Białasiewicz D, Kłosiński M
Katedra Biologii i Parazytologii Lekarskiej,90-436 Lódź, al. Kościuszki 4.
Wiad Parazytol. 2001;47(3):345-51.
Evaluation of the degree of contamination of diary products with potentially pathogenic fungal strains. Materials for the study were: yoghurt, cottage cheese, homogenised cottage cheese, cream and buttermilk. Differentiation of species was based on their morphological features and biochemical properties (API 20 C bioMérieux). Among 300 studied diary products we have isolated 100 (33.0 +/- 2.72%) strains of yeast-like fungi. Diary products were contamined with 19 species of fungi from types: Candida, Geotrichum, Trichosporon, Saccharomyces and Rhodotorula. The highest percentage of fungi was seen in cream (95.7 +/- 4.23%), cottage cheese (87.9 +/- 5.68%) and kefir (60.0 +/- 15.5%). In other studied products the frequency ranged from 13.1 +/- 2.54% to 35.2 +/- 6.51%. Among the isolated fungi the following species prevailed: Geotrichum candidum (18.0 +/- 3.84%), Candida lusitaniae (15.0 +/- 3.57%) and C. inconspicua (11.0 +/- 3.13%).
乳制品中潜在致病真菌菌株污染程度的评估。研究材料包括：酸奶、农家干酪、均质农家干酪、奶油和酪乳。菌种鉴别基于其形态特征和生化特性（API 20 C bioMérieux）。在300份研究的乳制品中，我们分离出100株（33.0±2.72%）酵母样真菌菌株。乳制品被19种真菌污染，这些真菌分属于念珠菌属、地霉属、丝孢酵母属、酿酒酵母属和红酵母属。在奶油（95.7±4.23%）、农家干酪（87.9±5.68%）和开菲尔（60.0±15.5%）中真菌的百分比最高。在其他研究产品中，污染频率在13.1±2.54%至35.2±6.51%之间。在分离出的真菌中，以下菌种占主导：白地霉（18.0±3.84%）、葡萄牙念珠菌（15.0±3.57%）和隐匿念珠菌（11.0±3.13%）。
