Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese‐based dips
View through CrossRef
SummaryThe 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.
Oxford University Press (OUP)
Title: Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese‐based dips
Description:
SummaryThe 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.
Related Results
A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
Research background. Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparati...
Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese
Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese
This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total of 10 lots of cow and buffalo...
Evolution of Antimicrobial Resistance in Community vs. Hospital-Acquired Infections
Evolution of Antimicrobial Resistance in Community vs. Hospital-Acquired Infections
Abstract
Introduction
Hospitals are high-risk environments for infections. Despite the global recognition of these pathogens, few studies compare microorganisms from community-acqu...
A Review on the Production and Characteristics of Cheese Powders
A Review on the Production and Characteristics of Cheese Powders
Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering sal...
Development of Fruit Based Flavored White Cheese
Development of Fruit Based Flavored White Cheese
Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acc...
Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period
Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period
The purpose of this study was to understand how the addition of Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect the microbiological p...
Development and Evaluation of Processed Cheese Spread Supplemented with Ripened Cheddar Cheese
Development and Evaluation of Processed Cheese Spread Supplemented with Ripened Cheddar Cheese
In this research, processed cheese spread was prepared with various concentrations of ripened cheddar cheese. The ripened cheddar cheese addition in fresh cream cheese improves the...
Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production
Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production
Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and...