Mycoflora and toxigenic Aspergillus flavus in Spanish milks

Jodral, M.; Linan, E. Salas; Acosta, I.; Gallego, C.; Rojas, Francisco Juan Martínez; Bentabol, Antonio

doi:10.1016/0168-1605(93)90222-3

Cited by 23 publications

(27 citation statements)

References 5 publications

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“…The results are close to results of Jodral et al (1993) who reported that the genera most frequently isolated in the raw milk were Geotrichum (76.5%), Fusarium (45.3%) and Aspergillus (31.2%). O'Brien, O'Kiely, Forristal, and Fuller (2005) reported about 91% of baled grass silage contaminated with moulds, which mostly belonged to genera Penicillium, Geotrichum, Fusarium and mucoraceous species.…”

Section: Yeasts and Moulds In Raw Milk Samplessupporting

confidence: 93%

“…Moulds and yeasts usually present in raw milk do not survive pasteurization; their presence in pasteurized milk and other milk products is caused by re-infection during manufacturing (Jodral et al, 1993;Nelson, 1981). The contamination of milk products, particularly cheeses is caused by yeasts and moulds present in the environment of cheese factories, like walls and shelves of ripening rooms, air, equipment, water, milk, brine, etc.…”

Section: Introductionmentioning

confidence: 99%

“…The characteristic feature of some mouldripened cheese types is extensive proteolysis and lipolysis. The presence of wild types of moulds is undesirable as they may influence the organoleptic characteristics of cheeses, produce mycotoxins and represent a potential health risk (Jodral et al, 1993;Wouters, Ayad, Hugenholtz, & Smit, 2002). G. candidum for example is important in the competition with undesirable contaminants in the cheese, like Listeria monocytogenes (Nielsen, Frisvad, & Nielsen, 1998;Wouters et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

Torkar

Vengušt

2008

Food Control

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Section: Yeasts and Moulds In Raw Milk Samplessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

Torkar

Vengušt

2008

Food Control

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“…Geotrichum is described as the most prevalent yeast in milk in the few works available about fungi in milk, as 51.5% in Slovenia (TORKAR; VENGUST, 2008) and 76.5 in Spain (JODRAL et al, 1993).…”

Section: Ruzmentioning

confidence: 99%

Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

Ribeiro

Beloti

Massi

et al. 2017

SCA

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Thermoduric microorganisms may withstand high temperatures during the pasteurization of milk. Therefore, the microbiota in pasteurized milk consist of thermoduric microbes and directly influence the shelf-life of the milk. The aim of this study was to identify thermoduric psychrotrophic proteolytic microbiota in refrigerated raw milk. Twenty samples, previously heat-treated, were streaked and incubated at 7°C for 10 days. The strains isolated were streaked on milk agar to assess proteolytic activity and were initially analyzed morphologically by light microscopy and then by molecular techniques to identify the species. In 40% of the samples analyzed was observed only one bacterial growth and others 10 thermoduric psychrotrophic fungi. All isolates were proteolytic. The sequencing of 16S rRNA gene identified the bacterial strain as Bacillus pumilus and analysis of the ITS1-5.8S-ITS2 region of fungal isolates revealed the Cladosporium cladosporioides (60%), Curvularia geniculatus (10%), and the 3 remaining strains were identified as Geotrichum candidum (30%). This is a fist description of B. pumilus in Brazilian raw milk. Considering the spoilage potential of all isolates and of the fungi present in raw milk and their survival in pasteurized milk, it is extremely important to carry out further studies to your resistant to heat, their impact on the shelf-life of pasteurized milk, ultra-high temperature (UHT) milk and dairy products. Key words: Bacillus pumilus. Cladosporium. Curvularia. Geotrichum. Proteolysis. ResumoOs micro-organismos termodúricos são aqueles capazes de resistir ao processo de pasteurização do leite. Assim, a microbiota do leite pasteurizado é constituída por esses micro-organismos que podem influenciar diretamente na vida sua vida útil. O objetivo do presente trabalho foi identificar a microbiota termodurica psicrotrófica proteolítica do leite cru refrigerado. Foram avaliadas 20 amostras de leite cru refrigerado, plaqueadas e incubadas a 7°C por 10 dias. As cepas isolados foram repicadas em ágar leite para verificação da atividade proteolítica e inicialmente avaliadas microscopicamente e posteriormente identificadas por sequenciamento de DNA. Foi observado apenas um crescimento bacteriano e outros 10 isolados fúngicos termodúricos psicrotróficos em 40% das amostras avaliadas. Todos os isolados foram proteolíticos. O sequenciamento parcial do gene 16S rRNA da cepa bacteriana permitiu a identificação de Bacillus pumilus e a análise da região ITS1-5.8S-ITS2 dos isolados fúngicos os

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“…This fungus occurs commonly in raw milk and milk products, and its designation as a real milk mould is also used (Jodral et al 1993;Wouters et al 2002;Görner & Valík 2004). The role of G. candidum in the dairy environment is disputable.…”

mentioning

confidence: 99%

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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Mycoflora and toxigenic Aspergillus flavus in Spanish milks

Cited by 23 publications

References 5 publications

The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia

Thermoduric psychrotrophic proteolytic microbiota from refrigerated raw milk

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

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