The Role of Yeast and Molds in Dairy Industry: An Update

Awasti, Nancy; Anand, Santosh

doi:10.1007/978-981-15-2608-4_12

Cited by 11 publications

(10 citation statements)

References 88 publications

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“…2018). However, some species may be deteriorative or even of medical importance due to the generation of mycotoxins (Dobson 2017, Awasti and Anand, 2020). Although their contamination has been reported below the permissible limits in Oaxaca cheese made at industrial scale (Carvajal‐Moreno et al .…”

Section: Resultsmentioning

confidence: 99%

“…For instance, in Panela cheese there are Scheffersomyces, Dikarya, Saccharomyces, Galactomyces, which are not considered dangerous for health (Murugesan et al 2018). However, some species may be deteriorative or even of medical importance due to the generation of mycotoxins (Dobson 2017, Awasti andAnand, 2020). Although their contamination has been reported below the permissible limits in Oaxaca cheese made at industrial scale (Carvajal-Moreno et al 2019).…”

Section: Microbiological Compositionmentioning

confidence: 99%

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Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Méndez-Romero

Reyes-Díaz

Santiago-López

et al. 2021

Int J of Dairy Tech

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The aim of the present study was to characterise the physicochemical and the microbiota composition of the artisanal Fresco cheese from Sonora. For this, cheeses of 18 small-scale artisanal dairies were analysed. The chemical composition and the microbiological quality were determined by standard methods, and bacterial diversity by high-throughput sequencing. The physicochemical composition showed differences (P < 0.05) among dairies, and the principal component analysis aggrupation of 66% dairies. The analysis by region did not show difference (P < 0.05).The microbiota most abundant were Firmicutes, Proteobacteria and lactic acid bacteria in phyla and genera, respectively. These results provide insights on the characterisation of the Fresco cheese from Sonora.

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Section: Resultsmentioning

confidence: 99%

Section: Microbiological Compositionmentioning

confidence: 99%

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Méndez-Romero

Reyes-Díaz

Santiago-López

et al. 2021

Int J of Dairy Tech

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“…In addition, OUT reads assigned to detected fungal genera of Kluyveromyces , Trichosporon , Candida , Clavispora , and Apiotrichum in this study were not reported earlier in Bangladeshi yogurt samples. The ability of the different species of the Kluyveromyces genus to metabolize milk constituents (lactose, proteins and fat) makes them very important in cheese and yogurt ripening and fermented milk products as they contribute to maturation and aroma formation 48 . However, despite the importance of fungi in the dairy products, commercial yeast starters like LAB are not in routine use, and fungal flora developing in the yogurt and other dairy products appears as a result of spontaneous contamination.…”

Section: Discussionmentioning

confidence: 99%

Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Islam

Tanzina

Foysal

et al. 2021

Preprint

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Yogurt quality mainly depends on nutritional properties, microbial diversity and purity of starter culture. This study aimed to assess the nutritional composition and microbiome diversity in yogurt. Microbial diversity was analyzed by 16S and 18S rRNA based high-throughput sequencing. Significantly (P<0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt whereas sour varieties had significantly higher ash and minerals. Metagenomic investigation showed that 44.86% and 55.14% reads were assigned to bacterial and fungal taxa, respectively, with significantly higher taxonomic richness in sour yogurt. A significant difference in bacterial (Ppermanova=0.001) and fungal (Ppermanova=0.013) diversity between sweet and sour yogurt was recorded. We detected 76 bacterial and 70 fungal genera across these samples which were mostly represented by Firmicutes (>92%) and Ascomycota (98%) phyla, respectively. Among the detected genera, 36.84% bacterial and 22.86% fungal genera were found in both yogurt types. Our results suggest that Streptococcus (50.82%), Lactobacillus (39.92%), Enterobacter (4.85%), Lactococcus (2.84%) and Aeromonas (0.65%) are the most abundant bacterial genera, while Kluyveromyces (65.75%), Trichosporon (8.21%), Clavispora (7.19%), Candida (6.71%), Iodophanus (2.22%), Apiotrichum (1.94%), and Issatchenkia (1.35%) are the most abundant fungal genera in yogurt metagenomes. This is the first study on nutritional properties and microbiome diversity of Bangladeshi yogurt that would be a benchmark for safe production of quality yogurt by commercial manufacturers.

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“…To assure the quality and safety of dairy products, several preventive and control strategies can be applied during processing, storage and handling of the finished product [reviewed by Garnier et al (2017a) ]. These strategies rely on the universal management systems, such as the Hazard Analysis Critical Control Points (HACCP) system, Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP), and the International Organization for Standardization (ISO) 22000 ( Papademas and Bintsis, 2010 ; Tamime et al, 2011 ; FACEnetwork, 2016 ; ISO, 2018 ; Awasti and Anand, 2020 ). Preventive strategies aim to avoid yeast cross-contamination during production, using such technologies as milk pasteurization, air filtration, sanitation, aseptic packaging conditions, etc.…”

Section: Measures To Prevent Contamination and Proliferation Of Spoilmentioning

confidence: 99%

“…The occurrence of yeasts in dairy facilities suggests that regular monitoring of microbial counts, with subsequent cleaning procedures, should be implemented at dairies to reduce fungal contamination and to satisfy the GMP requirements. Cleaning and disinfection are specifically important in humid areas of the dairy production, such as wall corners, floor and floor drains, ceiling, and parts of equipment, where yeast species are able to survive and even proliferate ( Awasti and Anand, 2020 ). Cleaning-in-Place (CIP) circular washing with different detergents and hot water is applied as a current standard GMP method of cleaning of tanks and piping in dairy industries, eliminating impurities and reducing the levels of microbial contamination ( Memisi et al, 2015 ).…”

Section: Measures To Prevent Contamination and Proliferation Of Spoilmentioning

confidence: 99%

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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The Role of Yeast and Molds in Dairy Industry: An Update

Cited by 11 publications

References 88 publications

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

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