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Antimicrobial activity of Microgard against food spoilage and pathogenic microorganisms.
al-Zoreky, N; Ayres, J W; Sandine, W E.
Affiliation
  • al-Zoreky N; Department of Food Science and Technology, Oregon State University, Corvallis 97331-3804.
J Dairy Sci ; 74(3): 758-63, 1991 Mar.
Article in En | MEDLINE | ID: mdl-1906486
Microgard, a commercially available fermented milk product containing antimicrobial metabolites, was a potent inhibitor for Gram-negative bacteria such as Pseudomonas, Salmonella, and Yersinia when 1% concentration was incorporated into agar media. Gram-positive Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes were insensitive to Microgard. Kluyveromyces marxianus, an unidentified black yeast, and Penicillium expansum were partially suppressed, whereas Aspergillus niger and a yogurt spoilage yeast were tolerant to 5% Microgard. Optimum activity of Microgard was at pH 5.3 and below; the concentration that gave complete inhibition depended upon the number of bacteria present as well as the genus tested. Blood agar base reversed the antagonistic activity of Microgard against Pseudomonas putida compared with plate count agar.
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Collection: 01-internacional Database: MEDLINE Main subject: Dairy Products / Food Microbiology / Gram-Negative Bacteria / Anti-Infective Agents Language: En Journal: J Dairy Sci Year: 1991 Document type: Article Country of publication: United States
Search on Google
Collection: 01-internacional Database: MEDLINE Main subject: Dairy Products / Food Microbiology / Gram-Negative Bacteria / Anti-Infective Agents Language: En Journal: J Dairy Sci Year: 1991 Document type: Article Country of publication: United States