Identificação e avaliação da resistência antimicrobiana de leveduras em vegetais minimamente processados

• Autor(a) principal: Pereira, Ana Paula Maciel [UNESP]
• Data de Publicação: 2011
• Outros Autores: Werle, Catierine Hirsch [UNESP], Gonçalves, Tãnia Maria Vinturim [UNESP], Hoffmann, Fernando Leite [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://revistas.bvs-vet.org.br/rialutz/article/view/5824; http://hdl.handle.net/11449/122271
• topic: vegetais minimamente processados; leveduras; hipoclorito de sódio; ozônio; minimally processed vegetables; yeast; sodium hypochlorite; ozone

The consumption of minimally processed vegetables has been growing due to consumer demand for products easy to prepare. As it is extremely manipulated, this product can be contaminated with spoilage organisms such as yeasts, that have the ability to decrease the shelf life of food. In this sense, seeking to concerns about the resistance of microorganisms to sanitation methods for food industries and given the need for more studies of the antimicrobial power of ozone, this study aimed to isolate and identify the yeasts present in minimally processed vegetables, and check their antimicrobial resistance to sodium hypochlorite and ozone. 84 samples of minimally processed vegetables were collected. From them, 47 yeast cultures were isolated and submitted for identification and testing of resistance to sodium hypochlorite sanitizers (50, 100, 200 and 400 ppm) and ozone (0.25 and 0.5 ppm). From the total yeast isolated, 85.1% corresponds to Cryptococcus laurentii, 12.8% to Arxula adeninivorans and 2.1% to Debaryomyces hansenii var. fabryii. All of them were resistant to the sanitizers sodium hypochlorite and ozone at all concentrations tested. Given these observations, some actions must be taken during processing to avoid contamination with deteriorative microbiota.