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与微生物结构和代谢组变化相关的粉红色变色缺陷在商业开花奶酪中的变化

Françoise Irlinger¹, Christine Keribin², Anne-Sophie Sarthou¹

¹Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.

International journal of food microbiology

|July 27, 2025

概括

一种新型细菌,Paeniglutamicibacter gangotriensis,已被确定为法国鲜花皮肤软奶酪粉红色变色的原因. 这一发现有助于防止乳制品生产中的腐败和经济损失.

科学领域:

食品微生物学食品微生物学
乳制品科学乳制品科学
微生物的腐败是微生物的腐败.

背景情况:

法国鲜花皮质软奶酪的粉红色变色是一个显著的缺陷.
这种缺陷会影响产品的外观,消费者接受度,并造成经济损失.

研究的目的:

为了确定微生物和代谢因素,负责软奶酪的粉红色变色.
确定特定微生物物种在这种缺陷的发展中的作用.

主要方法:

对受损和未受损奶酪批量的比较分析.
多omics方法:微生物分析 (16S rRNA,ITS2测序) 和代谢学 (GC-MS,LC-MS).
用分离的细菌菌株对模型奶酪进行注射,以进行功能分析.

主要成果:

帕尼格卢塔米西巴克特 (Paeniglutamicibacter gangotriensis),心理学巴克特 (Psychrobacter) 群和虫 (Penicillium camemberti) 的数量呈现出差异性的丰度.
P. gangotriensis的丰度与盐度和特定代谢物 (例如,丁酸,化物) 有积极的相关性.
接种了P. gangotriensis的模型奶酪出现了粉红色变色,而对照则没有.

结论:

帕尼格卢塔米西巴克特 (Paeniglutamicibacter gangotriensis) 强烈地被认为是粉红色变色的致病因子.
这项研究是首次报告P. gangotriensis在奶酪中的情况,并将其与腐败联系起来.
需要进一步的研究来阐明颜料的结构和最佳生产条件.

关键词:

鲜花的柔软奶酪是什么意思奶酪中的微生物群.变色缺陷变色缺陷变色缺陷采用多主题的方法.帕尼格卢塔米西巴克特 (Paeniglutamicibacter gangotriensis) 是一种有毒的细菌.腐烂的破坏性

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