Control of spoilage fungi in yogurt using MicroGARD 200™, Lyofast-FPR2™ and HOLDBAC-YMC™ as bioprotectants
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Johanna Andrea Serna-Jiménez
Abstract
The aim of this study was to assess the inhibitory effect of three commercial bioprotectant agents on the growth of yogurt-spoiling fungi. Mucor circinelloides, Mucor racemosus, Penicillium spp., Saccharomyces exiguus, and Candida intermedia, commonly involved in the spoilage of dairy products, were isolated from spoiled yogurt and were fully characterized using molecular and phenotypic methods. HOLDBAC-YMC™, Lyofast-FPR2™ and MicroGARD 200™ were used as antifungal products. An optimized experimental mixture design was applied to determine the proportion of each bioprotectant in terms of growth-inhibition response against the fungal strains in standard laboratory media. The results of the challenge tests showed that the application of bioprotectants inhibited the growth of the moulds in the range of 85–100% and the growth of yeast between 1.23 and 5.40 log cycles. The optimal combination of the bioprotectants was determined, tested in standard laboratory media and found to inhibit fungal growth. The antifungal effect of the optimal combination of the bioprotectants was validated in yogurt against the most resistant fungal species of the study, M. circinelloides and C. intermedia. The bioprotectants elicited antifungal effect in yogurt by completely inhibiting all of the tested fungi compared to controls. To the best of our knowledge, this is the first time a mixture of commercial bioprotectants has been tested on yogurt as a potential alternative for the biopreservation of yogurt in order to reduce spoilage of fermented dairy products and economic losses.
Funding source: Alpina Productos Alimenticios
Award Identifier / Grant number: Convocatoria 548 de 2012 de Colciencias
Acknowledgments
The authors thank the Alpina Research Institute for collaborative development of the study.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This study was conducted with the financial support of Alpina Productos Alimenticios S.A. in the framework of the “Convocatoria 548 de 2012 de Colciencias (Departamento Administrativo de Ciencia, Tecnología e Innovación, Colombia)”.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
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- The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain
- Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.)
- Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures
- Low-molecular-weight peptides with potential cardiovascular regulatory functions from Atlantic salmon skin
- The effect of the stale bread flour addition on flour and bread quality
- Control of spoilage fungi in yogurt using MicroGARD 200™, Lyofast-FPR2™ and HOLDBAC-YMC™ as bioprotectants
- A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
- Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology
Articles in the same Issue
- Articles
- The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain
- Application of three-phase partitioning to the purification and characterization of polyphenol oxidase from antioxidant rosemary (Rosmarinus officinalis L.)
- Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures
- Low-molecular-weight peptides with potential cardiovascular regulatory functions from Atlantic salmon skin
- The effect of the stale bread flour addition on flour and bread quality
- Control of spoilage fungi in yogurt using MicroGARD 200™, Lyofast-FPR2™ and HOLDBAC-YMC™ as bioprotectants
- A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
- Optimization of ultrasonic extraction of Lycium barbarum polysaccharides using response surface methodology
