Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter

Autores
Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Microbiological spoilage of food leads to products unfit for consumption, and their discardingleadstosignificant economic losses for the food industry. During storage, fresh foods offer available niches for the survival andgrowth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is betterdocumented than those for molds and yeasts. Dairy products, due to their refrigerated storage and production fromheattreated milk, are less susceptible to mold contamination compared to fruits and vegetables. The dominant microbiotainfermented dairy products also contributes to acidifying the medium, further reducing the risk of spoilage. However, evencheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containingspoilagemicroorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentineanfermented milks are presented here. For yogurt, in particular, the "classic" altering organisms were always beingyeasts, and in other countries, molds belonging to the genus Aspergillus.
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Frisón, Laura Noemí. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Chiericatti, Carolina Andrea Antonia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
SPOILAGE MICROORGANISMS
YOGURT
GAS-PRODUCING MOLDS
MUCORALES
GLUCONOBACTER
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/243193
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus GluconobacterCapra, María LujánFrisón, Laura NoemíChiericatti, Carolina Andrea AntoniaBinetti, Ana GriseldaReinheimer, Jorge AlbertoSPOILAGE MICROORGANISMSYOGURTGAS-PRODUCING MOLDSMUCORALESGLUCONOBACTERhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Microbiological spoilage of food leads to products unfit for consumption, and their discardingleadstosignificant economic losses for the food industry. During storage, fresh foods offer available niches for the survival andgrowth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is betterdocumented than those for molds and yeasts. Dairy products, due to their refrigerated storage and production fromheattreated milk, are less susceptible to mold contamination compared to fruits and vegetables. The dominant microbiotainfermented dairy products also contributes to acidifying the medium, further reducing the risk of spoilage. However, evencheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containingspoilagemicroorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentineanfermented milks are presented here. For yogurt, in particular, the "classic" altering organisms were always beingyeasts, and in other countries, molds belonging to the genus Aspergillus.Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Frisón, Laura Noemí. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Chiericatti, Carolina Andrea Antonia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFrontier Scientific Publishing2024-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/243193Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter; Frontier Scientific Publishing; Advances in Medicine and Engineering Interdisciplinary Research; 2; 2; 5-2024; 1-72972-38332972-3825CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.front-sci.com/journal/article?doi=10.32629/ameir.v2i2.2019info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:20Zoai:ri.conicet.gov.ar:11336/243193instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:21.198CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
title Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
spellingShingle Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
Capra, María Luján
SPOILAGE MICROORGANISMS
YOGURT
GAS-PRODUCING MOLDS
MUCORALES
GLUCONOBACTER
title_short Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
title_full Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
title_fullStr Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
title_full_unstemmed Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
title_sort Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter
dc.creator.none.fl_str_mv Capra, María Luján
Frisón, Laura Noemí
Chiericatti, Carolina Andrea Antonia
Binetti, Ana Griselda
Reinheimer, Jorge Alberto
author Capra, María Luján
author_facet Capra, María Luján
Frisón, Laura Noemí
Chiericatti, Carolina Andrea Antonia
Binetti, Ana Griselda
Reinheimer, Jorge Alberto
author_role author
author2 Frisón, Laura Noemí
Chiericatti, Carolina Andrea Antonia
Binetti, Ana Griselda
Reinheimer, Jorge Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv SPOILAGE MICROORGANISMS
YOGURT
GAS-PRODUCING MOLDS
MUCORALES
GLUCONOBACTER
topic SPOILAGE MICROORGANISMS
YOGURT
GAS-PRODUCING MOLDS
MUCORALES
GLUCONOBACTER
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Microbiological spoilage of food leads to products unfit for consumption, and their discardingleadstosignificant economic losses for the food industry. During storage, fresh foods offer available niches for the survival andgrowth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is betterdocumented than those for molds and yeasts. Dairy products, due to their refrigerated storage and production fromheattreated milk, are less susceptible to mold contamination compared to fruits and vegetables. The dominant microbiotainfermented dairy products also contributes to acidifying the medium, further reducing the risk of spoilage. However, evencheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containingspoilagemicroorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentineanfermented milks are presented here. For yogurt, in particular, the "classic" altering organisms were always beingyeasts, and in other countries, molds belonging to the genus Aspergillus.
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Frisón, Laura Noemí. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Chiericatti, Carolina Andrea Antonia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Microbiological spoilage of food leads to products unfit for consumption, and their discardingleadstosignificant economic losses for the food industry. During storage, fresh foods offer available niches for the survival andgrowth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is betterdocumented than those for molds and yeasts. Dairy products, due to their refrigerated storage and production fromheattreated milk, are less susceptible to mold contamination compared to fruits and vegetables. The dominant microbiotainfermented dairy products also contributes to acidifying the medium, further reducing the risk of spoilage. However, evencheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containingspoilagemicroorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentineanfermented milks are presented here. For yogurt, in particular, the "classic" altering organisms were always beingyeasts, and in other countries, molds belonging to the genus Aspergillus.
publishDate 2024
dc.date.none.fl_str_mv 2024-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/243193
Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter; Frontier Scientific Publishing; Advances in Medicine and Engineering Interdisciplinary Research; 2; 2; 5-2024; 1-7
2972-3833
2972-3825
CONICET Digital
CONICET
url http://hdl.handle.net/11336/243193
identifier_str_mv Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Atypical Spoilage Microorganisms inArgentinean Yogurts: Gas-ProducingMoldsandBacteria of the Genus Gluconobacter; Frontier Scientific Publishing; Advances in Medicine and Engineering Interdisciplinary Research; 2; 2; 5-2024; 1-7
2972-3833
2972-3825
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.front-sci.com/journal/article?doi=10.32629/ameir.v2i2.2019
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontier Scientific Publishing
publisher.none.fl_str_mv Frontier Scientific Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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