Inhibition of mould growth by oligomycin during quantitative analysis of yeasts
| Autor: | Hansjörg Prillinger, Frieda Eliskases-Lechner |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
chemistry.chemical_classification
Oligomycin Fermentation starter biology Moho Sodium chemistry.chemical_element General Medicine biology.organism_classification Yeast respiratory tract diseases Microbiology chemistry.chemical_compound chemistry immune system diseases Propionate Animal Science and Zoology Cheesemaking Food science Quantitative analysis (chemistry) Food Science |
| Zdroj: | Journal of Dairy Research. 63:483-488 |
| ISSN: | 1469-7629 0022-0299 |
| Popis: | Quantitative analysis of yeasts can be difficult in mould-contaminated samples. Particularly in the presence of fast growing moulds, counting yeasts may be difficult or even impossible. Furthermore, in foodstuffs made with mould cultures, mould counts usually exceed yeast counts. Isolation of yeasts in mould-contaminated samples is often effected by the incorporation of sodium or calcium propionate in the media (Bowen & Beech, 1967 ; Rale & Vakil, 1984). Another possible method of inhibiting moulds, less effective than the use of propionate, is to use a medium with the low pH of 3.5 (Devoyod & Sponem, 1970). In addition, mould inhibition through the use of antibiotics is a possibility. Sheridan (1992) reported the inhibition of moulds by oligomycin, but no detailed information was given on the required concentrations or the effect on the growth of yeasts. The aim of this study was therefore to examine the inhibiting effect of oligomycin on different mould species, especially on commercial cultures used in cheesemaking. and to determine the concentrations that do not influence the growth of the yeast species commonly found in milk products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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