| Title: | "Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses" |
| Author(s): | Fasoli G; Tofalo R; Lanciotti R; Schirone M; Patrignani F; Perpetuini G; Grazia L; Corsetti A; Suzzi G; |
| Address: | "Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano Sant' Angelo, TE, Italy. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano Sant' Angelo, TE, Italy. Electronic address: rtofalo@unite.it. Department of Agricultural and Food Sciences, University of Bologna, Italy" |
| DOI: | 10.1016/j.ijfoodmicro.2015.08.001 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Thirty-nine strains of Kluyveromyces marxianus from Pecorino di Farindola cheese in comparison with 3 strains from Parmigiano Reggiano cheese, 1 from fermented milk, 3 from cow whey and two type strains K. marxianus CBS 834(T) and Kluyveromyces lactis CBS 683(T) were tested for genetic and metabolic characteristics. Intraspecific diversity of chromosome arrangements was evaluated by pulsed field gel electrophoresis (PFGE) analysis. Among K. marxianus strains chromosome polymorphisms were evident with 11 patterns that differed in size and number of the chromosomal bands. The number of the bands varied from 4 to 7 with sizes ranging from about 1.0 to 2.7 Mb. Twelve strains were selected for determining their growth capacity and volatile compound production in two wheys (raw cheese whey and ricotta cheese whey) under limited oxygen availability. The growth kinetics highlighted four different biotypes and the influence of whey composition on K. marxianus development. The main volatile compounds detected after the growth were alcohols, acids, esters, ketones and aldehydes. Ethanol was the most abundant in both wheys. Aldehydes and other minor compounds were produced only when the strains were inoculated in ricotta cheese whey, while esters, butanoic, decanoic and octanoic acids were qualitatively and quantitatively more present in raw cheese whey. This study highlights a great genetic and metabolic biodiversity within Pecorino di Farindola K. marxianus strains and it could be exploited to improve the knowledge of this yeast for biotechnological uses" |
| Keywords: | "Animals Biodiversity Biotechnology Cattle Cheese/analysis/*microbiology *Chromosomes, Fungal Electrophoresis, Gel, Pulsed-Field Ethanol/metabolism Female Fermentation *Gene Order Kluyveromyces/*genetics/growth & development/metabolism Polymorphism, Geneti;" |
| Notes: | "MedlineFasoli, Giuseppe Tofalo, Rosanna Lanciotti, Rosalba Schirone, Maria Patrignani, Francesca Perpetuini, Giorgia Grazia, Luigi Corsetti, Aldo Suzzi, Giovanna eng Research Support, Non-U.S. Gov't Netherlands 2015/08/28 Int J Food Microbiol. 2015 Dec 2; 214:151-158. doi: 10.1016/j.ijfoodmicro.2015.08.001. Epub 2015 Aug 13" |
