Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2011-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201110-0012_effect-of-temperature-and-lactic-acid-bacteria-on-the-surface-growth-of-geotrichum-candidum.php |
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| author | Anna Hudecová Ľubomír Valík Denisa Liptáková Jana Pelikánová Michal Čižniar |
| author_facet | Anna Hudecová Ľubomír Valík Denisa Liptáková Jana Pelikánová Michal Čižniar |
| author_sort | Anna Hudecová |
| collection | DOAJ |
| description | The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: Tmin = -3°C, Topt = 27.6°C, and Tmax = 35.4°C and optimal colony growth rate µopt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of L. rhamnosus GG and L. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum. |
| first_indexed | 2024-04-10T08:34:59Z |
| format | Article |
| id | doaj.art-8a4fd8afdd6043d0b6a2d9a17e7cb36c |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:59Z |
| publishDate | 2011-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-8a4fd8afdd6043d0b6a2d9a17e7cb36c2023-02-23T03:27:40ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172011-12-0129Special IssueS61S6810.17221/265/2011-CJFScjf-201110-0012Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidumAnna Hudecová0Ľubomír Valík1Denisa Liptáková2Jana Pelikánová3Michal Čižniar4Department of Nutrition and Food Assessment andDepartment of Nutrition and Food Assessment andDepartment of Nutrition and Food Assessment andDepartment of Nutrition and Food Assessment andDepartment of Information Engineering and Process Control, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicThe surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: Tmin = -3°C, Topt = 27.6°C, and Tmax = 35.4°C and optimal colony growth rate µopt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of L. rhamnosus GG and L. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum.https://cjfs.agriculturejournals.cz/artkey/cjf-201110-0012_effect-of-temperature-and-lactic-acid-bacteria-on-the-surface-growth-of-geotrichum-candidum.phpgeotrichum candidumsurface growthctmi modellactic acid bacteria |
| spellingShingle | Anna Hudecová Ľubomír Valík Denisa Liptáková Jana Pelikánová Michal Čižniar Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum Czech Journal of Food Sciences geotrichum candidum surface growth ctmi model lactic acid bacteria |
| title | Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum |
| title_full | Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum |
| title_fullStr | Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum |
| title_full_unstemmed | Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum |
| title_short | Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum |
| title_sort | effect of temperature and lactic acid bacteria on the surface growth of geotrichum candidum |
| topic | geotrichum candidum surface growth ctmi model lactic acid bacteria |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201110-0012_effect-of-temperature-and-lactic-acid-bacteria-on-the-surface-growth-of-geotrichum-candidum.php |
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