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Int J Food Microbiol. 2009 May 31;131(2-3):280-2. doi: 10.1016/j.ijfoodmicro.2009.03.009. Epub 2009 Mar 21.

Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus.

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1
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore. chmLsq@nus.edu.sg

Abstract

Williopsis saturnus var. saturnus is a known killer toxin-producing yeast. The effects of this yeast as a biopreservative against spoilage yeasts (galactose fermenting) were investigated in cheeses made under laboratory conditions. At an inoculation level of approximately 10(6) CFU/g of cheese, this killer yeast inhibited growth of lactose non-fermenting but galactose-fermenting yeast Saccharomyces cerevisiae VL1 inoculated at approximately 10(3) CFU/g; it also inhibited growth of lactose-fermenting and galactose-fermenting yeast Kluvyveromyces marxianus ATCC8640 inoculated at approximately 10(3)-10(4) CFU/g in the cheeses manufactured with galactose-producing starter culture Streptococcus thermophilus. In contrast, the two spoilage yeasts grew to approximately 10(6) CFU/g from the initial cell count of approximately 10(3) CFU/g without the killer yeast. This study indicated that W. saturnus var. saturnus could be an effective biopreservative for cheese spoilage control.

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