Hostname: page-component-848d4c4894-2xdlg Total loading time: 0 Render date: 2024-06-29T22:27:33.127Z Has data issue: false hasContentIssue false
  • English
  • Français

Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses

Published online by Cambridge University Press:  17 January 2020

Miguel Jurado  and
Carlos Javier Vicente
Miguel Jurado*
Affiliation:
Department of Chemistry and Food Science, ETSIAAB, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040Madrid, Spain
Carlos Javier Vicente
Affiliation:
Department of Chemistry and Food Science, ETSIAAB, Universidad Politécnica de Madrid, Ciudad Universitaria s/n, 28040Madrid, Spain
*
Author for correspondence: Miguel Jurado, Email: miguel.jurado@upm.es
Get access Rights & Permissions [Opens in a new window]

Abstract

We analyzed the effects of growth of Penicillium commune, one of the most frequent fungal species associated with cheese, on the water diffusion and texture of hard and extra-hard cheeses. A total of 36 hard cheese blocks and 36 extra-hard cheese blocks were manufactured, salted at different levels (0.5, 1.25 and 2% w/w), and assigned to different treatments (control and inoculated). Cheese texture was analyzed using a penetration needle probe at 2 and 5 weeks after ripening. Firmness, defined as the maximum force detected in the penetration probe, was higher in both hard and extra-hard inoculated cheese blocks compared with the control. In addition, the presence of fungal growth on cheese rind increased the total work of penetration (a measure of resistance to probe penetration), but only in extra-hard cheeses, suggesting that the moisture of cheese might be affecting the growth capacities and performance of P. commune. The change in textural properties of cheeses was linked to desiccation of the upper 0.5-cm rind layer mediated by P. commune.

Keywords

CheesefungiPenicillium communetexturometer
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 117 - 122
Copyright
Copyright © Hannah Dairy Research Foundation 2020

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alapont, C, Martínez-Culebras, PV and López-Mendoza, MC (2015) Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham. Journal of Food Science and Technology 52, 5250–5256.Google ScholarPubMed
Bonaïti, C, Leclercq-Perlat, MN, Latrille, E and Corrieu, G (2004) Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences. Journal of Dairy Science 87, 3976–3988.Google ScholarPubMed
Boutrou, R, Aziza, M and Amrane, A (2006) Enhanced proteolytic activities of Geotrichum candidum and Penicillium camemberti in mixed culture. Enzyme and Microbial Technology 39, 325–333.10.1016/j.enzmictec.2005.11.003Google Scholar
Button, JE and Dutton, RJ (2012) Cheese microbes. Current Biology 22, 87–89.10.1016/j.cub.2012.06.014Google ScholarPubMed
Ceugniez, A, Taminiau, B, Coucheney, F, Jacques, P, Delcenserie, V, Daube, G and Drider, D (2017) Fungal diversity of ‘Tomme d'Orchies’ cheese during the ripening process as revealed by a metagenomic study. International Journal of Food Microbiology 258, 89–93.10.1016/j.ijfoodmicro.2017.07.015Google ScholarPubMed
Fernández-Bodega, MA, Mauriz, E, Gómez, A and Martin, JF (2009) Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes–Tresviso local varieties of blue-veined cheeses. International Journal of Food Microbiology 136, 18–25.Google ScholarPubMed
Gaucel, S, Guillermin, H and Corrieu, G (2012) A generalised model for cheese mass loss determination during ripening. Journal of Food Engineering 110, 109–116.Google Scholar
Hélias, A, Mirade, PS and Corrieu, G (2007) Modeling of camembert-type cheese mass loss in a ripening chamber: main biological and physical phenomena. Journal of Dairy Science 90, 5324–5333.Google Scholar
Hocking, AD and Faedo, M (1992) Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation. International Journal of Food Microbiology 16, 123–130.10.1016/0168-1605(92)90005-NGoogle ScholarPubMed
Jurado, M and Ruiz-Navarro, P (2018) Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios. LWT Food Science and Technology 90, 145–151.10.1016/j.lwt.2017.12.016Google Scholar
Leclercq-Perlat, MN, Buono, F, Lambert, D, Latrille, E, Spinnler, HE and Corrieu, G (2004) Controlled production of camembert-type cheeses. Part I: microbiological and physicochemical evolutions. Journal of Dairy Research 71, 346–354.Google ScholarPubMed
Lund, F, Filtenborg, O and Frisvad, C (1995) Associated mycoflora of cheese. Food Microbiology 12, 173–180.Google Scholar
Lund, F, Nielsen, AB and Skouboe, P (2003) Distribution of Penicillium commune isolates in cheese dairies mapped using secondary metabolite profiles, morphotypes, RAPD and AFLP fingerprinting. Food Microbiology 20, 725–730.10.1016/S0740-0020(02)00160-0Google Scholar
Marín, P, Palmero, D and Jurado, M (2014) Effect of solute and matric potential on growth rate of fungal species isolated from cheese. International Dairy Journal 36, 89–94.Google Scholar
Marín, P, Palmero, D and Jurado, M (2015) Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha. International Journal of Dairy Technology 68, 565–572.Google Scholar
Marín, P, Ginés, C, Kochaki, P and Jurado, M (2018) Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds. Irish Journal of Agricultural and Food Research 56, 85–92.10.1515/ijafr-2017-0009Google Scholar
McSweeney, PLH, Ottogalli, G and Fox, PF (2004) Cheese: an overview. In Fox, PF, McSweeney, PLH, Cogan, TM and Guinee, TP (eds), Cheese Chemistry, Physics and Microbiology Volume 2, 3rd Edn.London, UK: Elsevier Academic Press, pp. 1–23Google Scholar
Nardoni, S, D'Ascenzi, C, Caracciolo, I, Mannaioni, G, Papini, RA, Pistelli, L, Basma, N and Mancianti, F (2018) Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese. Annals of Agricultural and Environmental Medicine 25, 280–284.10.26444/aaem/80907Google ScholarPubMed
Papagianni, M (2014) An evaluation of the proteolytic and lipolytic potential of Penicillium Spp. Isolated from traditional Greek sausages in submerged fermentation. Applied Biochemistry and Biotechnology 172, 767–775.Google ScholarPubMed
Pajonk, AS, Saurel, R and Andrieu, J (2003) Experimental study and modeling of effective NaCl diffusion coefficients values during Emmental cheese brining. Journal of Food Engineering 60, 307–313.Google Scholar
Sacristán, N, González, L, Castro, JM, Fresno, JM and Tornadijo, ME (2012) Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats' milk cheese. Food Microbiology 30, 260–266.Google ScholarPubMed
Saurel, R, Pajonk, A and Andrieu, J (2004) Modelling of French Emmental cheese water activity during salting and ripening periods. Journal of Food Engineering 63, 163–170.Google Scholar
Sousa, MJ, Ardö, Y and McSweeney, PLH (2001) Advances in the study of proteolysis during cheese ripening. International Dairy Journal 11, 327–345.Google Scholar
Wolfe, BE, Button, JE, Santarelli, M and Dhutton, RJ (2014) Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity. Cell 158, 422–433.Google ScholarPubMed