Related Experiment Video
Updated: Feb 19, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
25.4K
[Yeast microbiota in artisanal cheeses from Corrientes, Argentina]
Marina C Cardozo1, Ángel J V Fusco1, Marta S Carrasco2
1Facultad de Ciencias Exactas, Naturales y Agrimensura, Universidad Nacional del Nordeste, Corrientes, Argentina.
Revista Argentina De Microbiologia
|October 29, 2017
Summary
Artisanal cheese from Corrientes (QAC) yeast populations were analyzed during production and ripening. Seasonal variations influenced yeast occurrence, with Candida predominating in milk and coagulant samples.
Area of Science:
- Food microbiology
- Dairy science
- Mycology
Background:
- Artisanal cheese from Corrientes (QAC) is a raw cow milk soft cheese.
- Lactic bacteria are the primary flora, but yeasts are significant secondary microbiota potentially influencing ripening.
Purpose of the Study:
- To assess yeast occurrence during QAC elaboration and ripening.
- To investigate the impact of seasonal variations on yeast populations in QAC.
Main Methods:
- Isolation and purification of yeasts from raw materials and cheese at various ripening stages.
- Classification of ninety yeast strains.
- Quantification of yeast counts (10^3 - 10^7 UFC/ml or UFC/g).
Main Results:
- Candida was the predominant yeast genus in milk and the artisanal coagulant agent.
- Other genera like Myxozyma and Debaryomyces were also identified.
- Yeast isolates from cheese mirrored the genera found in the coagulant agent, indicating its likely origin.
Conclusions:
- The artisanal coagulant agent is a significant source of yeasts in QAC.
- Yeast populations in QAC are influenced by seasonal factors.
- Understanding yeast dynamics is crucial for QAC quality and ripening control.
Related Concept Videos
01:30Bacterial Phylum Actinobacteria
710
Coryneform bacteria are gram-positive, aerobic, nonmotile rods that exhibit irregular, club-shaped, or V-shaped arrangements. Their V-shape results from snapping division, where the inner cell wall layer forms the cross-wall, while the outer layer remains intact until it ruptures on one side, causing the daughter cells to bend away.The primary genera are Corynebacterium and Arthrobacter. Corynebacterium includes diverse species, ranging from saprophytes to pathogens like Corynebacterium...
710
01:27Microorganisms in Agriculture and Food industry
1.6K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.6K
01:23Microbial Fermentation
1.6K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.6K
01:29Bacterial Flora of the Large Intestine
1.7K
The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
1.7K
01:29Fermentation
130.5K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
130.5K
01:28Yeast Signaling
17.8K
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
17.8K