Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

Grégoire Antoine J R Bouillon; Olav Gåserød; Fergal Patrick Rattray

doi:10.1016/j.idairyj.2019.104554

Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

Grégoire Antoine J R Bouillon, Olav Gåserød, Fergal Patrick Rattray

Food Microbiology, Gut Health, and Fermentation

4 Citationer (Scopus)

Abstract

The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.

Originalsprog	Engelsk
Artikelnummer	104554
Tidsskrift	International Dairy Journal
Vol/bind	99
Antal sider	9
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2019.104554
Status	Udgivet - dec. 2019

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10.1016/j.idairyj.2019.104554

Citationsformater

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abstract = "The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.",

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AU - Bouillon, Grégoire Antoine J R

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AU - Rattray, Fergal Patrick

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N2 - The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.

AB - The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould was assessed with a live-cell imaging system. Reduction of the growth rate of Candida parapsilosis, Debaryomyces hansenii and Meyerozyma guilliermodii was observed in broth supplemented with 2% (w/v) AOS. Colony forming units (cfu) were enumerated to quantify yeast growth in fresh yoghurt prepared with AOS. Direct observation and pictures were taken to assess mould growth. The time to reach the spoilage limit (106 cfu g−1) with 2% AOS was significantly increased for the yeasts C. parapsilosis and M. guilliermodii, by 11.8% and 22.5% respectively, while no effect of AOS was observed for all mould species. AOS could potentially be used as a food preservative against some yeasts, although a relatively high concentration is required.

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DO - 10.1016/j.idairyj.2019.104554

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JO - International Dairy Journal

JF - International Dairy Journal

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Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

Abstract

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