The occurrence and growth of yeasts in dairy products |
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| Affiliation: | 1. Univ. Lille, INRA, Univ. Artois, Univ. Littoral Côte d''Opale, EA 7394 – ICV - Institut Charles Viollette, F-59000 Lille, France;2. Fundamental and Applied Research for Animal & Health (FARAH), Food Science Department, Faculty of Veterinary Medicine, University of Liège, Liège B-4000, Belgium;1. Instituto Politécnico de Beja, Escola Superior Agrária, Beja, Portugal;2. Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain;3. Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. De la Investigación s/n, Universidad de Extremadura, 06006 Badajoz, Spain;4. LEAF – Centro de Investigação em Agronomia, Alimentos, Ambiente e Paisagem, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Portugal;5. GeoBioTec Research Institute, Universidade Nova de Lisboa. Campus da Caparica, 2829-516 Caparica, Portugal |
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| Abstract: | Yeasts were isolated, identified and enumerated from 161 samples of retail dairy products. Highest yeast populations (up to 106–107 cells/g) were found in yogurt and cheese samples while lower counts occurred in samples of pasteurized milk, cream, butter and ice cream. Candida famata, Kluyveromyces marxianus, Candida diffluens and Rhodotorula glutinis were the most frequency isolated species. The growth of these and other species was demonstrated during the refrigerated storage of cream, butter and cheese samples and by their inoculation and incubation in milk and yogurt samples. The predominance and growth species was probably related to their production of protein and fat hydrolysing enzymes and the ability to grow at 5°C. |
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