Review
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TAXONOMY, MORPHOLOGICAL, GENETIC AND METABOLIC CHARACTERISTICS OF PENICILLIUM ROQUEFORTI AS A CHEESE MOLD

Year 2020, Volume: 45 Issue: 6, 1188 - 1200, 12.10.2020
https://doi.org/10.15237/gida.GD20091

Abstract

Penicillium roqueforti is a filamentous fungus used as secondary starter culture in mold-ripening of cheese. In facilities using starter cultures, P. roqueforti is added directly in milk or introduced by spraying on the cheese curd. If a commercial starter is not used, the fungus can spontaneously grow on cheese through contamination from the environment. In recent years, studies on morphological, metabolic, and genetic characteristics of P. roqueforti have been conducted. New findings have been reported on the adaptation of P. roqueforti that originates from caves or cellars, to cheese matrix and the domestication process that has been going on for centuries. In addition, this species was found to be able to reproduce sexually, which is of great biotechnological importance. In this review, taxonomic, morphological, genetic, and metabolic features of P. roqueforti are presented, the use of these characteristics in cheese production and the biotechnological potential of P. roqueforti is emphasized.

References

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PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ

Year 2020, Volume: 45 Issue: 6, 1188 - 1200, 12.10.2020
https://doi.org/10.15237/gida.GD20091

Abstract

Filamentli bir fungus olan Penicillium roqueforti, küflü peynirlerin olgunlaştırılmasında sekonder starter olarak kullanılmaktadır. Starter kültür olarak kullanılan işletmelerde, P. roqueforti direkt olarak süt içine katılabildiği gibi, peynir pıhtısı üzerine püskürtülerek de inoküle edilmektedir. Ticari starter kültür kullanılmadığında ise ortamdan bulaşarak peynirde spontan olarak gelişebilir. Son yıllarda, P. roqueforti’nin morfolojik, metabolik ve genetik özellikleri ile ilgili çalışmalar yapılmıştır. Mağara ya da mahzen ortamından gelen P. roqueforti’nin peynir matriksine adaptasyonu ve yüzyıllar süren evcilleşme süreci hakkında yeni bulgular ortaya çıkmıştır. Ayrıca, P. roqueforti’nin eşeyli üreme yapabildiği tespit edilmiştir ki, bunun biyoteknolojik açıdan büyük önemi söz konusudur. Bu derlemede, gıda endüstrisi için değerli bir tür olan P. roqueforti’nin taksonomik, morfolojik, genetik ve metabolik özellikleri sunulmuş, bu özelliklerin küflü peynir üretiminde kullanımı değerlendirilmiş ve P. roqueforti’nin biyoteknolojik potansiyeli vurgulanmıştır.

References

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  • Brown, D.W., Butchko, R.A.E., Proctor, R.H., (2011). Identification of genes and gene clusters involved in mycotoxin synthesis. Ed.: De Saeger, S., Woodhead Publishing, 2nd edition, Cambridge, UK, 333-348 p.
  • Cleere, M., (2017). Pigment Biosynthesis Genes in the Blue Cheese Fungus Penicillium roqueforti, PhD thesis, University of Nottingham, Nottingham, UK, 93 p.
  • Cheeseman, K., Ropars, J., Renault, P., Dupont, J., Gouzy, J., Branca, A., Abraham, A.L., Ceppi, M., Conseiller, E., Debuchy, R., Malagnac, F., Goarin, A., Silar, P., Lacoste, S., Sallet, E., Bensimon, A., Giraud, T., Brygoo, Y., (2014). Multiple recent horizontal transfers of a large genomic region in cheese making fungi. Nature Communications, 5: 2876. https://doi.org/10.1038/ncomms3876
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  • Frisvad, C.F., Samson, R.A., (2004). Polyphasic taxonomy of Penicillium subgenus Penicillium: A guide to identification of food and air-borne terverticillate Penicillia and their mycotoxins. Studies in Mycology, 49: 1-174.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016a). Principal families of cheeses: Blue veined cheeses (Chapter 3). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 54-57.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016b). Cheese Flavour (Chapter 13). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 443-472.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016c). Microbiology of Cheese Ripening (Chapter 11). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 333-351.
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H., (2016d). Biochemistry of Cheese Ripening (Chapter 12). In: Fundamentals of Cheese Science, 2rd edition, Springer, New York, pp. 391-439.
  • Fontaine, K., Hymery, N., Lacroix, M.Z., Puel, S., Puel, O., Rigalma, K., Gaydou, V., Coton, E., Mounier, J., (2015). Influence of intraspesific variability and abiotic factors mycotoxin production in Penicillium roqueforti. Int. J. of Food Microbiol., 215: 187-193. https://doi.org/10.1016/j.ijfoodmicro.2015.07.021
  • Garcia-Estrada, C., Martin, J.F., (2016). Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. Appl. Microbiol. Biotechnol., 100: 8303-8313. https://doi.org/10.1007/s00253-016-7788-x
  • Geisen, R., Cantor, M.D., Hansen, T.K., Holzapfel, W.H., Jakobsen, M., (2001). Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing. Int. J. of Food Microbiol., 65(3): 183-191. https://doi.org/10.1016/s0168-1605(00)00514-6
  • Gibbons, J.G., Rinker, D.C., (2015). The genomics of microbial domestication in the fermented food environment. Curr. Opin. Genet. Dev., 35: 1-8. https://doi.org/10.1016/j.gde.2015.07.003
  • Gillot, G., Jany, J.L., Coton, M., Le Floch, G., Debaets, S., Ropars, J., Lopez- Villavicencio, M., Dupont, J., Branca, A., Giraud, T., Coton, E., (2015). Insights into Penicillium roqueforti: Morphological and genetic diversity. PLoS One, 10(6): e0129849 (1-21). https://doi.org/10.1371/journal.pone.0129849
  • Gillot, G., Jany, J.C., Poirier, E., Maillard, M.B., Debaets, S., Thierry, A., Coton, E., Coton, M., (2017a). Functional diversity within the Penicillium roqueforti species. Int. J. of Food Microbiol., 241: 141-150. https://doi.org/10.1016/j.ijfoodmicro.2016.10.001
  • Gillot, G., Jany, J.L., Dominguez-Santos, R., Poirier, E., Debaets, S., Hidalgo, P.I., Ullan, R.V., Coton, E., Coton, M. (2017b). Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti. Food Microbiology, 62: 239-250. https://doi.org/10.1016/j.fm.2016.10.013
  • Giraud, F., Giraud, T., Aguileta, G., Fournier, E., Samson, R., Cruaud, C., Dupont, J. (2010). Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing. Int. J. of Food Microbiol., 137 (2-3): 204-213. https://doi.org/10.1016/j.ijfoodmicro.2009.11.014
  • Guevara-Suarez, M., García, D., Cano-Lira, J.F., Guarro, J., Gené, J. (2020). Species diversity in Penicillium and Talaromyces from herbivore dung, and the proposal of two new genera of penicillium-like fungi in Aspergillaceae. Fungal Syst. Evol., 5: 39-75. https://doi.org/10.3114/fuse.2020.05.03
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Hatice Ebrar Kırtıl 0000-0003-0784-4452

Banu Metin 0000-0002-3203-0058

Muhammet Arıcı 0000-0003-4126-200X

Publication Date October 12, 2020
Published in Issue Year 2020 Volume: 45 Issue: 6

Cite

APA Kırtıl, H. E., Metin, B., & Arıcı, M. (2020). PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. Gıda, 45(6), 1188-1200. https://doi.org/10.15237/gida.GD20091
AMA Kırtıl HE, Metin B, Arıcı M. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. The Journal of Food. October 2020;45(6):1188-1200. doi:10.15237/gida.GD20091
Chicago Kırtıl, Hatice Ebrar, Banu Metin, and Muhammet Arıcı. “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”. Gıda 45, no. 6 (October 2020): 1188-1200. https://doi.org/10.15237/gida.GD20091.
EndNote Kırtıl HE, Metin B, Arıcı M (October 1, 2020) PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. Gıda 45 6 1188–1200.
IEEE H. E. Kırtıl, B. Metin, and M. Arıcı, “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”, The Journal of Food, vol. 45, no. 6, pp. 1188–1200, 2020, doi: 10.15237/gida.GD20091.
ISNAD Kırtıl, Hatice Ebrar et al. “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”. Gıda 45/6 (October 2020), 1188-1200. https://doi.org/10.15237/gida.GD20091.
JAMA Kırtıl HE, Metin B, Arıcı M. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. The Journal of Food. 2020;45:1188–1200.
MLA Kırtıl, Hatice Ebrar et al. “PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ”. Gıda, vol. 45, no. 6, 2020, pp. 1188-00, doi:10.15237/gida.GD20091.
Vancouver Kırtıl HE, Metin B, Arıcı M. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ. The Journal of Food. 2020;45(6):1188-200.

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