Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
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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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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1800211190772662272 |