Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection, and Morphological Identification of Fungal Isolates
2.2. DNA Extraction, PCR Amplification, and DNA Sequencing
2.3. Evaluation of S. cerevisiae var. boulardii Growth Performance under Different Temperature Conditions
2.4. S. cerevisiae var. boulardii Inoculum Preparation
2.5. Time Course Evaluation of S. cerevisiae var. boulardii Growth Performances in Feed
2.6. Statistical Analysis
3. Results
3.1. Isolation of Different Fungal and Yeast Strains from Gorgonzola Cheese and Ripening Stores
3.2. Studies on the Putative Probiotic S. cerevisiae var. boulardii
3.2.1. Growth at Different Temperatures
3.2.2. Cell Viability at 35 °C in Standard Conditions
3.2.3. Time-Course Stability of S. cerevisiae var. boulardii in the Feed Matrix
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Isolation Source | ||||
---|---|---|---|---|
Species | Number of Isolates | Number of Isolates from the Air of the Maturing Stores | Number of Isolates from Gorgonzola Blue Cheese | NCBI Accession Number |
Aspergillus flavus Link | 1 | 1 | / | MN509030 |
Cladosporium cladosporioides (Fresen.) G.A. de Vries | 2 | 2 | / | MN503474 |
Cordyceps farinosa (Holmsk.) Kepler, B. Shrestha and Spatafora | 2 | 2 | / | MN543649 |
Debaryomyces hansenii (Zopf) Lodder and Kreger | 30 | 9 | 21 | MN503472 |
Fusicolla aquaeductuum (Radlk. and Rabenh.) Gräfenhan, Seifert and Schroers | 2 | 2 | / | MN508476 |
Mucor circinelloides Tiegh. | 1 | / | 1 | MN508478 |
Mucor fuscus Berl. and De Toni | 7 | 4 | 3 | MN508479 |
Mucor lanceolatus Hermet | 3 | 1 | 2 | MN503473 |
Mucor sp. | 1 | 1 | MN503523 | |
Penicillium atrosanguineum B.X. Dong | 1 | 1 | / | MN543644 |
Penicillim camemberti Thom | 1 | 1 | / | MN543646 |
Penicillium commune Thom | 31 | 11 | 20 | MN543647 |
Penicillium roqueforti Thom | 32 | 8 | 24 | MN543645 |
Penicillium sp. | 3 | / | 3 | MN543648 |
Sporobolomyces ruberrimus Yamasaki and H. Fujii ex Fell, Pinel, Scorzetti, Statzell and Yarrow | 3 | / | 3 | MN508477 |
Yarrowia deformans (Zach) M. Groenew and M.T. Sm | 1 | / | 1 | MN509050 |
Yarrowia lipolytica (Wick., Kurtzman and Herman) Van der Walt and Arx | 4 | / | 4 | MN509051 |
Saccharomyce cerevisiae var. boulardii | 1 | / | 1 | OQ619139 |
Tot | 126 | 42 | 84 |
Fresh and Dehydrated Lamb Meat | Choline Chloride |
---|---|
Rice | Vitamin C |
Potato protein | Inositol |
99.5% purified chicken oil | Thiamine mononitrate (vitamin. B1) |
Mais | Riboflavin (vitamin B2) |
Dried beet pulp | Pyridoxine hydrochloride (vitamin. B6) |
Brewer’s yeast | Cobalamin (vitamin. B12) |
Hydrolysed animal protein (liver) | d-pantothenic acid |
MOS (mannan-oligosaccharides) | Biotin (vitamin. H) |
X.O.S. (xylo-oligosaccharide) | Niacin (vitamin PP) |
Yucca schidigera | Folic acid |
spirulina algae flour | Iron (ferrous carbonate) |
Cystine | Zinc (zinc oxide) |
F.O.S. (fructo-oligosaccharides) | Manganese (manganous oxide) |
Sodium chloride | Potassium iodide |
Time | Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Mean ± st. Deviation |
---|---|---|---|---|---|---|
W0 | 1.90 × 108 CFU/g | 1.91 × 108 CFU/g | 2.02 × 108 CFU/g | 1.84 × 108 CFU/g | 1.94 × 108 CFU/g | 1.92 (±0.07) × 108 CFU/g |
W2 | 1.69 × 108 CFU/g | 1.66 × 108 CFU/g | 1.76 × 108 CFU/g | 1.78 × 108 CFU/g | 1.80 × 108 CFU/g | 1.74 (±0.06) × 108 CFU/g |
W4 | 1.45 × 108 CFU/g | 1.35 × 108 CFU/g | 1.32 × 108 CFU/g | 1.44 × 108 CFU/g | 1.36 × 108 CFU/g | 1.38 (±0.06) × 108 CFU/g |
W8 | 1.21 × 108 CFU/g | 1.30 × 108 CFU/g | 1.27 × 108 CFU/g | 1.36 × 108 CFU/g | 1.30 × 108 CFU/g | 1.29 (±0.06) × 108 CFU/g |
W13 | 1.09 × 108 CFU/g | 1.10 × 108 CFU/g | 1.16 × 108 CFU/g | 1.09 × 108 CFU/g | 1.06 × 108 CFU/g | 1.10 (±0.04) × 108 CFU/g |
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Voyron, S.; Bietto, F.; Fontana, M.; Martello, E.; Bruni, N.; Pessione, E. Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive. Appl. Microbiol. 2024, 4, 650-664. https://doi.org/10.3390/applmicrobiol4020045
Voyron S, Bietto F, Fontana M, Martello E, Bruni N, Pessione E. Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive. Applied Microbiology. 2024; 4(2):650-664. https://doi.org/10.3390/applmicrobiol4020045
Chicago/Turabian StyleVoyron, Samuele, Francesca Bietto, Mauro Fontana, Elisa Martello, Natascia Bruni, and Enrica Pessione. 2024. "Molecular Characterization of the Gorgonzola Cheese Mycobiota and Selection of a Putative Probiotic Saccharomyces cerevisiae var. boulardii for Evaluation as a Veterinary Feed Additive" Applied Microbiology 4, no. 2: 650-664. https://doi.org/10.3390/applmicrobiol4020045