Anti-listerial potential of food-borne yeasts in red smear cheese

Goerges, Stefanie; Koslowsky, Margarita; Velagic, Samir; Borst, Nicole; Bockelmann, Wilhelm; Heller, Knut J.; Scherer, Siegfried

doi:10.1016/j.idairyj.2010.08.002

Cited by 20 publications

(15 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are in agreement with those reported by other authors which, in general, demonstrated that only few yeast strains belonging to the species commonly found in dairy products exhibit inhibitory activity against pathogenic micro‐organisms (Goerges et al . , ; Psani and Kotzekidou ; Martins et al . ; Silva et al .…”

Section: Discussionmentioning

confidence: 99%

Yeasts from autochthonal cheese starters: technological and functional properties

et al. 2013

View full text Add to dashboard Cite

Aims: The aim of this work was to identify 20 yeasts isolated from autochthonal cheese starters and evaluate their technological and functional properties. Methods and Results:The capacities of the yeasts to grow at different temperatures, pH, NaCl and lactic acid concentrations as well as the proteolytic and lipolytic activities were studied. Moreover, survival to simulated gastrointestinal digestion, hydrophobicity, antimicrobial activity against pathogens and auto-and co-aggregation abilities were evaluated. The sequentiation of a fragment from the 26S rDNA gene indicated that Kluyveromyces marxianus was the predominant species, followed by Saccharomyces cerevisiae, Clavispora lusitaniae, Kluyveromyces lactis and Galactomyces geotrichum. RAPD with primer M13 allowed a good differentiation among strains from the same species. All strains normally grew at pH 4Á7-5Á5 and temperatures between 15 and 35°C. Most of them tolerated 10% NaCl and 3% lactic acid. Some strains showed proteolytic (eight isolates) and/or lipolytic (four isolates) capacities. All strains evidenced high gastrointestinal resistance, moderate hydrophobicity, intermediate autoaggregation and variable co-aggregation abilities. No strains inhibited the growth of the pathogens assayed. Conclusions: Some strains from dairy sources showed interesting functional and technological properties.

show abstract

Section: Discussionmentioning

confidence: 99%

Yeasts from autochthonal cheese starters: technological and functional properties

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Having tested hundreds of dairy yeasts, Goerges et al (2006) reported a strain of Candida intermedia capable of reducing viable Listeria counts by 4 log CFU/cm 2 in co-culture on agar, while three C. intermedia and one Kluyveromyces marxianus suppressed L. monocytogene s growth by 3 log CFU/cm 2 . The same group more recently found a strain of Pichia norvegensis (WSYC 592) able to reduce L. monocytogenes counts by 7 log cycles, while numerous strains of Issatchenkia orientalis , Candida krusei , and K. marxianus reduced Listeria counts by 4–5 log units in co-culture on agar (Goerges et al, 2011). However, strain WSYC 592 decreased Listeria counts on Tilsit cheese by only one log cycle.…”

Section: Antagonistic Characteristics Of Yeastsmentioning

confidence: 98%

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Labrie²,

2012

View full text Add to dashboard Cite

The yeasts constitute a large and heterogeneous group of microorganisms that are currently attracting increased attention from scientists and industry. Numerous and diverse biological activities make them promising candidates for a wide range of applications not limited to the food sector. In addition to their major contribution to flavor development in fermented foods, their antagonistic activities toward undesirable bacteria, and fungi are now widely known. These activities are associated with their competitiveness for nutrients, acidification of their growth medium, their tolerance of high concentrations of ethanol, and release of antimicrobial compounds such as antifungal killer toxins or “mycocins” and antibacterial compounds. While the design of foods containing probiotics (microorganisms that confer health benefits) has focused primarily on Lactobacillus and Bifidobacterium, the yeast Saccharomyces cerevisiae var. boulardii has long been known effective for treating gastroenteritis. In this review, the antimicrobial activities of yeasts are examined. Mechanisms underlying this antagonistic activity as well as recent applications of these biologically active yeasts in both the medical and veterinary sectors are described.

show abstract

“…Plates were incubated for 24 h at 37 C. The same method was used when listeria were co-cultivated with coryneforms or yeasts (Goerges et al, 2011). mPC bouillon was used for coryneforms and lactose-lactate-yeast extractpeptone (LLYP) broth for yeasts mentioned above.…”

Section: Co-cultivation Of L Monocytogenes and S Equorummentioning

confidence: 99%

“…Goerges et al (2011) isolated and characterized a yeast strain with antilisterial properties. The present study aimed to characterize a previously isolated smear-cheese associated S. equorum strain that was able to inhibit L. monocytogenes without affecting the technologically important coryneforms and yeasts.…”

Section: Introductionmentioning

confidence: 99%

Growth inhibition of Listeria monocytogenes by bacteriocin-producing Staphylococcus equorum SE3 in cheese models

et al. 2017

Self Cite

View full text Add to dashboard Cite

Anti-listerial potential of food-borne yeasts in red smear cheese

Cited by 20 publications

References 58 publications

Yeasts from autochthonal cheese starters: technological and functional properties

Yeasts from autochthonal cheese starters: technological and functional properties

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Growth inhibition of Listeria monocytogenes by bacteriocin-producing Staphylococcus equorum SE3 in cheese models

Contact Info

Product

Resources

About