Diversity of Yeast and Mold Species from a Variety of Cheese Types Nabaraj Banjara University of Nebraska-Lincoln, [email protected]
Total Page：16
File Type：pdf, Size：1020Kb
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Publications in Food Science and Food Science and Technology Department Technology 2-2015 Diversity of yeast and mold species from a variety of cheese types Nabaraj Banjara University of Nebraska-Lincoln, [email protected] Mallory J. Suhr University of Nebraska-Lincoln, [email protected] Heather E. Hallen-Adams University of Nebraska-Lincoln, [email protected] Follow this and additional works at: http://digitalcommons.unl.edu/foodsciefacpub Part of the Food Microbiology Commons, and the Other Ecology and Evolutionary Biology Commons Banjara, Nabaraj; Suhr, Mallory J.; and Hallen-Adams, Heather E., "Diversity of yeast and mold species from a variety of cheese types" (2015). Faculty Publications in Food Science and Technology. 140. http://digitalcommons.unl.edu/foodsciefacpub/140 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Publications in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Published in Current Microbiology (2015); doi: 10.1007/s00284-015-0790-1 Copyright © 2015 Springer Science+Business Media New York. Used by permission. Submitted December 23, 2014; accepted January 8, 2015; published online February 19, 2015. digitalcommons.unl.edu Diversity of Yeast and Mold Species from a Variety of Cheese Types Nabaraj Banjara, Mallory J. Suhr, and Heather E. Hallen-Adams Department of Food Science and Technology, University of Nebraska–Lincoln, 143 Filley Hall, Lincoln, NE 68583-0919, USA Corresponding author — Heather E. Hallen-Adams, email [email protected] Abstract types of organisms present in cheese depend on the micro- To generate a comprehensive profile of viable fungi (yeasts bial quality of the milk, handling and heat treatment of the and molds) on cheese as it is purchased by consumers, 44 milk, manufacturing and curd-handling conditions, temper- types of cheese were obtained from a local grocery store ature and humidity during ripening, amount and manner from 1 to 4 times each (depending on availability) and sam- of salting, and exposure of the cheese to exogenous micro- pled. Pure cultures were obtained and identified by DNA se- organisms during and after manufacture [47]. Cheeses that quence of the ITS region, as well as growth characteristics are aged for even a short period of time may experience a and colony morphology. The yeast Debaryomyces hansenii shift in the microbiota, with different organisms or groups of was the most abundant fungus, present in 79 % of all cheeses organisms succeeding others [21]. In particular, yeasts and and 63 % of all samples. Penicillium roqueforti was the most molds are known to significantly affect succession events in common mold, isolated from a variety of cheeses in addi- several types of cheese [35]. tion to the blue cheeses. Eighteen other fungal species were Yeasts and molds may enter cheese from a variety of isolated, ten from only one sample each. Most fungi isolated sources, including the starter culture, ambient air, brine, pro- have been documented from dairy products; a few raise po- cessing equipment, and workers [5, 34, 39]. Many yeasts can tential food safety concerns (i.e. Aspergillus flavus, isolated contribute to taste, flavor, and appearance; however, not all from a single sample and capable of producing aflatoxins; species produce beneficial effects, and a species may benefit and Candida parapsilosis, an emerging human pathogen iso- one cheese while spoiling another. Particular yeasts on the lated from three cheeses). With the exception of D. hansenii surface of the cheese can cause spoilage or generate unde- (present in most cheese) and P. roqueforti (a necessary com- sirable aromas, flavors, or other metabolic products that re- ponent of blue cheese), no strong correlation was observed duce the quality of cheese [2, 4, 23, 50]. Furthermore, while between cheese type, manufacturer, or sampling time with yeasts are rarely associated with foodborne infections, studies the yeast or mold species composition. have shown the presence of medically relevant yeast species in various cheeses, including Candida albicans [11, 51], Can- dida tropicalis [13, 51], C. krusei, and C. glabrata [51]. Introduction Like yeasts, molds are often added to certain varieties of cheese to provide a characteristic appearance, consistency, The cheese microbiota has long been known to be the and flavor, and prolong shelf life [16]. However, adventi- major contributor to cheese flavor, aroma, texture, and ap- tious molds that contaminate cheese can produce mycotox- pearance [3, 21, 38]. This complex microbial ecosystem in- ins and may present a potential health risk [9, 37, 43]. The cludes both culture organisms and adventitious bacteria, species and abundance of non-starter yeasts and molds vary yeasts, and molds [45]. The diversity and number of specific between different types of cheese, between cheeses of the 1 2 B ANJARA , S UHR , & H ALLEN -A DAM S IN C URRENT M I C ROBIOLOGY (2015) same variety produced by different manufacturers, and even eukaryotic reverse primer TW13 [53] which amplified the between different batches of the same cheese from the same ITS1, 5.8S, ITS2, and the 5'–500 bp of the 28S regions of the manufacturer [30]. nuclear ribosomal RNA genes. The amplification reaction In this study, we sought to obtain a comprehensive over- was carried out in a T100 Thermal Cycler (Bio-Rad, Hercu- view of the viable fungi–yeasts and molds, beneficial, and les, CA, USA) with an initial denaturation step at 95 °C for detrimental—inhabiting cheeses from numerous categories 3 min, followed by 30 cycles of 95 °C for 30 s, 55 °C for 30 s, and origins. To this end, we sampled a representative vari- and 72 °C for 1 min, and a final extension at 72 °C for 5 min. ety of the cheeses available at a local supermarket at each Amplification products were analyzed on 0.7 % agarose gel of four dates, spanning a period of a year and a half. In to- with 0.5 g ml–1 ethidium bromide. PCR products were sub- tal, 44 cheeses in eight categories, produced in six countries mitted for Sanger sequencing using ITS1F to the Michigan and seven US states, were analyzed. State Universityμ Research Technology Support Facility. Several colonies were sequenced from each cheese, and identical se- quences from a single sample were considered to represent one Materials and Methods strain and pooled. Samples were identified by sequence ho- mology using nucleotide BLAST against the UNITE curated Sampling of Cheese fungal ITS sequence database [25] and the curated FUNCBS database, as accessed through the Centraalbureau voor Schim- Forty four distinct cheeses (Table 1), representing the major melcultures (http://www.cbs. knaw. nl/ Collections/ BioloMIC - cheese categories [12], were purchased from retailers in Lin- SSequenc es. aspx? file= all ; accessed June 2014). coln, Nebraska, USA between 2012 and 2013. In some cases, The sequences identified as D. hansenii or P. roqueforti were the same cheese was purchased at multiple times (up to 4). aligned using Muscle in MEGA version 6.06 [46]. The max- Samples were maintained at 4 °C until analysis. imum likelihood method was used to determine overall sim- ilarity. One thousand bootstrap replicates were performed; Isolation of Yeasts and Molds otherwise, default settings were used. C. parapsilosis (Gen- Bank accession number KM115125) was used as an out- Six samples of 10 g each were aseptically removed from each group for D. hansenii, and Penicillium chrysogenum, P. commune, cheese, three each from rind and core. Samples were homog- P. verrucosum, and P. echinulatum (KM115128, KM115167, enized in 50 ml of sterile 1 % peptone water using a Stom- KM115144, and KM115163, respectively) were used as an acher Lab Blender 400 (Seward Laboratory Systems, Davie, outgroup for P. roqueforti. FL, USA) for 5 min at normal speed. Samples were serially diluted and plated on YGC agar (yeast extract 0.5 %, glucose 2 %, agar 1 % and chloramphenicol 0.1 %) and incubated Results aerobically for 5 days at 25 °C. Individual colonies were se- lected based on morphology and color. The colonies were The 44 cheese samples yielded more than 12,000 yeast and restreaked on YGC agar to ensure pure culture, incubated mold colonies; 239 colonies were obtained in pure culture, for 4 days at 25 °C, and maintained at 4 °C until processing. from which DNA was extracted and submitted for sequenc- ing. When identical sequences from the same cheese sam- DNA Isolation ple were excluded, 127 unique sequences remained, and these were submitted to GenBank as accessions KM115040- Pure colonies were inoculated into YGC broth and incubated KM115167. After BLAST analysis, 20 different yeast and for 48 h at 25 °C. For yeasts, DNA was extracted following mold species were identified (Table 1). the method described by Harju and colleagues [17]. Briefly, cells were exposed to repeated freeze thawing to induce ly- Diversity of Yeasts in Cheese sis, followed by chloroform extraction and ethanol precipita- tion. For molds, the CTAB-phenol–chloroform method de- Eight different yeasts were isolated from 39 types of cheese scribed by Pitkin and colleagues [40] was used. (out of 44 sampled; Table 1). Among these, D. hansenii was the most abundant species and was present in 79 % of all Identification of Yeasts and Molds cheeses and 63 % of all samples. The second most frequently isolated yeast species was Galactomyces candidus, present in Polymerase chain reaction (PCR) was performed using the 13 % of all cheeses. Other yeasts isolated were identified as fungal-specific forward primer ITS1F [14] and the universal C. parapsilosis, C. sake, C. batistae, Kluyveromyces lactis, Pichia kudriavzevii, and Yarrowia lipolytica. Y EA S T AND M OLD S PECIE S FROM A V ARIET Y OF C HEE S E T Y PE S 3 Table 1.