Publicação
Pilot study of the air mycobiota of a cheese factory
| Resumo: | Mould growth on cheese is very common and the main contamination source is believed to be the environment in the production facilities. The growth of filamentous fungi on the cheese surface makes the product undesirable and can even present a health risk due to the production of secondary metabolites, such as mycotoxins. In fact, conditions at which ripening occurs are favourable to fungi development, and indigenous moulds of the ripening rooms may colonize the surface of cheeses. This work intended to investigate the air mycobiota of a Portuguese cheese industry to uncover the role of the air of the ripening chamber as the source of the observed cheese contamination. Air samples were collected using the impaction method on DRBC Petri dishes. Colonies were counted and, after seven days, the most common fungi were isolated in PDA medium. A contaminated cheese was also chosen to isolate visible fungi. Fungal isolates were identified through observation of microscopic characteristics and molecular methods (analysis of ITS or partial benA). Three isolates were retrieved directly from the cheese and seven from the air samples. The identified genera were Penicillium, Aspergillus, Botrytis and Cladosporium. From cheese, only one species of Penicillium was isolated, which corresponded to the most abundant species from the air samples. The most relevant genus in the air mycobiota was Penicillium, with 3 isolates from 3 species, whereas all other genera were only represented by one species. This study indicates that the air of the ripening room is a source of contamination for cheese and mitigation measures must be implemented. |
|---|---|
| Autores principais: | Dias, Teresa |
| Outros Autores: | Santos, Carla; Salgado, Susana; Rodrigues, Paula; Venâncio, Armando |
| Assunto: | Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173220588716032 |
|---|---|
| author | Dias, Teresa |
| author2 | Santos, Carla Salgado, Susana Rodrigues, Paula Venâncio, Armando |
| author2_role | author author author author |
| author_facet | Dias, Teresa Santos, Carla Salgado, Susana Rodrigues, Paula Venâncio, Armando |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Dias, Teresa\",\"Person.identifier.orcid\":\"0000-0002-9419-9561\"},{\"Person.name\":\"Santos, Carla\"},{\"Person.name\":\"Salgado, Susana\"},{\"Person.name\":\"Rodrigues, Paula\",\"Person.identifier.orcid\":\"0000-0002-3789-2730\"},{\"Person.name\":\"Venâncio, Armando\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Dias, Teresa Santos, Carla Salgado, Susana Rodrigues, Paula Venâncio, Armando |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-05-18T09:50:04Z |
| datacite.date.embargoed.fl_str_mv | 2023-05-18T09:50:04Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Pilot study of the air mycobiota of a cheese factory |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Dias, Teresa Santos, Carla Salgado, Susana Rodrigues, Paula Venâncio, Armando |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-05-18T09:50:04Z |
| dc.date.embargoed.fl_str_mv | 2023-05-18T09:50:04Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/28309 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Pilot study of the air mycobiota of a cheese factory |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6670 |
| description | Mould growth on cheese is very common and the main contamination source is believed to be the environment in the production facilities. The growth of filamentous fungi on the cheese surface makes the product undesirable and can even present a health risk due to the production of secondary metabolites, such as mycotoxins. In fact, conditions at which ripening occurs are favourable to fungi development, and indigenous moulds of the ripening rooms may colonize the surface of cheeses. This work intended to investigate the air mycobiota of a Portuguese cheese industry to uncover the role of the air of the ripening chamber as the source of the observed cheese contamination. Air samples were collected using the impaction method on DRBC Petri dishes. Colonies were counted and, after seven days, the most common fungi were isolated in PDA medium. A contaminated cheese was also chosen to isolate visible fungi. Fungal isolates were identified through observation of microscopic characteristics and molecular methods (analysis of ITS or partial benA). Three isolates were retrieved directly from the cheese and seven from the air samples. The identified genera were Penicillium, Aspergillus, Botrytis and Cladosporium. From cheese, only one species of Penicillium was isolated, which corresponded to the most abundant species from the air samples. The most relevant genus in the air mycobiota was Penicillium, with 3 isolates from 3 species, whereas all other genera were only represented by one species. This study indicates that the air of the ripening room is a source of contamination for cheese and mitigation measures must be implemented. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePoster |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/6df03d89-6799-4518-b65e-4f1a5dd9e51b/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID |
| id | ipb_2947e65e00ec12beee192e451d47ece3 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/28309 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Dias, Teresa Dias, Teresa http://orcid.org/0000-0002-9419-9561 0000-0002-9419-9561 Santos, Carla Salgado, Susana Rodrigues, Paula Rodrigues, Paula https://www.ciencia-id.pt/2312-18AE-DA42 2312-18AE-DA42 http://orcid.org/0000-0002-3789-2730 0000-0002-3789-2730 Venâncio, Armando |
| publishDate | 2022 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTMould growth on cheese is very common and the main contamination source is believed to be the environment in the production facilities. The growth of filamentous fungi on the cheese surface makes the product undesirable and can even present a health risk due to the production of secondary metabolites, such as mycotoxins. In fact, conditions at which ripening occurs are favourable to fungi development, and indigenous moulds of the ripening rooms may colonize the surface of cheeses. This work intended to investigate the air mycobiota of a Portuguese cheese industry to uncover the role of the air of the ripening chamber as the source of the observed cheese contamination. Air samples were collected using the impaction method on DRBC Petri dishes. Colonies were counted and, after seven days, the most common fungi were isolated in PDA medium. A contaminated cheese was also chosen to isolate visible fungi. Fungal isolates were identified through observation of microscopic characteristics and molecular methods (analysis of ITS or partial benA). Three isolates were retrieved directly from the cheese and seven from the air samples. The identified genera were Penicillium, Aspergillus, Botrytis and Cladosporium. From cheese, only one species of Penicillium was isolated, which corresponded to the most abundant species from the air samples. The most relevant genus in the air mycobiota was Penicillium, with 3 isolates from 3 species, whereas all other genera were only represented by one species. This study indicates that the air of the ripening room is a source of contamination for cheese and mitigation measures must be implemented.application/pdfpt_PTPilot study of the air mycobiota of a cheese factoryPersonalDias, TeresaDSpacehttp://dspace.org/items/87c9cae0-314d-4622-ba85-4d3ec5726606DSpacehttp://dspace.org/items/87c9cae0-314d-4622-ba85-4d3ec5726606DiasTeresaORCIDhttp://orcid.org0000-0002-9419-9561Scopus Author IDhttps://www.scopus.com56830642600Santos, CarlaSalgado, SusanaPersonalRodrigues, PaulaDSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6DSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6RodriguesPaulaCiência IDhttps://www.ciencia-id.pt2312-18AE-DA42ORCIDhttp://orcid.org0000-0002-3789-2730Scopus Author IDhttps://www.scopus.com7102639646Venâncio, ArmandoHostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2023-05-18T09:50:04Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/28309http://purl.org/coar/access_right/c_abf2open accessMycobiotaCheeseResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology669110 bytesFundação para a Ciência e a TecnologiaCentre of Biological Engineering of the University of Minho6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_6670conference poster2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/6df03d89-6799-4518-b65e-4f1a5dd9e51b/downloadBritish Mycological Society 125th Anniversary Conference: Fungi and the EnvironmentCranfield |
| spellingShingle | Pilot study of the air mycobiota of a cheese factory Dias, Teresa Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| status | SINGLETON |
| subject.fl_str_mv | Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Pilot study of the air mycobiota of a cheese factory |
| title_full | Pilot study of the air mycobiota of a cheese factory |
| title_fullStr | Pilot study of the air mycobiota of a cheese factory |
| title_full_unstemmed | Pilot study of the air mycobiota of a cheese factory |
| title_short | Pilot study of the air mycobiota of a cheese factory |
| title_sort | Pilot study of the air mycobiota of a cheese factory |
| topic | Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Mycobiota Cheese Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/28309 |
| visible | 1 |