Prevalence of yeasts in locally produced cheese

Miroslava Kačániová

Abstract


To generate a comprehensive profile of viable yeasts on cheese as it is purchased by consumers, 40 samples of locally produced cheese were obtained from four Slovakian farms and sampled. The samples were cultured on Malt extract agar with bromocresol green and cultivated for 5 days at 25 °C. Selected colonies were cultured overnight on TSA agar aerobically and used for identification. Pure cultures were obtained and identified by mass spectrometry, as well as growth characteristics and colony morphology. The yeast Candida kefyr was the most abundant yeast, present in 90 % of all cheese samples. From the non-smoked and smoked cheese a total of 10 species of 5 yeast genera were identified with MALDI-TOF Mass Spectrometry.


Keywords


cow milk cheese, yeasts, mass spectrometry

Full Text:

PDF

References


Chomakov, H., Microbiological investigations of the milk and dairy products, Sofia: Zemizdat, 1990, 65 (in Bulgarian).

Fleet, G.H., Yeasts in dairy products, Journal of Applied Bacteriology, 1990, 68, 199–211

Higins, I., Best, D. Jones, D., Biotechnology, Principles and applications, Moskva: Mir, 1988, 93-102 (in Russian).

Cosentino, S., Fadda, M.E., Deplano, M., Mulargia, A.F., Palmas, F. Yeasts associated with Sardinian ewe’s dairy products, International Journal of Food Microbiology, 2001, 69, 53-58

Guerzoni, M.E., Lanciotti, R., Vannini, L., Galgano, F., Favati, F., Gardini, F., Suzzi, G., Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions, International Journal of Food Microbiology 2001, 69, 79-89

Mounier, J., Goerges, S., Gelsomino, R., Vancanneyt, M., Vandemeulebroecke, K., Hoste, B., Brennan, N.M., Scherer, S., Swings, J., Fitzgerald, G.F., Cogan, T.M., Sources of the adventitious microflora of a smear-ripened cheese, Journal of Applied Microbiology, 2006, 101, 668-681

Petersen, K.M., Westall, S., Jespersen, L., Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses, Journal of Dairy Science, 2002, 85, 478-486

Vacheyrou, M., Normand, A.C., Guyot, P., Cassagne, C., Piarroux, R., Bouton, Y., Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms, International Journal of Food Microbiology, 2011, 146, 253-262

Borelli, B.M., Ferreira, E.G., Lacerda, I.C.A., Franco, G.R., Rosa, C.A., Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra, Brazil, World Journal of Microbiology and Biotechnology, 2006, 22, 1115-1119

Pereira-Dias, S., Potes, M.E., Marinho, A., Malfeito-Ferreira, M., Loureiro, V., Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese, International Journal of Food Microbiology, 2000, 60, 55-63

Simov, Z.I., Simova, E.D., Beshkola, D.M., Impact of two starter cultures on proteolysis on Kashkaval cheese, World Journal of Microbiology and Biotechnology, 2006, 22, 147-156

Viljoen, B.C., Knox, A.M., De Jager, P.H., Lourens-Hattingh, A., Development of yeast populations during processing and ripening of blue veined cheese, Food Technology and Biotechnology, 2003, 41:291–297

Callon, C., Duthoit, F., Delbes, C., Ferrand, M., Le Frileux, Y., De Crémoux, R., Montel, M.C., Stability of microbial communities in goat milk during a lactation year: molecular approaches, Systematic Applied Microbiology, 2007, 30, 547-560

El-Sharoud, W.M., Belloch, C., Peris, D., Querol, A., Molecular identification of yeasts associated with traditional Egyptian dairy products, Journal of Food Science, 2009, 74, 341-346

Fadda, M.E., Mossa, V., Pisano, M.B., Deplano, M., Cosentino, S., Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese, International Journal of Food Microbiology, 2004, 95, 51-59

Jacques, N., Casaregola, S., Safety assessment of dairy microorganisms: the hemiascomycetous yeasts, International Journal of Food Microbiology, 2008, 126, 321-326

Lopandic, K., Zelger, S., Banszky, L.K., Eliskases, F.L., Prillinger, H., Identification of yeasts associated with milk products using traditional and molecular techniques, Food Microbiology, 2006, 23, 341-350

Seker, E., Identification of Candida species isolated from bovine mastitic milk and their in vitro haemolytic activity in western Turkey, Mycopathologia, 2010, 169, 303-308

Sohier, D., Le Dizes, A.S., Thuault, D., Neuveglise, C., Coton, E., Casaregola, S., Important genetic diversity revealed by inter-LTR PCR fingerprinting of Kluyveromyces marxianus and Debaryomyces hansenii strains from French traditional cheeses, Dairy Science and Technology, 2009, 89, 569-581

Viljoen, B.C., The interaction between yeasts and bacteria in dairy environments, International Journal of Food Microbiology, 2001, 69, 37-44

Jakobsen, M., Narvhus, J., Yeasts and their possible beneficial and negative effects on the quality of dairy products, International Dairy Journal, 1996, 6, 755-768.

Ferreira, A.S., Viljoen, B.C., Yeasts as adjunct starters in maturated Chedar cheese, International Journal of Food Microbiology, 2003, 86, 131-140


Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Scientific Papers Animal Science and Biotechnologies


Scientific Papers Animal Science and Biotechnologies publish open access articles under the terms of the Creative Commons Attribution 4.0 Licence (read full legal code).


LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
_________________________________________________________________

Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

E-mail: spasb [at] animalsci-tm.ro
Phone: +40-256-277160, Fax.: +40-256-277110