标题：VPLYV BAKTÉRIÍ MLIEČNEHO KYSNUTIA NA DYNAMIKU RASTU GEOTRICHUM CANDIDUM POČAS ICH SPOLOČNEJ KULTIVÁCIE V MLIEKUEFFECT OF LACTIC ACID BACTERIA ON GROWTH DYNAMICS OF GEOTRICHUM CANDIDUM DURING CO-CULTURE IN MILK
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：387-395
出版社：Association HACCP Consulting
摘要：The growth dynamics of filamentous fungus G. candidum was studied in milk during coculture with lactic acid bacteria culture Fresco and probiotic strain L. rhamnosus GG. Single and co-cultures were carried out at temperatures ranging from 5 to 37 °C and growth parameters of fungus achieved from growth curves were evaluated in relation to incubation temperature using transformed G-model. The model showed good prediction under designed experimental conditions and allowed the calculation of optimal temperature for growth. Coculture of G. candidum with Fresco resulted in reduction of fungal growth rate and prolongation of lag-phase. In co-culture with L. rhamnosus GG, the growth profile of fungus was similar, however, stronger inhibition was observed at lower temperatures ranging from 10 to 20 °C. Therefore, usage of probiotic strain in dairy products seems to be accompanied with inhibitory effects on some filamentous fungi. This principle of inhibition of fungal growth at lower storage temperatures may be used particularly to retard the growth of G. candidum and thus may even improve the dietary value of dairy products such as cottage cheese or cream.
