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

Torkar, Karmen Godič; Vengušt, Anton

doi:10.1016/j.foodcont.2007.06.008

Cited by 67 publications

(38 citation statements)

References 38 publications

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“…As well as yeasts and moulds might represent a potential health risk through producing different toxins with carcinogenic, teratogenic and mutagenic effect (Godič Torkar and Venguš, 2008). At the 1 st day of Keş ripening the count of yeast was 5.47 log CFU/g.…”

Section: Resultsmentioning

confidence: 99%

Microbiological changes throughout ripening of Keş cheese

Kirdar¹,

Yurdakul²,

Kalit³

et al. 2018

JCEA

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Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production. , Enterobactericeae i koliformnih bakterija smanjivao se tijekom zrenja Keş sira što se može dovesti u vezu sa fizikalno-kemijskim parametrima sira. Aktivitet vode se značajno smanjivao tijekom zrenja Keş sira (P<0.05), dok se udio soli povećavao (P<0.01). Dobiveni rezultati pridonijeti će uspostavljanju mikrobioloških standarda kakvoće Keş sira, pružiti informacije potrebne za definiranje njegove autohtone mikrobne kulture, te pomoći u razumijevanju procesa zrenja kiselinskih sušenih sireva i poboljšanju tradicionalne proizvodnje ovih sireva na malim gospodarstvima.

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Section: Resultsmentioning

confidence: 99%

Microbiological changes throughout ripening of Keş cheese

Kirdar¹,

Yurdakul²,

Kalit³

et al. 2018

JCEA

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“…With respect to the above mentioned growth potential it is not surprising that this filamentous fungus is a natural part of the microflora of raw milk and it could be commonly isolated from cheese produced from raw cows' , ewes' and goats' milk (Tornadijo et al 1998;Erdogan et al 2003;Fadda et al 2004;Boutrou & Guéguen 2005;Hayaloglu & Kirbag 2007;Godič Torkar & Vengušt 2008). On the other hand, the presence of G. candidum in pasteurised milk and dairy products results from re-contamination of materials during production (Boutrou & Guéguen 2005;Godič Torkar & Vengušt 2008).…”

mentioning

confidence: 99%

“…On the other hand, the presence of G. candidum in pasteurised milk and dairy products results from re-contamination of materials during production (Boutrou & Guéguen 2005;Godič Torkar & Vengušt 2008). A role of G. candidum in food could be evaluated posi-tive but also negative.…”

mentioning

confidence: 99%

Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

Hudecová¹,

Valı́k²,

Liptáková³

2009

Czech J. Food Sci.

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Abstract:The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37°C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture than in the single cultivation. LAB pre-inoculated and growing in the solid medium did not show any significant inhibitory effect on the surface growth of G. candidum at all tested temperature. The precise data describing the growth of this cheese yeast-like fungus, G. candidum, may fill a gap in the field of quantitative food mycology and may be used for predicting its behavior in real conditions.

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“…Segundo Colli, Pizzolitto e Raddi (2009) a vigilância dos padrões de sensibilidade aos antimicrobianos para S. aureus é importante para a compreensão das tendências emergentes de resistência. Enquanto o melhoramento nos métodos de manejo animal, introdução de programas de vacinação e a elaboração de uma legislação que regulasse o uso de antimicrobianos na veterinária, poderia promover a suspensão dos antimicrobianos como promotores de crescimento na alimentação animal ( VAN DEN BOGAARD;STOBBERINGH, 2000).…”

Section: Resultsunclassified