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Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

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The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man - Rogosa - Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction - temperature gradient gel electrophoresis (PCR-TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR-TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus helveticus, a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis, Lactobacillus kefiri, and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.

La diversité et les dynamiques des lactobacilles ont été étudiées dans trois fromageries au cours de la fabrication de Camembert traditionnel au lait cru. Une analyse culture-dépendante a été réalisée à partir d’isolats, obtenus sur géloses MRS acidifiée et LAMVAB, qui ont été identifiés par PCR-TGGE et (ou) PCR espèce-specifique et (ou) séquençage. Les isolats de Lactobacillus paracasei et Lactobacillus plantarum ont été caractérisés par PFGE. Les laits et fromages ont été soumis à une analyse culture-indépendante par PCR-TGGE. Bien que des lactobacilles présumés aient été dénombrés tout au long de l’affinage, l’analyse moléculaire pratiquée en parallèle n’a pas toujours permis de confirmer la présence de lactobacilles. L’espèce dominante était L. paracasei, l’analyse PFGE a révélé la présence de 21 profils différents parmi 39 isolats. Lactobacillus plantarum était la deuxième espèce la plus représentée globalement, bien que détectée presque exclusivement dans une seule fromagerie. Les autres espèces étaient Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus helveticus, le groupe Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis, Lactobacillus kefiri et Lactobacillus perolens. La diversité au niveau souche des lactobacilles était importante. Les dynamiques variaient d’une fromagerie à l’autre, chaque fromage avait une image propre en termes d’espèces et de souches.

Document Type: Research Article

Publication date: March 3, 2008

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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