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 | – |