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
Yeast species	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.
Yeast species	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	–	–	–

–, No activity

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