Growth and adaptation of microorganisms on the cheese surface

Cet article a été publié une nouvelle fois dans le numéro 362 http://femsle.oxfordjournals.org/content/362/1/1.20#sec-1Microbial communities living on cheese surfaces are composed of various bacteria, yeasts and molds that interact together, thus generating the typical sensory properties of a cheese. Physiological and genomic investigations have revealed important functions involved in the ability of microorganisms to establish themselves at the cheese surface. These functions include the ability to use the cheese's main energy sources, to acquire iron, to tolerate low pH at the beginning of ripening and to adapt to high salt concentrations and moisture levels. Horizontal gene transfer events involved in the adaptation to the cheese habitat have been described, both for bacteria and fungi. In the future, in situ microbial gene expression profiling and identification of genes that contribute to strain fitness by massive sequencing of transposon libraries will help us to better understand how cheese surface communities function

Protein sources alternative to meat: state of the art and involvement of fermentation

Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.info:eu-repo/semantics/publishedVersio

Biogenèse, par la flore d'affinage, de composés soufrés volatils intervenant dans l'aromatisation du fromage

PARIS-AgroParisTech Centre Paris (751052302) / SudocSudocFranceF

Etude du métabolisme de la levure Yarrowia lipolytica dans un écosystème fromager par une approche transcriptomique

PARIS-AgroParisTech Centre Paris (751052302) / SudocSudocFranceF

Etude de l'écosystème fromager par une approche biochimique et moléculaire

PARIS-AgroParisTech Centre Paris (751052302) / SudocSudocFranceF

Production of aryl metabolites in solid-state fermentations of the white-rot fungus Bjerkandera adusta

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Prospects for the microbial production of food flavours

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The biotechnology of flavours

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