of a cheese system.</description><subject>ALFexpress automatic sequence analyzer</subject><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>cheese ripening</subject><subject>cheese starters</subject><subject>cheeses</subject><subject>Corynebacterium</subject><subject>Food industries</subject><subject>food microbiology</subject><subject>food surfaces</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Microflora composition</subject><subject>microorganisms</subject><subject>Milk and cheese industries. Ice creams</subject><subject>nucleotide sequences</subject><subject>Population dynamics</subject><subject>restriction fragment length polymorphism</subject><subject>Smear cheese</subject><subject>smear ripened cheeses</subject><subject>T-RFLP</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkEGL1DAUx4soOK5-BDEXvbUmTZsmJ1l2XRUGFZ09h9fkZTdDm9akI_ToNzdlBjxKDi_h_d7Ln19RvGa0YpSJ98fKW_BxPVY1pU1FZUXr7kmxY7JTJWUNf1rsqGplKVQjnhcvUjpSyjrK1a74c3hEkk7RgUEyehMnN0wRiF0D5GcikyM9mAWjh4GkESGW0c8Y0JKDH5JfiHlETEgsZmj0W6NfyaH8cbf_Tm6_XpN5mk8DLH4KxPnwgHGOPiwEAgxr8ull8czBkPDVpV4V93cfDzefy_23T19urvel4apZyq53zDambkWt6raXlKoaJW04F6IVspaMcVubThjLoFPK5Qs0gltlsefC8avi3XnvHKdfJ0yLHn0yOAwQcDolzZRqGylkBtszmGWkFNHpHHiEuGpG9SZcH_VFuN6Eayp1Fp7n3l4-gGRgcBGC8enfsFBUCNZm7s2ZczBpeIiZuf9ZU8Yp247YiA9nArOP3x6jTsZjMGh9RLNoO_n_ZPkL-Xmjzw</recordid><startdate>20050601</startdate><enddate>20050601</enddate><creator>Rademaker, J.L.W.</creator><creator>Peinhopf, M.</creator><creator>Rijnen, L.</creator><creator>Bockelmann, W.</creator><creator>Noordman, W.H.</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>7TM</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050601</creationdate><title>The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis</title><author>Rademaker, J.L.W. ; Peinhopf, M. ; Rijnen, L. ; Bockelmann, W. ; Noordman, W.H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-7bf1d4c2562925b80092e804336656828113d2c76cd1a799f6cda463d9deb36f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>ALFexpress automatic sequence analyzer</topic><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>cheese ripening</topic><topic>cheese starters</topic><topic>cheeses</topic><topic>Corynebacterium</topic><topic>Food industries</topic><topic>food microbiology</topic><topic>food surfaces</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Microflora composition</topic><topic>microorganisms</topic><topic>Milk and cheese industries. Ice creams</topic><topic>nucleotide sequences</topic><topic>Population dynamics</topic><topic>restriction fragment length polymorphism</topic><topic>Smear cheese</topic><topic>smear ripened cheeses</topic><topic>T-RFLP</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rademaker, J.L.W.</creatorcontrib><creatorcontrib>Peinhopf, M.</creatorcontrib><creatorcontrib>Rijnen, L.</creatorcontrib><creatorcontrib>Bockelmann, W.</creatorcontrib><creatorcontrib>Noordman, W.H.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rademaker, J.L.W.</au><au>Peinhopf, M.</au><au>Rijnen, L.</au><au>Bockelmann, W.</au><au>Noordman, W.H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis</atitle><jtitle>International dairy journal</jtitle><date>2005-06-01</date><risdate>2005</risdate><volume>15</volume><issue>6</issue><spage>785</spage><epage>794</epage><pages>785-794</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Three Tilsit-type smear-ripened cheeses were manufactured: one was treated with an undefined smear starter mix, the other two were treated with a different defined smear starter mix. The composition of the surface microflora over 8 weeks of ripening was analyzed using Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis. During the whole period of ripening starter strains were found to be present; additionally, strains apparently acquired from the environment were found. Most of the strains reached a maximum level after 2–4 weeks but were not observed after 8 weeks, except for the
Corynebacterium species, which remained as the dominant bacterial genus on the surface of the fully ripened cheese. This study constitutes the first and successful application of an ALF
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| ispartof | International dairy journal, 2005-06, Vol.15 (6), p.785-794 |
| issn | 0958-6946 1879-0143 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | ALFexpress automatic sequence analyzer Bacteria Biological and medical sciences cheese ripening cheese starters cheeses Corynebacterium Food industries food microbiology food surfaces Fundamental and applied biological sciences. Psychology Microflora composition microorganisms Milk and cheese industries. Ice creams nucleotide sequences Population dynamics restriction fragment length polymorphism Smear cheese smear ripened cheeses T-RFLP |
| title | The surface microflora dynamics of bacterial smear-ripened Tilsit cheese determined by T-RFLP DNA population fingerprint analysis |
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