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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0553    [Accepted] Published online October 21, 2019.
Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea
Sujatha Kandasamy1  , Won Seo Park1  , Jayeon Yoo1  , Jeonghee Yun1  , Han Byul Kang1  , Kuk Hwan Seol1  , Mi Hwa Oh1  , Jun Sang Ham1,* 
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
Correspondence:  Jun Sang Ham, Tel: +82-63-238-7366, Fax: +82-63-238-7397, Email: hamjs@korea.kr
Received: 8 July 2019   • Revised: 20 August 2019   • Accepted: 30 September 2019
Abstract
Objective
This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea.
Methods
Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on YEGC agar plates. Morphologically distinct isolates were identified using sequencing of ITS region.
Results
The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per HACCP regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these Penicillium, Aspergillus and Cladosporium were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by Penicillium (76 %), while Aspergillus in a single farm. Among 39 species, the prominent members were Penicillium commune, P. oxalicum, P. echinulatum and Aspergillus versicolor. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms.
Conclusion
The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.
Keywords: Fungal Diversity; Cheese Ripening Rooms; Dairy Farms; Contaminant Sources


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