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

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Tharmaraj, Nalayini and Shah, Nagendra P (2009) Antimicrobial effects of probiotic bacteria against selected species of yeasts and moulds in cheese-based dips. International Journal of Food Science and Technology, 44 (10). pp. 1916-1926. ISSN 09505423


The 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.

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Item type Article
DOI 10.1111/j.1365-2621.2009.01986.x
Official URL
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Keywords ResPubID17669, antimicrobial substances, cheese-based dips, probiotics, yeasts and moulds
Citations in Scopus 11 - View on Scopus
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