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Title: Identification of the Pseudomonas fluorescens group as being responsible for blue pigment on fresh cheese
Authors: Carrascosa Iruzubieta, Conrado Javier 
Martínez, Remigio
Sanjuán Velázquez, Esther 
Millán Larriva, Rafael 
del Rosario-Quintana, Cristóbal
Acosta Arbelo, Félix Antonio 
García, Alfredo
Jáber Mohamad, José Raduán 
UNESCO Clasification: 310905 Microbiología
330990 Microbiología de alimentos
Keywords: Pseudomonas fluorescens
Cheese farm
Fresh cheese
Blue pingment
Malditof, et al
Issue Date: 2021
Journal: Journal of Dairy Science 
Abstract: New cases of blue cheese discoloration has led to recent research to identify the causal agent and factors that favor blue pigment appearing. Nonetheless, very few reports have described the source of contamination and the measurements to eradicate the microbiological source on cheese farms by determining the relation between blue discoloration on fresh cheese and the Pseudomonas fluorescens group. Thus, 60 samples from a cheese farm (cheese, equipment surfaces, tap water, and raw and pasteurized milk) were analyzed by phenotypical, MALDI-TOF, 16S rRNA sequencing and pulsed-field gel electrophoresis tests to determine the causal agent. The results obtained by pulsed-field gel electrophoresis with restriction enzymes XbaI and SpeI confirmed tap water as the initial contaminated source. The above-mentioned result was essential to avoid Pseudomonas contamination due to the most residual microorganisms being inactivated through a new disinfection program.
ISSN: 0022-0302
DOI: 10.3168/jds.2020-19517
Source: Journal of Dairy Science [ISSN 0022-0302], v. 104(6), p. 6548-6558
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