文章基本信息

标题：Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh)
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作者：Saeid Afzali ; Mohammad Reza Edalatian Dovom ; Mohammad Bagher Habibi Najafi 等
期刊名称：Scientific Reports
电子版ISSN：2045-2322
出版年度：2020
卷号：10
期号：1
页码：1-11
DOI：10.1038/s41598-020-63142-0
出版社：Springer Nature
摘要：The objective of this study was to determine the anti-yeast effect of Lactobacillus spp. isolated from two popular Iranian cheeses known as Lighvan and Motal against food spoilage yeasts known as Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Kluyveromyces lactis. Twenty strains of Lactobacillus were selected from Motal (16 isolates) and Lighvan cheeses (4 isolates). Anti-yeast activity was studied by Agar Spot and Well Diffusion Assay. Effect of pasteurization on inhibitory compounds was also investigated. Results showed that two strains of Lactobacillus brevis (M4 and M2) exhibited the highest anti- yeast activity in aforementioned methods, as well as tolerated pasteurization. M4 and M2 strains were inoculated into Doogh (a fermented yogurt drink) at two levels (106 and 108 cfu/ml). All samples were incubated in three storage temperatures (4, 25 and 37 °C) and were then examined for microbial parameters (Mold and yeast counts, Coliform, E. coli and Staphylococcus aureus) at specific intervals. Sample with M4 (106cfu/ml) showed superiority rather than control sample in microbial point of view. At temperatures of 25 and 37 °C, inoculated samples were not contaminated up to day- 21 and day-14, respectively. The propionic acid content for M4 and M2, was 14576.11 and 11697.3 ppm, respectively. Results indicate that incorporation of strain M4 (Lb. brevis) at a level of 106 cfu/ml can potentially postpone the yeast spoilage in Doogh and prolong the stability of this product. In conclusion, these strains had the highest activity against experimented yeasts.