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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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