Diversity of spoilage fungi associated with various French dairy products

International Journal of Food Microbiology

Volumn 241, Issue , 2017, Pages 191-197

  Garnier, Lucille ^a,b   Valence, Florence ^b   Pawtowski, Audrey ^a   Auhustsinava Galerne, Lizaveta ^a   Frotté, Nicolas ^a   Baroncelli, Riccardo ^a   Deniel, Franck ^a   Coton, Emmanuel ^a   Mounier, Jérôme ^a  

^a UNIVERSITÉ DE BREST   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Dairy products; Diversity; Fungi; Preservative resistance; Spoilage

Indexed keywords

BENZOIC ACID; BETA TUBULIN; CALCIUM PROPIONATE; FOOD PRESERVATIVE; NATAMYCIN; PRESERVATIVE; RIBOSOME RNA; SORBATE POTASSIUM; YOGHURT; SORBIC ACID;

ARTICLE; BUTTER; CANDIDA PARAPSILOSIS; CHEESE; CLADOSPORIUM HALOTOLERANS; CLADOSPORIUM PHYLLOPHILUM; CLINICAL EVALUATION; CREAM; DAIRY INDUSTRY; DAIRY PRODUCT; DIDYMELLA PINODELLA; ENVIRONMENTAL IMPACT; FILAMENTOUS FUNGUS; FOOD CONTAMINATION; FOOD SPOILAGE; FOOD WASTE; FUNGAL CONTAMINATION; FUNGICIDE RESISTANCE; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GEOTRICHUM CANDIDUM; MEYEROZYMA GUILLIERMONDII; MICROBIAL DIVERSITY; MINIMUM INHIBITORY CONCENTRATION; MUCOR RACEMOSUS; NONHUMAN; PENICILLIUM; PENICILLIUM ANTARCTICUM; PENICILLIUM BIALOWIEZENSE; PENICILLIUM COMMUNE; PENICILLIUM SALAMII; RHODOTORULA MUCILAGINOSA; SPECIES DIVERSITY; SPECIES IDENTIFICATION; TRICHOSPORON ASAHII; YARROWIA LIPOLYTICA; YEAST; ANALYSIS; BACTERIAL COUNT; BIODIVERSITY; CLASSIFICATION; DRUG EFFECTS; FUNGUS; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY;

BIODIVERSITY; COLONY COUNT, MICROBIAL; DAIRY PRODUCTS; FOOD CONTAMINATION; FOOD PRESERVATIVES; FUNGI; SODIUM BENZOATE; SORBIC ACID;

EID: 84993965307     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.10.026     Document Type: Article

References (49)

1. Banjara, N., Suhr, M.J., Hallen-Adams, H.E., Diversity of yeast and mold species from a variety of cheese types. Curr. Microbiol. 70 (2015), 1–9.
2. Barrios, M.J., Medina, L.M., Lopez, M.C., Jordano, R., Fungal biota isolated from Spanish cheeses. J. Food Saf. 18 (1998), 151–157.
3. Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J.C., Gerds, M.L., Hammes, W.P., Harnett, J., Huys, G., Laulund, S., Ouwehand, A., Powell, I.B., Prajapati, J.B., Seto, Y., Ter Schure, E., Van Boven, A., Vankerckhoven, V., Zgoda, A., Tuijtelaars, S., Hansen, E.B., Food fermentations: microorganisms with technological beneficial use. Int. J. Food Microbiol. 154 (2012), 87–97.
4. Brooks, J.C., Martinez, B., Stratton, J., Bianchini, A., Krokstrom, R., Hutkins, R., Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens. Food Microbiol. 31 (2012), 154–158.
5. Canganella, F., Ovidi, M., Paganini, S., Vettraino, A.M., Bevilacqua, L., Trovatelli, L.D., Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures. Food Microbiol. 15 (1998), 71–77.
6. Carbone, I., Kohn, L.M., A method for designing primer sets for speciation studies in filamentous ascomycetes. Mycologia, 91, 1999, 553.
7. Casalinuovo, F., Rodolfi, M., Rippa, P., Scognamiglio, A., Musarella, R., Abnormal colorations of mozzarella cheese caused by Phoma glomerata (Corda) Wollenw & Hochapfel. J. Food Res., 4, 2015, 19.
8. Commission Regulation (EU) No 1129/2011, Amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by Establishing a Union List of Food Additives Text With EEA Relevance. 2011 (11 November).
9. Deák, T., Handbook of Food Spoilage Yeasts. 2nd ed., 2008, CRC Press, Boca Ratón, Flo, USA.
10. Delavenne, E., Mounier, J., Deniel, F., Barbier, G., Le Blay, G., Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period. Int. J. Food Microbiol. 155 (2012), 185–190.
11. Dragoni, L., Papa, A., Vallone, L., Milan Univ. (Italy) Istituto di Ispezione degli Alimenti di Origine Animale, Mycological quality standards of Italian cheese Taleggio. Typical and unacceptable surface moulds — mycological paste standard [Lombardy]. Arch. Vet. Ital., 1997 Italy.
12. Filtenborg, O., Frisvad, J.C., Thrane, U., Moulds in food spoilage. Int. J. Food Microbiol. 33 (1996), 85–102 Specific Spoilage Organisms.
13. Fleet, G.H., Mian, M.A., The occurrence and growth of yeasts in dairy products. Int. J. Food Microbiol. 4 (1987), 145–155.
14. Frisvad, J.C., Houbraken, J., Popma, S., Samson, R.A., Two new Penicillium species Penicillium buchwaldii and Penicillium spathulatum, producing the anticancer compound asperphenamate. FEMS Microbiol. Lett. 339 (2013), 77–92.
15. Glass, N.L., Donaldson, G.C., Development of primer sets designed for use with the PCR to amplify conserved genes from filamentous ascomycetes. Appl. Environ. Microbiol. 61 (1995), 1323–1330.
16. Hermet, A., Méheust, D., Mounier, J., Barbier, G., Jany, J.-L., Molecular systematics in the genus Mucor with special regards to species encountered in cheese. Fungal Biol. 116 (2012), 692–705.
17. Hong, S.-B., Go, S.-J., Shin, H.-D., Frisvad, J.C., Samson, R.A., Polyphasic taxonomy of Aspergillus fumigatus and related species. Mycologia 97 (2005), 1316–1329.
18. Houbraken, J., Samson, R.A., Phylogeny of Penicillium and the segregation of Trichocomaceae into three families. Stud. Mycol. 70 (2011), 1–51.
19. Huis in't Veld, J.H.J., Microbial and biochemical spoilage of foods: an overview. Int. J. Food Microbiol. 33 (1996), 1–18 Specific spoilage organisms.
20. Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J.-L., Barbier, G., Coton, E., Filamentous fungi and mycotoxins in cheese: a review. Compr. Rev. Food Sci. Food Saf. 13 (2014), 437–456.
21. Jacques, N., Casaregola, S., Safety assessment of dairy microorganisms: The hemiascomycetous yeasts. Int. J. Food Microbiol. 126 (2008), 321–326 Contribution to the safety assessment of technological microflora found in fermented dairy products.
22. Kallinteri, L.D., Kostoula, O.K., Savvaidis, I.N., Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese. Food Microbiol. 36 (2013), 176–181.
23. Kure, C., Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories. Int. J. Food Microbiol. 70 (2001), 21–27.
24. Kure, C.F., Skaar, I., Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg. Int. J. Food Microbiol. 62 (2000), 133–137.
25. Kure, C.F., Skaar, I., Brendehaug, J., Mould contamination in production of semi-hard cheese. Int. J. Food Microbiol. 93 (2004), 41–49.
26. Kurtzman, C.P., Robnett, C.J., Identification of clinically important ascomycetous yeasts based on nucleotide divergence in the 5′ end of the large-subunit (26S) ribosomal DNA gene. J. Clin. Microbiol. 35 (1997), 1216–1223.
27. Ledenbach, L.H., Marshall, R.T., Microbiological spoilage of dairy products. Sperber, W.H., Doyle, M.P., (eds.) Compendium of the Microbiological Spoilage of Foods and Beverages, Food Microbiology and Food Safety, 2010, Springer, New York, 41–67.
28. Le Lay, C., Mounier, J., Vasseur, V., Weill, A., Le Blay, G., Barbier, G., Coton, E., In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds. Food Control 60 (2016), 247–255.
29. López-Malo, A., Maris Alzamora, S., Palou, E., Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds. Int. J. Food Microbiol. 99 (2005), 119–128.
30. Montagna, M.T., Santacroce, M.P., Spilotros, G., Napoli, C., Minervini, F., Papa, A., Dragoni, I., Investigation of fungal contamination in sheep and goat cheeses in southern Italy. Mycopathologia 158 (2004), 245–249.
31. Ollé Resa, C.P., Jagus, R.J., Gerschenson, L.N., Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces. Food Control 35 (2014), 101–108.
32. Park, M.S., Lee, E.J., Fong, J.J., Sohn, J.H., Lim, Y.W., A new record of Penicillium antarcticum from marine environments in Korea. Mycobiology, 42, 2014, 109.
33. Perrone, G., Samson, R.A., Frisvad, J.C., Susca, A., Gunde-Cimerman, N., Epifani, F., Houbraken, J., Penicillium salamii, a new species occurring during seasoning of dry-cured meat. Int. J. Food Microbiol. 193 (2015), 91–98.
34. Phillips, C.A., Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety. Int. J. Food Sci. Technol. 31 (1996), 463–479.
35. Pitt, J.I., Hocking, A.D., Fungi and Food Spoilage. 3rd ed., 2009, Springer Science & Business Media, New York, USA.
36. Praphailong, W., Fleet, G.H., The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts. Food Microbiol. 14 (1997), 459–468.
37. Rodrigues, G., Pais, C., The influence of acetic and other weak carboxylic acids on growth and cellular death of the yeast Yarrowia lipolytica. Food Technol. Biotechnol. 12 (2000), 579–1006.
38. Romero-Gil, V., García-García, P., Garrido-Fernández, A., Arroyo-López, F.N., Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives. Food Microbiol. 54 (2016), 72–79.
39. Sakkas, L., Moutafi, A., Moschopoulou, E., Moatsou, G., Assessment of heat treatment of various types of milk. Food Chem. 159 (2014), 293–301.
40. Samson, R., Frisvad, J., Hoekstra, E., Filtenborg, O., Introduction to food and airborne fungi. Revised 6th edition, 2002, Centraalbureau voor Schimmelcultures, Utrecht, The Netherlands 389 pp. Distributed in the United States by ASM Press., in: Mycopathologia. pp. 609–609.
41. Schoch, C.L., Seifert, K.A., Huhndorf, S., Robert, V., Spouge, J.L., Levesque, C.A., Chen, W., Nuclear ribosomal internal transcribed spacer (ITS) region as a universal DNA barcode marker for fungi. Proc. Natl. Acad. Sci. U. S. A. 109 (2012), 6241–6246.
42. Sonjak, S., Frisvad, J.C., Gunde-Cimerman, N., Penicillium mycobiota in arctic subglacial ice. Microb. Ecol. 52 (2006), 207–216.
43. Tamura, K., Stecher, G., Peterson, D., Filipski, A., Kumar, S., MEGA6: molecular evolutionary genetics analysis version 6.0. Mol. Biol. Evol. 30 (2013), 2725–2729.
44. Taniwaki, M.H., Hocking, A.D., Pitt, J.I., Fleet, G.H., Growth of fungi and mycotoxin production on cheese under modified atmospheres. Int. J. Food Microbiol. 68 (2001), 125–133.
45. Vacheyrou, M., Normand, A.-C., Guyot, P., Cassagne, C., Piarroux, R., Bouton, Y., Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms. Int. J. Food Microbiol. 146 (2011), 253–262.
46. Welscher, Y.M., Napel, H.H., Balagué, M.M., Souza, C.M., Riezman, H., de Kruijff, B., Breukink, E., Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane. J. Biol. Chem. 283 (2008), 6393–6401.
47. Westall, S., Filtenborg, O., Spoilage yeasts of decorated soft cheese packed in modified atmosphere. Food Microbiol. 15 (1998), 243–249.
48. Westall, S., Filtenborg, O., Yeast occurrence in Danish feta cheese. Food Microbiol. 15 (1998), 215–222.
49. White, T.J., Bruns, T., Lee, S., Taylor, J.W., Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. Innis, M.A., Gelfand, D.H., Sninsky, J.J., White, T.J., (eds.) PCR Protocols: A Guide to Methods and Applications, 1990, Academic Press, Inc., New York, 315–322.