Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates

Bove, Marzia Del; Lattanzi, Monia; Rellini, Paolo; Pelliccia, Cristina; Fatichenti, F.; Cardinali, Gianluigi

doi:10.1016/j.fm.2009.03.009

Cited by 31 publications

(11 citation statements)

References 39 publications

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“…This was also found in other reports [46]. D. hansenii is widely present in nature and common in cheeses and food products containing high salt concentrations [49][50][51]. It was the predominant in different types of cheese due to its ability to grow in the presence of high salt [52] and low pH [53].…”

Section: Resultssupporting

confidence: 83%

Studies on Beneficial Yeasts Isolated from Some Egyptian Dairy Products

AbdElatif

Elsayed

Bahout

et al. 2016

Zagazig Veterinary Journal

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Yeasts constitute large groups of microorganisms that are recently attracting attention of industry and scientists. Different biological activities make them favorable candidates for numerous applications not limited to the food sector. The aim of this study was to examine beneficial yeasts associated with some traditional Egyptian dairy products and to evaluate their microbiological and technological properties. One hundred samples of locally produced yoghurt, Kariesh, Domiatti and Mish cheeses were collected from different localities at Sharkia Governorate, Egypt. Seventy-seven (77%) of the examined samples were positive for the presence of yeasts. Kariesh cheese had the highest total yeast count compared with other examined dairy products. From these positive samples, a total of 154 yeast isolates were screened for their antibacterial activities against the common foodborne pathogens (Staphylococcus aureus and Escherichia coli). Yeast isolates showing highest antibacterial activity were identified and then investigated for some technological properties (growth ability at different temperature, low pH and different NaCl conditions). Only 30 strains corresponding to Saccharomyces cerevisiae, Debaryomyces hansenii and Candida zeylanoides were found to be effective against S. aureus and/ or E. coli strains. These strains have also technological properties that allow them attractive for use in food industry and for further evaluation.

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Section: Resultssupporting

confidence: 83%

Studies on Beneficial Yeasts Isolated from Some Egyptian Dairy Products

AbdElatif

Elsayed

Bahout

et al. 2016

Zagazig Veterinary Journal

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“…Our study confirms this finding. Debaryomyces hansenii is the most common species of yeast found in fish and salted dairy products because it is able to grow in the presence of salt at low temperatures and to metabolise lactic and citric acids, providing proteolytic and lipolytic acidvities during cheese ripening 33, 34. In our study, this yeast was not found in whey samples.…”

Section: Discussionmentioning

confidence: 47%

Antimicrobial activity of weak acids in liquid feed fermentations, and its effects on yeasts and lactic acid bacteria

Plumed-Ferrer¹,

Wright²

2011

J. Sci. Food Agric.

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“…In particular, D. hansenii is resistant to the salt solution (Butinar, Santos, Spencer-Martins, Oren, & Gunde-Cimerman, 2005;Corte et al, 2006;Seiler & Busse, 1990) even if its presence, however, on the crust should not be considered a problem. In fact, this species is an important component in the production of several cheese type made with ewes' milk (Cosentino, Fadda, Deplano, Mulargia, & Palmas, 2001;Del Bove et al, 2009;Fadda, Mossa, Pisano, Deplano, & Cosentino, 2004;Gardini et al, 2006). D. hansenii can contribute to the development of the flavour, exerting important metabolic activities during ripening and limiting the growth of deleterious spoiling bacteria (Bonaiti, Leclercq-Perlat, Latrille, & Corrieu, 2004;Cousin, 2003;Fatichenti, Bergere, Deiana, & Farris, 1983).…”

Section: Discussionmentioning

confidence: 99%

Effect of chestnut tannin extract ( Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

Messini

Buccioni

Minieri

et al. 2017

International Dairy Journal

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Strains belonging to the genus Cladosporium can cause black spots on the surface of sheep cheese, making it impossible to sell. Two water solutions of chestnut tannin extract (i) 200 g L À1 (CHE200) and (ii) 400 g L À1 (CHE400), and the chestnut tannin extract powder (CHEP) were tested in a cheese making trial in which 60 cheese units were allotted to 5 experimental groups (each of 12 cheeses: C1, control 1 without any treatment; C2, control 2 treated with a silver ion solution; and cheeses LCHE200, LCHE400, and LCHEP, treated with CHE200, CHE400, and CHEP, respectively). The cheeses were ripened in a room polluted with Cladosporium cladosporioides with the aim to create conditions for the proliferation of this fungus on the cheeses. The results indicated that chestnut tannin extract at a concentration of 200 g L À1 is capable of completely inhibiting C. cladosporioides proliferation, avoiding spoilage of the sheep cheese.

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Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates

Cited by 31 publications

References 39 publications

Studies on Beneficial Yeasts Isolated from Some Egyptian Dairy Products

Studies on Beneficial Yeasts Isolated from Some Egyptian Dairy Products

Antimicrobial activity of weak acids in liquid feed fermentations, and its effects on yeasts and lactic acid bacteria

Effect of chestnut tannin extract ( Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

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