RESUMEN
This study aimed to evaluate the occurrence and diversity of yeasts in frozen concentrated orange juice (FCOJ) and assess the resistance of yeasts to peracetic acid. One thousand five hundred (nâ¯=â¯1500) samples of frozen concentrated orange juice (FCOJ) were analyzed, and 280 yeast strains were isolated and identified. Candida represented 37% of all isolates, and the main species identified were Candida pseudointermedia and C. orthopsilosis. Other yeasts identified were Starmerella, Wickerhamiella, Wickerhamiella, Clavispora, Kodamaea, Meyerozyma, Rhodotorula, Trichosporon, Wickerhamomyces, Kluyveromyces, Hanseniaspora, Saccharomyces, Torulaspora, and Zygosaccharomyces. The exogenous origin of the contamination in FCOJ samples analyzed was shown by the high diversity, corroborated by the Simpson (D) and Shannon (H') indices. From a total of 227 yeasts strains tested, more than 20% were able to withstand peracetic acid concentrations >200â¯ppm, with emphasis on W. anomalus (300â¯ppm), W. sergipensis (350â¯ppm), C. rugopelliculosa (350â¯ppm), K. marxianus (450â¯ppm), C. parapsilosis (500â¯ppm), C. pseudointermedia (500â¯ppm), W. sorbosivorans (500â¯ppm), C. boleticola (600â¯ppm), S. cerevisiae (700â¯ppm) and C. orthopsilosis (750â¯ppm). This study adds novel data regarding the occurrence and diversity of yeasts present in FCOJ and their resistance to a chemical compound commonly employed in the sanitization of processing and distribution premises and vehicles. These findings are essential to support the development of measures for proper mitigation of contamination of orange juice towards reducing the risks of spoilage by yeasts during FCOJ transportation/storage or when FCOJ is used as an ingredient.
Asunto(s)
Citrus sinensis , Zygosaccharomyces , Jugos de Frutas y Vegetales , Ácido Peracético/farmacología , Saccharomyces cerevisiae , LevadurasRESUMEN
In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, despite their location in the same city. On the other hand, the starter culture and final product (ripened cheese) presented more constant and similar microbiota no matter the farm. The findings suggest that Streptococcus and Lactococcus have competitive advantages throughout Serra da Canastra cheese-making/ripening, which is crucial for their high relative abundance in the final products. An exploratory assessment based on sequencing data available in the literature showed that the Serra da Canastra cheeses sequences clustered with specific cheese varieties that are also made from raw milk but ripened for very different periods. The findings of this study highlight that despite the variability of milk and whey microbiota among the three farms, the starter culture ("pingo") has strong relevance in shaping the microbiota of the final product.
Asunto(s)
Bacterias/clasificación , Queso/microbiología , Microbiota , Leche/microbiología , Animales , Granjas , Microbiología de Alimentos , ARN Ribosómico 16S/genéticaRESUMEN
We describe the construction of an electronic nose, comprising four chemiresistive sensors formed by the deposition of thin conductive polymer films onto interdigitated electrodes, attached to a personal computer via a data acquisition board. This e-nose was used to detect biodeterioration of oranges colonized by Penicillium digitatum. Significant responses were obtained after only 24 h of incubation i.e. at an early stage of biodeterioration, enabling remedial measures to be taken in storage facilities and efficiently distinguishing between good and poor quality fruits. The instrument has a very low analysis time of 40 s.