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


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

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.58, sa.2, ss.111-114, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 2
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1111/j.1471-0307.2005.00196.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.111-114
  • Anahtar Kelimeler: antifungal activity, Candida, cheese, Lactobacillus, Rhodotorula, Saccharomyces, starter culture, Torulopsis, yeasts, LACTIC-ACID BACTERIA, GROWTH
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Hayır

Özet

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.