Antifungal activity of protective cultures against the yogurt drink-specific spoilage yeasts.
LAB
antifungal activity
broth microdilution
fungal spoilage
protective culture
yogurt drink
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2022
Oct 2022
Historique:
revised:
07
07
2022
received:
15
04
2022
accepted:
05
08
2022
pubmed:
15
9
2022
medline:
22
10
2022
entrez:
14
9
2022
Statut:
ppublish
Résumé
Fungal agents emerged as post-pasteurization contamination are responsible for the spoilage in yogurt drink. In this work, the antifungal effects of some lactic acid bacteria (LAB) on the spoilage yeasts isolated from yogurt drink (Doogh) were evaluated. First, the microbial growth in the yogurt drink samples during the storage time was investigated, and the isolated microorganisms were identified using biochemical methods and sequencing of the specific amplicons. Yeasts (3-7 log CFU ml
Identifiants
pubmed: 36101021
doi: 10.1111/1750-3841.16305
doi:
Substances chimiques
Antifungal Agents
0
DNA, Ribosomal
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4674-4687Informations de copyright
© 2022 Institute of Food Technologists®.
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