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Diversity of yeasts and moulds in dairy products from Umbria, central Italy

机译：意大利翁布里亚的乳制品酵母和霉菌的多样性

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摘要

In this research communication we report on the diversity of yeast and mould species in 69 samples of milk and different dairy products from three plants located in Umbria, central Italy. Isolates were characterised both macroscopically and microscopically and then identified by PCR and genome sequencing of the ITS region and the D1-D2 domain of the large-sub-unit rRNA gene for filamentous fungi and yeasts, respectively. Out of the 69 samples analysed, 51 (73.9%) tested positive for the presence of yeasts, whereas moulds were detected in 25 (36.2%) samples. A total of 9 yeast species belonging to 8 different genera and 13 mould species belonging to 6 different genera were isolated. The most common genera isolated were Debaryomyces and Kluyveromyces among the yeasts and Penicillium and Galactomyces among the moulds. Microbiota play a key role in the formation of flavour, aroma, texture and appearance of dairy products, This complex microbial ecosystem includes both cultured and external bacteria, yeasts and moulds. Some of them have an important role in the production of cheeses, whereas others are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Some species can produce mycotoxins, representing a potential hazard for the consumer's safety. This study provides interesting information on the diversity of fungi species in dairy products from central Italy that can be of major importance to identify these products and to develop adequate strategies for fungal spoilage control and consumer safety.
机译：在这项研究中，我们从位于意大利翁布里亚翁布里亚的三个植物的69个牛奶和不同乳制品中的酵母和模具种类的多样性报告。分离物在宏观上和显微镜上表征，然后通过PCR和基因组测序鉴定其区域和大亚单位RRNA基因的D1-D2结构域，分别用于丝状真菌和酵母。在分析的69个样品中，51（73.9％）测试阳性阳性阳性，而在25（36.2％）样品中检测到模具。分离了属于8种不同的8种不同属的9种酵母物种，属于6种不同的属。分离的最常见的属于Debaryomyces和kluyveromyces在酵母和青霉素和模具中的半乳胺中。 Microbiota在乳制品的味道，香气，质地和外观的形成中发挥关键作用，这种复杂的微生物生态系统包括培养和外部细菌，酵母和霉菌。其中一些在奶酪的生产中具有重要作用，而其他人则负责乳制品腐败，导致大量的食物浪费和经济损失。有些物种可以生产霉菌毒素，代表消费者安全的潜在危害。本研究提供了有关意大利乳制品中真菌物种的多样性的有趣信息，这可能具有重要性识别这些产品，并为真菌腐败控制和消费者安全开发充分的策略。

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  • 来源
    《Journal of dairy research》 |2021年第2期|217-220|共4页
  • 作者

    Beniamino Cenci-Goga; Deborah Cruciani; Silvia Crotti; Musafiri Karama; Gamze Yildirim; Menekse Bulut; Concetta Marino; Luca Grispoldi;

  • 作者单位

    Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Universita degli Studi di Perugia 06126 Perugia Italy Faculty of Veterinary Science Department of Paraclinical Sciences University of Pretoria 0110 Onderstepoort South Africa;

    Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche 'Togo Rosati' 06126 Perugia Italy;

    Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche 'Togo Rosati' 06126 Perugia Italy;

    Faculty of Veterinary Science Department of Paraclinical Sciences University of Pretoria 0110 Onderstepoort South Africa;

    Engineering Faculty Food Engineering Department Afyon Kocatepe University Afyon Turkey;

    Department of Food Engineering Faculty of Engineering Research Center for Redox Applications in Foods (RCRAF) Igdir University 76000 Igdir Turkey;

    Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Universita degli Studi di Perugia 06126 Perugia Italy;

    Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Universita degli Studi di Perugia 06126 Perugia Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Dairy products; diversity; moulds; yeasts;

    机译：乳制品;多样性;霉菌;酵母;

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