Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter

Autores
Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto
Año de publicación
2021
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products are less susceptible to mold's contamination than products such as fruits and vegetables, due to their refrigerated storage; their elaboration from heat-treated milk and, for fermented ones, the dominant microbiota that acidifies the medium. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the “classic” altering organisms were always being yeasts, 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
GAS-PRODUCING MOLDS
GLUCONOBACTER
MUCORALES
SPOILAGE MICROORGANISMS
YOGURT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/148955
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género GluconobacterAtypical spoilage microorganisms in Argentinean yogurts: Gas-producing molds and bacteria of the genus GluconobacterCapra, María LujánFrisón, Laura NoemíChiericatti, Carolina Andrea AntoniaBinetti, Ana GriseldaReinheimer, Jorge AlbertoGAS-PRODUCING MOLDSGLUCONOBACTERMUCORALESSPOILAGE MICROORGANISMSYOGURThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products are less susceptible to mold's contamination than products such as fruits and vegetables, due to their refrigerated storage; their elaboration from heat-treated milk and, for fermented ones, the dominant microbiota that acidifies the medium. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the “classic” altering organisms were always being yeasts, 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; ArgentinaAsociación Argentina de Microbiología2021-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/148955Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 2021; 1-2021; 1-61851-7617CONICET DigitalCONICETspainfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ram.2021.01.001info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0325754121000043info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:47:40Zoai:ri.conicet.gov.ar:11336/148955instacron: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 10:47:41.256CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
Atypical spoilage microorganisms in Argentinean yogurts: Gas-producing molds and bacteria of the genus Gluconobacter
title Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
spellingShingle Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
Capra, María Luján
GAS-PRODUCING MOLDS
GLUCONOBACTER
MUCORALES
SPOILAGE MICROORGANISMS
YOGURT
title_short Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
title_full Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
title_fullStr Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
title_full_unstemmed Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter
title_sort Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género 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 GAS-PRODUCING MOLDS
GLUCONOBACTER
MUCORALES
SPOILAGE MICROORGANISMS
YOGURT
topic GAS-PRODUCING MOLDS
GLUCONOBACTER
MUCORALES
SPOILAGE MICROORGANISMS
YOGURT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products are less susceptible to mold's contamination than products such as fruits and vegetables, due to their refrigerated storage; their elaboration from heat-treated milk and, for fermented ones, the dominant microbiota that acidifies the medium. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the “classic” altering organisms were always being yeasts, 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 Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products are less susceptible to mold's contamination than products such as fruits and vegetables, due to their refrigerated storage; their elaboration from heat-treated milk and, for fermented ones, the dominant microbiota that acidifies the medium. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the “classic” altering organisms were always being yeasts, and in other countries, molds belonging to the genus Aspergillus.
publishDate 2021
dc.date.none.fl_str_mv 2021-01
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/11336/148955
Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 2021; 1-2021; 1-6
1851-7617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/148955
identifier_str_mv Capra, María Luján; Frisón, Laura Noemí; Chiericatti, Carolina Andrea Antonia; Binetti, Ana Griselda; Reinheimer, Jorge Alberto; Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter; Asociación Argentina de Microbiología; Revista Argentina de Microbiología; 2021; 1-2021; 1-6
1851-7617
CONICET Digital
CONICET
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ram.2021.01.001
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0325754121000043
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Asociación Argentina de Microbiología
publisher.none.fl_str_mv Asociación Argentina de Microbiología
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
_version_ 1844614521227837440
score 13.069144

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