Development of a chemically defined medium for studying foodborne bacterial-fungal interactions

Research output: Contribution to journalJournal articlepeer-review

Standard

Development of a chemically defined medium for studying foodborne bacterial-fungal interactions. / Aunsbjerg, Stina Dissing; Honoré, Anders Hans; Vogensen, Finn Kvist; Knøchel, Susanne.

In: International Dairy Journal, Vol. 45, 2015, p. 48-55.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Aunsbjerg, SD, Honoré, AH, Vogensen, FK & Knøchel, S 2015, 'Development of a chemically defined medium for studying foodborne bacterial-fungal interactions', International Dairy Journal, vol. 45, pp. 48-55. https://doi.org/10.1016/j.idairyj.2015.01.019

APA

Aunsbjerg, S. D., Honoré, A. H., Vogensen, F. K., & Knøchel, S. (2015). Development of a chemically defined medium for studying foodborne bacterial-fungal interactions. International Dairy Journal, 45, 48-55. https://doi.org/10.1016/j.idairyj.2015.01.019

Vancouver

Aunsbjerg SD, Honoré AH, Vogensen FK, Knøchel S. Development of a chemically defined medium for studying foodborne bacterial-fungal interactions. International Dairy Journal. 2015;45:48-55. https://doi.org/10.1016/j.idairyj.2015.01.019

Author

Aunsbjerg, Stina Dissing ; Honoré, Anders Hans ; Vogensen, Finn Kvist ; Knøchel, Susanne. / Development of a chemically defined medium for studying foodborne bacterial-fungal interactions. In: International Dairy Journal. 2015 ; Vol. 45. pp. 48-55.

Bibtex

@article{e0a75ad0ced74c408932d74f6fcedf68,
title = "Development of a chemically defined medium for studying foodborne bacterial-fungal interactions",
abstract = "There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.",
author = "Aunsbjerg, {Stina Dissing} and Honor{\'e}, {Anders Hans} and Vogensen, {Finn Kvist} and Susanne Kn{\o}chel",
year = "2015",
doi = "10.1016/j.idairyj.2015.01.019",
language = "English",
volume = "45",
pages = "48--55",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Development of a chemically defined medium for studying foodborne bacterial-fungal interactions

AU - Aunsbjerg, Stina Dissing

AU - Honoré, Anders Hans

AU - Vogensen, Finn Kvist

AU - Knøchel, Susanne

PY - 2015

Y1 - 2015

N2 - There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.

AB - There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.

U2 - 10.1016/j.idairyj.2015.01.019

DO - 10.1016/j.idairyj.2015.01.019

M3 - Journal article

AN - SCOPUS:84924113538

VL - 45

SP - 48

EP - 55

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 134916183