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Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Author

Listed:
  • Anna Hudecová

    (Department of Nutrition and Food Assessment and)

  • Ľubomír Valík

    (Department of Nutrition and Food Assessment and)

  • Denisa Liptáková

    (Department of Nutrition and Food Assessment and)

  • Jana Pelikánová

    (Department of Nutrition and Food Assessment and)

  • Michal Čižniar

    (Department of Information Engineering and Process Control, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

Abstract

The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: Tmin = -3°C, Topt = 27.6°C, and Tmax = 35.4°C and optimal colony growth rate µopt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of L. rhamnosus GG and L. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum.

Suggested Citation

  • Anna Hudecová & Ľubomír Valík & Denisa Liptáková & Jana Pelikánová & Michal Čižniar, 2011. "Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(SpecialIs), pages 61-68.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:specialissue:id:265-2011-cjfs
    DOI: 10.17221/265/2011-CJFS
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