Isolation of antifungally active lactobacilli from edam cheese

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Isolation of antifungally active lactobacilli from edam cheese. / Tuma, S.; Vogensen, Finn Kvist; Plocková, M.; Chumchalova, J.

In: Acta Alimentaria, Vol. 36, No. 4, 2007, p. 405-414.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Tuma, S, Vogensen, FK, Plocková, M & Chumchalova, J 2007, 'Isolation of antifungally active lactobacilli from edam cheese', Acta Alimentaria, vol. 36, no. 4, pp. 405-414. https://doi.org/10.1556/AAlim.2007.0015

APA

Tuma, S., Vogensen, F. K., Plocková, M., & Chumchalova, J. (2007). Isolation of antifungally active lactobacilli from edam cheese. Acta Alimentaria, 36(4), 405-414. https://doi.org/10.1556/AAlim.2007.0015

Vancouver

Tuma S, Vogensen FK, Plocková M, Chumchalova J. Isolation of antifungally active lactobacilli from edam cheese. Acta Alimentaria. 2007;36(4):405-414. https://doi.org/10.1556/AAlim.2007.0015

Author

Tuma, S. ; Vogensen, Finn Kvist ; Plocková, M. ; Chumchalova, J. / Isolation of antifungally active lactobacilli from edam cheese. In: Acta Alimentaria. 2007 ; Vol. 36, No. 4. pp. 405-414.

Bibtex

@article{e0567500a1c311ddb6ae000ea68e967b,
title = "Isolation of antifungally active lactobacilli from edam cheese",
abstract = "The antifungal activity of 322 lactobacilli strains isolated from Edam cheese at different stages of the ripening process was tested against Fusarium proliferatum M 5689 using a dual overlay spot assay. Approximately 21{\%} of the isolates showed a certain level of inhibitory activity. Seven strains with the strongest antifungal activity were examined by the milk agar plate method with three different mould strains isolated from spoiled dairy products as target microorganisms and were compared with the antifungal effectiveness of standard antifungal strains Lactobacillus rhamnosus VT1 and Lb. plantarum DC 1246. The newly isolated lactobacilli strains exhibited the strongest inhibition against F. proliferatum M 5689, followed by Penicillium sp. DMF 0006 and Aspergillus niger DMF 0801. The level of mould growth inhibition of several new isolates, namely Lb. paracasei ST 68, Lb. fermentum ST 40 and Lb. fermentum ST 41, was comparable to or slightly higher than that of standard strains. By use of both ST 41, was comparable to or slightly higher than that of standard strains. By use of both phenotypic and genotypic methods (REP-PCR, 16S rDNA), four out of seven antifungally active isolates were identified, one as Lb. paracasei and three as Lb. fermentum. Lb. paracasei ST 68 was chosen for further testing as antifungal protective adjunct for Edam cheese production. ",
keywords = "Former LIFE faculty, antifungal activity, Edam cheese, non-starter lactobacilli, REP-PCR, 16S rDNA",
author = "S. Tuma and Vogensen, {Finn Kvist} and M. Plockov{\'a} and J. Chumchalova",
year = "2007",
doi = "10.1556/AAlim.2007.0015",
language = "English",
volume = "36",
pages = "405--414",
journal = "Acta Alimentaria",
issn = "0139-3006",
publisher = "Akad{\'e}miai Kiad{\'o}",
number = "4",

}

RIS

TY - JOUR

T1 - Isolation of antifungally active lactobacilli from edam cheese

AU - Tuma, S.

AU - Vogensen, Finn Kvist

AU - Plocková, M.

AU - Chumchalova, J.

PY - 2007

Y1 - 2007

N2 - The antifungal activity of 322 lactobacilli strains isolated from Edam cheese at different stages of the ripening process was tested against Fusarium proliferatum M 5689 using a dual overlay spot assay. Approximately 21% of the isolates showed a certain level of inhibitory activity. Seven strains with the strongest antifungal activity were examined by the milk agar plate method with three different mould strains isolated from spoiled dairy products as target microorganisms and were compared with the antifungal effectiveness of standard antifungal strains Lactobacillus rhamnosus VT1 and Lb. plantarum DC 1246. The newly isolated lactobacilli strains exhibited the strongest inhibition against F. proliferatum M 5689, followed by Penicillium sp. DMF 0006 and Aspergillus niger DMF 0801. The level of mould growth inhibition of several new isolates, namely Lb. paracasei ST 68, Lb. fermentum ST 40 and Lb. fermentum ST 41, was comparable to or slightly higher than that of standard strains. By use of both ST 41, was comparable to or slightly higher than that of standard strains. By use of both phenotypic and genotypic methods (REP-PCR, 16S rDNA), four out of seven antifungally active isolates were identified, one as Lb. paracasei and three as Lb. fermentum. Lb. paracasei ST 68 was chosen for further testing as antifungal protective adjunct for Edam cheese production. 

AB - The antifungal activity of 322 lactobacilli strains isolated from Edam cheese at different stages of the ripening process was tested against Fusarium proliferatum M 5689 using a dual overlay spot assay. Approximately 21% of the isolates showed a certain level of inhibitory activity. Seven strains with the strongest antifungal activity were examined by the milk agar plate method with three different mould strains isolated from spoiled dairy products as target microorganisms and were compared with the antifungal effectiveness of standard antifungal strains Lactobacillus rhamnosus VT1 and Lb. plantarum DC 1246. The newly isolated lactobacilli strains exhibited the strongest inhibition against F. proliferatum M 5689, followed by Penicillium sp. DMF 0006 and Aspergillus niger DMF 0801. The level of mould growth inhibition of several new isolates, namely Lb. paracasei ST 68, Lb. fermentum ST 40 and Lb. fermentum ST 41, was comparable to or slightly higher than that of standard strains. By use of both ST 41, was comparable to or slightly higher than that of standard strains. By use of both phenotypic and genotypic methods (REP-PCR, 16S rDNA), four out of seven antifungally active isolates were identified, one as Lb. paracasei and three as Lb. fermentum. Lb. paracasei ST 68 was chosen for further testing as antifungal protective adjunct for Edam cheese production. 

KW - Former LIFE faculty

KW - antifungal activity, Edam cheese, non-starter lactobacilli, REP-PCR, 16S rDNA

U2 - 10.1556/AAlim.2007.0015

DO - 10.1556/AAlim.2007.0015

M3 - Journal article

VL - 36

SP - 405

EP - 414

JO - Acta Alimentaria

JF - Acta Alimentaria

SN - 0139-3006

IS - 4

ER -

ID: 8104745