Agritrop
Home

Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity

Rychlik Tomasz, Szwengiel Artur, Bednarek Marta, Arcuri Edna F., Montet Didier, Mayo Baltasar, Nowak Jacek, Czarnecki Zbigniew. 2017. Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. Food Control, 73 (Part B) : pp. 1074-1081.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
1-s2.0-S0956713516305679-main.pdf

Télécharger (1MB) | Request a copy

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : Fried ripened curd cheese is a traditional dairy product from the Wielkopolska region of Poland. It is made from cows' milk and has Protected Geographical Indication (PGI) status. The aim of this study was to use the microbial-culture-independent PCR-DGGE technique to examine whether a link exists between the fungal community present in the product and the geographical origin of the cheese. To look for correlations between the geographical origin and the microbiota composition, the DGGE fingerprinting profiles were subjected to a multivariate analysis, which included k-means clustering and principal component analysis (PCA). The dominant eukaryotic community of this traditional product, which has been investigated here for the first time, was shown to be composed of Galactomyces geotrichum, Kluyveromyces marxianus, Pichia kudriavzevii, Candida inconspicua, and Trichosporon spp. Our results demonstrated that PCR-DGGE is a simple and relatively inexpensive method for the traceability of Wielkopolska fried cheese and could be extended to other microbe-enriched foodstuffs. (Résumé d'auteur)

Mots-clés Agrovoc : Fromage, PCR, Lait de vache, Appellation d'origine, Flore microbienne, Provenance, Identification, traçabilité alimentaire, Candida, Pichia, Kluyveromyces marxianus, Trichosporon

Mots-clés géographiques Agrovoc : Pologne

Mots-clés complémentaires : Candida inconspicua, Pichia kudriavzevii, Galactomyces geotrichum

Classification Agris : Q02 - Food processing and preservation
U40 - Surveying methods
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Rychlik Tomasz, Poznan University of Life Sciences (POL)
  • Szwengiel Artur, Poznan University of Life Sciences (POL)
  • Bednarek Marta, Poznan University of Life Sciences (POL)
  • Arcuri Edna F., EMBRAPA (BRA)
  • Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Mayo Baltasar, Instituto de Productos Lácteos de Asturias (ESP)
  • Nowak Jacek, Poznan University of Life Sciences (POL)
  • Czarnecki Zbigniew, Poznan University of Life Sciences (POL)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/585594/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-11-01 ]