Molecular Investigation of Diversity Normal Yeast Flora in Cow Raw Milk Industrial Farms of Tehran Province and Alborz

Namvar, Zahra; Akhavan Sepahy, Abbas; Rafiei Tabatabaei, Robab; Rezaie,  Sassan

doi:10.30699/ijmm.15.3.317

year 15, Issue 3 (May - Jun 2021) Iran J Med Microbiol 2021, 15(3): 317-326 | Back to browse issues page

‎ 10.30699/ijmm.15.3.317

Mendeley

Zotero

RefWorks

Namvar Z, Akhavan Sepahy A, Rafiei Tabatabaei R, Rezaie S. Molecular Investigation of Diversity Normal Yeast Flora in Cow Raw Milk Industrial Farms of Tehran Province and Alborz. Iran J Med Microbiol 2021; 15 (3) :317-326
URL: http://ijmm.ir/article-1-1262-en.html

Molecular Investigation of Diversity Normal Yeast Flora in Cow Raw Milk Industrial Farms of Tehran Province and Alborz

Zahra Namvar¹

, Abbas Akhavan Sepahy

², Robab Rafiei Tabatabaei¹

, Sassan Rezaie³

1- Department of Microbiology, School of Biological Sciences, Islamic Azad University, North Tehran Branch, Tehran, Iran
2- Department of Microbiology, School of Biological Sciences, Islamic Azad University, North Tehran Branch, Tehran, Iran , Akhavansepahy@gmail.com
3- Department of Medical Mycology and Parasitology, Division of Molecular Biology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Abstract: (4499 Views)

Background and Objective: Milk is a completely rich and complex environment suitable for different microorganisms including bacteria and Fungi. The majority of studies were conducted on milk-bacterial flora and aflatoxin-contaminations in dairy products; however, despite the importance of yeasts in usage as starter in the dairy industries and their effect on the taste of dairy products as well as in dairy probiotic characteristics, almost no information exist concerning fungal-flora in milk. So, the aim of this study was investigation on the raw milk yeast-microflora and it’s relation to the hygienic level and other characteristics of dairy farms. Existence of fungus were studied in defined raw milk samples and the diversity of isolated yeasts were examined.
Materials and Methods: Samples were collected within a period of one year (March 2016-March 2017) and evaluated based on Internal Transcribed Spacer (ITS-1-ITS-2) parts of rDNA. Isolated yeasts were identified using PCR-RFLP and Sequencing tests.
Results: Total of 262 raw milk samples were collected from 14 farms in Tehran and Alborz provinces in Iran. About 66% of milk samples contained yeast microflora. The dominant isolated yeasts were characterized as: Candida globose, Geotrichum candidum, Pichia kudriavzevii, Tricosporon asahii, Pichia jadinii, Kluyveromyces marxianus, Magnusiomyces capitatus, Wickeihameilla pararugosa, and Candida inconspicua. Other candida species such as Candida parapsilosis, Candida tropicalis, and Candida glabrata were also isolated in a limited level.
Conclusion: Dominant yeast flora was identified in raw cow’s milk samples. The obtained results also indicated that fungal diversity varies from field to field. However, similarities in some isolated species have been revealed.

Keywords: Milk, Micro-flora, PCR-RFLP, Sequencing, Yeast

Full-Text [PDF 859 kb] (1152 Downloads) | | Full-Text (HTML) (1665 Views)

Type of Study: Original Research Article | Subject: Food Microbiology
Received: 2020/12/17 | Accepted: 2021/04/25 | ePublished: 2021/06/28

References

1. Górska-Warsewicz H, Rejman K, Laskowski W, Czeczotko M. Milk and dairy products and their nutritional contribution to the average polish diet. Nutrients. 2019 Aug;11(8):1771. [Article] [DOI:10.3390/nu11081771] [PMID] [PMCID]

2. Ksontini H, Kachouri F, Hamdi M. Microflora distribution and assessment of microbiological quality milk from Tunisian collection centres. Afric J Microbiol Res. 2011;5(12):1484-91. [DOI:10.5897/AJMR10.887]

3. Quigley L, O'sullivan O, Stanton C, Beresford TP, Ross RP, Fitzgerald GF, et al. The complex microbiota of raw milk. FEMS Microbiol Rev. 2013;37(5):664-98. [DOI:10.1111/1574-6976.12030] [PMID]

4. Lavoie K, Touchette M, St-Gelais D, Labrie S. Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec. Dairy Sci Technol. 2012;92(5):455-68. [DOI:10.1007/s13594-011-0051-4] [PMID] [PMCID]

5. CHEN LS, Ma Y, MAUBOIS JL, CHEN LJ, LIU QH, GUO JP. Identifcation of yeasts from raw milk and selection for some specific antioxidant properties. Int J Dairy Technol. 2010;63(1):47-54. [DOI:10.1111/j.1471-0307.2009.00548.x]

6. Xiao W. Yeast protocols: Springer; 2006. [DOI:10.1385/1592599583] [PMID]

7. Mohammadi R, Mirhendi H, Rezaei-Matehkolaei A, Ghahri M, Shidfar MR, Jalalizand N, et al. Molecular identification and distribution profile of Candida species isolated from Iranian patients. Med Mycol. 2013;51(6):657-63. [DOI:10.3109/13693786.2013.770603] [PMID]

8. Sepahvand R, Bahmani M, Ahmadi-Roozbahani H, Hatamikia M, Tavasoli M, Rajabi T, et al. Microbial quality assessment of pasteurized milk of supplied to Loerstan province market, Southwest of Iran. J Chem Pharm Sci.

9. Zastempowska E, Grajewski J, Twarużek M. Food-borne pathogens and contaminants in raw milk-a review. Annals Animal Sci. 2016;16(3):623-39. [DOI:10.1515/aoas-2015-0089]

10. Fakruddin M, Hossain MN, Ahmed MM. Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic. BMC Complement Altern Med. 2017;17(1):64. [DOI:10.1186/s12906-017-1591-9] [PMID] [PMCID]

11. Mu Z, Yang X, Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiol. 2012;31(2):301-8. [DOI:10.1016/j.fm.2012.04.004] [PMID]

12. Panelli S, Brambati E, Bonacina C, Feligini M. Diversity of fungal flora in raw milk from the Italian Alps in relation to pasture altitude. SpringerPlus. 2013;2(1):405. [DOI:10.1186/2193-1801-2-405] [PMID] [PMCID]

13. Hedayati MT, Omran SM, Soleymani A, Armaki MT. Aflatoxins in food products in Iran: A review of the literature. Jundishapur J Microbiol. 2016;9(7). [DOI:10.5812/jjm.33235]

14. Larpin-Laborde S, Imran M, Bonaïti C, Bora N, Gelsomino R, Goerges S, et al. Surface microbial consortia from Livarot, a French smear-ripened cheese. Canad J Microbiol. 2011;57(8):651-60. [DOI:10.1139/w11-050] [PMID]

15. Torkar KG, Teger SG. The microbiological quality of raw milk after introducing the two day's milk collecting system. Acta Agricult Slovenica. 2008;92(1):61-74.

16. Neviani E, Bottari B, Lazzi C, Gatti M. New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano. Front Microbiol. 2013;4:36. [DOI:10.3389/fmicb.2013.00036] [PMID] [PMCID]

17. Golić N, Čadež N, Terzić-Vidojević A, Šuranská H, Beganović J, Lozo J, et al. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia. Int J Food Microbiol. 2013;166(2):294-300. [DOI:10.1016/j.ijfoodmicro.2013.05.032] [PMID]

18. Montel M-C, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, et al. Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol. 2014;177:136-54. [DOI:10.1016/j.ijfoodmicro.2014.02.019] [PMID]

19. Liu W, Zheng Y, Kwok L-Y, Sun Z, Zhang J, Guo Z, et al. High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia. BMC Microbiol. 2015;15(1):45. [DOI:10.1186/s12866-015-0385-9] [PMID] [PMCID]

20. Alegría Á, Szczesny P, Mayo B, Bardowski J, Kowalczyk M. Biodiversity in Traditional Polish Cheese Oscypek Determined by Culture-dependent and-independent Approaches. Appl Environ Microbiol. 2012:AEM. 06081-11. [DOI:10.1128/AEM.06081-11] [PMID] [PMCID]

21. Ghiamati F, Yavarmanesh M, Khomeiri M, Maghsoudlou Y. Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk. International J Dairy Technol. 2016;69(3):441-51. [DOI:10.1111/1471-0307.12281]

22. Garofalo C, Osimani A, Milanović V, Aquilanti L, De Filippis F, Stellato G, et al. Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiol. 2015;49:123-33. [DOI:10.1016/j.fm.2015.01.017] [PMID]

23. Hosseini H, Hippe B, Denner E, Kollegger E, Haslberger A. Isolation, identification and monitoring of contaminant bacteria in Iranian Kefir type drink by 16S rDNA sequencing. Food Control. 2012;25(2):784-8. [DOI:10.1016/j.foodcont.2011.12.017]

24. Spanamberg A, Wunder Jr E, Brayer Pereira DI, Argenta J, Cavallini Sanches EM, Valente P, et al. Diversity of yeasts from bovine mastitis in Southern Brazil. Revista Iberoamericana Micol. 2008;25(3):154. [DOI:10.1016/S1130-1406(08)70036-6]

25. El‐Sharoud W, Belloch C, Peris D, Querol A. Molecular identification of yeasts associated with traditional Egyptian dairy products. J Food Sci. 2009;74(7):M341-M6. [DOI:10.1111/j.1750-3841.2009.01258.x] [PMID]

26. Delavenne E, Mounier J, Asmani K, Jany J-L, Barbier G, Le Blay G. Fungal diversity in cow, goat and ewe milk. Int J Food Microbiol. 2011;151(2):247-51. [DOI:10.1016/j.ijfoodmicro.2011.08.029] [PMID]

27. Groenewald M, Boekhout T, Neuvéglise C, Gaillardin C, Van Dijck PW, Wyss M. Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential. Critic Rev Microbiol. 2014;40(3):187-206. [DOI:10.3109/1040841X.2013.770386] [PMID]