Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese.

Abstract:

:The appearance of a brown surface discoloration on Portuguese ewes' cheese has never previously been reported on. The regular occurrence of this defect over the past few years has caused serious financial losses to producers, which has led to growing interest in its study. This paper describes a preliminary approach to the problem, based on the hypothesis that pigment producing yeasts are involved. From a group of 51 yeast strains isolated from a number of brown cheese rinds, it was possible to distinguish four pigment producing groups: group I (12 strains), produced an extracellular brown pigment from tyrosine and alkalised the tested media; group II (21 strains), produced a diffusible, reddish-brown pigment from resorcinol and alkalised the tested media; group III (three strains), alkalised the tested media without producing any pigments; group IV (15 strains), neither produced pigments nor alkalised the media. Yarrowia lipolytica and Candida catenulata type strains were also tested and their behaviour was similar to the strains in groups I and IV, respectively. The Filobasidiella neoformans type strain was distinct from all the other groups. The identification methods used for some strains in groups I, II and III suggest that Yarrowia lipolytica species is common to all strains in group I, and that Debaryomyces hansenii is present in both groups II and III. A study of the effect of several metal ions on the production of the brown pigment from tyrosine indicated Mn2+ to be a strong activator. Evidence is provided suggesting that the browning process may be related to tyrosine Yarrowia lipolytica metabolism.

journal_name

Int J Food Microbiol

authors

Carreira A,Paloma L,Loureiro V

doi

10.1016/s0168-1605(98)00054-3

subject

Has Abstract

pub_date

1998-06-16 00:00:00

pages

223-30

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(98)00054-3

journal_volume

41

pub_type

杂志文章
  • Effects of egg shell quality and washing on Salmonella Infantis penetration.

    abstract::The vast majority of eggs in Australia are washed prior to packing to remove dirt and fecal material and to reduce the microbial contamination of the egg shell. The egg contents can be an ideal growth medium for microorganisms which can result in human illness if eggs are stored improperly and eaten raw or undercooked...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.05.002

    authors: Samiullah,Chousalkar KK,Roberts JR,Sexton M,May D,Kiermeier A

    更新日期:2013-07-15 00:00:00

  • Salmonella enteritidis: clinical epidemiological approaches for prevention and control of S. enteritidis in poultry production.

    abstract::Salmonella enteritidis infections in poultry appear to be of major public concern. Prevalence levels in veal calves and pigs are rather low. Because of the complex of socio-psychological, welfare, economic and public health aspects great emphasis should be put on prevention and control. This paper deals with some clin...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/0168-1605(94)90206-2

    authors: Noordhuizen JP,Frankena K

    更新日期:1994-01-01 00:00:00

  • Quantifying strain variability in modeling growth of Listeria monocytogenes.

    abstract::Prediction of microbial growth kinetics can differ from the actual behavior of the target microorganisms. In the present study, the impact of strain variability on maximum specific growth rate (μmax) (h(-1)) was quantified using twenty Listeria monocytogenes strains. The μmax was determined as function of four differe...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.05.006

    authors: Aryani DC,den Besten HM,Hazeleger WC,Zwietering MH

    更新日期:2015-09-02 00:00:00

  • Effect of enterococcin A 2000 on biological and synthetic phospholipid membranes.

    abstract::Lactic acid bacterium isolated from Bulgarian cheese and identified as Enterococcus faecium produces a small hydrophobic peptide substance (enterococcin A 2000) with broad spectrum of antimicrobial activity. The wide range of enterococcin antibacterial activity of this compound against Gram-positive, as well as agains...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(02)00143-5

    authors: Pantev A,Valcheva R,Danova S,Ivanova I,Minkov I,Haertlé T,Chobert JM

    更新日期:2003-01-25 00:00:00

  • Occurrence of the tdh and trh genes in Vibrio parahaemolyticus isolates from waters and raw shellfish collected in two French coastal areas and from seafood imported into France.

    abstract::The occurrence of the hemolysin genes, tdh and trh, in Vibrio parahaemolyticus strains isolated from environmental samples collected in two French coastal areas, clinical samples, and seafood products imported into France was studied. Polymerase chain reaction (PCR) with two sets of primers was used to detect the hemo...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2003.07.006

    authors: Robert-Pillot A,Guénolé A,Lesne J,Delesmont R,Fournier JM,Quilici ML

    更新日期:2004-03-15 00:00:00

  • Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization.

    abstract::The microbial community developing during the spontaneous fermentation of sour cassava starch was investigated by cultivation-independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rDNA followed by sequencing of the most intense bands showed that the dominant organisms were all ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(00)00502-x

    authors: Ampe F,Sirvent A,Zakhia N

    更新日期:2001-04-11 00:00:00

  • Towards integrated hygiene and food safety management systems: the Hygieneomic approach.

    abstract::Integrated hygiene and food safety management systems in food production can give rise to exceptional improvements in food safety performance, but require high level commitment and full functional involvement. A new approach, named hygieneomics, has been developed to assist management in their introduction of hygiene ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/s0168-1605(99)00073-2

    authors: Armstrong GD

    更新日期:1999-09-15 00:00:00

  • Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.

    abstract::The distribution of known genes conferring resistance to quaternary ammonium compounds (QACs) among different species of staphylococci isolated from the food industry was investigated. Twenty-four isolates hosting one of the genes qacA/qacB, smr, qacG or qacH, were subjected to species identification. Species determin...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(99)00044-6

    authors: Heir E,Sundheim G,Holck AL

    更新日期:1999-06-01 00:00:00

  • Inactivation by osmotic dehydration and air drying of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries.

    abstract::Osmotically dehydrated and air dried berry fruits are used as ingredients for the production of yoghurts, chocolates, cereal bars and mixes, ice creams and cakes and these fruits are often subjected to mild thermal treatments only, posing questions around their microbiological safety. As osmotic dehydration methods an...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108522

    authors: Bai X,Campagnoli M,Butot S,Putallaz T,Michot L,Zuber S

    更新日期:2020-05-02 00:00:00

  • Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheese.

    abstract::Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108690

    authors: Centorotola G,Salini R,Sperandii AF,Neri D,Tucci P,Santarelli GA,Di Marzio V,Romantini R,Candeloro L,Conte A,Migliorati G,Pomilio F,Iannetti L

    更新日期:2020-09-16 00:00:00

  • Impact of microbial count distributions on human health risk estimates.

    abstract::Quantitative microbiological risk assessment (QMRA) is influenced by the choice of the probability distribution used to describe pathogen concentrations, as this may eventually have a large effect on the distribution of doses at exposure. When fitting a probability distribution to microbial enumeration data, several f...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2014.11.024

    authors: Duarte AS,Nauta MJ

    更新日期:2015-02-16 00:00:00

  • Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain.

    abstract::The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(01)00669-9

    authors: Jacxsens L,Devlieghere F,Debevere J

    更新日期:2002-03-01 00:00:00

  • Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH.

    abstract::Stationary growth phase cells of Escherichiacoli were more pulsed electric fields (PEF) resistant in citrate-phosphate McIlvaine buffer at pH 4.0 than at pH 7.0. The greater PEF resistance was also confirmed in fruit juices of similar acid pH. In this work we studied whether the higher PEF resistance of E. coli at aci...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2009.10.023

    authors: Somolinos M,García D,Mañas P,Condón S,Pagán R

    更新日期:2010-01-01 00:00:00

  • Risk assessment of biological hazards in the European Union.

    abstract::International, community and national food safety law and any subsequent decision-making practices aim to be based on risk analysis--a process consisting of risk assessment, risk management and risk communication. With the appointment of the European Food Safety Authority as an independent scientific point of referenc...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.ijfoodmicro.2007.06.007

    authors: Hugas M,Tsigarida E,Robinson T,Calistri P

    更新日期:2007-11-30 00:00:00

  • Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods.

    abstract::Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations,...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.ijfoodmicro.2013.05.026

    authors: da Cruz Cabral L,Fernández Pinto V,Patriarca A

    更新日期:2013-08-16 00:00:00

  • Deoxynivalenol in barley samples from Uruguay.

    abstract::A survey of the natural occurrence of deoxynivalenol (DON) in barley harvested in Uruguay from 1996 to 2002 was conducted. A total of 292 samples were analyzed for DON by an immunochemical method using inmunoaffinity columns and fluorimetric detection. Between 26 and 100% of the samples were positive for DON while mea...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2006.08.006

    authors: Pan D,Bonsignore F,Rivas F,Perera G,Bettucci L

    更新日期:2007-03-10 00:00:00

  • Screening and selection of acid and bile resistant bifidobacteria.

    abstract::Human fecal samples were used as a source of Bifidobacterium strains which are resistant to both acid and bile. The procedure used for screening was as follows: enrichment of Bifidobacterium strains with Bifidobacterium-selective transgalacto-oligosaccharide-propionate (TP) medium followed by acid (pH 2.0) and bile sa...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(98)00180-9

    authors: Chung HS,Kim YB,Chun SL,Ji GE

    更新日期:1999-03-01 00:00:00

  • Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets.

    abstract::Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaero...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(96)01001-x

    authors: Debevere J,Boskou G

    更新日期:1996-08-01 00:00:00

  • Prevalence and characteristics of Shiga toxin-producing Escherichia coli isolated from retail raw meats in China.

    abstract::Shiga toxin-producing Escherichia coli (STEC) causes diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome in humans. Most human infections are attributed to consumption of STEC-contaminated foodstuffs of animal origin. In this study, we evaluated the prevalence of STEC from retail raw meats collected from two ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.01.018

    authors: Bai X,Wang H,Xin Y,Wei R,Tang X,Zhao A,Sun H,Zhang W,Wang Y,Xu Y,Zhang Z,Li Q,Xu J,Xiong Y

    更新日期:2015-05-04 00:00:00

  • Comparison of media for enumerating osmotolerant yeasts in orange juice concentrates.

    abstract::Enumeration of osmotolerant yeasts in high-sugar food products can be improved by using diluents and recovery media formulated to closely resemble their natural environment. Heat and freeze-stressed yeasts often exhibit decreased tolerance to acetic pH and selective agents, thus requiring optimum recovery conditions f...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(94)90180-5

    authors: Cava R,Hernández P

    更新日期:1994-06-01 00:00:00

  • Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization.

    abstract::An innovative approach to Post-Harvest Processing (PHP) of oysters is introduced focusing on the effects of supercritical carbon dioxide (scCO(2)) on bacterial contaminants trapped in the digestive system of oysters. Oysters were exposed to scCO(2) under two conditions: (1) 100 bar and 37 degrees C for 30 min and (2) ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2009.11.012

    authors: Meujo DA,Kevin DA,Peng J,Bowling JJ,Liu J,Hamann MT

    更新日期:2010-03-31 00:00:00

  • The microflora of fermented nixtamalized corn.

    abstract::Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/S0168-1605(03)00114-4

    authors: Sefa-Dedeh S,Cornelius B,Amoa-Awua W,Sakyi-Dawson E,Afoakwa EO

    更新日期:2004-10-01 00:00:00

  • Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider.

    abstract::Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, these polymers play an important role in the rheological behavior and te...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.07.012

    authors: Ibarburu I,Puertas AI,Berregi I,Rodríguez-Carvajal MA,Prieto A,Dueñas MT

    更新日期:2015-12-02 00:00:00

  • An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.

    abstract::Five countries representative of laboratories 1-5 evaluated 11 different selective media, designed to suppress mould and bacterial growth and support yeasts growth, for the recovery of yeast populations from blue veined cheeses. In addition, qualitative results were also incorporated. The yeast enumeration values were...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2003.09.013

    authors: Viljoen BC,Knox A,Beuchat LR,Deak T,Malfeito-Ferreira M,Hansen TK,Hugo A,Jakobsen M,Loureiro V,Lourens-Hattingh A,Vasdinnyei R

    更新日期:2004-07-01 00:00:00

  • Application of a molecular beacon-real-time PCR technology to detect Salmonella species contaminating fruits and vegetables.

    abstract::An oligonucleotide probe that becomes fluorescent upon hybridization to the target DNA (molecular beacon; MB) was evaluated in a real-time polymerase chain reaction (PCR) assay to detect the presence of Salmonella species. As few as 1-4 colony-forming units (CFU) per PCR reaction could be detected. The capability of t...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2004.02.013

    authors: Liming SH,Bhagwat AA

    更新日期:2004-09-01 00:00:00

  • Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough.

    abstract::Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2 x 10(4) to approximately 10(7) cells/ml whereas the two S. cerevisiae...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2003.12.019

    authors: Halm M,Hornbaek T,Arneborg N,Sefa-Dedeh S,Jespersen L

    更新日期:2004-07-01 00:00:00

  • Evaluation of enrichment procedures for recovering Listeria monocytogenes from dairy products.

    abstract::Six different enrichment media and five selective plating media were compared for their suitability for the recovery of Listeria monocytogenes from dairy products. These included media used to test milk products by the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control (CDC), and media de...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(89)90094-9

    authors: Lammerding AM,Doyle MP

    更新日期:1989-11-01 00:00:00

  • Modelling the effect of sub(lethal) heat treatment of Bacillus subtilis spores on germination rate and outgrowth to exponentially growing vegetative cells.

    abstract::Spores of Bacillus subtilis were subjected to relatively mild heat treatments in distilled water and properties of these spores were studied. These spores had lost all or part of their dipicolinic acid (DPA) depending on the severity of the heat treatment. Even after relatively mild heat treatments these spore lost al...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.08.023

    authors: Smelt JP,Bos AP,Kort R,Brul S

    更新日期:2008-11-30 00:00:00

  • Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin.

    abstract::Pulsed electric fields (PEF) is an emerging nonthermal processing technology used to inactivate microorganisms in liquid foods such as milk. PEF results in loss of cell membrane functionality that leads to inactivation of the microorganism. There are many processes that aid in the stability and safety of foods. The co...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(99)00069-0

    authors: Calderón-Miranda ML,Barbosa-Cánovas GV,Swanson BG

    更新日期:1999-10-01 00:00:00

  • Proteolysis produced within biofilms of bacterial isolates from raw milk tankers.

    abstract::In this study, six bacterial isolates that produced thermo-resistant enzymes isolated from the internal surfaces of raw milk tankers were evaluated for their ability to produce proteolysis within either single culture biofilms or co-culture biofilms. Biofilms were formed in an in vitro model system that simulated the ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.04.008

    authors: Teh KH,Flint S,Palmer J,Andrewes P,Bremer P,Lindsay D

    更新日期:2012-06-15 00:00:00