Frederic Melton
Fungi play a significant role in the creation of various foods, including cheese. The process of cheesemaking involves setting the right conditions for the decomposition of milk, where bacteria and fungi break down milk fats and proteins, giving cheese its creamy texture and flavour. While some fungi are intentionally added, others are naturally present in the environment or introduced by cheesemakers. Fungi, such as Penicillium roqueforti and Penicillium camemberti, are responsible for the production of blue cheeses and soft cheeses like Brie and Camembert. The presence of fungi in cheese contributes to desirable sensory qualities, but it can also lead to defects and food safety concerns, particularly during the ripening process.
| Characteristics | Values |
|---|---|
| Fungi used in cheese-making | Penicillium (Eurotiales), Scopulariopsis |
| Penicillium roqueforti, Penicillium camemberti | |
| Saccharomyces | |
| Role in cheese-making | Cheese is an ecosystem with billions of microbes that break down milk fats and proteins, giving cheese its flavor and texture |
| Some fungi are intentionally added, others thrive in the environment | |
| Fungi grow faster than other microbes and can outcompete them | |
| Fungi are used to make certain types of cheese, such as blue cheese, Brie, Camembert, Tomme de Pyrénées, and Ossau-Iraty | |
| Advantages of using fungi | Fungi contribute to desirable sensory qualities of cheese |
| Yeast, a type of fungus, is important for food and beverage fermentation | |
| Disadvantages of using fungi | Fungi can be a source of food safety concerns due to the potential production of toxins and mycotoxins |
| Visible mould growth on cheese can indicate contamination and lead to economic losses |
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What You'll Learn
- Penicillium roqueforti is a fungus that is now added during the blue cheese-making process
- Fungi and bacteria are essential for making cheese
- Scopulariopsis is a fungus that helps make uncooked hard cheeses
- Fungi can be isolated for cheese-making or occur naturally
- Fungi can cause food safety issues in cheese
Penicillium roqueforti is a fungus that is now added during the blue cheese-making process
Fungi are indeed used in the cheese-making process. In fact, it is said that cheese is fundamentally about decomposition, with bacteria and fungi breaking down milk fats and proteins to make cheese creamy and give it flavour. One of the most well-known fungi used in cheese-making is Penicillium roqueforti, a fungus that is now added during the blue cheese-making process.
Penicillium roqueforti is a saprophytic fungus that is commonly found in nature, isolated from soil, decaying organic matter, and plants. It is now used as a fungal adjunct culture for the production of blue-veined cheeses worldwide. The fungus was first described by American mycologist Charles Thom in 1906, who characterised it as the prototype of filamentous fungi involved in cheese maturation.
The fungus is added as a starter culture during cheese production and is responsible for the ripening of the cheese, which involves the production of proteolytic and lipolytic enzymes. These enzymes act to soften the curd and produce the desired body in the cheese. The metabolic activities of the fungus also contribute to the typical organoleptic properties of the final product, such as its visual aspect, colour, texture, and aroma.
Penicillium roqueforti is particularly important in the production of interior mould-ripened blue cheeses, such as Roquefort, Gorgonzola, Stilton, and Danish blue. The fungus is critical for flavour and texture development through its enzymatic activity, and its asexual sporulation in the cavities of the cheese results in the characteristic blue-veined appearance. Commercial strains of the fungus are sold partly on the basis of their colour development.
In addition to its use in cheese-making, Penicillium roqueforti is also used for the production of flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
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Fungi and bacteria are essential for making cheese
Cheese is an ecosystem, and its creation is fundamentally about decomposition. The bacteria and fungi in cheese break down milk fats and proteins, giving cheese its creamy texture and flavour. These microbes come from various sources: some are intentionally added to the milk, while others find their way into the cheese from the environment or even the cheesemakers themselves.
Fungi, specifically from the group Ascomycota, play a crucial role in cheese production. The species Penicillium (Eurotiales) and Scopulariopsis are key players in the cheese-making process. Penicillium species are responsible for the creation of blue cheeses and soft cheeses like Brie and Camembert. Initially, Penicillium roqueforti, the fungus found in blue cheese, occurred naturally during the cheese-making process, but now a lab strain is carefully controlled to ensure consistent maturation. This fungus has been isolated and domesticated specifically for cheese-making. On the other hand, Scopulariopsis species help create uncooked hard cheeses such as Tomme de Pyrénées and Ossau-Iraty.
The presence of fungi in cheese can contribute to desirable sensory qualities, enhancing the overall cheese-eating experience. However, it is important to note that fungi can also be a challenge for the cheese industry. Mould growth on cheese poses both quality and food safety concerns, potentially leading to significant economic losses. Some fungal species, such as those in the Penicillium and Aspergillus genera, can dominate certain types of cheese and produce mycotoxins, which remain stable even during normal processing conditions. As a result, visible mould growth in cheese production facilities must be avoided to prevent the spread of problematic moulds.
Despite the potential challenges, fungi are essential for creating the unique characteristics of various cheeses. The right conditions, such as temperature and humidity, must be set to encourage the growth of the desired fungi and bacteria. This delicate balance of factors influences the type of microbes that will thrive and ultimately shape the final product.
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Scopulariopsis is a fungus that helps make uncooked hard cheeses
Fungi play a crucial role in the creation of cheese, and without them, our favourite cheeses wouldn't exist. Scopulariopsis, a fungus from the Ascomycota group, is one such organism that is used in the production of certain cheeses.
Scopulariopsis is widespread in the environment and can be found on natural rind cheeses, as well as on the surfaces of salami. It prefers drier food surfaces that have been previously colonised by other moulds, particularly Penicillium species. On cheeses, Scopulariopsis creates flat dusty or felt-like patches in brown, white, or purple colours. It can also form contiguous felt-like rinds in white or brown. The fungus produces a sharp, musty smell, which is slightly fruity compared to the deep and earthy aromas of other moulds.
To control the growth of Scopulariopsis on cheese surfaces, periodic washing can be employed. Washing breaks up the mycelium of the mould and prevents further colonisation. It also encourages the growth of fungi and bacteria that prefer moist conditions. While Scopulariopsis is utilised in cheese-making, it can also be considered problematic, especially when it bores into the paste of the cheese, causing discolouration and allowing for the proliferation of cheese mites.
In summary, Scopulariopsis is a significant fungus in the production of uncooked hard cheeses, contributing to the unique characteristics of certain varieties. However, its growth must be carefully managed to avoid undesirable effects on the cheese.
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Fungi can be isolated for cheese-making or occur naturally
Fungi play a significant role in the creation of cheese, and they can be introduced in two ways: through intentional isolation or natural occurrence.
Some fungi are intentionally isolated and added to milk to facilitate the cheese-making process. For example, the fungus Penicillium roqueforti, initially discovered as a wild mould growing outdoors, is now deliberately added to blue cheeses in controlled laboratory strains to ensure consistent maturation between batches. This practice showcases how humans have domesticated fungi, similar to how specific microbes and other fungi have been domesticated for various purposes.
On the other hand, fungi can also naturally occur during cheese production, drifting into the environment from the surrounding area and the cheesemakers themselves. Different fungal species thrive under different conditions of temperature, humidity, salt content, and acidity, which cheesemakers manipulate to encourage the growth of desired fungi and inhibit unwanted ones.
The presence of fungi is crucial in the cheese-making process as they contribute to the distinctive characteristics of different cheeses. For instance, the fungus Penicillium camemberti is responsible for the creation of soft cheeses like Brie and Camembert. Additionally, the composition and abundance of fungi on the cheese surface can significantly impact the sensory qualities of the final product, influencing its flavour and texture.
However, the presence of fungi in cheese also raises concerns about food safety. Certain fungi can produce toxins, and the co-occurrence of multiple fungal species in the same food product allows for frequent gene transfer between species. This gene transfer can potentially lead to the development of harmful toxins, even in fungi that were previously non-toxic. Therefore, further research is needed to address these food safety concerns and improve the cheese-making process.
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Fungi can cause food safety issues in cheese
Fungi are essential to the cheese-making process, but they can also cause food safety issues. Cheese is an ecosystem, and its production is fundamentally about decomposition. The bacteria and fungi in cheese break down milk fats and proteins, making cheese creamy and flavourful. While some fungi are intentionally added to the milk, others drift in from the environment or even the cheesemakers themselves.
The growth of fungi on cheese can be a quality and food safety concern. Mould growth on cheese can cause significant economic losses, and some mould genera may destroy cheese. The main mould contamination source is the environment in the production facilities. Visible mould growth on cheese in the plant should be avoided to prevent problem moulds from spreading.
Cheese is highly susceptible to contamination by mycotoxin-producing fungi, primarily species from the genera Aspergillus and Penicillium. Mycotoxins are toxic metabolites produced by fungi that can contaminate food and pose significant health risks to humans and animals. The most common stable mycotoxins in cheese are AFM1, CIT, CPA, ROQ-C, and MPA. The concentration of mycotoxins in cheese often exceeds regulatory limits, which vary internationally.
The co-occurrence of different fungal species on cheese allows genes to be transferred between species, which can be concerning, especially in the case of fungi that produce toxins. More research is needed to understand the donor species of horizontally transferred regions and the potential impact on food safety.
To address food safety concerns, strategies to inhibit fungal growth and control mould contamination are employed. These include the use of chemical preservatives, fungicides, or fungistatic chemicals, and the optimisation of application techniques. However, excessive use of food preservatives can cause adverse health effects. Natural solutions, such as plant extracts, offer eco-friendly and health-conscious alternatives to synthetic additives. Additionally, advanced technologies like biosensors, nanotechnology, and AI can help identify emerging fungal strains and monitor the various stages of cheese production to prevent contamination.
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Frequently asked questions
Yes, fungi play an important role in the creation of cheese. Some common examples of fungi used in cheese-making include Penicillium (Eurotiales) and Scopulariopsis, both from the group of fungi known as Ascomycota.
Fungi, along with bacteria, break down milk fats and proteins through decomposition, giving cheese its creamy texture and flavour.
Fungi are commonly used in the production of blue cheeses and soft cheeses like Brie and Camembert. Species of Scopulariopsis are also used to make uncooked harder cheeses, such as Tomme de Pyrénées and Ossau-Iraty.
The fungi used in cheese-making can come from various sources. Some are intentionally added to the milk, while others may be naturally present in the environment or introduced by the cheesemakers themselves.
Studying the microbial nature of cheese helps scientists understand the ecosystem within. It also aids in improving cheese-making processes and addressing potential food safety concerns related to mould growth and toxin production.
