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Contaminating Mycoflora in Fermented Milk.

R Jordano1, L M Medina1, J Salmeron1

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This study analyzed 20 Spanish fermented milk products for yeasts and molds. Significant levels of fungi were found, with Torulopsis Candida identified as the sole yeast species and five mold genera detected.

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Area of Science:

  • Food Microbiology
  • Mycology
  • Fermentation Science

Background:

  • Commercial fermented milk products with bifidobacteria are popular probiotics.
  • Microbial contamination, including yeasts and molds, can impact product quality and safety.
  • Assessing fungal presence in these products is crucial for quality control.

Purpose of the Study:

  • To isolate, enumerate, and identify yeasts and molds in Spanish commercial fermented milk.
  • To determine the prevalence and types of fungal contaminants in these products.

Main Methods:

  • Microbiological analysis of 20 commercial fermented milk samples.
  • Isolation and identification of yeasts and molds using standard mycological techniques.
  • Enumeration of yeast and mold counts per gram (g).

Main Results:

  • Yeast counts ≥10^2/g were found in 30% of samples; mold counts ≥10/g in 40%.
  • Torulopsis Candida was the only yeast species identified.
  • Five mold genera (Aspergillus, Penicillium, Mirothecium, Paecylomices, Mycogene) were isolated, with Aspergillus flavus detected in 10% of samples.

Conclusions:

  • Commercial fermented milk products in Spain can harbor yeasts and molds.
  • The identified fungal species, particularly Aspergillus flavus, may pose quality and safety concerns.
  • Further monitoring and control measures are recommended for fungal contamination in fermented milk production.