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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)             
 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)         
 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)         
 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
  1. Salmonella sp (S.S), Campylobacter jejuni (C.J), Listeria monocytogenes (L.M) and Vibrio cholera (V.C)
  2. –, No activity