Table 8 Effect of nitrogen sources on the antimicrobial activities of (a) yeast species, (b, c) yeast isolates
From: Antagonistic pattern of yeast species against some selected food-borne pathogens
Zone of inhibition (mm) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Nitrogen 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 | |
(a) | Â | Â | Â | Â | Â | Â | Â | Â | Â | Â | Â | Â |
 Alanine | – | 5.0 ± 0.3 | 5.0 ± 0.1 | 7.0 ± 0.2 | 2.0 ± 0.2 | 7.0 | 2.0 ± 0.1 | 3.0 ± 0.1 | 10.0 | – | 9.0 ± 0.2 | 4.0 ± 0.4 |
 Aspartic acid | 4.0 ± 0.3 | – | – | 3.0 ± 0.2 | – | 7.0 ± 0.6 | – | 2.0 ± 0.1 | – | 2.0 ± 0.1 | – | – |
 Asparagine | 4.0 ± 0.4 | 2.0 ± 0.1 | 2.0 ± 0.1 | – | – | – | – | – | 15.0 ± 0.8 | – | 5.0 ± 0.6 | 4.0 ± 0.1 |
 Peptone | – | – | – | 6.0 ± 0.4 | 5.0 ± 0.5 | 10.00 | 4.0 ± 0.4 | 6.0 ± 0.2 | 10.0 | – | – | – |
 Skimmed milk | 2.0 ± 0.1 | 6.0 ± 0.2 | 3.0 ± 0.1 | 5.0 ± 0.3 | 2.0 ± 0.1 | 9.0 ± 0.2 | 2.0 ± 0.1 | 3.0 ± 0.1 | 12.0 | 2.0 | 2.0 ± 0.1 | 6.0 ± 0.2 |
 Tryptophan | – | – | – | 6.0 ± 0.1 | – | – | 2.0 ± 0.1 | – | 9.0 ± 0.5 | – | – | – |
 Control | – | – | 9.0 ± 0.5 | 5.0 ± 0.2 | – | – | – | 7.0 ± 0.4 | 11.0 ± 0.7 | – | 8.0 ± 0.8 | – |
Nitrogen sources | Saccharomyces cerevisiae 001 | Saccharomyces cerevisiae 002 | ||||||
|---|---|---|---|---|---|---|---|---|
V.C | L.M | C.J | S.S | V.C | L.M | C.J | S.S | |
(b) | Â | Â | Â | Â | Â | Â | Â | Â |
 Alanine | 5.0 ± 0.3 | 16 ± 0.3 | 23 ± 0.7 | 5.0 ± 0.1 | 2.0 | 17.0 ± 0.6 | 21.0 ± 0.1 | 17.0 ± 0.1 |
 Aspartic acid | 7.0 ± 0.1 | 15.0 | 24.0 ± 0.1 | 3.0 ± 0.1 | – | 19.0 | 22.0 | 14.0 ± 0.3 |
 Asparagine | 6.0 ± 0.1 | 10.0 | 24.0 | – | – | 5.0 ± 0.1 | 11.0 ± 0.3 | 10.0 |
 Peptone | 5.0 ± 0.2 | 12 ± 0.1 | 21.0 | – | 9.0 ± 0.3 | – | 19.0 ± 0.2 | 10.0 |
 Skimmed milk | 4.0 ± 0.1 | 8 ± 0.2 | 27 ± 0.2 | 2.0 | 7.0 ± 0.4 | 20.0 | 17.0 ± 0.1 | 21.0 ± 0.1 |
 Tryptophan | 5.0 | 11 ± 0.3 | 20 ± 0.3 | – | 5.0 ± 0.3 | 19.0 ± 0.5 | 19.0 ± 0.3 | 15.0 ± 0.6 |
 Control | – | 18 ± 0.1 | 25 ± 0.6 | – | 0.2 | 16.0 ± 0.1 | 20.0 | 19.0 |
Nitrogen sources | Saccharomyces cerevisiae 003 | Rhodotorula mucilaginous | ||||||
|---|---|---|---|---|---|---|---|---|
V.C | L.M | C.J | S.S | V.C | L.M | C.J | S.S | |
(c) | Â | Â | Â | Â | Â | Â | Â | Â |
 Alanine | 7.0 ± 0.1 | 2.0 ± 0.1 | 3.0 ± 0.1 | 12.0 ± 0.2 | – | 5.0 ± 0.1 | 5.0 ± 0.1 | 16.0 |
 Aspartic acid | – | – | – | 10.0 | – | 4.0 ± 0.2 | 7.0 | 15 |
 Asparagine | – | – | – | – | 3.0 ± 0.1 | – | 6.0 ± 0.2 | 10 |
 Peptone | – | – | – | – | 5.0 ± 0.3 | 9.0 ± 0.5 | 5.0 ± 0.1 | 12.0 |
 Skimmed milk | 12.0 ± 0.5 | 2.0 | 4.0 ± 0.2 | 11.0 ± 0.1 | 4.0 ± 0.1 | 7.0 ± 0.3 | 4.0 ± 0.1 | 8.0 |
 Tryptophan | 7.0 ± 0.5 | – | 2.0 ± 0.1 | 13.0 ± 0.2 | – | 4.0 ± 0.1 | – | – |
 Control | 6.0 ± 0.4 | – | – | 13.0 | – | – | – | 5.0 |