Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt. / Bouillon, Grégoire Antoine J R; Gåserød, Olav; Rattray, Fergal Patrick.

In: International Dairy Journal, Vol. 99, 104554, 2019.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Bouillon, GAJR, Gåserød, O & Rattray, FP 2019, 'Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt', International Dairy Journal, vol. 99, 104554. https://doi.org/10.1016/j.idairyj.2019.104554

APA

Bouillon, G. A. J. R., Gåserød, O., & Rattray, F. P. (2019). Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt. International Dairy Journal, 99, [104554]. https://doi.org/10.1016/j.idairyj.2019.104554

Vancouver

Bouillon GAJR, Gåserød O, Rattray FP. Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt. International Dairy Journal. 2019;99. 104554. https://doi.org/10.1016/j.idairyj.2019.104554

Author

Bouillon, Grégoire Antoine J R ; Gåserød, Olav ; Rattray, Fergal Patrick. / Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt. In: International Dairy Journal. 2019 ; Vol. 99.

Bibtex

@article{0d3abbe3d3ff4ce9bcd103a681d38676,
title = "Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt",
abstract = "The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.",
author = "Bouillon, {Gr{\'e}goire Antoine J R} and Olav G{\aa}ser{\o}d and Rattray, {Fergal Patrick}",
year = "2019",
doi = "10.1016/j.idairyj.2019.104554",
language = "English",
volume = "99",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

AU - Bouillon, Grégoire Antoine J R

AU - Gåserød, Olav

AU - Rattray, Fergal Patrick

PY - 2019

Y1 - 2019

N2 - The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.

AB - The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.

U2 - 10.1016/j.idairyj.2019.104554

DO - 10.1016/j.idairyj.2019.104554

M3 - Journal article

VL - 99

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104554

ER -

ID: 228251559