The occurrence and diversity of yeasts in commercial yoghurt
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Date
2001-11
Authors
Ikalafeng, Bridget
Journal Title
Journal ISSN
Volume Title
Publisher
University of the Free State
Abstract
Yeasts have a competitive advantage in yoghurt due to its ability to grow at low pH values
and temperatures and therefore are major role players in causing spoilage. The yeasts
occurring as natural microflora in commercial yoghurt were isolated and identified according
to conventional identification and enumeration techniques. Characteristics of the naturally
contaminating yeasts of commercial yoghurt revealed a limited diversity of yeast species. The
yeasts most frequently isolated were Kluyveromyces marxianus, Debaryomyces hansenii,
Saccharomyces cerevisiae, Saccharomyces exiguus and Yarrowia lipolytica. Rhodotorula
spp. occurred at a very low incidence.
Since these yeasts play a substantial role in the spoilage of commercial fruit yoghurts,especially when cold storage practices are neglected, the deterioration of yoghurt samples
obtained from the manufactures were evaluated at different temperatures for a period of 30
days during this study. Based on the results obtained, the interaction between the yeasts and
lactic acid bacteria resulted in a decline in pH values and the stabilization of viable lactic acid
bacterial loads.
The highest number of yeast populations, up to 104 and 106 cfu/g, was found when yoghurts
were exposed to elevated temperatures in the range of 25°C, while lower yeast counts were
obtained from samples kept refrigerated at a temperature of 5°C. Populations not less than
103 cfu/ml were generally observed in commercial yoghurt samples. All the isolated yeasts
were examined based on relevant key properties that governed their growth and survival in
yoghurt. All the yeasts were tolerant to 4-8% NaCI, except for Saccharomyces cerevisiae, and
40 - 80 ppm nitrite. The lipolytic and proteolytic activity appeared variable.
The yeasts in 60 samples of Hungarian yoghurt were enumerated and identified according to
conventional methods and compared with a similar survey conducted in South Africa. The
yeast counts ranged from 103 - 105 cfu/g in both countries whereas the lactic acid bacterial loads showed similar declining values with their maximums ranging from 105
- 106 cfu/g.
Despite similar manufacturing procedures, types of yoghurt, and starter cultures, Hungarian
yoghurts showed a less diverse population of yeasts. Only Saccharomyces cerevisiae was
isolated from yoghurts from both countries. High proportions of Candida parapsilosis, Pichia cactophila and Torulaspora delbrueckii found in Hungarian yoghurts were absent in South African yoghurts.
Description
Keywords
Yeast, Yogurt, Food spoilage, Dairy products industry, Dissertation (M.Sc. (Food Science))--University of the Free State, 2002