Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Álvarez‐Martín, Pablo; Flórez, Ana Belén; Hernández-Barranco, Ana María; Mayo, Baltasar

doi:10.1016/j.foodcont.2007.02.003

Cited by 103 publications

(63 citation statements)

References 33 publications

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“…The different effects of the lactobacilli used in this work on the fungus growth are in accordance with the results of Álvarez-Martín et al (2008) who recorded a different nature of interaction between the tested strains of G. candidum and the selected LAB. The interactions were positive or negative depending on the combination used.…”

Section: Effect Of Lab On the Surface Growth Of G Candidumsupporting

confidence: 90%

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Hudecová¹,

Valı́k²,

Liptáková³

et al. 2011

Czech J. Food Sci.

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Hudecová A., Valík Ľ., Liptáková D., Pelikánová J., Čižniar M. (2011): Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum, Czech J. Food Sci., 29 (Special Issue): S61-S68.The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with lactobacillus rhamnosus GG and l. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: t min = -3°C, t opt = 27.6°C, and t max = 35.4°C and optimal colony growth rate µ opt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of l. rhamnosus GG and l. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum.

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Section: Effect Of Lab On the Surface Growth Of G Candidumsupporting

confidence: 90%

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Hudecová¹,

Valı́k²,

Liptáková³

et al. 2011

Czech J. Food Sci.

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“…In contrast, other authors who searched into the effects of yeast adjunct cultures on the lactic acid bacteria reported a higher growth of the latter group of the microorganisms in cheeses produced with the yeasts added. The authors explained this fact by the deacidifaction effect of the cheese microenvironment caused by the yeasts and their ability to produce growth factors such as vitamins and amino acids, which stimulate the growth of lactic acid bacteria populations [4,38]. …”

Section: Discussionmentioning

confidence: 99%

“…In addition, the growth factors produced by yeast, including pantothenic acid, riboflavin and niacin, favour the development of cheese starter microflora [4,38]. Additionally, the proteolytic and lipolytic enzymes synthesized by the yeast may directly affect the degradation of key cheese compounds during the ripening process [19].…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Microbiological Changes in Cheese Inoculated With Yarrowia Lipolytica Yeast

Szołtysik¹,

Dąbrowska²,

Babij³

et al. 2013

ZNTJ

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“…Apesar de não proporcionar condições adequadas para o desenvolvimento de coliformes totais e termotolerantes, estudos relatam a presença desse grupo de micro-organismos em bebidas lácteas fermentadas 3,4 , que são indicadores de más condições higiênico-sanitárias durante o processamento. Com relação aos fungos filamentosos e leveduriformes, estes encontram condições ótimas de desenvolvimento, o que faz desse produto um excelente meio para sua proliferação 3,5,6 . O estudo da microbiota contaminante em alimentos pode fornecer um diagnóstico importante da necessidade de implantação de medidas preventivas e corretivas nos programas de qualidade, atendendo às recomendações de BPF e Análise de Perigos e Pontos Críticos de Controle (APPCC).…”

Section: Introductionunclassified

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Reis

Hoffmann

Penna

2013

Rev. Inst. Adolfo Lutz

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RESUMONos últimos anos, houve aumento da popularidade das bebidas lácteas fermentadas em virtude de benefícios nutricionais, praticidade de seu consumo e baixo custo do produto para o fabricante e consequente redução do preço final para o consumidor. Durante o processo de fabricação, estes produtos podem estar sujeitos a fontes de contaminação microbiana. Neste estudo foi investigada a microbiota contaminante em bebidas lácteas fermentadas produzidas por pequenas e médias empresas, empregandose análises de contagem de fungos filamentosos e leveduriformes, determinação do Número Mais Provável (NMP) de coliformes totais e termotolerantes, pesquisa de Escherichia coli e de Salmonella spp. e determinação dos valores de pH. Apesar de ausência de Salmonella spp., houve elevada frequência de fungos filamentosos e leveduriformes, tendo sido detectada E. coli em cinco amostras (16,67 %); e as amostras foram classificadas como "produtos em condições sanitárias insatisfatórias". Por conseguinte, sugere-se que programas de qualidade, como as Boas Práticas de Fabricação (BPF) e Análise de Perigos e Pontos Críticos de Controle (APPCC) sejam introduzidas e empregadas pelos produtores de alimentos, para prevenir riscos de contaminação, a fim de oferecer produtos seguros para o consumidor. Palavras-chave. qualidade microbiológica, produtos lácteos, coliformes, fungos filamentosos e leveduriformes. ABSTRACTLately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small-and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as "products in poor sanitary conditions", because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers. Keywords. microbiological quality, dairy products, coliforms, yeasts and moulds.

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Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Cited by 103 publications

References 33 publications

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Biochemical and Microbiological Changes in Cheese Inoculated With Yarrowia Lipolytica Yeast

Microbiota contaminante em bebidas lácteas fermentadas comerciais

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