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Title: Blue pigment in fresh cheese produced by Pseudomonas fluorescens
Authors: Carrascosa Iruzubieta, Conrado Javier 
Millán Larriva, Rafael 
Jáber Mohamad, José Raduán 
Lupiola Gómez, Pablo Antonio 
del Rosario Quintana, Cristóbal
Mauricio, Cristina
Sanjuán Velázquez, Esther 
UNESCO Clasification: 310905 Microbiología
310801 Bacterias
Keywords: Field Gel-Electrophoresis
Natural Mineral Waters
Mozzarella Cheese, et al
Issue Date: 2015
Publisher: 0956-7135
Journal: Food Control 
Abstract: This study describes the process of identifying the causative agent of a blue pigment on the surface of fresh raw cheese. It was studied using traditional microbiological methods and genotypic tests. These techniques identified Pseudomonas fluorescens biovar IV, which produces a blue, non-diffusible pigment, as the likely contaminating agent. The isolates collected from contaminated cheese, milk, water and curd were initially identified by the Analytical Profile Index test as Pseudomonas aeruginosa and later confirmed by 16S rDNA sequencing as P. fluorescens. Pulsed field gel electrophoresis with the enzyme XbaI identified Pseudomonas fluorescens in milk and cheese. Pasteurizer installation and a new cleaningdisinfection program allowed us to control Pseudomonas spp. until all the blue coloration in the cheese had been eliminated.
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2014.12.039
Source: Food Control [ISSN 0956-7135], v. 54, p. 95-102
Appears in Collections:Artículos
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