European Journal of Nutrition & Food Safety

  • About
    • About the Journal
    • Submissions & Author Guideline
    • Accepted Papers
    • Editorial Policy
    • Editorial Board Members
    • Reviewers
    • Printed Hard copy
    • Subscription
    • Membership
    • Publication Ethics and Malpractice Statement
    • Digital Archiving
    • Contact
  • Archives
  • Indexing
  • Publication Charge
  • Submission
  • Testimonials
  • Announcements
Advanced Search
  1. Home
  2. Archives
  3. 2022 - Volume 14 [Issue 11]
  4. Short Research Article

Submit Manuscript


Subscription



  • Home Page
  • Author Guidelines
  • Editorial Board Member
  • Editorial Policy
  • Propose a Special Issue
  • Membership

Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India

  • Archana Chandran
  • C. K. Linsha
  • A. K. Beena

European Journal of Nutrition & Food Safety, Page 15-19
DOI: 10.9734/ejnfs/2022/v14i111261
Published: 11 October 2022

  • View Article
  • Download
  • Cite
  • References
  • Statistics
  • Share

Abstract


Aims: To determine the prevalence of Candida species in ‘thairu’, a traditional fermented milk prepared in the households of Kerala.


Study Design: ‘Thairu’ samples collected randomly from the households in Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala. This was followed by enumeration and identification of yeast using API 20CAUX Kit. Determination of pH and acidity of samples.


Place and Duration of Study: Department of Dairy Microbiology, College of Dairy Science and Technology, Pookode, Wayanad, Kerala. September 2021- December 2021.


Methodology: A total of 30 household ‘thairu’ samples were collected from households of Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala in sterile bottles. The samples were serially diluted in normal saline and pour plated on to Yeast Extract Glucose Chloramphenicol Agar for isolation and enumeration. The pH was measured using pH meter by directly inserting the probe into the homogenized sample. Titratable acidity in per cent lactic acid was measured using N/10 NaOH. The isolates were identified based on the sugar fermentation pattern using API 20C AUX kit (Biomerieux, France).


Results: The yeast count in the samples ranged from 5.0 to 6.7 log CFU/g with an average of 5.89±0.38 log CFU/g. Average acidity and pH of the samples were 1.92±0.34 % LA and 3.59±0.60 respectively. A total of 23 yeast isolates were identified based on morphology and carbohydrate fermentation pattern using API 20C AUX kit (Biomerieux, France). Exactly 86.95 per cent of isolates belong to Candida species.


Conclusion: Observations of the study revealed the high prevalence of Candida species in traditional fermented milk ‘thairu’. Predominant Candida species were lactose fermenters, but the presence of a few species with spoilage and pathogenicity potential were also detected. The safety assessment of Candida species is essential before applying them as starter cultures for food fermentations.


Keywords:
  • Candida
  • fermented milk
  • yeast
  • starter culture
  • traditional food
  • safety
  • Full Article - PDF
  • Review History

How to Cite

Chandran, A., Linsha, C. K., & Beena, A. K. (2022). Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India. European Journal of Nutrition & Food Safety, 14(11), 15-19. https://doi.org/10.9734/ejnfs/2022/v14i111261
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver

References

Mutukumira AN. Properties of amasi, a natural fermented milk produced by smallholder milk producers in Zimbabwe. Milchwissenschaft. 1995;50: 201-205.

Chandran A, Beena AK, Baghya S, Rathish RL, Rahila MP. Probiotic characterisation of Enterococcus faecalis strain isolated from a household dahi sample of Wayanad district, Kerala. J. Vet. Ani. Sci. 2022;53(1):70-78.

Krishna AM, James L, Beena AK, Rajakumar SN, Mercey KA. Changes in microbiological parameters, pH and titratable acidity during the refrigerated and room temperature storage of dahi prepared from the milk of Vechur cows: an indigenous cattle breed of Kerala. J. Dairy Res. 2021;88(4):436-9.

Gadaga TH, Mutukumira AN, Narvhus JA. Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk. Int. Dairy J. 2000; 10(7):459-66.

Alvarez-Martin P, Florez AB, Hernández-Barranco A, Mayo B. Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation. Food Control. 2008;19(1):62-70.

Zohre DE, Erten HÜ. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochemistry. 2002;38(3):319-24.

Rajkowska K, Kunicka-Styczynsk A. Typing and virulence factors of food-borne Candida spp. Isolates. Int.J.Food Microbiol. 2018;279:57-63

Augustin M, Majesté PM, Hippolyte MT. Effect of manufacturing practices on the microbiological quality of fermented milk (Pendidam) of some localities of Ngaoundere (Cameroon). Int J Curr Microbiol App Sci. 2014;3(11):71-81.

Maoloni A, Blaiotta G, Ferrocino I, Mangia NP, Osimani A, Milanović V, Cardinali F, Cesaro C, Garofalo C, Clementi F, Pasquini M. Microbiological characterization of Gioddu, an Italian fermented milk. Int. J.Food Microbiol. 2020;23:71-81

Fleet G.H. Yeasts in dairy products— A review. J. App. Bacteriol. 1990;68:199-211

Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu SQ, Ayyash MM. In vitro characterization and identification of potential probiotic yeasts isolated from fermented dairy and non-dairy food products. J. Fungi. 2022; 8(5):544.

Yadav JS, Bezawada J, Ajila CM, Yan S, Tyagi RD, Surampalli RY. Mixed culture of Kluyveromyces marxianus and Candida krusei for single-cell protein production and organic load removal from whey. Bioresource Technol. 2014;64:119-27.

Jakobsen M, Narchus J. Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int. Dairy J. 1996;6:755–768.

Kruk M, Trząskowska M, Ścibisz I, Pokorski P. Application of the “SCOBY” and kombucha tea for the production of fermented milk drinks. Microorganisms. 2021;9(1):123.

de Melo Pereira GV, Maske BL, de Carvalho Neto DP, Karp SG, De Dea Lindner J, Martin JGP, de Oliveira Hosken B, Soccol CR. What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods. Microorganisms. 2022;10(9): 1855.
  • Abstract View: 213 times
    PDF Download: 62 times

Download Statistics

Downloads

Download data is not yet available.
  • Linkedin
  • Twitter
  • Facebook
  • WhatsApp
  • Telegram
Make a Submission / Login
Information
  • For Readers
  • For Authors
  • For Librarians
Current Issue
  • Atom logo
  • RSS2 logo
  • RSS1 logo


© Copyright 2010-Till Date, European Journal of Nutrition and Food Safety. All rights reserved.