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https://doi.org/10.46419/vs.51.6.4

Molecular identification of yeast from raw milk and traditionally produced cottage cheese

Manuela Zadravec   ORCID icon orcid.org/0000-0003-4382-4424 ; Croatian Veterinary Institute, Zagreb, Croatia
Vesna Jaki Tkalec ; Veterinary Institute Križevci, Croatian Veterinary Institute, Križevci, Croatia
Sanja Furmeg ; Veterinary Institute Križevci, Croatian Veterinary Institute, Križevci, Croatia
Maja Kiš ; Veterinary Institute Križevci, Croatian Veterinary Institute, Križevci, Croatia
Mario Mitak   ORCID icon orcid.org/0000-0002-3870-2740 ; Croatian Veterinary Institute, Zagreb, Croatia
Tomislav Mikuš   ORCID icon orcid.org/0000-0003-1388-2404 ; Faculty of Veterinary Medicine, University of Zagreb, Croatia

Puni tekst: hrvatski, pdf (811 KB) str. 605-610 preuzimanja: 140* citiraj
APA 6th Edition
Zadravec, M., Jaki Tkalec, V., Furmeg, S., Kiš, M., Mitak, M. i Mikuš, T. (2020). Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira. Veterinarska stanica, 51 (6), 605-610. https://doi.org/10.46419/vs.51.6.4
MLA 8th Edition
Zadravec, Manuela, et al. "Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira." Veterinarska stanica, vol. 51, br. 6, 2020, str. 605-610. https://doi.org/10.46419/vs.51.6.4. Citirano 28.02.2021.
Chicago 17th Edition
Zadravec, Manuela, Vesna Jaki Tkalec, Sanja Furmeg, Maja Kiš, Mario Mitak i Tomislav Mikuš. "Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira." Veterinarska stanica 51, br. 6 (2020): 605-610. https://doi.org/10.46419/vs.51.6.4
Harvard
Zadravec, M., et al. (2020). 'Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira', Veterinarska stanica, 51(6), str. 605-610. https://doi.org/10.46419/vs.51.6.4
Vancouver
Zadravec M, Jaki Tkalec V, Furmeg S, Kiš M, Mitak M, Mikuš T. Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira. Veterinarska stanica [Internet]. 2020 [pristupljeno 28.02.2021.];51(6):605-610. https://doi.org/10.46419/vs.51.6.4
IEEE
M. Zadravec, V. Jaki Tkalec, S. Furmeg, M. Kiš, M. Mitak i T. Mikuš, "Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira", Veterinarska stanica, vol.51, br. 6, str. 605-610, 2020. [Online]. https://doi.org/10.46419/vs.51.6.4

Sažetak
Yeasts are a common contaminant of dairy products, but they can also be used as a starter culture to improve the characteristics of the final product. Their presence in an increased number causes undesirable changes in dairy products, such as an unpleasant appearance, acrid smell and foul taste. The classical identification of yeasts based on morphological and biochemical properties is slow and unreliable. The aim of this study was to identify isolated yeasts from 30 dairy products, and to determine if they belong to desired or undesirable species. Isolated yeasts were identified by sequencing the D1/D2 domain of the gene 28S rRNA. The obtained sequences determined that the isolated yeasts belong to the species: Kluyveromyces marxianus, Candida tropicalis, Trichosporon coremiiforme, Rhodotorula mucilaginosa, Trichosporon ovoides, Pichia kudriavzevii, Issatchenkia orientalis, which are considered contaminants, and Debaryomyces hansenii, a species that can be used as a starter culture. Since yeasts are not thermoresistant microorganisms, they should be removed during pasteurization. However, milk is not heat-treated in traditional cheese-making
production, thus increasing the risk of yeast in the final product. These isolated species are very often found in the environment and/or on humans and animals therefore, it can be concluded that the majority of yeast contamination occurs as a result of inadequate hygiene.

Ključne riječi
milk; cottage cheese; dairy; yeasts; molecular identification

Hrčak ID: 238438

URI
https://hrcak.srce.hr/238438

[hrvatski]

Posjeta: 282 *