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Article: Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips

TitleAntimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips
Authors
KeywordsAntimicrobial Substances
Cheese-Based Dips
Probiotics
Yeasts And Moulds
Issue Date2009
PublisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IFS
Citation
International Journal Of Food Science And Technology, 2009, v. 44 n. 10, p. 1916-1926 How to Cite?
AbstractThe antimicrobial properties of selected probiotic bacteria against Aspergillus niger, Penicillium roqueforti, Fusarium spp., Candida albicans and Saccharomyces cerevisiae were examined. Well diffusion and spot and streak methods showed strong inhibition effect of probiotic bacteria and their metabolites against moulds and minimal effect against yeasts. Among the moulds species tested, the inhibitory effect was strongest against Fusarium spp., moderate against Penicillium roqueforti and minimal against A. niger. All strains of Lactobacillus rhamnosus and L. paracasei subsp. paracasei showed maximum inhibitory effect. When probiotic bacteria and yeasts and moulds were co-cultured in broth media, strains of L. rhamnosus showed maximum inhibitory effect, whereas L. paracasei subsp. paracasei, L. acidophilus, Bifidobacterium animalis and Propionibacterium showed moderate inhibitory effect against C. albicans. Saccharomyces cerevisiae was minimally controlled by probiotic bacteria. Pre-grown probiotic bacterial culture metabolites controlled yeasts and moulds more effectively than their freeze-dried or frozen forms. Adding metabolites of probiotic bacteria (5% w/w) showed an effective control against A. niger, Fusarium spp. and C. albicans during the shelf life of 10 weeks at 4 °C and no colonies of yeasts and moulds were formed on the surface of the dip. © 2009 Institute of Food Science and Technology.
Persistent Identifierhttp://hdl.handle.net/10722/179159
ISSN
2015 Impact Factor: 1.504
2015 SCImago Journal Rankings: 0.720
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorTharmaraj, Nen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:52:26Z-
dc.date.available2012-12-19T09:52:26Z-
dc.date.issued2009en_US
dc.identifier.citationInternational Journal Of Food Science And Technology, 2009, v. 44 n. 10, p. 1916-1926en_US
dc.identifier.issn0950-5423en_US
dc.identifier.urihttp://hdl.handle.net/10722/179159-
dc.description.abstractThe antimicrobial properties of selected probiotic bacteria against Aspergillus niger, Penicillium roqueforti, Fusarium spp., Candida albicans and Saccharomyces cerevisiae were examined. Well diffusion and spot and streak methods showed strong inhibition effect of probiotic bacteria and their metabolites against moulds and minimal effect against yeasts. Among the moulds species tested, the inhibitory effect was strongest against Fusarium spp., moderate against Penicillium roqueforti and minimal against A. niger. All strains of Lactobacillus rhamnosus and L. paracasei subsp. paracasei showed maximum inhibitory effect. When probiotic bacteria and yeasts and moulds were co-cultured in broth media, strains of L. rhamnosus showed maximum inhibitory effect, whereas L. paracasei subsp. paracasei, L. acidophilus, Bifidobacterium animalis and Propionibacterium showed moderate inhibitory effect against C. albicans. Saccharomyces cerevisiae was minimally controlled by probiotic bacteria. Pre-grown probiotic bacterial culture metabolites controlled yeasts and moulds more effectively than their freeze-dried or frozen forms. Adding metabolites of probiotic bacteria (5% w/w) showed an effective control against A. niger, Fusarium spp. and C. albicans during the shelf life of 10 weeks at 4 °C and no colonies of yeasts and moulds were formed on the surface of the dip. © 2009 Institute of Food Science and Technology.en_US
dc.languageengen_US
dc.publisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IFSen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.subjectAntimicrobial Substancesen_US
dc.subjectCheese-Based Dipsen_US
dc.subjectProbioticsen_US
dc.subjectYeasts And Mouldsen_US
dc.titleAntimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dipsen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1365-2621.2009.01986.xen_US
dc.identifier.scopuseid_2-s2.0-70349220956en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-70349220956&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume44en_US
dc.identifier.issue10en_US
dc.identifier.spage1916en_US
dc.identifier.epage1926en_US
dc.identifier.isiWOS:000269874500007-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridTharmaraj, N=6507832534en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US
dc.identifier.citeulike5819122-

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