Inhibition of yeasts isolated from traditional Turkish cheeses by Lactobacillus spp.


ÖZKAYA F., Karabicak N., Kayali R., Esen B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.58, no.2, pp.111-114, 2005 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 2
  • Publication Date: 2005
  • Doi Number: 10.1111/j.1471-0307.2005.00196.x
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.111-114
  • Keywords: antifungal activity, Candida, cheese, Lactobacillus, Rhodotorula, Saccharomyces, starter culture, Torulopsis, yeasts, LACTIC-ACID BACTERIA, GROWTH

Abstract

Antifungal activity of some Lactobacillus strains was determined. Yeasts were isolated and identified as Saccharomyces cerevisiae (10 of 17) and one each of Candida pseudotropicalis, C. krusei, C. lipolytica, C. lusitaniae, C. ciferrii, Torulopsis glabrata and Rhodotorula rubra. Lactobacillus strains were found to have fairly strong antifungal activity against S. cerevisiae. Of the 19 bacteria tested, L. plantarum Lp 21 seemed to have the most inhibitory effect against all of the S. cerevisiae strains except for S. cerevisiae 13. We suggest that L. plantarum Lp 21 can be used with starter cultures for cheese production.