Influence of temperature, pH and water activity on “in vitro” inhibition of Penicillium glabrum (Wehmer) Westling by yeasts
Four different yeast species ( Metschnikowia pulcherrima, Saccharomycopsis vini, Kluyveromyces marx ian us, Cryptococcus albidus), isolated from surface of grapes, were evaluated for biocontrol potential against Penicillium glabrum. In order to investigate the influence of temperature, pH, water act...
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Published in | Microbiological research Vol. 153; no. 2; pp. 137 - 143 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Basingstoke
Elsevier GmbH
01.08.1998
Nature Publishing Group |
Subjects | |
Online Access | Get full text |
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Summary: | Four different yeast species (
Metschnikowia pulcherrima, Saccharomycopsis vini, Kluyveromyces marx ian us, Cryptococcus albidus), isolated from surface of grapes, were evaluated for biocontrol potential against
Penicillium glabrum. In order to investigate the influence of temperature, pH, water activity and yeast cell concentration on
Penicillium glabrum inhibition, the individual effects and the interaction of these factors were analyzed by means of a Central Composite Design (CCD).
All yeast species tested showed antagonistic effects which were more pronounced at high cell concentrations. The other variables affected the antagonistic effect differentially depending on the yeast species.
Results of the experimental design showed that the selective success of a competitive microflora is under environmental control; moreover, when microbial cells are subjected to multiple factors, the effects and the reciprocal interactions of the individual variables cannot be independently evaluated. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0944-5013 1618-0623 |
DOI: | 10.1016/S0944-5013(98)80031-1 |