Production of Blue cheese flavor via submerged fermentation by Penicillium roqueforti

1970 ◽  
Vol 18 (4) ◽  
pp. 567-569 ◽  
Author(s):  
John Howard. Nelson
Keyword(s):  
Submerged Fermentation ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Cheese Flavor

Roquefortine C Occurrence in Blue Cheese

2001 ◽  
Vol 64 (2) ◽  
pp. 246-251 ◽  
Author(s):  
CARLO FINOLI ◽  
ANGELA VECCHIO ◽  
ANTONIETTA GALLI ◽  
IVAN DRAGONI
Keyword(s):  
Yeast Extract ◽  
Culture Media ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Penicillium Crustosum ◽  
Sucrose Medium ◽  
Low Toxicity ◽  
Yeast Extract Sucrose ◽  
Roquefortine C

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

scholarly journals Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti

PLoS ONE ◽  
2017 ◽  
Vol 12 (3) ◽  
pp. e0171387 ◽  
Author(s):  
Jeanne Ropars ◽  
Manuela López-Villavicencio ◽  
Alodie Snirc ◽  
Sandrine Lacoste ◽  
Tatiana Giraud
Keyword(s):  
Genetic Structure ◽  
Population Genetic Structure ◽  
Population Genetic ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Cheese Making

scholarly journals 2-Pentanone Production from Hexanoic Acid byPenicillium roquefortifrom Blue Cheese: Is This the Pathway Used in Humans?

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Valerie Walker ◽  
Graham A. Mills
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Hexanoic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Hydrogen Ions ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Headspace Gas ◽  
Acyl Coa Oxidase

Production of 2-pentanone, a methylketone, is increased in fasting ketotic humans. Its origin is unknown. We hypothesised that it is formed viaβ-oxidation of hexanoic acid by the peroxisomal pathway proposed for methylketone-producing fungi and yeasts. We usedPenicillium roqueforticultured on fat (margarine) to investigate 2-pentanone production. Headspace gas of incubates of the mould with a range of substrates was analysed using solid-phase microextraction with gas chromatography-mass spectrometry. Consistent with the proposed pathway, 2-pentanone was formed from hexanoic acid, hexanoyl-CoA, hexanoylcarnitine, and ethyl-3-oxohexanoic acid but not from ethylhexanoic, 2-ethylhexanoic, octanoic, or myristic acids, octanoylcarnitine, or pentane. However, the products from deuterated (D) hexanoic-D11acid and hexanoic-2, 2-D2acid were 9D- and 2D-2-pentanone, respectively, and not 8D- and 1D-2-pentanone as predicted. When incubated under18O2/14N2, there was only a very small enrichment of [16O2]- with [18O2]-containing 2-pentanone. These are new observations. They could be explained if hydrogen ions removed from hexanoyl-CoA by acyl-CoA oxidase at the commencement ofβ-oxidation were cycled through hydrogen peroxide and reentered the pathway through hydration of hexenoyl-CoA. This would protect other proteins from oxidative damage. Formation of 2-pentanone through aβ-oxidation cycle similar toPenicillium roquefortiwould be consistent with observations in humans.

Role of Penicillium roqueforti proteinases during blue cheese ripening

1981 ◽  
Vol 48 (3) ◽  
pp. 479-487 ◽  
Author(s):  
Dominique Le Bars ◽  
Jean-Claude Gripon
Keyword(s):  
Electrophoretic Mobility ◽  
Casein Hydrolysate ◽  
Penicillium Roqueforti ◽  
Protein Nitrogen ◽  
Blue Cheese ◽  
Cheese Ripening ◽  
Electrophoretic Patterns ◽  
Casein Hydrolysates ◽  
Hydrolysis Of

SummaryThe hydrolysis of isolated αs1- and β-caseins by Penicillium roqueforti aspartyl proteinase produced comparable quantities of pH 4·6 soluble N. The amount of non-protein nitrogen obtained with β-casein was clearly lower than that obtained with αs1-casein, showing that few low molecular weight peptides were released when this casein was hydrolysed. Electrophoresis of αs1-casein hydrolysates produced by aspartyl proteinase showed 5 bands of mobility close to or higher than that of αs1-casein. β-Casein hydrolysates gave 4 bands, 2 of which (βPrapl and βPrap2) showed low electrophoretic mobility. The products corresponding to βPrapl and βPrap2 were purified from a β-casein hydrolysate and identified as fragments Val98-Val209 and Glu100-Val209 of β-casein respectively. The occurrence of the βPrapl and βPrap2 bands in electrophoretic patterns obtained from sterile curd with aspartyl proteinase and controlled-flora curd, where P. roqueforti was the only micro-organism developing, showed the presence of aspartyl proteinase synthesis and activity in cheese. A band of very low electrophoretic mobility (βPrmpl) was present in electrophoregrams of controlled-flora curd inoculated with P. roqueforti. This band, resulting from the action of the metalloproteinase on β-casein, revealed that this enzyme was both synthesized in and active in cheese.

scholarly journals Occurrence of filamentous fungi isolated from matured blue cheese

2020 ◽  
Vol 23 ◽  
Author(s):  
Eloiza de Souza e Silva Ribeiro ◽  
Ariane Flávia do Nascimento ◽  
Lorena Dutra Silva ◽  
Nathasha de Azevedo Lira ◽  
Fabiana Reinis Franca Passamani ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Microbiological Quality ◽  
Dilution Method ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Production And Consumption ◽  
Serial Dilution Method ◽  
Penicillium Solitum ◽  
Microbiological Quality Control ◽  
Cheese Production

Abstract Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil’s fine cheese production and consumption have increased by more than 200%, highlighting the relevance of microbiological quality control of these products. Fungal contaminations are responsible for significant losses in cheese production and provide a suitable environment for mycotoxins production, constituting a hazard to public health. In this work, we evaluated the mycological contamination profile of matured blue cheeses commercialized in Brazil. Samples of ten different brands were analyzed by serial dilution method, by plating in the Dicloran Rose of Bengal Chloramphenicol (DRBC) culture medium and Dicloran Glycerol Medium Base (DG18). Subsequently, different fungi morphotypes were isolated and morphologically identified. As a result, 461 fungi were isolated and identified, notably Aspergillus aculeatus, Penicillium roqueforti and Penicillium solitum. All samples were contaminated by filamentous fungi, amongst those, many already reported as mycotoxin producers, which underlines the relevance of microbiological monitoring.

Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue Cheese

1985 ◽  
Vol 48 (2) ◽  
pp. 118-121 ◽  
Author(s):  
MARGARITA MEDINA ◽  
PILAR GAYA ◽  
M. NUÑEZ
Keyword(s):  
Bacillus Stearothermophilus ◽  
Test Organism ◽  
Toxin Production ◽  
Penicillium Roqueforti ◽  
Blue Cheese ◽  
Average Production ◽  
The Mean ◽  
Layer Chromatography ◽  
Yeast Extract Sucrose ◽  
Disc Assay

PR toxin production in yeast extract-sucrose broth by 33 Penicillium roqueforti isolates from Cabrales blue cheese was quantified by a disc assay technique with Bacillus megaterium NRRL B-1368 as the test organism. Isolates from the interior of the cheese reached an average production of 1,89 mg PR toxin/100 ml, whereas the mean level of isolates from the surface was 1.64 mg/100 ml. Roquefortine production in the same broth by these isolates was quantified by a similar technique, with Bacillus stearothermophilus DSM 22 as the test organism. Mean production of roquefortine was 0.18 mg/100 ml for P. roqueforti isolates from the interior and 0.09 mg/100 ml for isolates from the surface of the cheese. If lactose or sodium lactate replaced sucrose in the growth medium, levels of both toxins decreased considerably. The identity of PR toxin and roquefortine in crude extracts was confirmed by thin-layer chromatography.

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