Microbial Interactions within a Cheese Microbial Community
- 1 January 2008
- journal article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 74 (1), 172-181
- https://doi.org/10.1128/aem.01338-07
Abstract
The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and in the omission study that negative interactions occurred between yeasts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum candidum , whereas Y. lipolytica and G. candidum inhibited Debaryomyces hansenii cell viability during the stationary phase. However, the mechanisms involved in these interactions remain unclear. It was also shown that yeast-bacterium interactions played a significant role in the establishment of this multispecies ecosystem on the cheese surface. Yeasts were key species in bacterial development, but their influences on the bacteria differed. It appeared that the growth of Arthrobacter arilaitensis or Hafnia alvei relied less on a specific yeast function because these species dominated the bacterial flora, regardless of which yeasts were present in the ecosystem. For other bacteria, such as Leucobacter sp. or Brevibacterium aurantiacum , growth relied on a specific yeast, i.e., G. candidum . Furthermore, B. aurantiacum , Corynebacterium casei , and Staphylococcus xylosus showed reduced colonization capacities in comparison with the other bacteria in this model cheese. Bacterium-bacterium interactions could not be clearly identified.Keywords
This publication has 30 references indexed in Scilit:
- Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curdJournal of Dairy Research, 2006
- Sources of the adventitious microflora of a smear-ripened cheeseJournal of Applied Microbiology, 2006
- Quorum Sensing in Dimorphic Fungi: Farnesol and BeyondApplied and Environmental Microbiology, 2006
- Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheesesInternational Journal of Systematic and Evolutionary Microbiology, 2005
- Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel ElectrophoresisApplied and Environmental Microbiology, 2004
- Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methodsJournal of Applied Microbiology, 2004
- Interaction strengths in food webs: issues and opportunitiesJournal of Animal Ecology, 2004
- Biodiversity of the Bacterial Flora on the Surface of a Smear CheeseApplied and Environmental Microbiology, 2002
- Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheeseJournal of Dairy Research, 1999
- Nutritional control of dimorphism inCeratocystis ulmiExperimental Mycology, 1981