Alterantes microbianos atípicos en yogures argentinos: mohos gasógenos y bacterias del género Gluconobacter

CAPRA, M. L.; FRISÓN, L.; CHIERICATTI, C.; BINETTI, A. G.; REINHEIMER, J. A.

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Lugar: Buenos Aires; Año: 2021

0325-7541

Atypical cases of yogurtsamples containing spoilage microorganisms not previously reported (moldsproducing gas and bacteria of the genus Gluconobacter)in Argentinean fermented milks are presented. Microbial food alterations leadto unfit products for consumption, and their discarding, to significant economiclosses for the food industry. During storage, fresh foods offer availableniches for the survival and growth of undesirable microorganisms. In dairyproducts, data regarding spoilage and/or pathogenic bacteria is betterdocumented than those for molds and yeasts. Dairy products are less susceptibleto mold?s contamination than products such as fruits and vegetables, due totheir refrigerated storage; their elaboration from heat-treated milk and, forfermented ones, the dominant microbiota that acidifies the medium. However,even cheeses and yogurts may be susceptible to mold contamination. Yogurt, inparticular, is considered among the mostly exposed dairy products with respectto fungal damage; though the "classic" altering organisms were alwaysbeing yeasts. Palabras clave: alterantes microbianos, yogur, mohos gasógenos,Mucorales, GluconobacterKeywords: spoilage microorganisms, yogurt, gas-producing molds, Mucorales, Gluconobacter@font-face{font-family:"Cambria Math";panose-1:2 4 5 3 5 4 6 3 2 4;mso-font-charset:0;mso-generic-font-family:roman;mso-font-pitch:variable;mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face{font-family:Calibri;panose-1:2 15 5 2 2 2 4 3 2 4;mso-font-charset:0;mso-generic-font-family:swiss;mso-font-pitch:variable;mso-font-signature:-469750017 -1073732485 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal{mso-style-unhide:no;mso-style-qformat:yes;mso-style-parent:"";margin-top:0cm;margin-right:0cm;margin-bottom:10.0pt;margin-left:0cm;line-height:115%;mso-pagination:widow-orphan;font-size:11.0pt;font-family:"Calibri",sans-serif;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:"Times New Roman";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-fareast-language:ES-AR;}.MsoChpDefault{mso-style-type:export-only;mso-default-props:yes;font-size:11.0pt;mso-ansi-font-size:11.0pt;mso-bidi-font-size:11.0pt;font-family:"Calibri",sans-serif;mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:"Times New Roman";mso-fareast-theme-font:minor-fareast;mso-hansi-font-family:Calibri;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"Times New Roman";mso-bidi-theme-font:minor-bidi;mso-fareast-language:ES-AR;}.MsoPapDefault{mso-style-type:export-only;margin-bottom:10.0pt;line-height:115%;}div.WordSection1{page:WordSection1;}