Diversity of spoilage fungi associated with various French dairy products

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• 作者：Lucille Garnier^a ; ^b ; ^{lucille.garnier@univ-brest.fr} ; Florence Valence^b ; ^{florence.valence@inra.fr} ; Audrey Pawtowski^a ; ^{audrey.pawtowski@univ-brest.fr} ; Lizaveta Auhustsinava-Galerne^a ; ^{liza.galerne2@orange.fr} ; Nicolas Frotté ; ^a ; ^{nicolas.frotte@univ-brest.fr} ; Riccardo Baroncelli^a ; ^{riccardobaroncelli@gmail.com} ; Franck Deniel^a ; ^{Franck.deniel@univ-brest.fr} ; Emmanuel Coton^a ; ^{emmanuel.coton@univ-brest.fr} ; Jé ; rô ; me Mounier^a ; ^{jerome.mounier@univ-brest.fr}
• 关键词：Dairy products ; Fungi ; Spoilage ; Diversity ; Preservative resistance
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：191-197
• 全文大小：295 K
• 卷排序：241

文摘

Penicillium commune and Penicillium bialowiezense were the two major spoilage molds associated with the studied dairy products. Yeasts represented a significant part of spoilage fungi in the studied dairy products. Industrial environment is a primary source of fungal contamination. Yarrowia lipolytica showed high resistance to chemical preservatives.