[Contamination of dairy products by yeasts-like fungi].
Evaluation of the degree of contamination of diary products with potentially pathogenic fungal strains. Materials for the study were: yoghurt, cottage cheese, homogenised cottage cheese, cream and buttermilk. Differentiation of species was based on their morphological features and biochemical properties (API 20 C bioMérieux). Among 300 studied diary products we have isolated 100 (33.0 +/- 2.72%) strains of yeast-like fungi. Diary products were contamined with 19 species of fungi from types: Candida, Geotrichum, Trichosporon, Saccharomyces and Rhodotorula. The highest percentage of fungi was seen in cream (95.7 +/- 4.23%), cottage cheese (87.9 +/- 5.68%) and kefir (60.0 +/- 15.5%). In other studied products the frequency ranged from 13.1 +/- 2.54% to 35.2 +/- 6.51%. Among the isolated fungi the following species prevailed: Geotrichum candidum (18.0 +/- 3.84%), Candida lusitaniae (15.0 +/- 3.57%) and C. inconspicua (11.0 +/- 3.13%).
Białasiewicz
D
D
Katedra Biologii i Parazytologii Lekarskiej,90-436 Lódź, al. Kościuszki 4.
Kłosiński
M
M
D000818:Animals; D002175:Candida / Q000302:isolation & purification*; D003611:Dairy Products / Q000382:microbiology*; D005516:Food Microbiology; D005848:Geotrichum / Q000302:isolation & purification; D006801:Humans; D016533:Mycological Typing Techniques / Q000379:methods; D009181:Mycoses; D012248:Rhodotorula / Q000302:isolation & purification; D014250:Trichosporon / Q000302:isolation & purification; D015003:Yeasts / Q000145:classification* / Q000302:isolation & purification* / Q000378:metabolism