Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil
Seventy-two cartons of yoghurt were sampled three times at monthly intervals from four different local manufacturers. Total counts were close to 6 x 10(7) cells g-1 of yoghurt. Yeast counts varied from 1 to 2,700 g-1. There was no evidence of systematic contamination at source but this longitudinal study revealed that ad hoc contamination and improper storage led to the higher yeast counts. Contamination was generally higher in the hotter months but was lower overall than reported from other countries. A total of 577 yeast isolates were identified belonging to ten species. The most abundant yeasts were, in order, Debaryomyces hansenii, Saccharomyces cerevisiae, Mrakia frigida, Hansenula spp., Candida parapsilosis, Debaryomyces castellii and Candida maltosa. The psychrophilic yeast Mrakia frigida is reported for the first time in yoghurts. Low level contamination with Monilia and Penicillium species was found in a few samples. Growth tests suggested that ability to ferment sucrose, growth at 5° C and in the presence of 300 µg g-1 sorbate preservative, were the three most significant physiological properties to account for these yeasts in yoghurts. The data also suggest that warmer weather and inadequate refrigeration are the principal causes of higher levels of contamination, increased diversity and change in microbial flora.
Main Authors: | , , , |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Microbiologia
2001
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000200009 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
oai:scielo:S1517-83822001000200009 |
---|---|
record_format |
ojs |
spelling |
oai:scielo:S1517-838220010002000092001-12-12Isolation and identification of yeasts and filamentous fungi from yoghurts in BrazilMoreira,Silvia ReginaSchwan,Rosane FreitasCarvalho,Eliana Pinheiro deWheals,Alan E. yeasts filamentous fungi yoghurts deterioration Seventy-two cartons of yoghurt were sampled three times at monthly intervals from four different local manufacturers. Total counts were close to 6 x 10(7) cells g-1 of yoghurt. Yeast counts varied from 1 to 2,700 g-1. There was no evidence of systematic contamination at source but this longitudinal study revealed that ad hoc contamination and improper storage led to the higher yeast counts. Contamination was generally higher in the hotter months but was lower overall than reported from other countries. A total of 577 yeast isolates were identified belonging to ten species. The most abundant yeasts were, in order, Debaryomyces hansenii, Saccharomyces cerevisiae, Mrakia frigida, Hansenula spp., Candida parapsilosis, Debaryomyces castellii and Candida maltosa. The psychrophilic yeast Mrakia frigida is reported for the first time in yoghurts. Low level contamination with Monilia and Penicillium species was found in a few samples. Growth tests suggested that ability to ferment sucrose, growth at 5° C and in the presence of 300 µg g-1 sorbate preservative, were the three most significant physiological properties to account for these yeasts in yoghurts. The data also suggest that warmer weather and inadequate refrigeration are the principal causes of higher levels of contamination, increased diversity and change in microbial flora.info:eu-repo/semantics/openAccessSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology v.32 n.2 20012001-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000200009en10.1590/S1517-83822001000200009 |
institution |
SCIELO |
collection |
OJS |
country |
Brasil |
countrycode |
BR |
component |
Revista |
access |
En linea |
databasecode |
rev-scielo-br |
tag |
revista |
region |
America del Sur |
libraryname |
SciELO |
language |
English |
format |
Digital |
author |
Moreira,Silvia Regina Schwan,Rosane Freitas Carvalho,Eliana Pinheiro de Wheals,Alan E. |
spellingShingle |
Moreira,Silvia Regina Schwan,Rosane Freitas Carvalho,Eliana Pinheiro de Wheals,Alan E. Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil |
author_facet |
Moreira,Silvia Regina Schwan,Rosane Freitas Carvalho,Eliana Pinheiro de Wheals,Alan E. |
author_sort |
Moreira,Silvia Regina |
title |
Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil |
title_short |
Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil |
title_full |
Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil |
title_fullStr |
Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil |
title_full_unstemmed |
Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil |
title_sort |
isolation and identification of yeasts and filamentous fungi from yoghurts in brazil |
description |
Seventy-two cartons of yoghurt were sampled three times at monthly intervals from four different local manufacturers. Total counts were close to 6 x 10(7) cells g-1 of yoghurt. Yeast counts varied from 1 to 2,700 g-1. There was no evidence of systematic contamination at source but this longitudinal study revealed that ad hoc contamination and improper storage led to the higher yeast counts. Contamination was generally higher in the hotter months but was lower overall than reported from other countries. A total of 577 yeast isolates were identified belonging to ten species. The most abundant yeasts were, in order, Debaryomyces hansenii, Saccharomyces cerevisiae, Mrakia frigida, Hansenula spp., Candida parapsilosis, Debaryomyces castellii and Candida maltosa. The psychrophilic yeast Mrakia frigida is reported for the first time in yoghurts. Low level contamination with Monilia and Penicillium species was found in a few samples. Growth tests suggested that ability to ferment sucrose, growth at 5° C and in the presence of 300 µg g-1 sorbate preservative, were the three most significant physiological properties to account for these yeasts in yoghurts. The data also suggest that warmer weather and inadequate refrigeration are the principal causes of higher levels of contamination, increased diversity and change in microbial flora. |
publisher |
Sociedade Brasileira de Microbiologia |
publishDate |
2001 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000200009 |
work_keys_str_mv |
AT moreirasilviaregina isolationandidentificationofyeastsandfilamentousfungifromyoghurtsinbrazil AT schwanrosanefreitas isolationandidentificationofyeastsandfilamentousfungifromyoghurtsinbrazil AT carvalhoelianapinheirode isolationandidentificationofyeastsandfilamentousfungifromyoghurtsinbrazil AT whealsalane isolationandidentificationofyeastsandfilamentousfungifromyoghurtsinbrazil |
_version_ |
1756424790923542528 |