Reproductive success of the mite Acarus siro L. on stored cheddar cheese of different ages
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Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (schrank) (sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of cave-aged Cheddar cheese
2019, Journal of Stored Products ResearchCitation Excerpt :Both species can tolerate pungent cheese flavors and high protein and fat content and thrives in areas where fungi can grow (Zhang et al., 2018). During aging, mites burrow into the cheese or enter through damaged coatings while the cheese ages and leaves behind brown dust (mite powder) that consists of cast skins, excreta, debris, cheese crumbs and dead mites (Carvalho et al., 2018; Peace, 1983). Relative humidities of 65% or greater and temperatures ranging from 8.5 °C–36 °C favor the growth of T. putrescentiae (Hubert et al., 2010; Abbar et al., 2016; Aygun et al., 2007).
Acaricidal effect of three zeolite formulations on different life stages of Tyrophagus putrescentiae (Schrank) and Acarus siro L. (Sarcoptiformes: Acaridae)
2018, Journal of Stored Products ResearchCitation Excerpt :The mould mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) and the flour mite, Acarus siro L. (Sarcoptiformes: Acaridae), are likely the most common stored-product mites globally. T. putrescentiae and A. siro can be found in a wide variety of commodities of both plant and animal origin (McClymont Peace, 1983; Thind and Clarke, 2001; Hill, 2002; García, 2004). Both species are included in the catalogue of allergens' associated stored-product arthropods that has been issued by the World Health Organization (WHO) and the International Union of Immunological Societies (IUIS) Allergen Nomenclature Sub-Committee (Hubert, 2012).
Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil
2018, Journal of Stored Products ResearchCitation Excerpt :Some of the related cheese mites, such as Tyrophagus putrescentiae and Acarus siro (Aygun et al., 2007; Melnyk et al., 2010), are mycophagous and the fungus species digested by them are determined according to the digestive enzymatic properties of each species (Hubert et al., 2004; Marcellino and Benson, 2013). In addition, during ripening, symbiotic relationship might occur between mites and fungi that favors the mite access to the rinds of cheese, developing larger aerobic surfaces for the aerobic growth of fungus (Marcellino and Benson, 2013; Peace, 1983). It has been shown yet that the cheeses are infested with two or more mite species and, during ripening under uniform storage conditions, complete replacements of one species by another may occur (Robertson, 1952).
Effect of temperature on reproductive parameters and the longevity of Acarus farris (Acari: Acaridae)
2007, Journal of Stored Products ResearchDevelopment and survival of the cheese mites, Acarus farris and Tyrophagus neiswanderi (Acari: Acaridae), at constant temperatures and 90% relative humidity
2007, Journal of Stored Products Research