A mixed culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts.
Screening for antimicrobial features of 197 propionibacteria and tests with several antifungal lactobacilli led to the development of three protective cultures containing Propionibacterium jensenii SM11 and Lactobacillus paracasei subsp. paracasei strain SM20, SM29 or SM63. These cultures showed inhibitory activities (up to 5 orders of magnitude) against yeasts in dairy products such as yoghurt or cheese surface at refrigerator temperatures (6 degrees C) without an influence on the quality properties of the food. Initial cell numbers of 5 x 10(7) cells/g of propionibacteria and 1 x 10(8) cells/g of lactobacilli were the optimal concentrations to yield a total inhibition of the spoilage yeasts (Candida pulcherrima, Candida magnoliae, Candida parapsilosis and Zygosaccharomyces bailii).
Schwenninger
Susanne Miescher
SM
Laboratory of Food Biotechnology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland. susanne.miescher@ilw.agrl.ethz.ch
Meile
Leo
L
D002175:Candida / Q000254:growth & development*; D002611:Cheese / Q000382:microbiology; D018920:Coculture Techniques; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D007778:Lactobacillus / Q000378:metabolism / Q000502:physiology* / Q000648:ultrastructure; D008855:Microscopy, Electron, Scanning; D016133:Polymerase Chain Reaction; D011424:Propionibacterium / Q000378:metabolism / Q000502:physiology* / Q000648:ultrastructure; D012336:RNA, Ribosomal, 16S / Q000737:chemistry / Q000235:genetics; D015014:Yogurt / Q000382:microbiology; D020068:Zygosaccharomyces / Q000254:growth & development*
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S