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Moulds in yoghurts.

Mikroskopické vláknité huby v jogurtoch.

Author(s) : PIECKOVÁ E., VALÍK L., GÖRNER F.

Type of article: Article

Summary

Characterization of the mycological quality of 2 lots of low-fat raspberry yoghurts stored at 8, 12 and 25 °C during their shelf life of 30 days and screening of air-borne mycoflora in a dairy plant by non-volumetric sampling on agar with glucose, yeast extract and chloramphenicol during 3 months were the subject of this study. Mould counts found in lot A were constantly low during the entire shelf life period at the storage temperatures of 8 and 25 °C and after it elapsed, 11 or 19% of the samples were visibly mouldy. In lot B, mould counts exceeded the food-safety limit of 50 CFU.ml-1 at 8 °C on the 23rd day (40% visibly mouldy products at the end of their shelf life) and 12 °C on the 17th day (76% visibly mouldy products), respectively. Penicillium sp., Trichoderma sp., Aureobasidium pullulans, Aspergillus sp., Cladosporium sp., Phoma sp. and Scopulariopsis sp. were isolated from the mouldy products. It was confirmed that decreasing the storage temperature inhibited the moulding of yoghurts.

Details

  • Original title: Mikroskopické vláknité huby v jogurtoch.
  • Record ID : 2004-0804
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 41 - n. 4
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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