Academic Journal
Diversity of spoilage fungi associated with various French dairy products
| العنوان: | Diversity of spoilage fungi associated with various French dairy products |
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| المؤلفون: | Garnier, Lucille, Valence, Florence, Pawtowski, Audrey, Auhustsinava-Galerne, Lizaveta, Frotté, Nicolas, Baroncelli, Riccardo, Deniel, Franck, Coton, Emmanuel, Mounier, Jérôme |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Regional Council of Brittany (grant no. 13008651) and Pays de la Loire (grant no. 2014-07081) for the financial support and INRA for scientific coordination (J. Leonil) through the interregional project PROFIL, managed by BBA industrial association. |
| المصدر: | ISSN: 0168-1605 ; International Journal of Food Microbiology ; https://hal.science/hal-01442705 ; International Journal of Food Microbiology, 2017, 241, pp.191-197. ⟨10.1016/j.ijfoodmicro.2016.10.026⟩. |
| بيانات النشر: | HAL CCSD Elsevier |
| سنة النشر: | 2017 |
| المجموعة: | Université de Bretagne Occidentale: HAL |
| مصطلحات موضوعية: | levure, dépôt, contamination, diversité, food yeast, food additive, dairy product, food preservation, sequence analysis, levure aliment, champignon, conservateur naturel, additif alimentaire, produit laitier, contamination des aliments, conservation des aliments, analyse de séquences, brassage génétique, conservateur chimique, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| الوصف: | Yeasts and molds are responsible for dairy product spoilage, resulting in significant food waste and economiclosses. Yet, few studies have investigated the diversity of spoilage fungi encountered in dairy products. In thepresent study, 175 isolates corresponding to 105 from various spoiled dairy products and 70 originating fromdairy production environments,were identified using sequencing of the ITS region, the partial β-tubulin, calmodulinand/or EFα genes, and the D1–D2 domain of the 26S rRNA gene for filamentous fungi and yeasts, respectively.Among the 41 species found in spoiled products, Penicillium commune and Penicillium bialowiezense were themost common filamentous fungi, representing around 10% each of total isolateswhile Meyerozyma guilliermondiiand Trichosporon asahii were the most common yeasts (4.8% each of total isolates). Several species (e.g. Penicilliumantarcticum, Penicillium salamii and Cladosporium phyllophilum) were identified for the first time in dairyproducts or their environment. In addition, numerous species were identified in both spoiled products andtheir corresponding dairy production environment suggesting that the latter acts as a primary source of contamination.Secondly, the resistance to chemical preservatives (sodiumbenzoate, calciumpropionate, potassiumsorbateand natamycin) of 10 fungal isolates representative of the observed biodiversity was also evaluated.Independently of the fungal species, natamycin had the lowest minimum inhibitory concentration (expressedin gramof preservative/l), followed by potassiumsorbate, sodiumbenzoate and calciumpropionate. In the testedconditions, Cladosporium halotolerans and Didymella pinodella were the most sensitive fungi while Yarrowialipolytica and Candida parapsilosis were the most resistant towards the tested preservatives. This study providesinteresting information on the occurrence of fungal contaminants in dairy products and environments thatmayhelp developing adequate strategies for fungal spoilage control. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | hal-01442705; https://hal.science/hal-01442705; PRODINRA: 385465; WOS: 000390071600023 |
| DOI: | 10.1016/j.ijfoodmicro.2016.10.026 |
| الاتاحة: | https://hal.science/hal-01442705 https://doi.org/10.1016/j.ijfoodmicro.2016.10.026 |
| رقم الانضمام: | edsbas.30240D18 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.ijfoodmicro.2016.10.026 |
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