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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/78035

id CONICETDig_f2a20f9cab787daabfd4d7b81f848482
oai_identifier_str oai:ri.conicet.gov.ar:11336/78035
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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
_version_ 1844614243320594432
score 13.070432