Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 1
Topic:
Biotechnology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Juszczyk P. , Wojtatowicz M. , ¯arowska B. , Chrzanowska J. , Malicki A. 2005. GROWTH AND SPORULATION OF PENICILLIUM ROQUEFORTI STRAINS IN THE PRESENCE OF YEASTS SELECTED AS CO-STARTERS FOR CHEESE PRODUCTION, EJPAU 8(1), #10.
Available Online: http://www.ejpau.media.pl/volume8/issue1/abs-10.html

GROWTH AND SPORULATION OF PENICILLIUM ROQUEFORTI STRAINS IN THE PRESENCE OF YEASTS SELECTED AS CO-STARTERS FOR CHEESE PRODUCTION

Piotr Juszczyk1, Maria Wojtatowicz2, Barbara ¯arowska2, Józefa Chrzanowska1, Adam Malicki3
1 Faculty of Food Science, Agricultural University of Wroc³aw, Poland
2 Department of Biotechnology and Food Microbiology, Wroc³aw University of Environmental and Life Sciences, Poland
3 Department of Food Hygiene and Consumer Safety, Agricultural University of Wroc³aw, Poland

 

ABSTRACT



The influence of yeasts (5 strains of Candida famata, 3 strains of C. sphaerica, 2 strains of C. kefyr, 2 strains of C. lipolytica) added to culture medium on growth and sporulation of 4 industrial strains of Penicillium roqueforti was examined. Mixed cultures of each strain of yeasts and mould were carried out under conditions mimicking cheese environment (cheese agar, temperature 14 °C, aw from 0.997 to 0.978 at 0% and 5% NaCl, respectively). Most of the yeasts examined slowed down the rate of vegetative growth of P. roqueforti strains, delayed the process of their sporulation (by 1-3 days) and lowered the conidia number / Petri dish by 1-10%. C. lipolytica strains, compared to representatives of other yeast species, exhibited the strongest negative influence on the growth and sporulation of P. roqueforti. However, this effect was significantly reduced in the presence of salt (5%). Interactions between the yeasts and P. roqueforti were strain dependant and affected by aw.

Key words: yeast starter cultures, Penicillium roqueforti, interaction, growth, sporulation.

Piotr Juszczyk
Faculty of Food Science,
Agricultural University of Wroc³aw, Poland
C.K. Norwida 25, 50-375 Wroc³aw, Poland
email: juszczyk@ozi.ar.wroc.pl

Maria Wojtatowicz
Department of Biotechnology and Food Microbiology,
Wroc³aw University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wroc³aw, Poland
Fax. 4871- 3284124
Phone: 48-71-3205117
email: mwojt@wnoz.ar.wroc.pl

Barbara ¯arowska
Department of Biotechnology and Food Microbiology,
Wroc³aw University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wroc³aw, Poland
email: zarowska@ozi.ar.wroc.pl

Józefa Chrzanowska
Faculty of Food Science,
Agricultural University of Wroc³aw, Poland
C.K. Norwida 25/27, 50-375 Wroc³aw, Poland
email: jch@ozi.ar.wroc.pl

Adam Malicki
Department of Food Hygiene and Consumer Safety,
Agricultural University of Wroc³aw, Poland
C.K. Norwida 31, 50-375 Wroc³aw, Poland
tel. (0-71) 320 53 99
email: malicki@ozi.ar.wroc.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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