Abstract
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.
Highlights
Yarrowia lipolytica is a nonpathogenic yeast found in nature and frequent object of study due to its capability of producing metabolites with intense secretory lipolytic and proteolytic activities (Fukuda 2013)
The aim of this study was to investigate the effectiveness of hygienization in the formation of Y. lipolytica biofilms in different utensils usually employed during industrial cheese production, like polypropylene, PVC, and nylon/polyethylene
Biofilm formation assay on utensils. This methodology was conducted in accordance with Flach et al (2014) and Bergamo et al (2014) using different coupons: molds used for cheese production, hose, beaker and vacuum packaging, cut into shapes of 1 x 1 cm2
Summary
Yarrowia lipolytica is a nonpathogenic yeast found in nature and frequent object of study due to its capability of producing metabolites with intense secretory lipolytic and proteolytic activities (Fukuda 2013). Regarded as a safe yeast, Y. lipolytica is widely employed in industry and is closely linked to dairies (Coelho et al 2010, Jean-Marc 2012, Zinjarde 2014) This yeast is constantly associated with high proportions of fat or protein in foods and has already been identified in different types of cheese, at the surface and inside, contributing towards the process of maturation during production. The colonial cheese is traditionally produced by cow milk and commercial rennet This production takes place in small industrial scale, handmade, without standardization, taking a maximum of 30 days until maturation (Borelli et al 2006, Koelln et al 2009, Fava et al 2012). An Acad Bras Cienc (2020) 92(Suppl. 1)
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