Atypical Spoilage Microorganisms in Argentinean Yogurts: Gas-Producing Molds and Bacteria of the Genus Gluconobacter
Journal: Advances in Medicine and Engineering Interdisciplinary Research DOI: 10.32629/ameir.v2i2.2019
Abstract
Microbiological spoilage of food leads to products unfit for consumption, and their discarding leads to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products, due to their refrigerated storage and production from heat-treated milk, are less susceptible to mold contamination compared to fruits and vegetables. The dominant microbiota in fermented dairy products also contributes to acidifying the medium, further reducing the risk of spoilage. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genus Gluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the "classic" altering organisms were always being yeasts, and in other countries, molds belonging to the genus aspergillus.
Keywords
spoilage microorganisms; yogurt; gas-producing molds; mucorales; gluconobacter
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[4] Garnier L, Valence F, Mounier J. Review diversity and control of spoilage fungi in dairy products: An update. Microorganisms. 2017;5:1-33.
[5] Garnier L, Valence F, Pawtowski A, Auhustsinava-Galerne L, Frotté N, Baroncelli R, Deniel F, Cotona E, Mounier J. Diversity of spoilage fungi associated with various French dairy products. Int J Food Microbiol. 2017;241:191-7.
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[7] Gougouli M, Koutsoumanis KP. Risk assessment of fungal spoilage: A case study of Aspergillus niger on yogurt. Food Microbiol. 2017;65:264-73.
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[12] Sengun I, Karabiyikli S. Importance of acetic acid bacteria in food industry. Food Control. 2011;22:647-56.
[13] Snyder AB, Churey JJ, Worobo RW. Characterization and control of Mucor circinelloides spoilage in yogurt. Int J Food Microbiol. 2016;228:14-21.
[14] Snyder AB, Worobo RW. Mini-review fungal spoilage in food processing. J Food Prot. 2018;81:1035-40.
[15] Sørhaug T. Spoilage molds in dairy products. Encyclopedia of Dairy Sciences. 2011;4:780-4.
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