Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk

Gadaga, T.H.; Mutukumira, Anthony N.; Narvhus, Judith

doi:10.1016/s0958-6946(00)00070-4

Cited by 101 publications

(77 citation statements)

References 17 publications

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“…These values are much higher than the acceptable value (<10 cfu/gm for yoghurt) (Mostert and Jooste, 2002). The presence of different species of yeast in milk and its products may result in the spoilage of the product or conversely could contribute to the enhancement of the flavor of fermented milk, since different yeast species are able to assimilate different milk substrates (Gadaga et al, 2000). Bacterial species namely Klebsiella pneumoniae, Klebsiella oxytoca, Enterobacter cloacae, Citrobacter freundii and Enterobacter sakazakii were isolated from Ergo samples collected from smallholder producers in the central Ethiopia (Yilma et al, 2007a).…”

Section: Ergo -Naturally Fermented Milkmentioning

confidence: 99%

Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective

Yilma¹

2012

Epidemiology Insights

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Section: Ergo -Naturally Fermented Milkmentioning

confidence: 99%

Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective

Yilma¹

2012

Epidemiology Insights

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“…The results were compared with fi ndings of similar studies on naturally fermented milks from various parts of the world. Both LAB and yeasts contents in kurut were much higher than those of the other types of traditional naturally fermented milk (Abdelgadir et al, 2001;An et al, 2004;Botes et al, 2007;Duan et al, 2008;Gadaga et al, 2000;Mathara et al, 2004;Naersong et al, 1996; Wa- , 2008). The composition of yak milk and environmental factors may be the major reason infl uencing the characteristics of the predominant native microbiota in kurut .…”

mentioning

confidence: 91%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

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“…Particular yeasts on the surface of the cheese can cause spoilage or generate undesirable aromas, flavors, or other metabolic products that reduce the quality of cheese [2,4,23,50]. Furthermore, while yeasts are rarely associated with foodborne infections, studies have shown the presence of medically relevant yeast species in various cheeses, including Candida albicans [11,51], Candida tropicalis [13,51], C. krusei, and C. glabrata [51].…”

Section: Introductionmentioning

confidence: 99%

Diversity of Yeast and Mold Species from a Variety of Cheese Types

2015

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To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to the blue cheeses. Eighteen other fungal species were isolated, ten from only one sample each. Most fungi isolated have been documented from dairy products; a few raise potential food safety concerns (i.e. Aspergillus flavus, isolated from a single sample and capable of producing aflatoxins; and Candida parapsilosis, an emerging human pathogen isolated from three cheeses). With the exception of D. hansenii (present in most cheese) and P. roqueforti (a necessary component of blue cheese), no strong correlation was observed between cheese type, manufacturer, or sampling time with the yeast or mold species composition.

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Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk

Cited by 101 publications

References 17 publications

Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective

Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Diversity of Yeast and Mold Species from a Variety of Cheese Types

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