Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha

Marín, Patricia; Llamas, Daniel Palmero; Jurado, Miguel

doi:10.1111/1471-0307.12208

Cited by 30 publications

(22 citation statements)

References 39 publications

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“…We also characterized many other species of Penicillium genus such as: P. solitum, P. verrucosum, P. brevicompactum, P. commune which, amongst others, have already been documented as commonly associated to mold-ripened cheese (Desmasures, 2014) however, their clear role in cheese-ripening is still unclear. Another cheese mycological survey performed in Spain found the same general profile described here, assessing C. sphaerospermum, G. candidum and P. solitum as the most prevalent species in ovine raw milk cheese (Manchego) (Marín et al, 2015). Interestingly, Marín and colleagues further reported several Fusarium spp.…”

Section: Resultssupporting

confidence: 80%

Occurrence of filamentous fungi isolated from matured blue cheese

Ribeiro

Nascimento

Silva

et al. 2020

Braz. J. Food Technol.

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Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil's fine cheese production and consumption have increased by more than 200%, highlighting the relevance of microbiological quality control of these products. Fungal contaminations are responsible for significant losses in cheese production and provide a suitable environment for mycotoxins production, constituting a hazard to public health. In this work, we evaluated the mycological contamination profile of matured blue cheeses commercialized in Brazil. Samples of ten different brands were analyzed by serial dilution method, by plating in the Dicloran Rose of Bengal Chloramphenicol (DRBC) culture medium and Dicloran Glycerol Medium Base (DG18). Subsequently, different fungi morphotypes were isolated and morphologically identified. As a result, 461 fungi were isolated and identified, notably Aspergillus aculeatus, Penicillium roqueforti and Penicillium solitum. All samples were contaminated by filamentous fungi, amongst those, many already reported as mycotoxin producers, which underlines the relevance of microbiological monitoring. ResumoO queijo azul maturado pode ser fabricado a partir do leite de vaca, associado à inoculação do fungo Penicillium roqueforti, o qual confere características sensoriais específicas. Recentemente, a produção e o consumo de queijos finos no Brasil aumentaram mais de 200%, destacando a relevância do controle de qualidade microbiológica desses produtos. Contaminações fúngicas são responsáveis por perdas significativas na produção de queijos e provêm um ambiente propício para a produção de micotoxinas, constituindo-se um risco à saúde pública. Neste trabalho, avaliamos o perfil de contaminação micológica de queijos azuis maturados comercializados no Brasil. Amostras de Occurrence of filamentous fungi isolated from matured blue cheese Ribeiro, E. S. S. et al. Braz. J. Food Technol., Campinas, v. 23, e2019074, 2020 | https://doi.org/10.1590/1981-6723.07419 2/8 dez diferentes marcas foram analisadas pelo método de diluição seriada, através de plaqueamento em meio de cultura Ágar Dicloran Rosa de Bengala Cloranfenicol (DRBC) e Ágar Dicloran Glicerol Médium Base (DG18). Subsequentemente, diferentes morfotipos fúngicos foram isolados e morfologicamente identificados. Como resultados, 461 fungos foram isolados e identificados, notavelmente, Aspergillus aculeatus, Penicillium roqueforti e Penicillium solitum. Todas as amostras analisadas apresentaram contaminação por fungos filamentosos, muitos dos quais já reportados como produtores de micotoxinas, enfatizando a relevância do monitoramento microbiológico.

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Section: Resultssupporting

confidence: 80%

Occurrence of filamentous fungi isolated from matured blue cheese

Ribeiro

Nascimento

Silva

et al. 2020

Braz. J. Food Technol.

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“…Fungal contamination of dairy foods can occur at different stages, from dairy farms to dairy processing units and at consumers’ homes. Independent of the animal species, raw milk generally contains between 3 to 5 log 10 CFU·mL −1 fungi with higher number of yeast cells than fungal spores [ 23 , 24 ]. As shown by a recent study [ 25 ], the stable and milking parlor environments at the farm are important sources of fungi in the milk.…”

Section: Diversity Of Spoilage Fungi In Dairy Productsmentioning

confidence: 99%

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

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“…Cladosporium macrocarpum has also been reported in some clinical cases (Cuétara et al, 2009;Lalueza et al, 2011). In cheeses, C. macrocarpum can be a spoilage agent, although it is not as common as other Cladosporium species, such as C. herbarum and C. cladosporioides (Garnier et al, 2017;Hocking and Faedo, 1992;Marín et al, 2015;Pitt and Hocking, 2009). No mycotoxins have been reported for C. macrocarpum (Pitt and Hocking, 2009).…”

Section: Bena and Translation Elongation Factor 1-α (Tef1) Used To Idmentioning

confidence: 99%

Türkiye'de Rize-Ardeşen Yaylalarının Golot Peyniri ile İlişkili Filamentli Funguslar

Metin¹

2020

European Journal of Science and Technology

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The aim of this study was to identify the filamentous fungi associated with the Golot cheese produced in Ardesen, Rize Province, East Black Sea region, Turkey by using molecular methods. Sixteen fungi were isolated from seven cheese samples and subjected to sequencing analysis using different fungal DNA barcodes. The first marker used, internal transcribed spacer (ITS), allowed identification of Geotrichum candidum and Penicillium roqueforti. The other isolates, defined as Penicillium and Cladosporium, could be identified only at the genus level using ITS; therefore, the beta-tubulin (benA) gene and the microsatellite PC4 markers were used to define the remaining Penicillium isolates as P. biforme and P. solitum. The Cladosporium isolate was identified as C. macrocarpum by analysis using benA and translation elongation factor 1-α (tef1) genes. The most common species associated with Golot cheeses were determined to be P. biforme (56%) and G. candidum (25%). Previously unknown sequences of P. solitum PC4 and C. macrocarpum tef1, and a longer version of C. macrocarpum benA were submitted to GenBank.

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Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha

Cited by 30 publications

References 39 publications

Occurrence of filamentous fungi isolated from matured blue cheese

Occurrence of filamentous fungi isolated from matured blue cheese

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Türkiye'de Rize-Ardeşen Yaylalarının Golot Peyniri ile İlişkili Filamentli Funguslar

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