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Table 7 Effects of carbon

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

Zone of inhibition (mm)
Carbon sources Candida pelliculosa Kluyveromyces phaffii Metschnikowia pulcherrima
V.C L.M C.J S.S V.C L.M C.J S.S V.C L.M C.J S
Glucose 5.0 ± 0.2 6.0 14.0 ± 0.6 7.0 5.0 ± 0.3 4.0 ± 0.5 2.0 ± 0.1 6.0 ± 0.2 6.0 ± 0.1
Sucrose 7.0 ± 0.7 13.0 ± 0.2 6.0 ± 0.3 2.0 ± 0.2 4.0 ± 0.4 4.0 ± 0.1 6.0 2.0 ± 0.1 7.0 ± 0.2
Fructose 5.0 11.0 ± 0.1 5.0 ± 0.1 2.0 ± 0.1 3.0 ± 0.1   5.0 ± 0.3
Maltose 5.0 ± 0.3 12.0 ± 0.6 8.0 ± 0.5 5.0
Mannitol 4.0 ± 0.7 2.0 ± 0.2 2.0 ± 0.1 2.0 4.0 ± 0.6
Sorbitol 18.0 ± 0.3 6.0 ± 0.1 18 ± 0.6
Xylose 11.0 ± 0.2 11 ± 0.1
Raffinose
Control 9.0 ± 0.6 5.0 ± 0.5 7.0 ± 0.9 11.0 ± 0.2 8.0 ± 0.4
  1. Salmonella sp (S.S), Campylobacter jejuni (C.J), Listeria monocytogenes (L.M) and Vibrio cholera (V.C)
  2. –, No activity