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Quantification of the Growth Competition of Lactic Acid Bacteria: a Case of Co-culture with Geotrichum candidum and Staphylococcus aureus
Medveďová, Alžbeta, Liptáková, Denisa, Hudecová, Anna and Valík, Ľubomír Quantification of the Growth Competition of Lactic Acid Bacteria: a Case of Co-culture with Geotrichum candidum and Staphylococcus aureus Acta Chimica Slovaca, Vol.1, No. 1, 2008, 192-207
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| Attached Files |
| Name |
Description |
MIMEType |
Size |
Downloads |
acs_0018.pdf
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acs_0018.pdf |
application/pdf |
478.88KB |
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| Author(s) |
Medveďová, Alžbeta
Liptáková, Denisa
Hudecová, Anna
Valík, Ľubomír
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| Title |
Quantification of the Growth Competition of Lactic Acid Bacteria: a Case of Co-culture with Geotrichum candidum and Staphylococcus aureus
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| Journal name |
Acta Chimica Slovaca
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| Publication date |
2008
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| Year available |
2008
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| Volume number |
1
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| Issue number |
1
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| ISBN |
978-80-227-2957-4
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| Start page |
192
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| End page |
207
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| Total pages |
16
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| Place of publication |
Bratislava
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| Publisher |
Slovak Technical University
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| Collection year |
2008
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
270000 Biological Sciences
270800 Biotechnology
270300 Microbiology
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| Abstract/Summary |
The work turns the attention to the growth of two microorganisms which are connected with fermentation and contamination of artisanal lump cheeses. The effect of the cultivation temperature and the presence of Fresco culture on the growth of yeast-like microorganism Geotrichum candidum and on Staphylococcus aureus, the bacterial toxin producing cheese contaminant in ultrapasteurized milk was studied. The culture Fresco with initial concentration from 106 to 107 CFU.ml-1 significantly inhibited growth of both microorganisms. The growth rates of G. candidum and S. aureus were lower and the lag-phase duration was prolonged in comparison with the data resulted from growth in mono-culture. At all tested temperatures the counts of the Fresco culture observed in stationary phase ranged between 108 CFU.ml-1 and 109 CFU.ml-1, whereas maximal density of G. candidum in stationary phase was around 105 CFU.ml-1 and S. aureus grew up only about 0.3 to 0.6 logs with maximal density about 104 CFU.ml-1. The growth data found in this work may provide the information basis for food technologists and microbiologists to get the studied organism under the control. This is naturally important, however, each of the organisms play a different role during cheese fermentation.
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| Keyword(s) |
Geotrichum candidum
lactic acid bacteria
predictive modelling
Staphylococcus aureus
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