Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese

Detalhes bibliográficos
Autor(a) principal: Malfeito-Ferreira, Manuel
Data de Publicação: 2000
Outros Autores: Loureiro, Virgilio, Pereira-Dias, S., Potes, M.E., Marinho, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/493
Resumo: www.elsevier.nl/locate/ijfoodmicro
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spelling Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheesecheesecontaminationyeastAPI systemDebaryomyces hanseniiCandida intermediawww.elsevier.nl/locate/ijfoodmicroThe evolution of the yeast flora was studied for an artisanal semi-hard ewes’ cheese made from raw milk. Mean log10 22 yeast counts per gram of cheese body ranged from 2.7 to 6.4, with the higher counts observed after a ripening period of 30 23 days. The yeast population decreased thereafter and, at the end of curing process, reached values similar to those of the 24 beginning. A total of 344 yeasts strains were randomly isolated from the curd and cheese body during the 60 days long 25 ripening period. Esterase activity was common to almost all isolates (98%) while proteolysis was observed in 12% of the 26 total yeast population. The proportion of strains with positive glucose fermentation increased from 21% in the curd to 75% at 27 the end of the ripening period. A total of 150 isolates representative of the physiological characteristics tested were examined 28 with the API ID 32C system showing different degrees of quality of identification. Only 15% of the strains (23 isolates) were 29 excellently identified being assigned to the species Candida zeylanoides. The most frequent species appeared to be 30 Debaryomyces hansenii (anamorph Candida famata) and Candida intermedia. These two species amounted to 9% of the 31 yeasts in the curd increasing to 86% at the end of the ripening period.ElsevierRepositório da Universidade de LisboaMalfeito-Ferreira, ManuelLoureiro, VirgilioPereira-Dias, S.Potes, M.E.Marinho, A.2009-01-19T16:05:06Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/493eng"International Journal of Food Microbiology". ISSN 0168-1605. 1 (2000) 000-0000168-1605info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:31:47Zoai:www.repository.utl.pt:10400.5/493Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:48:47.182100Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
title Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
spellingShingle Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
Malfeito-Ferreira, Manuel
cheese
contamination
yeast
API system
Debaryomyces hansenii
Candida intermedia
title_short Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
title_full Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
title_fullStr Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
title_full_unstemmed Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
title_sort Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
author Malfeito-Ferreira, Manuel
author_facet Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Pereira-Dias, S.
Potes, M.E.
Marinho, A.
author_role author
author2 Loureiro, Virgilio
Pereira-Dias, S.
Potes, M.E.
Marinho, A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Pereira-Dias, S.
Potes, M.E.
Marinho, A.
dc.subject.por.fl_str_mv cheese
contamination
yeast
API system
Debaryomyces hansenii
Candida intermedia
topic cheese
contamination
yeast
API system
Debaryomyces hansenii
Candida intermedia
description www.elsevier.nl/locate/ijfoodmicro
publishDate 2000
dc.date.none.fl_str_mv 2000
2000-01-01T00:00:00Z
2009-01-19T16:05:06Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/493
url http://hdl.handle.net/10400.5/493
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "International Journal of Food Microbiology". ISSN 0168-1605. 1 (2000) 000-000
0168-1605
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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