Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry

Detalhes bibliográficos
Autor(a) principal: Costa, Nayara Aparecida da Silva
Data de Publicação: 2022
Outros Autores: Rodrigues, Rafaela da Silva, Carvalho, Antônio Fernandes de, Machado, Solimar Gonçalves
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/14898
Resumo: Pseudomonas spp. are constantly associated with spoilage of dairy products. Species of this genus are widely known for their adaptability and versatility, in addition to being able to multiply at cold temperatures. Pseudomonas spp. are an issue in the food industry because, in addition to producing proteolytic and lipolytic enzymes, they are capable of forming biofilms and producing pigments. Biofilms are structures that are more resistant to sanitizers and can result in food contamination by altering texture, color, flavor and other sensory parameters. Pigment production by Pseudomonas has caused problems in fresh cheeses mainly due to the formation of blue discoloration. Deterioration by blue pigment production has gained prominence due to increasing case numbers worldwide. The objective of this work was to evaluate, through a literature review, the challenges faced by the dairy industry in the face of biofilm formation and blue pigment production by the genus Pseudomonas.
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spelling Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industryFormação de biofilme e produção de pigmento azul por Pseudomonas: o impacto na indústria de lácteosPsicrotróficos. Deterioração. Laticínios.Psychrotrophics. Spoilage. Dairy.Pseudomonas spp. are constantly associated with spoilage of dairy products. Species of this genus are widely known for their adaptability and versatility, in addition to being able to multiply at cold temperatures. Pseudomonas spp. are an issue in the food industry because, in addition to producing proteolytic and lipolytic enzymes, they are capable of forming biofilms and producing pigments. Biofilms are structures that are more resistant to sanitizers and can result in food contamination by altering texture, color, flavor and other sensory parameters. Pigment production by Pseudomonas has caused problems in fresh cheeses mainly due to the formation of blue discoloration. Deterioration by blue pigment production has gained prominence due to increasing case numbers worldwide. The objective of this work was to evaluate, through a literature review, the challenges faced by the dairy industry in the face of biofilm formation and blue pigment production by the genus Pseudomonas.Pseudomonas spp. são constantemente associadas à deterioração de produtos lácteos. Espécies desse gênero são amplamente conhecidas por sua adaptabilidade e versatilidade, além de conseguirem se multiplicar em temperaturas de refrigeração. Pseudomonas spp. são problemáticas na indústria alimentícia pois, além de produzir enzimas proteolíticas e lipolíticas, são capazes de formar biofilme e produzir pigmentos. Os biofilmes são estruturas mais resistentes a sanitizantes e podem resultar na contaminação dos alimentos alterando textura, cor, sabor e outros parâmetros sensoriais. A produção de pigmentos por Pseudomonas tem causado problemas em queijos frescos principalmente devido à formação de manchas azuis. A deterioração por produção de pigmento azul, descrita como descoloração azul, tem ganhado destaque devido aos números de casos crescentes em todo o mundo. O objetivo deste trabalho foi avaliar, por meio de uma revisão de literatura, os desafios encontrados pela indústria de lácteos frente à formação de biofilme e produção de pigmento azul pelo gênero Pseudomonas.Universidade Federal de Viçosa - UFV2022-11-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1489810.18540/jcecvl8iss8pp14898-01eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14898-01eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14898-01eThe Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14898-01e2527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14898/7565Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Nayara Aparecida da SilvaRodrigues, Rafaela da SilvaCarvalho, Antônio Fernandes deMachado, Solimar Gonçalves2022-11-08T19:41:15Zoai:ojs.periodicos.ufv.br:article/14898Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2022-11-08T19:41:15Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
Formação de biofilme e produção de pigmento azul por Pseudomonas: o impacto na indústria de lácteos
title Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
spellingShingle Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
Costa, Nayara Aparecida da Silva
Psicrotróficos. Deterioração. Laticínios.
Psychrotrophics. Spoilage. Dairy.
title_short Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
title_full Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
title_fullStr Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
title_full_unstemmed Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
title_sort Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
author Costa, Nayara Aparecida da Silva
author_facet Costa, Nayara Aparecida da Silva
Rodrigues, Rafaela da Silva
Carvalho, Antônio Fernandes de
Machado, Solimar Gonçalves
author_role author
author2 Rodrigues, Rafaela da Silva
Carvalho, Antônio Fernandes de
Machado, Solimar Gonçalves
author2_role author
author
author
dc.contributor.author.fl_str_mv Costa, Nayara Aparecida da Silva
Rodrigues, Rafaela da Silva
Carvalho, Antônio Fernandes de
Machado, Solimar Gonçalves
dc.subject.por.fl_str_mv Psicrotróficos. Deterioração. Laticínios.
Psychrotrophics. Spoilage. Dairy.
topic Psicrotróficos. Deterioração. Laticínios.
Psychrotrophics. Spoilage. Dairy.
description Pseudomonas spp. are constantly associated with spoilage of dairy products. Species of this genus are widely known for their adaptability and versatility, in addition to being able to multiply at cold temperatures. Pseudomonas spp. are an issue in the food industry because, in addition to producing proteolytic and lipolytic enzymes, they are capable of forming biofilms and producing pigments. Biofilms are structures that are more resistant to sanitizers and can result in food contamination by altering texture, color, flavor and other sensory parameters. Pigment production by Pseudomonas has caused problems in fresh cheeses mainly due to the formation of blue discoloration. Deterioration by blue pigment production has gained prominence due to increasing case numbers worldwide. The objective of this work was to evaluate, through a literature review, the challenges faced by the dairy industry in the face of biofilm formation and blue pigment production by the genus Pseudomonas.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-03
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14898
10.18540/jcecvl8iss8pp14898-01e
url https://periodicos.ufv.br/jcec/article/view/14898
identifier_str_mv 10.18540/jcecvl8iss8pp14898-01e
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/14898/7565
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 8 (2022); 14898-01e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 8 (2022); 14898-01e
The Journal of Engineering and Exact Sciences; v. 8 n. 8 (2022); 14898-01e
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
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