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Sylvie Vabre - One of the best experts on this subject based on the ideXlab platform.
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le sacre du Roquefort
2015Co-Authors: Sylvie VabreAbstract:Le sacre du Roquefort est l’histoire d’un produit emblematique et d’une aventure entrepreneuriale hors du commun au XIXe siecle. Ce fromage, fabrique dans le sud du departement de l’Aveyron et affine dans les caves du village dont il porte le nom depuis le XVIIe siecle est a certains egards une enigme. De Tokyo a Millau, il ne laisse personne indifferent et symbolise un certain art de vivre alimentaire, oppose aux degâts de la « mal bouffe ». Adore ou decrie, il s’identifie a la France.
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constructing Roquefort cheese universal exhibitions 1851 1914
Food and Major Exhibitions in the 19th and 20th centuries, 2013Co-Authors: Sylvie VabreAbstract:In early 1862, the London world exposition selection committee refused to examine the Roquefort cheese sent by the French "Roquefort Societe", on the grounds that the cheese was "smelly and subject to decay". This setback did not, however, prevent the company from setting up an original pavilion at the Paris World's Fair in 1867, which ultimately won it the gold medal. From then on, Roquefort cheese was present at every significant international event, no matter what the risks involved and the lengths to which the company had to go. Paradoxically, this highly unusual food product succeeded in carving out a place for itself in such fairs. Indeed, Roquefort Societe developed a strategy of linking the peculiarities of its cheese to the modernity of World's Fairs. Its participation in such events was a chance to create new advertising tools and attract new customers. These consumer festivals also offered an opportunity to compare, learn and share technical and commercial skills with other cheese producers. Instead of standardizing the various types of cheese, the contests organized at these expositions actually had the opposite effect of bringing out their distinct features, thereby contributing to the development of "Frenchness", a concept much studied by food historians and sociologists.
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Roquefort why a stinky village cheese became a global phenomenon 19th 20th century
16th Annual Conference of the EBHA First Joint Conference with the BHSJ 30 August - 1 September 2012 Paris : Business enterprises and the tensions bet, 2012Co-Authors: Sylvie VabreAbstract:In 2009, the United States imposed a 300% tariff on Roquefort cheese during EU-US trade negotiations regarding European imports of hormone-treated beef. This decision by the American administration reaffirmed the international renown of this product, one of the symbols of French gastronomy. Ever since the 17th century, this cheese has borne the name of a little village in the southern region of the Aveyron department. Its location along the edges of the Causse du Larzac, some 800 km from Paris and 200 km from Montpellier, was a major constraint if not a downright obstacle to international recognition. Paradoxically, in the latter half of the 19th century, Roquefort was the first cheese to enter the industrial era through the establishment of a national and international market. These three aspects had a tremendous influence on the creation of a most unique case in the food and dairy industry. With Roquefort's commercial success in the middle of the 19th century came several questions: How to meet demand when the manufacturing process was dependent on significant constraints and reliant on agriculture-based production? How to carry weight in the market? How to set Roquefort apart from other cheeses and succeed in winning over probable consumers with a pungent cheese whose characteristic smell pervades the entire village devoted to its affinage? These questions were an expression of the constant back-and-forth interaction between commerce, industry and agriculture, agriculture and commerce, and effectively bound consumers to farmers. The affinage business lay at this junction between the global and local levels, and had the ability to provide solutions. Paradoxically, it was not a company but the village itself that came onto the international scene, representing the entire Roquefort trade. This retreat of the companies behind a product and a village name was no chance event, but the result of a collective effort made under the pressure of local, commercial and global forces. In this paper, we propose to explain why and when the companies succeeded in reaching a mutual agreement, as well as the terms and extent of this agreement. The definition of Roquefort cheese according to its rootedness in a particular territory has proven successful in resolving some of the tensions. Today, Roquefort, which has been distinguished by an AOC label for cheese since 1925, is ripened in a single village, with the supply of ewe's milk being confined to a certain "radius". This model is accepted internationally.
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le representant et le Roquefort de la societe des caves 1851 1914
Entreprises Et Histoire, 2012Co-Authors: Sylvie VabreAbstract:De 1851, date de sa creation, a 1914, la Societe des Caves et des Producteurs Reunis de Roquefort – aujourd’hui bien connue sous le nom de Roquefort Societe – se dote d’un reseau commercial etoffe : limite a une personne a l’origine, il atteint 146 representants, dont 31 localises a l’etranger, a la veille de la Grande Guerre. Vendre du Roquefort est une tâche qui demande de multiples competences mais le resultat collectif obtenu par cette armee de commerciaux est a la hauteur : un reseau national est construit des les annees 1880 et le fromage est exporte. Il serait trop court toutefois de limiter l’epopee de ces hommes payes a la commission a des succes commerciaux. Ils sont aussi une force de transformation de l’entreprise et du produit.
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rural capitalism the societe des caves de Roquefort 1840 1914
2012Co-Authors: Sylvie VabreAbstract:Capitalism, industrialisation and territorial identification: at first glance, the last of these terms seems completely incompatible with the two preceding ones. While the quest for profit and capital accumulation go hand in hand with the industrial organisation of production, the territorial identification of food products can, on the other hand, appear to be 'naturally' linked to artisanal production. Capitalism and industry, being endowed with ubiquity, would therefore seem to contradict the territorial identification of food products. Yet, in the latter half of the 19th century, some entrepreneurs managed to build a capitalist food industry model rooted in a single territory. It was thus that Roquefort - a village in the south of the French department of Aveyron, located along the edges of a limestone plateau, the Larzac, approximately 200 kilometres from Montpellier and 800 kilometres from Paris - went through a major capitalist and industrial revolution. In just a few decades, this poorly accessible village, built on a scree, became the factory town for affineurs of Roquefort cheese. Was this a far cry from the rationality that is normally attributed to capitalism and industry?
P Galzy - One of the best experts on this subject based on the ideXlab platform.
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characteristics of micrococci from the surface of Roquefort cheese
Journal of Applied Microbiology, 1994Co-Authors: D Vivier, R Ratomahenina, P GalzyAbstract:Five different Micrococcus spp. were isolated from the surface of Roquefort cheese: M. roseus, M. sedentarius, M. lylae, M. luteus and M. varians. During culture on synthetic medium these bacteria produced acetic acid as the main volatile fatty acid and propanol as the main alcohol. On a complex medium these isolates synthesized additional volatile fatty acids. Studies were made of the effect of pH, of water activity adjusted with sodium chloride or sorbitol, and of temperature on growth rates. All five isolates were inhibited at a pH lower than 5.5 and grew at temperatures from 4 o to 44 o C; they were halotolerant and multiplied at NaCl concentrations up to 20%, corresponding to a water activity of 0.884
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study of surface yeast flora of Roquefort cheese
International Journal of Food Microbiology, 1992Co-Authors: X Besancon, J P Reverbel, M Rivemale, C Smet, C Chabalier, R Ratomahenina, P GalzyAbstract:Abstract The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyreromyces lactis and its non sporulating form Candida sphaerica and Candida species. The species Debaryomyces hansenii inoculated on the surface of the cheese in one of the batches just before the salting phase was abundant throughout the ripening phases but never exceeded 50% of the yeast count. About 80% of the isolates of each species were resistant to 15% (w/v) of sodium chloride. Most of the species were able to assimilate lactose and lactic acid. 50–90% of the isolates of each species were able to hydrolyze rapeseed oil and glycerol tributyrate. Ten isolates among 401 hydrolyzed gelatin. Most of them were able to assimilate cadaverine, histamine, putrescine and tyramine.
Pedro Iván Hidalgo Yanes - One of the best experts on this subject based on the ideXlab platform.
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Penicillium Roqueforti
Area, 2005Co-Authors: Pedro Iván Hidalgo YanesAbstract:Penicillium Roqueforti is used as a fungal starter culture for the production of a number of blue-veined cheeses, with both proteolytic and lipolytic enzymes produced by the fungus involved in cheese ripening and flavor production. The fungus has the lowest oxygen requirements for growth of any Penicillium species. It is also a psychrophile and grows vigorously at temperatures as low as 4 °C, but not above 35 °C. Many P. Roqueforti strains are known to be very tolerant to weak acid preservatives, being able to grow in the presence of 0.5% acetic acid and in the presence of 9000 ppm sorbate. Growth of the fungus is stimulated at low salt concentrations, with 1% salt (NaCl) being the concentration with the highest stimulating effect. Penicillium Roqueforti strains isolated from Blue cheeses are known to produce both the mycotoxins PR toxin (7-acetoxy-5,6-epoxy-3,5,6,7,8,8a-hexahydrocarboxaldehyde) and Roquefortine, which have also been shown to be present in cheese. They are however not thought to pose a significant health risk to consumers as they are quite unstable in cheese. Nonetheless, it is preferable from a food safety perspective to use P. Roqueforti strains that do not produce secondary metabolites or mycotoxins as starter cultures in cheese manufacturing. DNA-based molecular techniques have been developed and applied in the detection and identification of Penicillium species employed in cheese manufacture.
Joelle Dupont - One of the best experts on this subject based on the ideXlab platform.
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Insights into Penicillium Roqueforti morphological, genetic and functional diversity
2015Co-Authors: Guillaume Gillot, Jeanne Ropars, Manuela López-villavicencio, Monika Coton, Jean-luc Lany, Marie-bernadette Maillard, Gaetan Le Floch, Stella Debaets, Valérie Gagnaire Soumet, Joelle DupontAbstract:Fungi exhibit substantial morphological and genetic diversity, often associated with crypticspecies differing in ecological niches. Penicillium Roqueforti is used as a starter culture forblue-veined cheeses, being responsible for their flavor and color, but is also a commonspoilage organism in various foods. Different types of blue-veined cheeses are manufactured and consumed worldwide, displaying specific organoleptic properties. These features may be due to the different manufacturing methods and/or to the specific P. Roqueforti strains used. Substantial morphological diversity exists within P. Roqueforti and, although not taxonomically valid, several technological names have been used for strains on different cheeses (e.g., P. gorgonzolae, P. stilton). A worldwide P. Roqueforti collection from 120 individual blue-veined cheeses and 21 other substrates was analyzed here to determine (i) whether P. Roqueforti is a complex of cryptic species, by applying the Genealogical Concordance Phylogenetic Species Recognition criterion (GC-PSR), (ii) whether the population structure assessed using microsatellite markers correspond to blue cheese types, and (iii) whether the genetic clusters display different morphologies. GC-PSR multi-locus sequence analyses showed no evidence of cryptic species. The population structure analysis using microsatellites revealed the existence of highly differentiated populations, corresponding to blue cheese types and with contrasted morphologies. This suggests that the population structure has been shaped by different cheese-making processes or that different populations were recruited for different cheese types. Cheese-making fungi thus constitute good models for studying fungal diversification under recent selection.
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Insights into Penicillium Roqueforti Morphological and Genetic Diversity
PLoS ONE, 2015Co-Authors: Guillaume Gillot, Jeanne Ropars, Joelle Dupont, Manuela López-villavicencio, Monika Coton, Gaetan Le Floch, Stella Debaets, Jean-luc Jany, Antoine Branca, Tatiana GiraudAbstract:Fungi exhibit substantial morphological and genetic diversity, often associated with cryptic species differing in ecological niches. Penicillium Roqueforti is used as a starter culture for blue-veined cheeses, being responsible for their flavor and color, but is also a common spoilage organism in various foods. Different types of blue-veined cheeses are manufactured and consumed worldwide, displaying specific organoleptic properties. These features may be due to the different manufacturing methods and/or to the specific P. Roqueforti strains used. Substantial morphological diversity exists within P. Roqueforti and, although not taxonomically valid, several technological names have been used for strains on different cheeses (e.g., P. gorgonzolae, P. stilton). A worldwide P. Roqueforti collection from 120 individual blue-veined cheeses and 21 other substrates was analyzed here to determine (i) whether P. Roqueforti is a complex of cryptic species, by applying the Genealogical Concordance Phylogenetic Species Recognition criterion (GC-PSR), (ii) whether the population structure assessed using microsatellite markers correspond to blue cheese types, and (iii) whether the genetic clusters display different morphologies. GC-PSR multi-locus sequence analyses showed no evidence of cryptic species. The population structure analysis using microsatellites revealed the existence of highly differentiated populations, corresponding to blue cheese types and with contrasted morphologies. This suggests that the population structure has been shaped by different cheese-making processes or that different populations were recruited for different cheese types. Cheese-making fungi thus constitute good models for studying fungal diversification under recent selection.
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Multiple recent horizontal transfers of a large genomic region in cheese making fungi
Nature Communications, 2014Co-Authors: Kevin Cheeseman, Jeanne Ropars, Joelle Dupont, Antoine Branca, Pierre Renault, Jérôme Gouzy, Anne-laure Abraham, Maurizio Ceppi, Emmanuel Conseiller, Robert DebuchyAbstract:Horizontal gene transfers are known to play an important role in prokaryote evolution but their impact and prevalence in eukaryotes is less clear. Here, the authors sequence the genomes of cheese making fungi P. Roqueforti and P. camemberti , and provide evidence for recent horizontal transfers of a large genomic region. While the extent and impact of horizontal transfers in prokaryotes are widely acknowledged, their importance to the eukaryotic kingdom is unclear and thought by many to be anecdotal. Here we report multiple recent transfers of a huge genomic island between Penicillium spp. found in the food environment. Sequencing of the two leading filamentous fungi used in cheese making, P. Roqueforti and P. camemberti , and comparison with the penicillin producer P. rubens reveals a 575 kb long genomic island in P. Roqueforti —called Wallaby —present as identical fragments at non-homologous loci in P. camemberti and P. rubens . Wallaby is detected in Penicillium collections exclusively in strains from food environments. Wallaby encompasses about 250 predicted genes, some of which are probably involved in competition with microorganisms. The occurrence of multiple recent eukaryotic transfers in the food environment provides strong evidence for the importance of this understudied and probably underestimated phenomenon in eukaryotes.
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A taxonomic and ecological overview of cheese fungi
International Journal of Food Microbiology, 2012Co-Authors: Jeanne Ropars, Sandrine Lacoste, Corinne Cruaud, Joelle DupontAbstract:Cheese is made from milk by a succession of microbes (bacteria, yeasts and fungi) that determine the consistency and flavor of the cheese. Apart from the emblematic species, Penicillium camemberti and Penicillium Roqueforti, cheese fungi are not well known. Here we present a taxonomic and phylogenetic overview of the most important filamentous cheese Ascomycota based on 133 isolates provided by the producers of cheese and cheese starter cultures and 97 isolates from culture collections. We checked the congruence of different gene genealogies to circumscribe cheese species and our results allow us to propose molecular targets for their identification. To study their phylogenetic affiliation, we used LSU rDNA and showed that cheese fungi are found in two classes, the Eurotiomycetes with Penicillium species (Eurotiales) and Sporendonema casei/. Sphaerosporium equinum (Onygenales), and the Sordariomycetes with Scopulariopsis species (Microascales) and Fusarium domesticum (Hypocreales). Some of these fungi, such as, P. camemberti, F. domesticum, Scopulariopsis flava and S. casei, are only known from cheeses and are probably adapted to this particular habitat, which is extremely rich in protein and fat. Other cheese fungi are ubiquitous, such as, P. Roqueforti, Scopulariopsis candida and Scopulariopsis fusca. © 2012 Elsevier B.V.
K Shetty - One of the best experts on this subject based on the ideXlab platform.
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Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension
Innovative Food Science and Emerging Technologies, 2007Co-Authors: Evlampios Apostolidis, Y. I. Kwon, K ShettyAbstract:Abstract In the current study, three different types of cheese, cheddar, feta, and Roquefort, were screened to determine the variations in phenolic-linked antioxidant activity and the potential to inhibit key enzymes relevant to type 2 diabetes and related hypertension. The cheese samples were assayed for total phenolic content, related antioxidant activity, and inhibition of α-glucosidase, pancreatic α-amylase inhibitory activity, and the angiotensin-converting enzyme (ACE)-I inhibitory activity. The three fungal-enriched Roquefort cheese samples had the highest total phenolic content. The phenolic content in the herb cheese was slightly but not significantly higher compared to plain cheese. Roquefort cheese samples had the highest antioxidant-linked DPPH (free radical) scavenging activity and as expected DPPH radical scavenging activity was higher in the herb cheese compared to plain cheese. All samples had some α-glucosidase and α-amylase inhibitory activities, with cranberry-enriched cheese having the highest activities. However, no correlation to soluble phenolic content was observed. All the cheese samples had very high anti-ACE-I inhibitory activity, indicating no correlation to phenolic content and activity was even high in 10× diluted samples. The highest ACE-I inhibitory activity was observed in plain and herb-enriched cheddar cheese as well as cranberry-enriched cheese. These studies indicate that cranberry-enriched cheese had the best potential for inhibition of α-glucosidase and α-amylase relevant for type 2 diabetes management, whereas any cheese product had potential for ACE-I inhibition linked to hypertension management, indicating likely the role of other factors such as peptides from cheese fermentation. Industrial relevance This research is focused on screening of different types of commercial plain, herbal, fruit, and fungal-enriched to provide a strong biochemical rationale for further design of functional cheese products for anti-type 2 diabetic and relevant hypertension management. A better understanding of these functional attributes provides a strong biochemical rationale for design in vivo and clinical studies from which right design of functional food can be established.
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Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension
Innovative Food Science and Emerging Technologies, 2007Co-Authors: Evlampios Apostolidis, Y. I. Kwon, K ShettyAbstract:In the current study, three different types of cheese, cheddar, feta, and Roquefort, were screened to determine the variations in phenolic-linked antioxidant activity and the potential to inhibit key enzymes relevant to type 2 diabetes and related hypertension. The cheese samples were assayed for total phenolic content, related antioxidant activity, and inhibition of α-glucosidase, pancreatic α-amylase inhibitory activity, and the angiotensin-converting enzyme (ACE)-I inhibitory activity. The three fungal-enriched Roquefort cheese samples had the highest total phenolic content. The phenolic content in the herb cheese was slightly but not significantly higher compared to plain cheese. Roquefort cheese samples had the highest antioxidant-linked DPPH (free radical) scavenging activity and as expected DPPH radical scavenging activity was higher in the herb cheese compared to plain cheese. All samples had some α-glucosidase and α-amylase inhibitory activities, with cranberry-enriched cheese having the highest activities. However, no correlation to soluble phenolic content was observed. All the cheese samples had very high anti-ACE-I inhibitory activity, indicating no correlation to phenolic content and activity was even high in 10× diluted samples. The highest ACE-I inhibitory activity was observed in plain and herb-enriched cheddar cheese as well as cranberry-enriched cheese. These studies indicate that cranberry-enriched cheese had the best potential for inhibition of α-glucosidase and α-amylase relevant for type 2 diabetes management, whereas any cheese product had potential for ACE-I inhibition linked to hypertension management, indicating likely the role of other factors such as peptides from cheese fermentation. Industrial relevance: This research is focused on screening of different types of commercial plain, herbal, fruit, and fungal-enriched to provide a strong biochemical rationale for further design of functional cheese products for anti-type 2 diabetic and relevant hypertension management. A better understanding of these functional attributes provides a strong biochemical rationale for design in vivo and clinical studies from which right design of functional food can be established. © 2006 Elsevier Ltd. All rights reserved.
