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Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

BMC genomics, 2014-03, Vol.15 (1), p.235-235 [Peer Reviewed Journal]

2014 Lessard et al.; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. ;Copyright © 2014 Lessard et al.; licensee BioMed Central Ltd. 2014 Lessard et al.; licensee BioMed Central Ltd. ;ISSN: 1471-2164 ;EISSN: 1471-2164 ;DOI: 10.1186/1471-2164-15-235 ;PMID: 24670012

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Title:
Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese
Author: Lessard, Marie-Hélène ; Viel, Catherine ; Boyle, Brian ; St-Gelais, Daniel ; Labrie, Steve
Subjects: Cheese ; Cheese - microbiology ; Contig Mapping ; Data analysis ; Databases, Genetic ; Expressed Sequence Tags ; Fungal Proteins - genetics ; Fungal Proteins - metabolism ; Fungi ; Gene expression ; Gene Expression Profiling ; Genomes ; Genomics ; Geotrichum - genetics ; Geotrichum - isolation & purification ; Geotrichum candidum ; Mold ; Nutrition ; Penicillium - genetics ; Penicillium - isolation & purification ; Penicillium camemberti ; R&D ; Research & development ; Sequence Analysis, DNA ; Sulfur - metabolism ; Transcriptome ; Yeast
Is Part Of: BMC genomics, 2014-03, Vol.15 (1), p.235-235
Description: Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. The metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01 was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period. These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.
Publisher: England: BioMed Central
Language: English
Identifier: ISSN: 1471-2164
EISSN: 1471-2164
DOI: 10.1186/1471-2164-15-235
PMID: 24670012
Source: SpringerOpen
Geneva Foundation Free Medical Journals at publisher websites
MEDLINE
PubMed Central
Directory of Open Access Journals
ROAD: Directory of Open Access Scholarly Resources
ProQuest Central

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Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

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