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Article

Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation

1
Departamento de Microbiología III, Facultad de Biología, Universidad Complutense de Madrid, C/José Antonio Novais, 12, 28040 Madrid, Spain
2
Campus of International Excellence (CEI) Campus Moncloa, Universidad Complutense de Madrid, Universidad Politécnica de Madrid (UCM-UPM), 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Giuseppe Comi
Microorganisms 2015, 3(3), 428-440; https://doi.org/10.3390/microorganisms3030428
Received: 9 July 2015 / Revised: 30 July 2015 / Accepted: 7 August 2015 / Published: 19 August 2015
(This article belongs to the Special Issue Microbial Activity in Food)
In this work we analyze the spoiling potential of Meyerozyma guilliermondii in yogurt. The analysis was based on contaminated samples sent to us by an industrial laboratory over two years. All the plain and fruit yogurt packages were heavily contaminated by yeasts, but only the last ones, containing fermentable sugars besides lactose, were spoiled by gas swelling. These strains were unable to grow and ferment lactose (as the type strain); they did grow on lactate plus galactose, fermented glucose and sucrose, and galactose (weakly), but did not compete with lactic acid bacteria for lactose. This enables them to grow in any yogurt, although only those with added jam were spoiled due to the fermentation of the fruit sugars. Fermentation, but not growth, was strongly inhibited at 8 °C. In consequence, in plain yogurt as well as in any yogurt maintained at low temperature, yeast contamination would not be detected by the consumer. The risk could be enhanced because the species has been proposed for biological control of fungal infections in organic agriculture. The combination of the IGS PCR-RFLP (amplification of the intergenic spacer region of rDNA followed by restriction fragment length polymorphism analysis) method and mitochondrial DNA-RFLP makes a good tool to trace and control the contamination by M. guilliermondii. View Full-Text
Keywords: Meyerozyma guilliermondii; Candida guillermondii; lactic fermentation; yogurt spoilage; biocontrol Meyerozyma guilliermondii; Candida guillermondii; lactic fermentation; yogurt spoilage; biocontrol
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MDPI and ACS Style

Wrent, P.; Rivas, E.-M.; De Prado, E.G.; Peinado, J.M.; De Silóniz, M.-I. Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation. Microorganisms 2015, 3, 428-440. https://doi.org/10.3390/microorganisms3030428

AMA Style

Wrent P, Rivas E-M, De Prado EG, Peinado JM, De Silóniz M-I. Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation. Microorganisms. 2015; 3(3):428-440. https://doi.org/10.3390/microorganisms3030428

Chicago/Turabian Style

Wrent, Petra, Eva-María Rivas, Elena G. De Prado, José M. Peinado, and María-Isabel De Silóniz. 2015. "Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation" Microorganisms 3, no. 3: 428-440. https://doi.org/10.3390/microorganisms3030428

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