Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/231522 |
Resumo: | The formation of microbial biofi lms in materials used in the industrial production of dairy may lead to deterioration of these foods. Yarrowia lipolytica biofi lms are widely found in dairy products and can modify the fi nal characteristics of these products. Thus, this study investigated the effectiveness of hygienization by detergents and sodium hypochlorite on the formation of Y. lipolytica biofi lms in different utensils usually employed during industrial cheese production, like polypropylene, hoses, and nylon/polyethylene. The utensils were sanitized using solutions of mild and alkaline detergents, and sodium hypochlorite, according to the cheese industry Standard Operation Procedure. Results showed that in all coupons there was biofi lm formation with Y. lipolytica isolates. The contact angle measurements were favored to promote the adhesion of the biofi lm in the evaluated surfaces. Even after treatment with sanitizers, a signifi cant survival rate of planktonic cells was observed in all coupons tested. These results indicate that Y. lipolytica biofi lms show a signifi cant ability to adhere to polypropylene, presenting an important impact on the quality of colonial cheese. |
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Wanderley, Liliane Alves dos SantosBergamo, Vanessa ZafaneliMachado, Gabriella da Rosa MonteMendes, Rose Maria de OliveiraSilva, Patrícia Valente daFuentefria, Alexandre Meneghello2021-11-04T04:24:06Z20200001-3765http://hdl.handle.net/10183/231522001126773The formation of microbial biofi lms in materials used in the industrial production of dairy may lead to deterioration of these foods. Yarrowia lipolytica biofi lms are widely found in dairy products and can modify the fi nal characteristics of these products. Thus, this study investigated the effectiveness of hygienization by detergents and sodium hypochlorite on the formation of Y. lipolytica biofi lms in different utensils usually employed during industrial cheese production, like polypropylene, hoses, and nylon/polyethylene. The utensils were sanitized using solutions of mild and alkaline detergents, and sodium hypochlorite, according to the cheese industry Standard Operation Procedure. Results showed that in all coupons there was biofi lm formation with Y. lipolytica isolates. The contact angle measurements were favored to promote the adhesion of the biofi lm in the evaluated surfaces. Even after treatment with sanitizers, a signifi cant survival rate of planktonic cells was observed in all coupons tested. These results indicate that Y. lipolytica biofi lms show a signifi cant ability to adhere to polypropylene, presenting an important impact on the quality of colonial cheese.application/pdfengAnais da Academia Brasileira de Ciências. Rio de Janeiro. Vol. 92, suppl. 1, e20181379, 14 p.BiofilmesYarrowiaQueijoHigiene dos alimentosMicrobiologia de alimentosHipoclorito de sódioYarrowia lipolyticaBiofilm formationColonial cheeseHygienizationSanitizingInfluence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheeseinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001126773.pdf.txt001126773.pdf.txtExtracted Texttext/plain39348http://www.lume.ufrgs.br/bitstream/10183/231522/2/001126773.pdf.txtb5b35971820470c5724f597a3d96ac5eMD52ORIGINAL001126773.pdfTexto completo (inglês)application/pdf995498http://www.lume.ufrgs.br/bitstream/10183/231522/1/001126773.pdf894666bf7e5991782485cc68c80572adMD5110183/2315222021-12-06 05:37:46.095902oai:www.lume.ufrgs.br:10183/231522Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-12-06T07:37:46Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
title |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
spellingShingle |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese Wanderley, Liliane Alves dos Santos Biofilmes Yarrowia Queijo Higiene dos alimentos Microbiologia de alimentos Hipoclorito de sódio Yarrowia lipolytica Biofilm formation Colonial cheese Hygienization Sanitizing |
title_short |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
title_full |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
title_fullStr |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
title_full_unstemmed |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
title_sort |
Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese |
author |
Wanderley, Liliane Alves dos Santos |
author_facet |
Wanderley, Liliane Alves dos Santos Bergamo, Vanessa Zafaneli Machado, Gabriella da Rosa Monte Mendes, Rose Maria de Oliveira Silva, Patrícia Valente da Fuentefria, Alexandre Meneghello |
author_role |
author |
author2 |
Bergamo, Vanessa Zafaneli Machado, Gabriella da Rosa Monte Mendes, Rose Maria de Oliveira Silva, Patrícia Valente da Fuentefria, Alexandre Meneghello |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Wanderley, Liliane Alves dos Santos Bergamo, Vanessa Zafaneli Machado, Gabriella da Rosa Monte Mendes, Rose Maria de Oliveira Silva, Patrícia Valente da Fuentefria, Alexandre Meneghello |
dc.subject.por.fl_str_mv |
Biofilmes Yarrowia Queijo Higiene dos alimentos Microbiologia de alimentos Hipoclorito de sódio |
topic |
Biofilmes Yarrowia Queijo Higiene dos alimentos Microbiologia de alimentos Hipoclorito de sódio Yarrowia lipolytica Biofilm formation Colonial cheese Hygienization Sanitizing |
dc.subject.eng.fl_str_mv |
Yarrowia lipolytica Biofilm formation Colonial cheese Hygienization Sanitizing |
description |
The formation of microbial biofi lms in materials used in the industrial production of dairy may lead to deterioration of these foods. Yarrowia lipolytica biofi lms are widely found in dairy products and can modify the fi nal characteristics of these products. Thus, this study investigated the effectiveness of hygienization by detergents and sodium hypochlorite on the formation of Y. lipolytica biofi lms in different utensils usually employed during industrial cheese production, like polypropylene, hoses, and nylon/polyethylene. The utensils were sanitized using solutions of mild and alkaline detergents, and sodium hypochlorite, according to the cheese industry Standard Operation Procedure. Results showed that in all coupons there was biofi lm formation with Y. lipolytica isolates. The contact angle measurements were favored to promote the adhesion of the biofi lm in the evaluated surfaces. Even after treatment with sanitizers, a signifi cant survival rate of planktonic cells was observed in all coupons tested. These results indicate that Y. lipolytica biofi lms show a signifi cant ability to adhere to polypropylene, presenting an important impact on the quality of colonial cheese. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020 |
dc.date.accessioned.fl_str_mv |
2021-11-04T04:24:06Z |
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info:eu-repo/semantics/article info:eu-repo/semantics/other |
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http://hdl.handle.net/10183/231522 |
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0001-3765 |
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001126773 |
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http://hdl.handle.net/10183/231522 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Anais da Academia Brasileira de Ciências. Rio de Janeiro. Vol. 92, suppl. 1, e20181379, 14 p. |
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info:eu-repo/semantics/openAccess |
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openAccess |
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