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A study was carried out on 10 retail samples 01 yoghurt, belonging to 3 different brands (A, Band C), showing a rarely described alteration consisting 01 inward collapse 01 the packs. Microbiological analyses revealed the presence 01 high counts 01 different microbial contaminants: in A sampies Acetobacter aceti was lound at 107 clu/g, while in Band C sampies the main contaminants were Mucor hiemalis Mucor racemosus and Penicillium verrucosum var cyc/opium varying between 102 and 105 clu/g. The responsibility 01 isolated strains lor alteration was conlirmed by inoculating cellular suspensions in non-contaminated yoghurt packs kept at 5°C and 25°C: samples inoculated with A aceti showed an inward collapse alter 20 d at 25°C; packs inoculated with M hiemalis, M racemosus and P verrucosum var cyc/opium kept at 25°C showed swelling alter 5-7 d lollowed by inward collapse alter = 20-35 d. In sampies kept at 5°C the delect did not appear even extending the incubation time to 60 d. The explanation lor the evolution 01 this delect is the 101lowing one; contaminating microorganisms consume oxygen contained in head-space 01 pack and produce CO2 whose re-absorption into the product causes a partial vacuum involving collapse 01 the pack.

Microbial contaminants cause swelling and inward collapse of yoghurt packs