Back to Search
Start Over
Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
- Source :
- Brazilian Journal of Microbiology, Brazilian Journal of Microbiology v.44 n.3 2013, Sociedade Brasileira de Microbiologia (SBM), instacron:SBM, Brazilian Journal of Microbiology, Volume: 44, Issue: 3, Pages: 701-707, Published: SEP 2013, Brazilian Journal of Microbiology, Vol 44, Iss 3, Pp 701-707 (2013)
- Publication Year :
- 2014
- Publisher :
- Brazilian Society of Microbiology, 2014.
-
Abstract
- The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before acidification, acidified curd and mozzarella were collected at an industry in the city of Oliveira. Only three of the five water samples analyzed were suitable for consumption according to Brazilian sanitary standards. Four milk samples were highly contaminated with fecal coliforms, and did not meet the minimal hygienic-sanitary standards according to Brazilian regulations. Only one sample of buffalo muzzarela purchased from retail outlets exceeded the limit for coagulase-positive Staphylococcus. Eleven samples showed counts of thermotolerant coliforms higher than 5 × 10(3) CFU.g(-1), but still lower than the maximum permitted by the Brazilian laws. Salmonella spp. and Listeria monocytogenes were not isolated. Debaryomyces hansenii, Candida lusitaniae and C. parapsilosis were the prevalent yeast species isolated from cheese. Among samples from the production stages, the acidified curd presented the highest numbers of yeasts, with C. catenulata being the most frequent species isolated. Some opportunistic yeast species such as C. guilliermondii, C. tropicalis, C. parapsilosis, C. lusitaniae, C. catenulata, C. rugosa and C. krusei occurred in the mozzarella cheese samples analyzed. The mozzarella cheese presented a low microbial load as compared to other cheese already studied, and the yeast biota included species typical of cheese and also opportunistic pathogens.
- Subjects :
- Salmonella
opportunistic yeast
Buffaloes
lcsh:QR1-502
Colony Count, Microbial
Biology
medicine.disease_cause
hygienic-sanitary microbial indicators
Microbiology
lcsh:Microbiology
water buffalo mozzarella
Starter
Listeria monocytogenes
Yeasts
Debaryomyces hansenii
parasitic diseases
medicine
Animals
Food science
Bacteria
business.industry
Candida lusitaniae
food and beverages
biology.organism_classification
Yeast
Bacterial Load
Biotechnology
Fecal coliform
Water buffalo
yeast diversity
Dairy Products
business
Brazil
Research Paper
Subjects
Details
- Language :
- English
- ISSN :
- 16784405 and 15178382
- Volume :
- 44
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- Brazilian Journal of Microbiology
- Accession number :
- edsair.doi.dedup.....26ca040775614bd07574abc2d4d6dc3e