Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese
Document title: Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese
Journal: Anais da Academia Brasileira de Ciencias
Database: PERIÓDICA
System number: 000436130
ISSN: 0001-3765
Authors: 1
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1
2
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1
Institutions: 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
Year:
Volumen: 92
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Analítico, descriptivo
English abstract 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
Disciplines: Química
Keyword: 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
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