Enzymatic profiles and antimicrobial activity of the yeast Metschnikowia pulcherrima

• Autorzy: Ewelina Pawlikowska , Dorota Kręgiel
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to characterize the antimicrobial properties of 5 strains belonging to the yeast species Metschnikowia pulcherrima. The antimicrobial activity of the strains was studied by observing pulcherrimin production and inhibition of microbial growth on YPG plates. Enzymatic assays were carried out using API ZYM tests. All strains of M. pulcherrima showed α-glucosidase and leucine arylamidase activities. The widest spectrum of activity was observed for strains NCYC2321, CCY145, and CCY149. All tested strains produced pucherrimin, and the yeasts Wickerhamomyces anomalus and Dekkera bruxellensis, the bacterium Bacillus subtilis and the moulds Penicillium chrysogenum and Aspergillus brasiliensis were the most sensitive to M. pulcherrima.(original abstract)

Słowa kluczowe

PL

Mikrobiologia; Przechowalnictwo artykułów spożywczych; Ochrona środowiska; Biotechnologia; Trwałość produktów żywnościowych; Żywność

EN

Microbiology; Storage of food products; Environmental protection; Biotechnology; Food durability; Food

• Czasopismo: Acta Innovations
• Rocznik: 2017
• Numer: nr 23
• Strony: 17-24

Twórcy

autor

Ewelina Pawlikowska

• Lodz University of Technology, Poland

autor

Dorota Kręgiel

• Lodz University of Technology, Poland

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