Influence of detergents and sodium hypochlorite on Yarrowia lipolytica biofilms in utensils used in industrial production of colonial cheese
| Autor: | LILIANE A.S. WANDERLEY, VANESSA Z. BERGAMO, GABRIELLA R.M. MACHADO, ROSE MARIA O. MENDES, PATRÍCIA VALENTE, ALEXANDRE M. FUENTEFRIA |
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| Rok vydání: | 2020 |
| Předmět: |
Yarrowia lipolytica
0106 biological sciences 0301 basic medicine Sodium Hypochlorite Science Industrial production Detergents 030106 microbiology Industry standard Yarrowia 01 natural sciences 03 medical and health sciences chemistry.chemical_compound Cheese 010608 biotechnology Food science Microbial Biofilms hygienization Multidisciplinary biology sanitizing Biofilm colonial cheese biology.organism_classification chemistry Biofilms Sodium hypochlorite biofilm formation After treatment |
| Zdroj: | Anais da Academia Brasileira de Ciências v.92 suppl.1 2020 Anais da Academia Brasileira de Ciências Academia Brasileira de Ciências (ABC) instacron:ABC Anais da Academia Brasileira de Ciências, Volume: 92 Supplement 1, Article number: e20181379, Published: 31 JUL 2020 Anais da Academia Brasileira de Ciências, Vol 92, Iss suppl 1 (2020) |
| ISSN: | 1678-2690 0001-3765 |
| Popis: | The formation of microbial biofilms in materials used in the industrial production of dairy may lead to deterioration of these foods. Yarrowia lipolytica biofilms are widely found in dairy products and can modify the final characteristics of these products. Thus, this study investigated the effectiveness of hygienization by detergents and sodium hypochlorite on the formation of Y. lipolytica biofilms in different utensils usually employed during industrial cheese production, like polypropylene, hoses, and nylon/polyethylene. The utensils were sanitized using solutions of mild and alkaline detergents, and sodium hypochlorite, according to the cheese industry Standard Operation Procedure. Results showed that in all coupons there was biofilm formation with Y. lipolytica isolates. The contact angle measurements were favored to promote the adhesion of the biofilm in the evaluated surfaces. Even after treatment with sanitizers, a significant survival rate of planktonic cells was observed in all coupons tested. These results indicate that Y. lipolytica biofilms show a significant ability to adhere to polypropylene, presenting an important impact on the quality of colonial cheese. |
| Databáze: | OpenAIRE |
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