Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

Abstract

Abstract:The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37°C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture than in the single cultivation. LAB pre-inoculated and growing in the solid medium did not show any significant inhibitory effect on the surface growth of G. candidum at all tested temperature. The precise data describing the growth of this cheese yeast-like fungus, G. candidum, may fill a gap in the field of quantitative food mycology and may be used for predicting its behavior in real conditions.

Characterization of mutual relations betweenGeotrichum candidumandLactobacillus rhamnosusGG in milk: A quantitative approach

“…The growth rate of L. rhamnosus GG in co-culture with G. candidum also decreased, as the growth rates of the probiotic strain in the single cultures reported by Valı´k et al (2008) reached higher values. In our previous work, we observed a prolonged lag phase and reduced growth rate of G. candidum in cocultures with a starter culture (Hudecova´et al, 2009). Obtained results led to the conclusion that the starter culture caused partial growth inhibition of G. candidum.…”

“…In our previous work, we observed a prolonged lag phase and reduced growth rate of G. candidum in co-cultures with a starter culture (Hudecová et al., 2009). Obtained results led to the conclusion that the starter culture caused partial growth inhibition of G. candidum .…”

“…(1993): where T min (℃) is the minimum temperature below which no growth is observed, T max (℃) the maximum temperature above which no growth is observed and T opt (℃) the temperature at which the maximum specific growth rate reached its optimum value μ opt (h −1 ). The secondary model was used also for modelling the growth rates of G. candidum published in our previous work (Hudecová et al, 2009). These growth data were obtained from the single (pH 6.6) and the co-cultures of G. candidum and a commercial starter culture in milk.…”

“…The secondary model was used also for modelling the growth rates of G. candidum published in our previous work (Hudecova´et al, 2009). These growth data were obtained from the single (pH 6.6) and the co-cultures of G. candidum and a commercial starter culture in milk.…”

Study on the prevalence of lipolytic yeasts and moulds in raw cow milk and white brined cheese

“…The proteolytic activity of certain species of moulds and yeasts causes imperfections in a number of flavour traits (Viljoen & Greyling, 1995). The species Geotrichum candinum is one of the most undesirable contaminants of cheese, similar to Listeria monocytogenes (Hubecova et al, 2009). The presence of moulds and yeasts in ready dairy products is undesirable due to the production of metabolites, short-chain fatty acids and other chemical compounds, which harm the beneficial intestinal microflora in humans (Jacobsen & Narvhus, 1996).…”