Fungistatic effect of whey fermented under influence of propionic bacteria
1993
Warminska-Radyko, I. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Biotechnologii Zywnosci) | Roczniakowa, B.
The effect of whey fermented under influence of the Propionibacterium sp., P. jenseni and P. thoenii monocultures on the growth of Penicillium sp., Candida sp., Mucor sp. and Geotrichum candidum was investigated. To the nutrient medium for fungi the whey fermented for 5, 9 and 14 days was added in the amount of 10-30 percent. The applied whey doses exerted a fungicidal effect or inhibited the growth of fungi colonies. The strongest fungicidal effect in relation to all test organisms exerted wheys fermented for 14 days by P. jensenii. Among the fungi tested it was Geotrichum candidum, which responded to propionic bacteria metabolites mainly with morphologic changes
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