Journal
SYSTEMATIC AND APPLIED MICROBIOLOGY
Volume 27, Issue 2, Pages 229-237Publisher
ELSEVIER GMBH
DOI: 10.1078/072320204322881853
Keywords
Propionibacterium jensenii; Lactobacillus paracasei subsp paracasei; biopreservation protective culture; antifungal; yeasts; moulds
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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 degreesC) 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).
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