Occurrence and Identification of Yeasts in Production of White-Brined Cheese
The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the...
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MDPI AG
2022-05-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/6/1079 |
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| author | Athina Geronikou Nadja Larsen Søren K. Lillevang Lene Jespersen |
| author_facet | Athina Geronikou Nadja Larsen Søren K. Lillevang Lene Jespersen |
| author_sort | Athina Geronikou |
| collection | DOAJ |
| description | The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m<sup>3</sup>, respectively. Yeast isolates were genotypically classified using (GTG)<sub>5</sub>-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene. The largest yeast heterogeneity was found in old curd collected under the turning machine of molds, where 11 different yeast species were identified. The most frequently isolated yeast species were <i>Candida intermedia</i>, <i>Kluyveromyces marxianus</i>, and <i>Pichia kudriavzevii</i>. The less abundant yeast species included <i>Candida auris</i>, <i>Candida parapsilosis</i>, <i>Candida pseudoglaebosa</i>, <i>Candida sojae</i>, <i>Cutaneotrichosporon curvatus</i>, <i>Cutaneotrichosporon moniliiforme</i>, <i>Papiliotrema flavescens</i>, <i>Rhodotorula mucilaginosa</i>, <i>Vanrija humicola</i>, and <i>Wickerhamiella sorbophila</i>. The awareness on occurrence and taxonomy of spoilage yeasts in cheese production will contribute to a knowledge-based control of contaminating yeasts and quality management of cheese at the dairies. |
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| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T23:01:34Z |
| publishDate | 2022-05-01 |
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| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-f3f95215504a4e788b084f20eb1ff7662023-11-23T18:02:38ZengMDPI AGMicroorganisms2076-26072022-05-01106107910.3390/microorganisms10061079Occurrence and Identification of Yeasts in Production of White-Brined CheeseAthina Geronikou0Nadja Larsen1Søren K. Lillevang2Lene Jespersen3Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, DenmarkDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, DenmarkArla Innovation Centre, Agro Food Park 19, 8200 Aarhus, DenmarkDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, DenmarkThe aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m<sup>3</sup>, respectively. Yeast isolates were genotypically classified using (GTG)<sub>5</sub>-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene. The largest yeast heterogeneity was found in old curd collected under the turning machine of molds, where 11 different yeast species were identified. The most frequently isolated yeast species were <i>Candida intermedia</i>, <i>Kluyveromyces marxianus</i>, and <i>Pichia kudriavzevii</i>. The less abundant yeast species included <i>Candida auris</i>, <i>Candida parapsilosis</i>, <i>Candida pseudoglaebosa</i>, <i>Candida sojae</i>, <i>Cutaneotrichosporon curvatus</i>, <i>Cutaneotrichosporon moniliiforme</i>, <i>Papiliotrema flavescens</i>, <i>Rhodotorula mucilaginosa</i>, <i>Vanrija humicola</i>, and <i>Wickerhamiella sorbophila</i>. The awareness on occurrence and taxonomy of spoilage yeasts in cheese production will contribute to a knowledge-based control of contaminating yeasts and quality management of cheese at the dairies.https://www.mdpi.com/2076-2607/10/6/1079white-brined cheesespoilage yeastsyeast taxonomydairy production |
| spellingShingle | Athina Geronikou Nadja Larsen Søren K. Lillevang Lene Jespersen Occurrence and Identification of Yeasts in Production of White-Brined Cheese Microorganisms white-brined cheese spoilage yeasts yeast taxonomy dairy production |
| title | Occurrence and Identification of Yeasts in Production of White-Brined Cheese |
| title_full | Occurrence and Identification of Yeasts in Production of White-Brined Cheese |
| title_fullStr | Occurrence and Identification of Yeasts in Production of White-Brined Cheese |
| title_full_unstemmed | Occurrence and Identification of Yeasts in Production of White-Brined Cheese |
| title_short | Occurrence and Identification of Yeasts in Production of White-Brined Cheese |
| title_sort | occurrence and identification of yeasts in production of white brined cheese |
| topic | white-brined cheese spoilage yeasts yeast taxonomy dairy production |
| url | https://www.mdpi.com/2076-2607/10/6/1079 |
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