title: The occurrence of spoilage yeasts in cream-filled bakery products.
abstract: BACKGROUND
  Filling creams can provide an adequate substrate for spoilage yeasts because some yeasts can tolerate the high osmotic stress in these products. To discover the source of spoilage of a cream-filled baked product, end products, raw materials, indoor air and work surfaces were subjected to microbiological and molecular analyses. The efficacy of disinfectants against spoilage yeasts was also assessed.
  
  
  RESULTS
  The analyses on end products revealed the presence of the closest relatives to Zygosaccharomyces bailii with counts ranging from 1.40 to 4.72 log cfu g-1. No spoilage yeasts were found in the indoor air and work surfaces. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis, carried out directly on filling creams collected from unopened cans, showed the presence of bands ascribed to the closest relatives to Z. bailii sensu lato, although with counts < 1 log cfu g-1. Susceptibility testing of yeast isolates to disinfectants showed a significantly lower effect of 10% alkyl dimethyl benzyl ammonium chloride. Different responses of isolates to the tested disinfectants were seen.
  
  
  CONCLUSIONS
  To guarantee the quality of end products, reliable and sensitive methods must be used. Moreover, hygiene and the application of good manufacturing practices represent the most efficient way for the prevention and minimization of cross-contamination. © 2016 Society of Chemical Industry.
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Osimani
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Vesna
authors.initials: V
authors.lastname: Milanović
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Manuela
authors.initials: M
authors.lastname: Taccari
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Cardinali
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Marina
authors.initials: M
authors.lastname: Pasquini
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Aquilanti
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Clementi
mesh_terms: D001939:Bread / Q000032:analysis / Q000382:microbiology*; D004271:DNA, Fungal / Q000235:genetics; D003611:Dairy Products / Q000032:analysis / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis / Q000706:statistics & numerical data*; D005516:Food Microbiology; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*
chemical_list: D004271:DNA, Fungal
keywords: PCR-DGGE; air sampling; bakery hygiene; disinfectants; susceptibility test