| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000436130 |
| ISSN: | 0001-3765 |
| Autores: | Wanderley, Liliane A.S1 Bergamo, Vanessa Z1 Machado, Gabriella R.M1 Mendes, Rose Maria O2 Valente, Patrícia1 Fuentefria, Alexandre M1 |
| Instituciones: | 1Universidade Federal do Rio Grande do Sul, Programa de Pos-Graduacao em Microbiologia Agricola e do Ambiente, Porto Alegre, Rio Grande do Sul. Brasil 2Universidade Comunitaria da Regiao de Chapeco, Laboratorio de Microbiologia, Chapeco, Santa Catarina. Brasil |
| Año: | 2020 |
| Volumen: | 92 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | The formation of microbial biofilms in materials used in the industrial production of dairy may lead to deterioration of these foods. Yarrowia lipolytica biofilms are widely found in dairy products and can modify the final characteristics of these products. Thus, this study investigated the effectiveness of hygienization by detergents and sodium hypochlorite on the formation of Y. lipolytica biofilms in different utensils usually employed during industrial cheese production, like polypropylene, hoses, and nylon/polyethylene. The utensils were sanitized using solutions of mild and alkaline detergents, and sodium hypochlorite, according to the cheese industry Standard Operation Procedure. Results showed that in all coupons there was biofilm formation with Y. lipolytica isolates. The contact angle measurements were favored to promote the adhesion of the biofilm in the evaluated surfaces. Even after treatment with sanitizers, a significant survival rate of planktonic cells was observed in all coupons tested. These results indicate that Y. lipolytica biofilms show a significant ability to adhere to polypropylene, presenting an important impact on the quality of colonial cheese |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Microbiología, Procesamiento de alimentos, Queso, Biopelículas microbianas, Higiene de alimentos, Sanitización, Detergentes, Hipoclorito de sodio, Yarrowia lipolytica |
| Keyword: | Food chemistry, Microbiology, Food processing, Cheese, Microbial biofilms, Food hygiene, Sanitizing, Detergents, Sodium hypochlorite, Yarrowia lipolytica |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
