Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperatures |
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| Authors: | Shao-Quan Liu Marlene Tsao |
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| Affiliation: | 1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore;2. Food Science Programme, School of Chemical and Life Sciences, Nanyang Polytechnic, Singapore;1. California Animal Health and Food Safety Laboratory System, San Bernardino Branch, School of Veterinary Medicine, University of California, Davis, San Bernardino, CA 92408, USA;2. Mapp Biopharmaceutical, Inc., San Diego, CA, USA;3. Microbiology Division, Tulane National Primate Research Center, Covington, LA, USA;1. School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia;2. Department of Human Nutrition, Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Viet Nam;3. Department of Food Safety and Quality Assurance, Faculty of Food Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam;4. Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia;1. Department of Biotechnology and Food Microbiology, Wroc?aw University of Environmental and Life Sciences, ul. Che?mońskiego 37/41, 51-630 Wroc?aw, Poland;2. Department of Agriculture, Food and Environment (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy |
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| Abstract: | Some strains of the yeast Debaryomyces hansenii are known to be antagonistic toward moulds. In this study, we describe the inhibitory effects of a dairy strain of D. hansenii as a biocontrol agent against a number of dairy moulds in plain yoghurt and cheese under non-refrigerated conditions. This antagonistic yeast showed inhibition of growth of the following dairy moulds: Aspergillus sp., Byssochlamys fulva, Byssochlamys nivea, Cladosporium sp., Eurotium chevalieri, Penicillium candidum and Penicillium roqueforti. However, the inhibitory effect of this antagonistic yeast against dairy moulds is dependent upon the concentration of the moulds: the lower the concentration, the more effective the yeast. The findings of this study have implications for both cheese maturation and dairy biopreservation. Good manufacturing practice and hygiene to keep the contaminant load down is essential for the prevention of dairy spoilage. |
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