Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

Gonçalves Dos Santos, Maria Teresa P.; Benito, María José; Córdoba, María de Guía; Alvarenga, Nuno; Ruiz-Moyano Seco de Herrera, Santiago

doi:10.1016/j.ijfoodmicro.2017.09.013

Cited by 74Yeasts and Rust Fungi StudiesFermentation and Sensory AnalysisProbiotics and Fermented Foods

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

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Gonçalves Dos Santos, Maria Teresa P., Benito, María José, Córdoba, María de Guía, Alvarenga, Nuno, Ruiz-Moyano Seco de Herrera, Santiago·2017·International Journal of Food Microbiology

DOI 10.1016/j.ijfoodmicro.2017.09.013

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Abstract

This study investigated the yeast community present in the traditional Portuguese cheese, Serpa, by culture-dependent and -independent methods. Sixteen batches of Serpa cheeses from various regional industries registered with the Protected Designation of Origin (PDO) versus non-PDO registered, during spring and winter, were used. Irrespective of the producer, the yeast counts were around 5log CFU/g in winter and, overall, were lower in spring. The yeast species identified at the end of ripening (30days), using PCR-RFLP analysis and sequencing of the 26S rRNA, mainly corresponded to Debaryomyces hansenii and Kluyveromyces marxianus, with Candida spp. and Pichia spp. present to a lesser extent. The culture-independent results, obtained using high-throughput sequencing analysis, confirmed the prevalence of Debaryomyces spp. and Kluyveromyces spp. but, also, that Galactomyces spp. was relevant for three of the five producers, which indicates its importance during the early stages of the cheese ripening process, considering it was not found among the dominant viable yeast species. In addition, differences between the identified yeast isolated from cheeses obtained from PDO and non-PDO registered industries, showed that the lack of regulation of the cheese-making practice, may unfavourably influence the final yeast microbiota. The new knowledge provided by this study of the yeast diversity in Serpa cheese, could be used to modify the cheese ripening conditions, to favour desirable yeast species. Additionally, the prevalent yeast isolates identified, Debaryomyces hansenii and Kluyveromyces spp., may have an important role during cheese ripening and in the final sensorial characteristics. Thus, the study of their technological and functional properties could be relevant, in the development of an autochthonous starter culture, to ensure final quality and safety of the cheese.

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C. glabrata does not germinate into hyphae yet is virulent.
“Considering the role of dimorphism as a factor for pathogenicity in some Candida species, C. glabrata is exceptional; it does not germinate into hyphae yet is virulent [73].”
From Candida glabrata: pathogenicity and resistance mechanisms for adaptation and survival (2021) · cites this paper as [73]

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Authors: Gonçalves Dos Santos, M. T. P., Benito, M. J., Córdoba, M. D. G., Alvarenga, N., & Ruiz-Moyano Seco de Herrera, S.
Affiliations: Universidad de Extremadura (ES)
Universidade Politécnica de Beja (PT)
Corresponding author: Benito, María José
ORCID: Benito, María José
Alvarenga, Nuno
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 2017-12
Volume: 262
Pages: 63-70
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/j.ijfoodmicro.2017.09.013
OpenAlex: W2758571492
Cited by: 74
References: 58
Citations by year: 2026: 4 · 2025: 5 · 2024: 8 · 2023: 5 · 2022: 11 · 2021: 18 · 2020: 11 · 2019: 6 · 2018: 6
FWCI: 2.57
Type: journal article
Language: en
Open access: green
hdl.handle.net
Licence: cc-by-nc-nd
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: International Journal of Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
Funders: Junta Extremadura Government
European Regional Development Fund (AGA015)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords: cheese ripening, yeast microbiota, Debaryomyces hansenii, Kluyveromyces marxianus, Candida, Pichia, protected designation of origin, starter cultures, 26S rRNA, seasonal variation
MeSH terms: Candida, Cheese, DNA, Fungal, Saccharomycetales, Food Microbiology, Kluyveromyces, Pichia, Polymorphism, Restriction Fragment Length, RNA, Ribosomal, Saccharomyces cerevisiae, Yeasts, Polymerase Chain Reaction, DNA, Intergenic, Debaryomyces, High-Throughput Nucleotide Sequencing

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Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

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