Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina
- Autores
- Carrasco, Marta Susana; Moragues, Liana; Vignatti, Charito Ivana; Scarinci, Hugo Emilio; Simonetta, Arturo Carlos
- Año de publicación
- 2006
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- A total of 116 yeast strains were isolated from raw milks, whey of different cheeses manufactures and soft and hard argentinian cheeses. The different types of cheeses were sampled for yeasts isolation during all processing, before and after the ripening process and ready for marketing, and included both the inner part and the surfaces of the cheeses. Yeasts were enumerated in cheeses samples after 1, 6, 10 and 15 days (soft cheeses), and 1, 3 and 6 months (hard cheeses) of ripening and in milks, whey, natural whey cultures and commercial lactic starter cultures at time of use for cheesemaking. The strains isolated were identified using standard conventional identification methods indicated by Kreger van Rij (1984) and Barnett et al. (2000). API tests were also applied for the identification. In order to evaluate their potential incorporation at cheese starter cultures, some technological properties such as growth at different temperature and pH values, and tolerance to different concentrations of NaCl were tested. The results obtained showed yeasts were present in all cheeses samples examined, at number ranging from 10 CFU/g to 4,5.105 CFU/g of cheese, while the incidence levels in milks and whey were from 10 to 5.103 CFU/ml and from 10 to 2.104 CFU/ml respectively. In natural whey cultures and commercial lactic starters cultures yeasts were not detected. Candida (50 %) and Geotrichum (50 %) prevailed in milks, Candida (42,2 %), Cryptococcus (21 %) and Trichosporon (36,8 %) were the genera found in whey, while Candida was the genus predominant in cheeses. Less frequently isolated genera were Brettanomyces and Schizosaccharomyces. Results from this study also showed association among species predominant in milks and that present in different cheese varieties. Candida famata was predominant in all raw milks and cheeses examined. All studied strains were able to growth at different pH values and at 15 and 18°C, and some of them also exhibit psychrotrophic aptitude. All strains were also able to growth in the presence of 2,5 and 10% NaCl, while the ability to growth in presence of 15 and 20% NaCl was variable for each strain. On the basis of these results and a further technological characterization, the selection of the yeast strains isolated from raw milks and cheeses for potential incorporation at cheese starter cultures is warranted.
Fil: Carrasco, Marta Susana. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Moragues, Liana. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Vignatti, Charito Ivana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera". Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera"; Argentina
Fil: Scarinci, Hugo Emilio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Simonetta, Arturo Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Yeasts
Raw Milk
Dairy Products
Candida Famata - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/78035
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Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in ArgentinaCarrasco, Marta SusanaMoragues, LianaVignatti, Charito IvanaScarinci, Hugo EmilioSimonetta, Arturo CarlosYeastsRaw MilkDairy ProductsCandida Famatahttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1A total of 116 yeast strains were isolated from raw milks, whey of different cheeses manufactures and soft and hard argentinian cheeses. The different types of cheeses were sampled for yeasts isolation during all processing, before and after the ripening process and ready for marketing, and included both the inner part and the surfaces of the cheeses. Yeasts were enumerated in cheeses samples after 1, 6, 10 and 15 days (soft cheeses), and 1, 3 and 6 months (hard cheeses) of ripening and in milks, whey, natural whey cultures and commercial lactic starter cultures at time of use for cheesemaking. The strains isolated were identified using standard conventional identification methods indicated by Kreger van Rij (1984) and Barnett et al. (2000). API tests were also applied for the identification. In order to evaluate their potential incorporation at cheese starter cultures, some technological properties such as growth at different temperature and pH values, and tolerance to different concentrations of NaCl were tested. The results obtained showed yeasts were present in all cheeses samples examined, at number ranging from 10 CFU/g to 4,5.105 CFU/g of cheese, while the incidence levels in milks and whey were from 10 to 5.103 CFU/ml and from 10 to 2.104 CFU/ml respectively. In natural whey cultures and commercial lactic starters cultures yeasts were not detected. Candida (50 %) and Geotrichum (50 %) prevailed in milks, Candida (42,2 %), Cryptococcus (21 %) and Trichosporon (36,8 %) were the genera found in whey, while Candida was the genus predominant in cheeses. Less frequently isolated genera were Brettanomyces and Schizosaccharomyces. Results from this study also showed association among species predominant in milks and that present in different cheese varieties. Candida famata was predominant in all raw milks and cheeses examined. All studied strains were able to growth at different pH values and at 15 and 18°C, and some of them also exhibit psychrotrophic aptitude. All strains were also able to growth in the presence of 2,5 and 10% NaCl, while the ability to growth in presence of 15 and 20% NaCl was variable for each strain. On the basis of these results and a further technological characterization, the selection of the yeast strains isolated from raw milks and cheeses for potential incorporation at cheese starter cultures is warranted.Fil: Carrasco, Marta Susana. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Moragues, Liana. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Vignatti, Charito Ivana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera". Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera"; ArgentinaFil: Scarinci, Hugo Emilio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Simonetta, Arturo Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaDairy Industry Assoc Australia2006-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/mswordapplication/mswordapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/78035Carrasco, Marta Susana; Moragues, Liana; Vignatti, Charito Ivana; Scarinci, Hugo Emilio; Simonetta, Arturo Carlos; Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 61; 1; 2-2006; 21-250004-9433CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://diaa.asn.au/publications/australian-journal-of-dairy-technologyinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:39Zoai:ri.conicet.gov.ar:11336/78035instacron: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 10:24:39.299CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
title |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
spellingShingle |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina Carrasco, Marta Susana Yeasts Raw Milk Dairy Products Candida Famata |
title_short |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
title_full |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
title_fullStr |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
title_full_unstemmed |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
title_sort |
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina |
dc.creator.none.fl_str_mv |
Carrasco, Marta Susana Moragues, Liana Vignatti, Charito Ivana Scarinci, Hugo Emilio Simonetta, Arturo Carlos |
author |
Carrasco, Marta Susana |
author_facet |
Carrasco, Marta Susana Moragues, Liana Vignatti, Charito Ivana Scarinci, Hugo Emilio Simonetta, Arturo Carlos |
author_role |
author |
author2 |
Moragues, Liana Vignatti, Charito Ivana Scarinci, Hugo Emilio Simonetta, Arturo Carlos |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Yeasts Raw Milk Dairy Products Candida Famata |
topic |
Yeasts Raw Milk Dairy Products Candida Famata |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
A total of 116 yeast strains were isolated from raw milks, whey of different cheeses manufactures and soft and hard argentinian cheeses. The different types of cheeses were sampled for yeasts isolation during all processing, before and after the ripening process and ready for marketing, and included both the inner part and the surfaces of the cheeses. Yeasts were enumerated in cheeses samples after 1, 6, 10 and 15 days (soft cheeses), and 1, 3 and 6 months (hard cheeses) of ripening and in milks, whey, natural whey cultures and commercial lactic starter cultures at time of use for cheesemaking. The strains isolated were identified using standard conventional identification methods indicated by Kreger van Rij (1984) and Barnett et al. (2000). API tests were also applied for the identification. In order to evaluate their potential incorporation at cheese starter cultures, some technological properties such as growth at different temperature and pH values, and tolerance to different concentrations of NaCl were tested. The results obtained showed yeasts were present in all cheeses samples examined, at number ranging from 10 CFU/g to 4,5.105 CFU/g of cheese, while the incidence levels in milks and whey were from 10 to 5.103 CFU/ml and from 10 to 2.104 CFU/ml respectively. In natural whey cultures and commercial lactic starters cultures yeasts were not detected. Candida (50 %) and Geotrichum (50 %) prevailed in milks, Candida (42,2 %), Cryptococcus (21 %) and Trichosporon (36,8 %) were the genera found in whey, while Candida was the genus predominant in cheeses. Less frequently isolated genera were Brettanomyces and Schizosaccharomyces. Results from this study also showed association among species predominant in milks and that present in different cheese varieties. Candida famata was predominant in all raw milks and cheeses examined. All studied strains were able to growth at different pH values and at 15 and 18°C, and some of them also exhibit psychrotrophic aptitude. All strains were also able to growth in the presence of 2,5 and 10% NaCl, while the ability to growth in presence of 15 and 20% NaCl was variable for each strain. On the basis of these results and a further technological characterization, the selection of the yeast strains isolated from raw milks and cheeses for potential incorporation at cheese starter cultures is warranted. Fil: Carrasco, Marta Susana. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Moragues, Liana. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Vignatti, Charito Ivana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera". Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica "Ing. José Miguel Parera"; Argentina Fil: Scarinci, Hugo Emilio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Simonetta, Arturo Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
A total of 116 yeast strains were isolated from raw milks, whey of different cheeses manufactures and soft and hard argentinian cheeses. The different types of cheeses were sampled for yeasts isolation during all processing, before and after the ripening process and ready for marketing, and included both the inner part and the surfaces of the cheeses. Yeasts were enumerated in cheeses samples after 1, 6, 10 and 15 days (soft cheeses), and 1, 3 and 6 months (hard cheeses) of ripening and in milks, whey, natural whey cultures and commercial lactic starter cultures at time of use for cheesemaking. The strains isolated were identified using standard conventional identification methods indicated by Kreger van Rij (1984) and Barnett et al. (2000). API tests were also applied for the identification. In order to evaluate their potential incorporation at cheese starter cultures, some technological properties such as growth at different temperature and pH values, and tolerance to different concentrations of NaCl were tested. The results obtained showed yeasts were present in all cheeses samples examined, at number ranging from 10 CFU/g to 4,5.105 CFU/g of cheese, while the incidence levels in milks and whey were from 10 to 5.103 CFU/ml and from 10 to 2.104 CFU/ml respectively. In natural whey cultures and commercial lactic starters cultures yeasts were not detected. Candida (50 %) and Geotrichum (50 %) prevailed in milks, Candida (42,2 %), Cryptococcus (21 %) and Trichosporon (36,8 %) were the genera found in whey, while Candida was the genus predominant in cheeses. Less frequently isolated genera were Brettanomyces and Schizosaccharomyces. Results from this study also showed association among species predominant in milks and that present in different cheese varieties. Candida famata was predominant in all raw milks and cheeses examined. All studied strains were able to growth at different pH values and at 15 and 18°C, and some of them also exhibit psychrotrophic aptitude. All strains were also able to growth in the presence of 2,5 and 10% NaCl, while the ability to growth in presence of 15 and 20% NaCl was variable for each strain. On the basis of these results and a further technological characterization, the selection of the yeast strains isolated from raw milks and cheeses for potential incorporation at cheese starter cultures is warranted. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-02 |
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/11336/78035 Carrasco, Marta Susana; Moragues, Liana; Vignatti, Charito Ivana; Scarinci, Hugo Emilio; Simonetta, Arturo Carlos; Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 61; 1; 2-2006; 21-25 0004-9433 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/78035 |
identifier_str_mv |
Carrasco, Marta Susana; Moragues, Liana; Vignatti, Charito Ivana; Scarinci, Hugo Emilio; Simonetta, Arturo Carlos; Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 61; 1; 2-2006; 21-25 0004-9433 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://diaa.asn.au/publications/australian-journal-of-dairy-technology |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/msword application/msword application/msword application/msword application/pdf |
dc.publisher.none.fl_str_mv |
Dairy Industry Assoc Australia |
publisher.none.fl_str_mv |
Dairy Industry Assoc Australia |
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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1844614243320594432 |
score |
13.070432 |