Fungal biota isolated from Spanish cheeses
Abstract
ABSTRACT Fungal biota, with special reference to the genus Penicillium, was studied in 52 samples of commercial cheeses (10 fresh, 17 semiripened and 25 ripened) made from different types of milk (cow, ewe, goat and mixed) produced in southern Spain. In 41 of the total of cheeses analyzed (79%) molds were isolated. Penicillium was identified in 63% of the samples, Mucor spp. in 27%, Geotrichum candidum in 17% and Cladosporium herbarum in 10%; eleven other fungal genera were detected ranging from 2 to 4%. Thirty‐five species of Penicillium were analyzed with the following distribution: 7 in fresh cheese, 16 in semiripened cheese and 30 in ripened cheese. The incidence of Penicillium spp. was also greater in the cheeses with a higher degree of ripeness, i.e. 20% in fresh cheese, 71% in the semiripened and 76% in the ripened cheese.
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In cheese, fungal contamination occurs in all types of cheese, although more readily in soft and unripened cheeses.
“In the case of cheese, fungal contamination occurs in all types of cheese, although more readily in soft and unripened cheeses [147,148].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [147]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
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- Authors
- BARRIOS, M. J., MEDINA, L. M., LOPEZ, M. C., & JORDANO, R.
- Affiliations
- University of Córdoba (ES)
- Corresponding author
- JORDANO, R.
- ORCID
- MEDINA, L.M.
- Venue
- Journal of Food Safety
- Publisher
- Wiley
- Published
- 1998-07
- Volume
- 18
- Issue
- 2
- Pages
- 151-157
- ISSN
- 0149-6085 (ISSN-L)
- 1745-4565
- OpenAlex
- W2046759746
- Cited by
- 32
- References
- 15
- Citations by year
- 2025: 3 · 2024: 1 · 2022: 3 · 2021: 2 · 2019: 4 · 2018: 3 · 2017: 6 · 2016: 1 · 2015: 2 · 2014: 3 · 2012: 2
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Safety (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Plant Pathogens and Fungal Diseases
- Keywords
- Penicillium, molds, Mucor, Geotrichum candidum, Cladosporium herbarum, cheese ripening, cheese varieties, Spanish cheese
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