Evaluation of antibacterial and fungistatic activity of yogurts with addition of Propionibacterium jensenii and Propionibacterium acidipropionici strains.
The aim of the studies was to determine the antibacterial and fungistatic effects of experimental yogurts containing: 5% and 10% of P. jensenii and P. acidipropionic, cultures, centrifuged cells from P. acidipropionici culture and supernatant. Test strains were 14 strains of rods from the family Enterobacteriaceae, five strains of mold and three strains of yeast. The control yogurt contained no additives. It was found that adding 5% of cultures of both strains to the experimental yogurts had no influence on their antibacterial and antifungal activity. The growth of the majority of test rods was inhibited by the yogurt containing 10% of P. acidipropionici culture. This yogurt inhibited also the growth of most fungal strains for seven to ten days, and its sensory properties were acceptable. The yogurt with biomass of P. acidipropionici cells was characterized by the strongest antibacterial and antifungal effects--it inhibited the growth of all rods and the majority of fungal strains for eight to ten days. However, its taste was rather unpleasant, strong and sour. The yogurt containing supernatant showed antifungal activity, delaying the growth of most fungi, but had no influence on the development of test rods.
Iwona
I
Warmi ska-Radyko
Lucja
L
Laniewska-Trokenheim
Monika
M
Modzelewska
D000898:Antibiosis; D015169:Colony Count, Microbial; D005516:Food Microbiology / Q000379:methods*; D011424:Propionibacterium / Q000378:metabolism*; D013045:Species Specificity; D015014:Yogurt / Q000382:microbiology* / Q000592:standards