Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

Abstract

The evaluation of the potentiality for Lactobacillus acidophilus and/or Lactobacillus rhamnosus bacteriocins with 3% inulin to inhibit Aspergillus niger and Saccharomyces cerevisiae growth in skim milk yoghurt was planned in this study. The manufactured yoghurt samples were examined for the starter cultures count, Aspergillus niger and Saccharomyces cerevisiae counts every 3 days till the appearance of the fungal spoilage. Results demonstrated that Aspergillus niger was not detected in (L. acidophilus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) and (L. rhamnosus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) yoghurt sample all over the storage period. Saccharomyces cerevisiae counts were decreased by the effect of both bacteriocins; Moreover, L. acidophilus bacteriocin showed higher antifungal activity than L. rhamnosus bacteriocin with 3% inulin. The current study proved that Lactobacillus acidophilus bacteriocin could be used as a natural antifungal agent in yoghurt

Growth Ability of Bacteriocinogenic Strains in Milk and Their Bacteriocin Activity Against Cheese Starter Cultures

“…In another study, a bacteriocin produced from L. bulgaricus BB18 was analyzed on 11 yogurt starter cultures and these starters were also resistant to the tested bacteriocin (Simova et al, 2008). Eissa et al (2018) were evaluated the bacteriocins from L. acidophilus and L. rhamnosus on yogurt starter culture which contain L. bulgaricus and S. thermophilus with 3% inulin. Both starters were resistant to the bacteriocins and were counted during the whole storage period (up to 44 days, at 4°C).…”