Inhibition of yeasts isolated from traditional Turkish cheeses by Lactobacillus spp

• Published in: International journal of dairy technology Vol. 58; no. 2; pp. 111 - 114
• Main Authors: Durlu-Ozkaya, F, Karabicak, N, Kayali, R, Esen, B
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.05.2005; Blackwell; Blackwell Publishing Ltd
• Subjects: Antifungal activity; antifungal properties; Bacteria; Biological and medical sciences; Candida; Candida pseudotropicalis; Cheese; cheesemaking; cheeses; Dairy industry; Food industries; Food microbiology; food quality; food spoilage; Fundamental and applied biological sciences. Psychology; Lactobacillus; Lactobacillus plantarum; microbial contamination; Milk and cheese industries. Ice creams; Rhodotorula; Rhodotorula rubra; Saccharomyces; Saccharomyces cerevisiae; Starter culture; starter cultures; strain differences; strains; Studies; Torulopsis; Torulopsis glabrata; Yeast; Yeasts; Turkey (country); Turkey; Yeasts; Lactic acid bacteria; Yeast; Rhodotorula; Dairy product; Starter culture; Cheese; Saccharomyces; Torulopsis; Antifungal activity; Antifungal agent; Candida; Dairy industry; Bacteria; Lactobacillaceae; Inhibition; Lactobacillus
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2005.00196.x

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.