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Bulletin of the National Research Centre

Table 5 Effect of temperature on the microbial inhibitory activity (mm) of the yeast species

From: Antagonistic pattern of yeast species against some selected food-borne pathogens

Yeast species Vibrio cholera Listeria monocytogenes
30 °C 35 °C 40 °C 45 °C 30 °C 35 °C 40 °C 45 °C
(a)         
 Candida pelliculosa – – – – – – – –
 K. phaffii 8.0 – – – – – – –
 M. pulcherrium 11 ± 0.7 – – – – – – –
 S. cerevisiae 001 – – – – 18.0 – – –
 S. cerevisiae 002 – – – – 16.0 20.0 – –
 S. cerevisiae 003 6.0 ± 0.3 – – – – – – –
 R. mucilaginosa – – – – – – – –
Yeast species Campylobacter jejuni Salmonella sp.
30 °C 35 °C 40 °C 45 °C 30 °C 35 °C 40 °C 45 °C
(b)         
 Candida pelliculosa 9.0 ± 0.3 – – – 5.0 ± 0.2 – – –
 K. phaffii – – – – 7.0 ± 0.4 – – –
 M. pulcherrium 8.0 – – – – – – –
 S. cerevisiae 001 25 ± 0.3 – – – – – – –
 S. cerevisiae 002 – – – – 19.0 – – –
 S. cerevisiae 003 – – – – 13.0 – – –
 R. mucilaginosa – – – – 5.0 ± 0.1 – – –
  1. –, No activity
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