Impact of intraspecific variability and physiological state on Penicillium commune inactivation by 70% ethanol

Visconti, Vincent; Rigalma, Karim; Coton, Emmanuel; Dantigny, Philippe

doi:10.1016/j.ijfoodmicro.2020.108782

Cited by 6 publications

(1 citation statement)

References 17 publications

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“…등으로 이들이 거의 90%를 차지하고 있는 것으로 알려져 있다 [5]. 이 중 Penicillium commune은 치즈 등의 유제품에서 오염을 일으키는 대표적인 곰팡이이며 [6,7], Aspergillus niger는 요거트 등에서 부패를 일으키기도 한다 [8]. Cladosporium cladosporioides는 환경에 널리 존재하는 곰팡이종으로 공기 중에 오염되어 식품의 오염을 야기할 수 있고 [9], 건조한 생선류의 주요 부패 곰팡이이기도 하다 [10].…”

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Application of Lactic Acid Bacteria to Inhibit Fungal Contamination of Cured Cheeses

Kim¹,

Lee²,

Kim³

et al. 2022

J. Dairy Sci. Biotechnol.

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Lactic acid bacteria with antibacterial activity can be effectively used as probiotics to inhibit the growth of harmful bacteria that cause food spoilage or food poisoning. In this study, Pediococcus pentosaceus M132-2, isolated from soybean paste, was analyzed for its effects on three major contaminating fungi. M132-2 was confirmed to exert antifungal activity by inhibiting the growth of all three fungi tested. In addition, M132-2 displayed excellent salt resistance and low temperature tolerance. Thus M132-2 can survive at the salinity level in cheese and at the low temperatures used in the aging process. Finally, when supernatant from an M132-2 culture was applied to Gouda cheese, the growth of contaminating fungi was significantly inhibited. Consequently, M132-2 may be useful for the prevention of spoilage of various foods, including cheese.

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