Identification of yeasts associated with milk products using traditional and molecular techniques

Lopandić, Ksenija; Zelger, S.; Bánszky, L.; Eliskases-Lechner, Frieda; Prillinger, Hansjörg

doi:10.1016/j.fm.2005.05.001

Cited by 118 publications

(93 citation statements)

References 31 publications

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“…The decrease is explained by the consumption of organic acids during the fermentation process at 25 C (Puerari et al, 2012). Furthermore, the ability to ferment and assimilate the organic acids, as carbon and energy sources, causes an increase of pH value (Lopandic et al, 2006). However, the increase of TTA was registered in some KLBs.…”

Section: Discussionmentioning

confidence: 98%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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Section: Discussionmentioning

confidence: 98%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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“…Yarrowia lipolytica has been identified, at lower frequencies, in a number of other dairy products: in milk of cow, ewe and water buffalo (Baroiller & Schmidt, 1990;Chen et al, 2010;Corbo et al, 2001;Suárez & Iñigo, 1982), in (traditionally) fermented milk products such as yoghurt, kefir, nunu and amasi (Akabanda et al, 2010;Bai et al, 2010;Fröhlich-Wyder, 2003;Gadaga et al, 2000;LourensHattingh & Viljoen, 2002;Rohm et al, 1992;Viljoen et al, 2003), as well as in butter, cream and margarine (Bours & Mossel, 1973;Lanciotti et al, 1992;Lopandic et al, 2006). In yoghurt, the use of Y. lipolytica in starter cultures, to support the growth of probiotic bacteria, has been considered (Lourens-Hattingh & Viljoen, 2002).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

384

288

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Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

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“…Generally, yeasts were regarded as normal flora of camel milk (Nikkhah, 2011) but their presence in a large number is a consequence of proteolytic and lipolytic activity, as well as their ability to ferment and/or assimilate lactose and to utilize lactic, citric and succinic acids (Corbaci et al, 2012). Yeasts may play a therapeutic role in the dairy production and be responsible for antimicrobial property (Lopandic et al, 2006). Three predominant yeasts from twelve species identified from fermented camel milk were Kazakhstania unispora, Saccharomyces cerevisiae and Kluyveromyces marxianus (Akhmetsadykova et al, 2014).…”

Section: Enumeration Of Microorganismsmentioning

confidence: 99%

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

Jrad

Oulahal

Adt

et al. 2015

Emir. J. Food Agric

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Camel colostrum collected within 24 h after parturition was analyzed for physicochemical and microbiological composition. The average contents of fats, dry matter, mineral matter and proteins were 1.71±0. 51, 199.55±16.93, 9.75±0.5 and 143.42±36.42 gL -1 , respectively. Microbiological analysis of colostrum samples showed richness in yeasts and Lactic acid bacteria and absence of coliforms. The good microbial quality of camel colostrum is due to a number of antimicrobial molecules such as immunoglobulins and lactoferrin. The antimicrobial activity was evaluated against the pathogens Bacillus cereus, Staphylococcus aureus, Enterococcus faecium and Pseudomonas aeruginosa. At concentration of 20 g L -1 , colostrum caused an important inhibition of growth of all tested bacteria. It therefore seemed interesting to assess whether the compounds inhibit the growth of tested strains present in camel colostrum are resisting to the action of digestive enzymes. An in vitro hydrolysis by pepsin and pancreatin was then conducted. Hydrolyzed camel colostrum was still active against all pathogenic strains with inhibition rate ranging from 15.8% to 24.18%. This finding highlights the presence of antimicrobial fragments/peptides released during proteolytic hydrolysis that may contribute to the antimicrobial activity in camel colostrum and play a significant role in the host defence system.

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Identification of yeasts associated with milk products using traditional and molecular techniques

Cited by 118 publications

References 31 publications

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

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