Article

Development of a chemically defined medium for studying foodborne bacterial–fungal interactions

International Dairy Journal, Elsevier, ISSN 0958-6946

Volume 45, 2015

DOI:10.1016/j.idairyj.2015.01.019, Dimensions: pub.1025852211,

Authors

Honoré, A.H. (1) (2)
Knøchel, S. * (1)

* Corresponding author

Affiliations

Organisations

  1. (1) University of Copenhagen, grid.5254.6, KU
  2. (2) DuPont (Denmark), grid.423926.8

Countries

Denmark

Continents

Europe

Description

There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial–fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.

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NORA University Profiles

University of Copenhagen

Danish Open Access Indicator

2015: Unused

Research area: Science & Technology

Danish Bibliometrics Indicator

2015: Level 2

Research area: Science & Technology

Dimensions Citation Indicators

Times Cited: 4

Field Citation Ratio (FCR): 0.6