400 results on '"Blue cheese"'
Search Results
2. Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities.
- Author
-
Metin, Banu
- Subjects
METABOLITES ,GENE clusters ,PENICILLIUM ,OCHRATOXINS ,MYCOPHENOLIC acid ,FUNGAL cultures ,PLANT metabolites - Abstract
Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin. This review provides an in-depth exploration of P. roqueforti's secondary metabolites, focusing on their biosynthetic pathways, the gene clusters responsible for their production, and their bioactivities. The presence of these compounds in blue cheeses is also reviewed. Furthermore, the silent clusters and the potential of P. roqueforti for producing secondary metabolites were discussed. The review highlights recently identified metabolites, including sesterterpenoids; tetrapeptides, D-Phe-L-Val-D-Val-L-Tyr, and D-Phe-L-Val-D-Val-L-Phe; cis-bis(methylthio)silvatin; and the 1,8-dihydroxynaphthalene (DHN)-melanin precursor, scytalone. Additionally, a gene cluster for DHN–melanin biosynthesis is presented. Finally, a revised cluster for roquefortine C biosynthesis comprising three rather than four genes is proposed. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
3. Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application.
- Author
-
Ami, Yuta, Kodama, Narumi, Umeda, Masahiro, Nakamura, Hanae, Shirasawa, Hideto, Koyanagi, Takashi, and Kurihara, Shin
- Subjects
- *
POLYAMINES , *PUTRESCINE , *RICE , *RICE wines , *FERMENTED foods , *LACTIC acid bacteria , *CHEESE - Abstract
Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putrescine from agmatine and ornithine, which are known polyamine precursors. When cultured in the extract of Sakekasu, a byproduct obtained during the brewing of Japanese rice wine containing high levels of both agmatine and ornithine, L. brevis FB215 grew to OD600 = 1.7 after 83 h of cultivation and accumulated high concentrations (~1 mM) of putrescine in the culture supernatant. The fermentation product also did not contain histamine or tyramine. The Sakekasu-derived ingredient fermented by the food-derived lactic acid bacteria developed in this study could contribute to increasing polyamine intake in humans. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
4. Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti ; Biosynthesis and Regulation Mechanisms.
- Author
-
Chávez, Renato, Vaca, Inmaculada, and García-Estrada, Carlos
- Subjects
- *
METABOLITES , *PENICILLIUM , *OCHRATOXINS , *TOXINS , *SECONDARY metabolism , *MYCOPHENOLIC acid , *METABOLIC regulation , *APPLE blue mold - Abstract
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus. [ABSTRACT FROM AUTHOR]
- Published
- 2023
- Full Text
- View/download PDF
5. Penicillium roqueforti Secondary Metabolites: Biosynthetic Pathways, Gene Clusters, and Bioactivities
- Author
-
Banu Metin
- Subjects
bioactivity ,biosynthetic gene clusters ,blue cheese ,isofumigaclavine ,melanin ,natural products ,Fermentation industries. Beverages. Alcohol ,TP500-660 - Abstract
Penicillium roqueforti is a fungal starter culture used for the production of blue-veined cheeses, such as Roquefort, Gorgonzola, Stilton, Cabrales, and Danablue. During ripening, this species grows in the veins of the cheese, forming the emblematic blue-green color and establishing the characteristic flavor owin to its biochemical activities. P. roqueforti synthesizes a diverse array of secondary metabolites, including the well-known compounds roquefortine C, clavine alkaloids, such as isofumigaclavine A and B, mycophenolic acid, andrastin A, and PR-toxin. This review provides an in-depth exploration of P. roqueforti’s secondary metabolites, focusing on their biosynthetic pathways, the gene clusters responsible for their production, and their bioactivities. The presence of these compounds in blue cheeses is also reviewed. Furthermore, the silent clusters and the potential of P. roqueforti for producing secondary metabolites were discussed. The review highlights recently identified metabolites, including sesterterpenoids; tetrapeptides, D-Phe-L-Val-D-Val-L-Tyr, and D-Phe-L-Val-D-Val-L-Phe; cis-bis(methylthio)silvatin; and the 1,8-dihydroxynaphthalene (DHN)-melanin precursor, scytalone. Additionally, a gene cluster for DHN–melanin biosynthesis is presented. Finally, a revised cluster for roquefortine C biosynthesis comprising three rather than four genes is proposed.
- Published
- 2023
- Full Text
- View/download PDF
6. Novel Biology for Tephrochlamys rufiventris (Meigen, 1830) (Diptera: Heleomyzidae)
- Author
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Kimsey, Lynn S, Kimsey, Robert B, and Gaimari, Stephen
- Subjects
Aging ,fungi ,carrion ,feces ,creamery ,blue cheese ,Zoology - Abstract
A heleomyzid fly Tephrochlamys rufiventris (Meigen, 1830), was reared from a form of blue cheese aging in a refrigerated, dark, aging room of a small northern California creamery. The third-instar larva is redescribed and the puparium is described for the first time.
- Published
- 2018
7. Yeasts in different types of cheese
- Author
-
Thomas Bintsis
- Subjects
cheese yeasts ,hard ,semi-hard ,soft ,white brined ,mould surface ripened ,bacterial surface ripened ,blue cheese ,Microbiology ,QR1-502 - Abstract
Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum, Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia and ZygoSaccharomyces. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.
- Published
- 2021
- Full Text
- View/download PDF
8. Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps
- Author
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Ryan High, Biniam Kebede, Graham Eyres, and Phil Bremer
- Subjects
Flavour ,Blue cheese ,Chemometrics ,Information gain ,Machine learning ,Artificial neural network ,Food processing and manufacture ,TP368-456 - Abstract
Blue cheese flavour development derives from complex biochemical reactions that depend on numerous factors including milk source, culture/strain selection, processing, and ripening conditions. Understanding volatile compound development during blue cheese ripening will help reduce production costs and facilitate quality improvements. Volatile compounds contribute to the characteristic flavours of the cheeses but ripening time predictions based on chemical data have proven difficult. The present study employed untargeted fingerprinting combined with linear and non-linear chemometric approaches to identify key volatiles for the modelling of Shenley Station blue cheese ripening times. Self-organizing maps and entropy-based feature selection along with partial least squares regression and variable identification coefficients were used to parse the linear and non-linear development behaviours of volatiles. The blue cheese ripening times were accurately modelled by twenty-three discriminant volatiles. The present study demonstrated that volatile fingerprints can be used to effectively model blue cheese ripening times using a non-linear chemometric approach.
- Published
- 2022
- Full Text
- View/download PDF
9. Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application
- Author
-
Yuta Ami, Narumi Kodama, Masahiro Umeda, Hanae Nakamura, Hideto Shirasawa, Takashi Koyanagi, and Shin Kurihara
- Subjects
polyamine ,putrescine ,food ,blue cheese ,Levilactobacillus brevis ,Biology (General) ,QH301-705.5 ,Chemistry ,QD1-999 - Abstract
Polyamine intake has been reported to help extend the lifespan of animals. Fermented foods contain high concentrations of polyamines, produced by fermenting bacteria. Therefore, the bacteria, isolated from fermented foods that produce large amounts of polyamines, are potentially used as a source of polyamines for humans. In this study, the strain Levilactobacillus brevis FB215, which has the ability to accumulate approximately 200 µM of putrescine in the culture supernatant, was isolated from fermented foods, specifically the Blue Stilton cheese. Furthermore, L. brevis FB215 synthesized putrescine from agmatine and ornithine, which are known polyamine precursors. When cultured in the extract of Sakekasu, a byproduct obtained during the brewing of Japanese rice wine containing high levels of both agmatine and ornithine, L. brevis FB215 grew to OD600 = 1.7 after 83 h of cultivation and accumulated high concentrations (~1 mM) of putrescine in the culture supernatant. The fermentation product also did not contain histamine or tyramine. The Sakekasu-derived ingredient fermented by the food-derived lactic acid bacteria developed in this study could contribute to increasing polyamine intake in humans.
- Published
- 2023
- Full Text
- View/download PDF
10. Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms
- Author
-
Renato Chávez, Inmaculada Vaca, and Carlos García-Estrada
- Subjects
Penicillium roqueforti ,blue cheese ,secondary metabolism ,andrastin ,roquefortine ,PR-toxin ,Biology (General) ,QH301-705.5 - Abstract
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
- Published
- 2023
- Full Text
- View/download PDF
11. AUTOMATIC MOLD ANALYSIS IN BLUE CHEESE.
- Author
-
Ganchovska, Vladimira, Bosakova-Ardenska, Atanaska, Andreeva, Hristina, Danev, Angel, Panayotov, Peter, and Boyanova, Petya
- Subjects
CHEESE ,MOLDS (Fungi) ,FOOD quality ,COMPUTER vision ,IMAGE segmentation - Abstract
The presence of areas with growth mold and their distribution in cheese matter are significant factors for blue cheese quality. Traditionally these parameters are evaluated by sensory profiling using experts' knowledge. Thus the assessment is subjective and performance time variate depends on current providing of experts services. Previous researches proof that methods of computer vision could help for fast and accurate analysis of quantity of mold on the blue cheese cut surface. The methods of statistical analysis also could support mold analysis in blue cheese in order to be evaluated the evenness of their distribution. The main purpose of current research is to propose an approach for automatic mold analysis in blue cheese using CVS (Computer Vision System) and software tools included in NI LabVIEW environment in order to perform complex analysis of mold growth. The selected blue cheese trademarks were: Bergader, Dorblu with 50% fat, Dorblu with 55% fat, Paladin ReginaBlu, and Steffel Gran Bavarese. Every sample is cut on slices and these slices are evaluated by experts and captured with digital camera in CVS. An upgraded CVS is used for data acquisition and a specially developed application in NI LabVIEW environment processes cheese images and presents reports for quantity of mold and its distribution using different grid size. Assessment of blue cheese quality is performed by experts using Likert scale for two parameters- quantity of mold and evenness of their distribution. This scale assign points for naturally described scores about blue cheese quality. A correlation analysis is performed for assessments of blue cheese quality received through computer analysis and experts estimation in order to be evaluated effectiveness of proposed approach. The results show that experts' estimation about quantity of mold strongly corresponds with calculated value using developed application (Pearsons' coefficient is ≈ 0.96) and experts' estimation about evenness of mold distribution also corresponds with calculated values (Pearsons' coefficient is ≈ 0.99) using grid size 4 x 4 and thresholding methods Inter-class variance and Clustering. It is observed that when the quantity of mold is very small (mean value below 1%) and standard deviation about its value is also small (below 0.3), then the calculated factor of evenness has high value because more of ROIs have also very small quantity of mold. The samples with high quantity of mold (in the range from 3% to 4%) are presented with high standard deviation (in the range from 1.5 to 3.5) which could be explained with presence of areas (ROIs) with quantity of mold smaller than mean value. As a conclusion the automatically reported values for quantity of mold and factor of evenness distribution are enough to support the control of quality of blue cheese regarding the mold presence and distribution. [ABSTRACT FROM AUTHOR]
- Published
- 2022
12. Roquefortine C in blue-veined and soft-ripened Cheeses in the USA.
- Author
-
Maragos, C. M.
- Subjects
- *
CHEESE , *ENZYME-linked immunosorbent assay , *METABOLITES , *POISONS - Abstract
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the "soft-ripened" cheeses (P. camemberti). An enzyme-linked immunosorbent assay was used to screen for the mycotoxin roquefortine C (ROQC) in 202 samples of cheeses sold in the United States. Of these 152 were blue-veined cheeses, 46 were soft-ripened cheeses and 4 were other varieties of mould-ripened cheeses. ROQC was not detected in any of the soft-ripened cheeses, at a limit of detection of 1.8 µg/kg. ROQC was found in 151 of 152 blue-veined cheeses. The maximum level found was 6,630 µg/kg (median 903 µg/kg, average of positives 1430 µg/kg, limit of quantitation 6.9 µg/kg). These levels are consistent with the levels found previously in blue-veined cheeses in the United Kingdom and Europe, which have generally been considered non-hazardous for human consumption. [ABSTRACT FROM AUTHOR]
- Published
- 2022
- Full Text
- View/download PDF
13. Short and long sleeping mutants reveal links between sleep and macroautophagy
- Author
-
Joseph L Bedont, Hirofumi Toda, Mi Shi, Christine H Park, Christine Quake, Carly Stein, Anna Kolesnik, and Amita Sehgal
- Subjects
sleep ,autophagy ,genetics ,Drosophila ,argus ,blue cheese ,Medicine ,Science ,Biology (General) ,QH301-705.5 - Abstract
Sleep is a conserved and essential behavior, but its mechanistic and functional underpinnings remain poorly defined. Through unbiased genetic screening in Drosophila, we discovered a novel short-sleep mutant we named argus. Positional cloning and subsequent complementation, CRISPR/Cas9 knock-out, and RNAi studies identified Argus as a transmembrane protein that acts in adult peptidergic neurons to regulate sleep. argus mutants accumulate undigested Atg8a(+) autophagosomes, and genetic manipulations impeding autophagosome formation suppress argus sleep phenotypes, indicating that autophagosome accumulation drives argus short-sleep. Conversely, a blue cheese neurodegenerative mutant that impairs autophagosome formation was identified independently as a gain-of-sleep mutant, and targeted RNAi screens identified additional genes involved in autophagosome formation whose knockdown increases sleep. Finally, autophagosomes normally accumulate during the daytime and nighttime sleep deprivation extends this accumulation into the following morning, while daytime gaboxadol feeding promotes sleep and reduces autophagosome accumulation at nightfall. In sum, our results paradoxically demonstrate that wakefulness increases and sleep decreases autophagosome levels under unperturbed conditions, yet strong and sustained upregulation of autophagosomes decreases sleep, whereas strong and sustained downregulation of autophagosomes increases sleep. The complex relationship between sleep and autophagy suggested by our findings may have implications for pathological states including chronic sleep disorders and neurodegeneration, as well as for integration of sleep need with other homeostats, such as under conditions of starvation.
- Published
- 2021
- Full Text
- View/download PDF
14. APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.
- Author
-
Ganchovska, Vladimira, Danev, Angel, Bosakova-Ardenska, Atanaska, Panayotov, Petar, Kostadinova-Georgieva, Lena, and Boyanova, Petya
- Subjects
CHEESE analysis ,CHEESE texture ,FOOD quality ,COMPUTER algorithms ,PENICILLIUM roqueforti - Abstract
Quantity of mold Penicillium roqueforti in blue cheese is a significant factor for cheese quality. Therefore it is important to have abilities for fast and accurate assessment of molds’ quantity. Computer vision is popular as fast and not so expensive techniques for monitoring of cheese quality parameters. Segmentation algorithms are widely used for images analysis in order to extract specific objects from background. When the result of segmentation is binary image then the algorithms are known as thresholding algorithms. This paper presents an approach for evaluation the quantity of mold Penicillium roqueforti on cut surface of blue cheese, based on images processing with thresholding algorithms in HSI (Hue Saturation Intensity) color space. Four trademarks of blue cheese are used for experiments. The images of cut surfaces of examined blue cheese are processed with application developed in NI LabView environment. All images are processed also with algorithm for mold distribution analysis in RGB color space which uses manual thresholding. The results for mold Penicillium roqueforti quantity which are calculated using developed application and algorithm for mold distribution in RGB color space, are compared. It is performed a correlation analysis for quantity of mold Penicillium roqueforti calculated with developed application versus quantity calculated by algorithm for mold distribution analysis in RGB color space. The calculated correlation coefficients are high for intensity and hue components (about 0.9) which show that the results are statistically significant. Because of this, developed application could be used for automatic control of blue cheese quality. The results show that developed application could be used in blue cheese quality control. [ABSTRACT FROM AUTHOR]
- Published
- 2020
15. Erythemas
- Author
-
Gloster, Hugh Morris, Jr., Gebauer, Lauren E., Mistur, Rachel L., Gloster, Jr., Hugh Morris, Gebauer, Lauren E., and Mistur, Rachel L.
- Published
- 2016
- Full Text
- View/download PDF
16. Chemistry and Biochemistry of Cheese
- Author
-
Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O’Mahony, J. A., Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., and O'Mahony, J. A.
- Published
- 2015
- Full Text
- View/download PDF
17. The BEACH Domain Is Critical for Blue Cheese Function in a Spatial and Epistatic Autophagy Hierarchy
- Author
-
Joan Sim, Kathleen A. Osborne, Irene Argudo García, Artur S. Matysik, and Rachel Kraut
- Subjects
blue cheese ,Drosophila ,autophagy ,BEACH domain ,motor neuron ,neurodegeneration ,Biology (General) ,QH301-705.5 - Abstract
Drosophila blue cheese (bchs) encodes a BEACH domain adaptor protein that, like its human homolog ALFY, promotes clearance of aggregated proteins through its interaction with Atg5 and p62. bchs mutations lead to age-dependent accumulation of ubiquitinated inclusions and progressive neurodegeneration in the fly brain, but neither the influence of autophagy on bchs-related degeneration, nor bchs’ placement in the autophagic hierarchy have been shown. We present epistatic evidence in a well-defined larval motor neuron paradigm that in bchs mutants, synaptic accumulation of ubiquitinated aggregates and neuronal death can be rescued by pharmacologically amplifying autophagic initiation. Further, pharmacological rescue requires at least one intact BEACH-containing isoform of the two identified in this study. Genetically augmenting a late step in autophagy, however, rescues even a strong mutation which retains only a third, non-BEACH containing isoform. Using living primary larval brain neurons, we elucidate the primary defect in bchs to be an excess of early autophagic compartments and a deficit in mature compartments. Conversely, rescuing the mutants by full-length Bchs over-expression induces mature compartment proliferation and rescues neuronal death. Surprisingly, only the longest Bchs isoform colocalizes well with autophagosomes, and shuttles between different vesicular locations depending on the type of autophagic impetus applied. Our results are consistent with Bchs promoting autophagic maturation, and the BEACH domain being required for this function.HIGHLIGHTSThe autophagic adaptor blue cheese is placed in an epistatic hierarchy, using pharmacological and genetic modulation of bchs- motor neuron degeneration. An intact BEACH isoform can promote autophagic proliferation, and in primary larval brain neurons Bchs shuttles to different components of the autophagy machinery, dependent on the stimulus.
- Published
- 2019
- Full Text
- View/download PDF
18. Ina Garten's Formula for the Perfect Cheese Platter.
- Author
-
Lee, Justine
- Subjects
CHEESE - Abstract
This easy, cheesy method is easy to do, even if you're not the Barefoot Contessa. [ABSTRACT FROM AUTHOR]
- Published
- 2024
19. Application of Ambient Ionization Mass Spectrometry to Detect the Mycotoxin Roquefortine C in Blue Cheese
- Author
-
Chris M. Maragos
- Subjects
Detection limit ,Chromatography ,biology ,Blue cheese ,Extraction (chemistry) ,Penicillium roqueforti ,Mass spectrometry ,biology.organism_classification ,Applied Microbiology and Biotechnology ,Analytical Chemistry ,chemistry.chemical_compound ,food ,chemistry ,food.cheese ,Safety, Risk, Reliability and Quality ,Mycotoxin ,Safety Research ,Roquefortine C ,Food Science ,Ambient ionization - Abstract
Harmful secondary metabolites produced by fungi, mycotoxins, are found worldwide in a multitude of products. Roquefortine C (ROQ-C) is a mycotoxin produced by Penicillium roqueforti, the major fungus used to ripen blue-veined cheeses. To facilitate the screening of cheeses for ROQ-C, a method based upon the ambient ionization technique of direct analysis in real time-mass spectrometry (DART-MS) was developed. The method involved extraction with acetonitrile/water, removal of interferences with a cleanup column, and application to test strips. Thermal desorption was used to facilitate volatilization and ionization of the ROQ-C. The limits of detection and quantitation were 0.011 and 0.036 µg/mL, respectively, equivalent to 0.06 µg/g and 0.18 µg/g in cheese. Average recoveries at concentrations from 0.5 to 5 µg/g ranged from 80.2 to 87.4%. The assay was validated as a screening assay, with a cut-off value of 0.31 µg/g and a t-statistic of 25.95 at this level, indicating a very low probability of false positives (p
- Published
- 2021
20. The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses
- Author
-
Ingars Reinholds, Janis Rusko, Iveta Pugajeva, Zane Berzina, Martins Jansons, Olga Kirilina-Gutmane, Kristina Tihomirova, and Vadims Bartkevics
- Subjects
blue cheese ,mycotoxins ,biogenic amines ,heavy metals ,hplc-ms/ms ,hplc-pad ,icp-ms ,dietary exposure ,deterministic modelling ,hazard index ,Chemical technology ,TP1-1185 - Abstract
The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (≤599 µg·kg−1) with roquefortine C (≤5454 µg·kg−1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg−1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses.
- Published
- 2020
- Full Text
- View/download PDF
21. Production of Bread, Cheese and Meat
- Author
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Gori, Klaus, Cantor, Mette Dines, Jakobsen, Mogens, Jespersen, Lene, and Hofrichter, Martin, editor
- Published
- 2011
- Full Text
- View/download PDF
22. The effect of storage temperature on blue cheese mechanical properties.
- Author
-
Joyner (Melito), Helen S., Francis, Dorothy, Luzzi, Brooke, and Johnson, John R.
- Subjects
- *
CHEESE , *FOOD storage , *VISCOELASTICITY , *FOOD quality , *MICROSTRUCTURE - Abstract
Abstract: Blue cheese is commonly aged for 60 days at 10°C after curing. However, some manufacturers store blue cheese at 4°C and the effect of lower storage temperature on blue cheese final properties is unknown. Thus, the objective of this study was to determine the effect of storage temperature and time on blue cheese mechanical behaviors. Blue cheeses were stored at 4 or 10°C for 77 days after production. Composition and small‐ and large‐strain rheological behaviors were evaluated every 2 weeks of storage. Storage time had significant impact on blue cheese rheological behaviors; storage temperature did not. Large‐strain compressive force and viscoelastic moduli decreased with storage time, and the extent of nonlinear viscoelastic behavior increased. These results indicated that sample microstructure likely weakened and was more easily deformed as storage time increased. Overall, blue cheese can be stored at 4–10°C without significant changes to its composition or mechanical behavior. Practical applications: The results of this work can be used by blue cheese manufacturers to better understand the impact of storage time and temperature on blue cheese end quality. Manufacturers can take advantage of the effects of storage time on blue cheese mechanical behaviors to determine how long to age blue cheese to achieve the desired texture. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
23. Significance of Milk Fat in Cheese
- Author
-
Guinee, T. P., McSweeney, P. L. H., Fox, P. F., editor, and McSweeney, P. L. H., editor
- Published
- 2006
- Full Text
- View/download PDF
24. New Aspects of Fungal Starter Cultures for Fermented Foods
- Author
-
Geisen, Rolf, Färber, Paul, Hofman, Marcel, editor, Anné, Jozef, editor, Durieux, Alain, editor, Simon, Jean-Paul, editor, and Simon, Jean Paul, editor
- Published
- 2002
- Full Text
- View/download PDF
25. Production of Bread, Cheese and Meat
- Author
-
Jakobsen, M., Cantor, M. D., Jespersen, L., Esser, Karl, editor, Bennett, Joan W., editor, and Osiewacz, Heinz D., editor
- Published
- 2002
- Full Text
- View/download PDF
26. Farklı Mandıralarda Üretilen Küflü (Göğermiş) Civil Peynirin Sitotoksik ve Genotoksik Özelliklerinin Belirlenmesi
- Author
-
Mehmet Arslan and Abdurrahim Kadı
- Subjects
Programmed cell death ,medicine.diagnostic_test ,Chemistry ,Blue cheese ,Microorganism ,medicine.disease_cause ,In vitro ,Flow cytometry ,food ,medicine ,Viability assay ,Food science ,food.cheese ,Cytotoxicity ,Genotoxicity - Abstract
Amaç: Küflü (göğermiş) peynir genellikle ülkemizin doğu bölgesinde üretilip her kesimden insan tarafından yüksek miktarlarda tüketilen günlük bir besin kaynağıdır. Bugüne kadar yapılan çalışmalar, genel anlamda üretilen peynirler üzerinde yetişen mikroorganizmaların tanımlanması ve bu mikroorganizmalar tarafından üretilen toksinlerin belirlenmesi amacıyla düzenlenmiştir. Ancak küflü peynirler üzerinde yetişen mikroorganizmalar tarafından üretilen sekonder metabolitler, peynir içeriğinde bulunan suda ve alkolde çözünen protein, yağ ve karbonhidrat gibi moleküllerle etkileşime girerek herhangi bir toksik mekanizmaya neden olma potansiyelleri daha önce değerlendirilmemiştir. Gereç ve Yöntem: Çalışmamızda, Erzurum yöresine ait farklı mandıralardan alınan üç farklı küflü civil peynirin toplam izolatı organizmalarla birlikte hazırlanarak fibroblast hücre kültüründe (HDFa) in vitro sitotoksik ve genotoksik değerlendirmeleri yapılmıştır. Hücre kültüründe toksikolojik değerlendirmeler 3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide (MTT) hücre canlılık testiyle belirlenmiştir. İzolatların hücrelerde oluşturabileceği genotoksik özellikler Hoechst 33258 floresan boyama tekniği kullanılarak çekirdek yapıları floresan mikroskop altında incelenmiş ve farklı çekirdek mutasyonları belirlenmiştir. Ayrıca, akış sitometrisi tekniği kullanılarak hücrelerde oluşabilecek ölüm mekanizmaları ortaya konulmuştur. Bulgular: Küflü peynirlerden elde edilen su ve alkol izolatlarının hücre kültürleri üzerinde minimum %10 ve maksimum %40 seviyesinde bir sitotoksisiteye neden olduğu ve bu sonuçların kontrole kıyasla önemli bir seviyeye ulaştığı tespit edilmiştir. Ayrıca, çekirdek mutasyonları incelendiğinde uygulanan izolatların hücre kültürleri üzerinde önemli ölçüde bir mutasyona neden olmadığı belirlenmiştir. Küflü peynir uygulamaları, akış sitometrisi sonuçlarına göre hücre ölüm mekanizmalarının apoptotik ölüm yolakları üzerinden gerçekleştiği görülmüştür. Sonuç: Çalışmamız sonucunda küflü peynir izolatlarının farklı seviyelerde sitotoksik özellikler gösterebileceği anlaşılmış ve kontrole kıyasla önemli seviyede bir genotoksisite göstermediği belirlenmiştir. Elde edilen bilgiler ışığında, küflü peynir uygulamasının mutajenik bir etkiye sahip olmadığı fakat yüksek miktarlarda etkileşim durumunda apoptotik hücre ölüm mekanizmasının tetiklendiği anlaşılmıştır.
- Published
- 2020
27. 'I'm a Neurosurgeon—This is the Type of Cheese I Eat Regularly for Brain Health'.
- Author
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Laurence, Emily
- Abstract
Here are the food rules to keep in mind when it comes to cheese and cognitive health. [ABSTRACT FROM AUTHOR]
- Published
- 2024
28. Exploring alternative salting methods to reduce sodium content in blueveined cheeses
- Author
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Ferroukhi, Imène, Bord, Cécile, Lavigne, René, Chassard, Christophe, Mardon, Julie, Unité Mixte de Recherche sur le Fromage (UMRF), and VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA)
- Subjects
alternative methods ,[SDV]Life Sciences [q-bio] ,blue cheese ,food microbiota ,salt reduction ,calcium lactate - Abstract
Reducing sodium content in food is a major public health challenge, especially for cheeses. This study investigates different salt reduction methods in surface dry-salted blue cheese and their effect on biochemical, physicochemical, microbiological, rheological and sensory characteristics of cheese. The produced cheeses were salted with two granulometries and various methods. All methods decreased sodium content in cheese core (-11% to-67%) and induced higher water activity. Sprinkling (-45% NaCl content) and calcium lactate substitution (-10% NaCl content) were technically feasible. The sanitary quality and cheeses' microbiota were not impacted except for a reduction of yeasts and moulds. Higher indexes of richness and diversity was found on salt-reduced cheeses with a dominance of Streptococcus, Lactococcus and Leuconostoc mesenteroides. Texture and appearance of the cheeses were also affected. Finally, this research identified the limits of salt reduction in blue-veined cheeses. Sprinkling and partial substitution with calcium lactate should be further studied.
- Published
- 2022
29. Cheese manufacture
- Author
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Robinson, R. K., Wilbey, R. A., Scott, R., Robinson, R. K., and Wilbey, R. A.
- Published
- 1998
- Full Text
- View/download PDF
30. Integrated plant control
- Author
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McFarlane, I. and McFarlane, I.
- Published
- 1995
- Full Text
- View/download PDF
31. Roquefortine C in blue-veined and soft-ripened Cheeses in the USA
- Author
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Chris M. Maragos
- Subjects
Indoles ,Blue cheese ,Food Contamination ,Toxicology ,Heterocyclic Compounds, 4 or More Rings ,Piperazines ,chemistry.chemical_compound ,food ,Cheese ,Humans ,Food science ,food.cheese ,Mycotoxin ,Roquefortine C ,Detection limit ,biology ,Chemistry ,Maximum level ,Public Health, Environmental and Occupational Health ,Penicillium ,food and beverages ,Ripening ,Penicillium roqueforti ,biology.organism_classification ,United States ,Food Science - Abstract
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the "soft-ripened" cheeses (P. camemberti). An enzyme-linked immunosorbent assay was used to screen for the mycotoxin roquefortine C (ROQC) in 202 samples of cheeses sold in the United States. Of these 152 were blue-veined cheeses, 46 were soft-ripened cheeses and 4 were other varieties of mould-ripened cheeses. ROQC was not detected in any of the soft-ripened cheeses, at a limit of detection of 1.8 µg/kg. ROQC was found in 151 of 152 blue-veined cheeses. The maximum level found was 6,630 µg/kg (median 903 µg/kg, average of positives 1430 µg/kg, limit of quantitation 6.9 µg/kg). These levels are consistent with the levels found previously in blue-veined cheeses in the United Kingdom and Europe, which have generally been considered non-hazardous for human consumption.
- Published
- 2021
32. Salt in Cheese: Physical, Chemical and Biological Aspects
- Author
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Guinee, T. P., Fox, P. F., and Fox, P. F., editor
- Published
- 1993
- Full Text
- View/download PDF
33. Cheese: An Overview
- Author
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Fox, P. F. and Fox, P. F., editor
- Published
- 1993
- Full Text
- View/download PDF
34. Biochemistry of Cheese Ripening
- Author
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Fox, P. F., Law, J., McSweeney, P. L. H., Wallace, J., and Fox, P. F., editor
- Published
- 1993
- Full Text
- View/download PDF
35. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses.
- Author
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García-Estrada, Carlos and Martín, Juan-Francisco
- Subjects
- *
PENICILLIUM roqueforti , *BIOSYNTHESIS , *METABOLITES , *ENZYME activation , *MYCOPHENOLIC acid - Abstract
Ripening of blue-veined cheeses, such as the French Bleu and Roquefort, the Italian Gorgonzola, the English Stilton, the Danish Danablu or the Spanish Cabrales, Picón Bejes-Tresviso, and Valdeón, requires the growth and enzymatic activity of the mold Penicillium roqueforti, which is responsible for the characteristic texture, blue-green spots, and aroma of these types of cheeses. This filamentous fungus is able to synthesize different secondary metabolites, including andrastins, mycophenolic acid, and several mycotoxins, such as roquefortines C and D, PR-toxin and eremofortins, isofumigaclavines A and B, and festuclavine. This review provides a detailed description of the main secondary metabolites produced by P. roqueforti in blue cheese, giving a special emphasis to roquefortine, PR-toxin and mycophenolic acid, and their biosynthetic gene clusters and pathways. The knowledge of these clusters and secondary metabolism pathways, together with the ability of P. roqueforti to produce beneficial secondary metabolites, is of interest for commercial purposes. [ABSTRACT FROM AUTHOR]
- Published
- 2016
- Full Text
- View/download PDF
36. Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic - Lactobacillus acidophilus LA-5®.
- Author
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Zadernowska, Anna, Chajęcka-Wierzchowska, Wioleta, and Ogryzek, Marek
- Abstract
In the annual reports of the European Food Safety Authority (EFSA), Yersinia enterocolitica (YE) is enumerated as the third most common enteric pathogen responsible for food poisonings. The objective of the paper was to determine the potential for Yersinia enterocolitica growth in blue cheese and in blue cheese with a probiotic ( Lactobacillus acidophilus LA-5®) . The experiment was carried out with five different cheese batches. The potential of YE growth was determined at 3, 6, 9, 12 and 15 °C in ten time intervals up to 480 h of storage. The initial contamination level was set at ~10 cfu/g YE. The studies demonstrated that at lower temperatures there was a systematic increase in the number of cells throughout the storage period, whereas at higher temperatures stationary and die-off phases were observed. By comparing the increase in the number of YE cells in both cheese varieties, it may be observed that at 6, 9 and 12 °C the number of YE cells was lower in blue cheese with probiotic than in blue cheese at each stage of the experiment although it did not guarantee the microbiological safety of the product. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
37. Inhibition of Brevibacterium linens by Probiotics from Dairy Products
- Author
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Alison M. Knox, Bennie C. Viljoen, and Analie Lourens-Hattingh
- Subjects
Brevibacterium linens ,Lactobacillus rhamnosus ,Bifidobacterium lactis ,inhibition ,blue cheese ,Biotechnology ,TP248.13-248.65 ,Food processing and manufacture ,TP368-456 - Abstract
Brevibacterium linens is an important species in dairy products rendering a specific taste and aroma to numerous smear ripened and blue veined cheeses due to proteolysis. However, the presence of the species in South African blue veined cheeses is undesirable and consumers demand the product void of the species. Accordingly, numerous methods including microbial inhibition using fungi and bacterial probiotic cultures with possible inhibitory effects were applied in an attempt to inhibit the species. None of the fungi, however, proved to be successful, whereas Lactobacillus rhamnosus and Bifidobacterium lactis, two typical probiotic species applied in dairy products, showed inhibitory effects against B. linens when tested using the spot-on-lawn assay.
- Published
- 2005
38. Short and long sleeping mutants reveal links between sleep and macroautophagy
- Author
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Mi Shi, Carly Stein, Hirofumi Toda, Joseph L. Bedont, Anna Kolesnik, Christine Quake, Christine H Park, and Amita Sehgal
- Subjects
Autophagosome ,autophagy ,Time Factors ,Genotype ,Positional cloning ,QH301-705.5 ,Science ,blue cheese ,Nerve Tissue Proteins ,Biology ,General Biochemistry, Genetics and Molecular Biology ,Animals, Genetically Modified ,Downregulation and upregulation ,Macroautophagy ,medicine ,Animals ,Autophagy-Related Protein-1 Homolog ,Drosophila Proteins ,genetics ,Wakefulness ,sleep ,Biology (General) ,Neurons ,Gene knockdown ,D. melanogaster ,General Immunology and Microbiology ,General Neuroscience ,Neurodegeneration ,Autophagy ,Autophagosomes ,Membrane Proteins ,Cell Biology ,General Medicine ,medicine.disease ,Sleep in non-human animals ,Cell biology ,argus ,Drosophila melanogaster ,Phenotype ,Gain of Function Mutation ,Medicine ,Drosophila ,Gaboxadol ,Research Article ,Neuroscience ,medicine.drug - Abstract
Sleep is a conserved and essential behavior, but its mechanistic and functional underpinnings remain poorly defined. Through unbiased genetic screening in Drosophila, we discovered a novel short-sleep mutant we named argus. Positional cloning and subsequent complementation, CRISPR/Cas9 knock-out, and RNAi studies identified Argus as a transmembrane protein that acts in adult peptidergic neurons to regulate sleep. argus mutants accumulate undigested Atg8a(+) autophagosomes, and genetic manipulations impeding autophagosome formation suppress argus sleep phenotypes, indicating that autophagosome accumulation drives argus short-sleep. Conversely, a blue cheese neurodegenerative mutant that impairs autophagosome formation was identified independently as a gain-of-sleep mutant, and targeted RNAi screens identified additional genes involved in autophagosome formation whose knockdown increases sleep. Finally, autophagosomes normally accumulate during the daytime and nighttime sleep deprivation extends this accumulation into the following morning, while daytime gaboxadol feeding promotes sleep and reduces autophagosome accumulation at nightfall. In sum, our results paradoxically demonstrate that wakefulness increases and sleep decreases autophagosome levels under unperturbed conditions, yet strong and sustained upregulation of autophagosomes decreases sleep, whereas strong and sustained downregulation of autophagosomes increases sleep. The complex relationship between sleep and autophagy suggested by our findings may have implications for pathological states including chronic sleep disorders and neurodegeneration, as well as for integration of sleep need with other homeostats, such as under conditions of starvation.
- Published
- 2021
39. Hallstatt miners consumed blue cheese and beer during the Iron Age and retained a non-Westernized gut microbiome until the Baroque period
- Author
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Ulrike Kusebauch, Kerstin Kowarik, Omar Rota-Stabelli, Mohamed S. Sarhan, Aitor Blanco-Míguez, Kun D. Huang, Albert Zink, Michael R. Hoopmann, Jan Cemper-Kiesslich, Paolo Manghi, Seamus R. Morrone, Thomas Rattei, Nicola Segata, Robert L. Moritz, Alexander Schoenafinger, Stefania Zingale, Adrian Tett, Frank Maixner, Wilfried Rosendahl, Klaus Oeggl, and Hans Reschreiter
- Subjects
Proteomics ,paleofeces ,fermented food ,Blue cheese ,Animal food ,Hallstatt ,Population ,microbiome ,Biology ,General Biochemistry, Genetics and Molecular Biology ,Article ,cheese ,03 medical and health sciences ,0302 clinical medicine ,food ,Bronze Age ,beer ,diet ,protohistory ,salt mine ,Animals ,Food science ,Microbiome ,food.cheese ,education ,Fermentation in food processing ,030304 developmental biology ,2. Zero hunger ,0303 health sciences ,education.field_of_study ,digestive, oral, and skin physiology ,Fungi ,food and beverages ,Beer ,Diet ,Gastrointestinal Microbiome ,Iron Age ,General Agricultural and Biological Sciences ,Paleofeces ,030217 neurology & neurosurgery ,Settore BIO/19 - MICROBIOLOGIA GENERALE - Abstract
Summary We subjected human paleofeces dating from the Bronze Age to the Baroque period (18th century AD) to in-depth microscopic, metagenomic, and proteomic analyses. The paleofeces were preserved in the underground salt mines of the UNESCO World Heritage site of Hallstatt in Austria. This allowed us to reconstruct the diet of the former population and gain insights into their ancient gut microbiome composition. Our dietary survey identified bran and glumes of different cereals as some of the most prevalent plant fragments. This highly fibrous, carbohydrate-rich diet was supplemented with proteins from broad beans and occasionally with fruits, nuts, or animal food products. Due to these traditional dietary habits, all ancient miners up to the Baroque period have gut microbiome structures akin to modern non-Westernized individuals whose diets are also mainly composed of unprocessed foods and fresh fruits and vegetables. This may indicate a shift in the gut community composition of modern Westernized populations due to quite recent dietary and lifestyle changes. When we extended our microbial survey to fungi present in the paleofeces, in one of the Iron Age samples, we observed a high abundance of Penicillium roqueforti and Saccharomyces cerevisiae DNA. Genome-wide analysis indicates that both fungi were involved in food fermentation and provides the first molecular evidence for blue cheese and beer consumption in Iron Age Europe., Graphical abstract, Highlights • Gut microbiome and diet of European salt miners determined using paleofeces • Until the Baroque, the microbiome resembled that of modern non-Westernized people • Food-fermenting fungi in Iron Age feces indicates blue cheese and beer consumption, Maixner et al. describe the gut microbiome and diet of European salt miners using paleofeces dating from the Bronze Age to the Baroque period. This analysis provides evidence for recent changes in the gut microbiome due to industrialization and for the consumption of fermented food and beverages in Iron Age Europe.
- Published
- 2021
40. Fats : The Delicious but Dangerous Foods
- Author
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Gallup, Elizabeth M. and Gallup, Elizabeth M.
- Published
- 1990
- Full Text
- View/download PDF
41. The formation of the taste of blue cheese
- Author
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V.A. Mordvinova, I.L. Ostrouhova, D.V. Ostrouhov, and G.M. Sviridenko
- Subjects
Taste ,food ,Chemistry ,Blue cheese ,Applied Mathematics ,General Mathematics ,Food science ,food.cheese - Published
- 2020
42. Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese
- Author
-
Alison M. Knox, Paul H. De Jager, Analie Lourens-Hattingh, and Bennie C. Viljoen
- Subjects
blue cheese ,yeasts ,lactic acid bacteria ,identification ,Biotechnology ,TP248.13-248.65 ,Food processing and manufacture ,TP368-456 - Abstract
Varieties of blue veined cheese were analyzed regularly during different stages of manufacturing and ripening to determine the origin of contaminating the yeasts present in them, their population diversity and development until the end of the storage. Yeast diversity and development in the inner and outer core of the cheeses during ripening were also compared. Air samples revealed few if any yeasts whereas the samples in contact with the equipment and the surroundings revealed high number of yeasts, implicating it as the possible main source of post-pasteurization contamination, as very few yeasts were isolated from the milk and cheese making process itself. Samples from the inner and outer core of the maturing cheeses had typical survival curves. The number of yeasts on the outer core was about a 100-fold more than of those in the inner core. The most abundant yeasts isolated from the environment and ripening cheeses were identified as Debaryomyces hansenii, Saccharomyces cerevisiae, Torulaspora delbrueckii, Trichosporon beigelii, Candida versatilis and Cryptococcus albidus, while the yeasts Candida zeylanoides and Dekkera anomala were additionally isolated from the environment. Yeasts were present in high number, making their occurrence in blue-veined cheeses meaningful.
- Published
- 2003
43. Tyrosine Induced Metabolome Alterations of Penicillium roqueforti and Quantitation of Secondary Key Metabolites in Blue-Mold Cheese
- Author
-
Thomas Hofmann, Julia Hirschmann, Maximilian Dietz, Oliver Frank, and Richard Hammerl
- Subjects
0106 biological sciences ,Chromatography ,biology ,Blue cheese ,Metabolite ,010401 analytical chemistry ,Penicillium roqueforti ,General Chemistry ,biology.organism_classification ,01 natural sciences ,0104 chemical sciences ,chemistry.chemical_compound ,Metabolomics ,food ,chemistry ,Andrastin A ,Penicillium ,Metabolome ,food.cheese ,General Agricultural and Biological Sciences ,Roquefortine C ,010606 plant biology & botany - Abstract
To map qualitative and quantitative metabolome alterations when Penicillium roqueforti is grown in an environment where l-tyrosine levels are perturbed, the recently established differential off-line LC-NMR (DOLC-NMR) approach was successfully applied in connection with an absolute metabolite quantitation using a quantitative 1H NMR protocol following the ERETIC 2 (Electronic REference To access In vivo Concentrations) methodology. Among the 23 influenced metabolites, amino acid degradation products like 2-(4-hydroxyphenyl)acetic acid and 2-(3,4-dihydroxyphenyl)acetic acid underwent a tremendous upregulation in the amino acid perturbed approach. Moreover, the output of secondary metabolites like andrastin A, eremofortin B, and the tetrapeptide d-Phe-l-Val-d-Val-l-Tyr was affected in the case of the presence or absence of the added aromatic amino acid. Furthermore, the isolated secondary metabolites of P. roqueforti have been quantified for the first time in five divergent Penicillium isolates by means of a validated LC-ECHO-MS/MS method. This technique is used to compensate the effect of co-extracted matrix compounds during the analysis and to utilize quasi-internal standards to quantify all metabolites of interest accurately. This screening outlined the great variety between the different fungi of the same species. The metabolite spectra of wild-type fungi included more toxic intermediates compared to a selected fungi used as a starter culture for blue-mold cheese production. In addition, these secondary metabolites were quantified in commercially available white- and blue-mold cheese samples. The main differences between the analyte profiles of white and blue cheeses were linked to the impact of the used starter culture. Specific metabolites detected from P. roqueforti like andrastin A and B or roquefortine C could not be detected in white cheese. Among the blue cheese samples, different metabolite pattern could be observed regarding various P. roqueforti starter cultures.
- Published
- 2019
44. Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses
- Author
-
Jiri Mlcek, Jan Kuchtík, Kvetoslava Sustova, and Tana Luzova
- Subjects
Pharmacology ,Spectroscopy, Near-Infrared ,Chemistry ,Blue cheese ,Goats ,Cheese Flavor ,Flavour ,Cheese ripening ,Titratable acid ,Hydrogen-Ion Concentration ,Analytical Chemistry ,food ,Cheese ,Calibration ,Animals ,Environmental Chemistry ,Cheesemaking ,Food science ,food.cheese ,Agronomy and Crop Science ,Mozzarella cheese ,Food Science - Abstract
Background: Monitoring the acidity of cheese is an important control mechanism in various stages of manufacture, including aging. Acid development in cheesemaking is essential to cheese flavor, texture, and safety. Objective: The aim of the work was to develop and validate calibration models by using NIR spectroscopy, which allows for the monitoring of changes in cheese acidity (pH and titration acidity) during cheese ripening. Methods: Cheeses were analyzed by an FT-NIR spectrometer. Each of the samples was analyzed three times, and for calibration, an average spectrum was used. A partial least-squares regression was used to develop calibration models. The constructed calibration models were validating by full cross-validation. Results: Calibration models were created with a high correlation coefficient for the following cheese pH levels: blue cheese (0.966), Olomouc curd read smear cheese (0.984), and fresh goat cheese (0.980). Results of the calibration of titratable acidity are functional for fresh goat cheese (0.953) and mozzarella (0.999). Conclusions: The results of these new calibration methods showed the possibility of NIR technology for the fast determination of pH and titratable acidity. Highlights: Detection of cheese acidity using FT-NIR spectrometry enables rapid evaluation of the process of lactic acidification in particular cheese technological operations, including the maturing of cheeses.
- Published
- 2019
45. Geographical indications in cheese mountain areas: Opportunity or threat to landscape and environmental conservation? The case of Cabrales (Spain).
- Author
-
García-Hernández, Cristina, Ruiz-Fernández, Jesús, and Rodríguez-Gutiérrez, Fermín
- Subjects
- *
ENVIRONMENTAL protection , *SUSTAINABILITY , *LANDSCAPES , *CHEESE , *NATIONAL parks & reserves , *MANUFACTURING processes - Abstract
This paper examines the impact of Geographical Indications in cheese mountain areas, exploring their potential to contribute to landscape and environmental sustainability by drawing on field work and documental evidences from Cabrales (Asturias, NW Spain). The Cabrales mountain, nestled in the Picos de Europa National Park, embraces a millenary culture linked to the elaboration of an intense flavor blue cheese. The commercial success of this cheese motivated, 40 years ago, the creation of the Cabrales Protected Designation of Origin (PDO). From that moment on, the implementation of certain control measures that affect the production process, together with the increase in demand, led to the disappearance of small producers and to the intensification of livestock management practices. Cheese producers took the opportunity that the PDO label gave them, and the PDO provided the context in which cheese production became an effective barrier against the degradation of the rural system. However, nowadays the intensification of livestock management practices constitutes the main threat to landscape and environmental conservation. Therefore, Local administrators and stakeholders should consider the need to reinforce the idea of a product whose quality is linked to environmental and landscape sustainability through the maintenance of the traditional extensive management practices. • Cabrales cheese production acts as a barrier against the demotion of the rural system. • Increased demand caused the emergence of differences in cheese production. • Extensive production is linked to a superior cheese that increases brand prestige. • Intensification of livestock management practices hinders landscape conservation. [ABSTRACT FROM AUTHOR]
- Published
- 2022
- Full Text
- View/download PDF
46. Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties.
- Author
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Zaragozá, Patricia, Ros-Lis, José V., Vivancos, José-Luis, and Martínez-Máñez, Ramón
- Subjects
- *
CHROMOGENIC compounds , *CHEESE varieties , *PRINCIPAL components analysis , *LEAST squares , *OPTOELECTRONICS , *FOOD chemistry - Abstract
A new chromogenic array for the identification and classification of blue cheeses has been developed. It is based on the response of a chromogenic array composed of five sensing materials prepared by the incorporation of pH indicators to MCM-41 and alumina. Four blue cheeses were tested: Roquefort, Blue Stilton, blue cheese with leaves and blue cheese spread. The colour modulations of the chromogenic array were processed by the principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). The statistical PCA analysis showed different responses to each cheese. PLS-DA models were developed by incorporating the data measured at diverse times, and this approach allowed us to obtain a perfect classification of all five cheeses in 5.5 h. The results suggest that chromogenic arrays and optoelectronic noses can be a suitable approach to develop simple systems to classify blue cheeses and of potential use for the detection of food fraud. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
47. Why Your Favorite French Cheeses May Soon Be Extinct.
- Author
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Wrubel, Jessica
- Abstract
Please tell us everything is going to Brie alright. [ABSTRACT FROM AUTHOR]
- Published
- 2024
48. Fans Love Aldi Cheese—We Ranked Our Top 15.
- Author
-
Marshall, Krista
- Abstract
From slices and spreads to gourmet-quality wedges, these are the best of the best from the Aldi cheese section. [ABSTRACT FROM AUTHOR]
- Published
- 2024
49. Application of thresholding algorithms in blue cheese cut surface evaluation
- Author
-
Ganchovska, V., Danev, A., ATANASKA D. BOSAKOVA-ARDENSKA, Panayotov, P., Kostadinova-Georgieva, L., and Boyanova, P.
- Subjects
Blue cheese ,HIS (Hue Saturation Intensity) ,Images analysis ,Penicillium roqueforti ,Thresholding algorithms - Abstract
Quantity of mold Penicillium roqueforti in blue cheese is a significant factor for cheese quality. Therefore it is important to have abilities for fast and accurate assessment of molds’ quantity. Computer vision is popular as fast and not so expensive techniques for monitoring of cheese quality parameters. Segmentation algorithms are widely used for images analysis in order to extract specific objects from background. When the result of segmentation is binary image then the algorithms are known as thresholding algorithms. This paper presents an approach for evaluation the quantity of mold Penicillium roqueforti on cut surface of blue cheese, based on images processing with thresholding algorithms in HSI (Hue Saturation Intensity) color space. Four trademarks of blue cheese are used for experiments. The images of cut surfaces of examined blue cheese are processed with application developed in NI LabView environment. All images are processed also with algorithm for mold distribution analysis in RGB color space which uses manual thresholding. The results for mold Penicillium roqueforti quantity which are calculated using developed application and algorithm for mold distribution in RGB color space, are compared. It is performed a correlation analysis for quantity of mold Penicillium roqueforti calculated with developed application versus quantity calculated by algorithm for mold distribution analysis in RGB color space. The calculated correlation coefficients are high for intensity and hue components (about 0.9) which show that the results are statistically significant. Because of this, developed application could be used for automatic control of blue cheese quality. The results show that developed application could be used in blue cheese quality control. © 2020, Consulting and Training Center - KEY. All rights reserved.
- Published
- 2021
50. Evaluating Starter Culture Potential Of Wild Penicillium Roqueforti Strains From Moldy Cheeses Of Artisanal Origin
- Author
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İsmail Hakkı Tekiner, Murat Doğan, and Doğan, Murat
- Subjects
DAIRY ,Sucrose ,DIVERSITY ,Bacillus subtilis ,medicine.disease_cause ,LACTIC-ACID BACTERIA ,Biochemistry ,chemistry.chemical_compound ,Moldy cheese ,Starter ,medicine ,Food science ,Escherichia coli ,TEMPERATURE ,FUNGAL ,biology ,BLUE CHEESE ,Chemistry ,food and beverages ,Penicillium roqueforti ,biology.organism_classification ,Lactic acid ,P. roqueforti ,Starter culture ,Staphylococcus aureus ,MOLECULAR-IDENTIFICATION ,LIPASE ,ANTIBIOTIC SUSCEPTIBILITY ,AMYLASE ,Bacteria ,Food Science - Abstract
Penicillium roqueforti from native food habitats can provide more insights into moldy cheese production. The objective of this study was to evaluate the starter culture potential of wild P. roqueforti strains from moldy cheese samples of artisanal origin. Their starter culture potential was studied after culturing, morphological analysis, and PCR-identification of P. roqueforti isolates. Overall, 17 of 623 cultured fungal strains were identified as P. roqueforti by PCR. The identified strains showed high proteolytic activity (8.9 +/- 8.4), followed by amylolytic (0.413 +/- 0.289) and lipolytic (0.29 +/- 0.28) activities, with an optimum acid pH of 6.0. In addition, the strains were inhibitory on Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and S. typhimurium, susceptible to TE, CPD, and CTX whereas resistant to CAZ, CN, K, VA, and C, and antagonistically suppressed by some lactic acid bacteria species. The mean highest viability was detected as 7.4 +/- 1.2 g/CFU in a medium of sucrose, peptone, KH2PO4, MgSO4 center dot 7H(2)O, KCI, whey, and milk powder under batch-fermentation conditions of at 25 degrees C for 72-96 h, with pH 6.0 and 10% dissolved oxygen. In summary, our results showed that wild P. roqueforti isolates could meet specific requirements for becoming fungal starter cultures for moldy cheese production. Scientific and Technological Research Council of Turkey (TuBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1150273] This work was supported by The Scientific and Technological Research Council of Turkey (TuBITAK) with project accession number 1150273. The authors would like to thank Mr. Erdal Alsancak and Farmapark R&D Biotechnology Company for allocating the experimental infrastructure to perform the test.
- Published
- 2021
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