Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 3 / 2014

Šípková, A. – Valík, Ľ. – Liptáková, D. – Pelikánová, J.
Effect of lactic acid bacteria on the growth dynamics of Geotrichum candidum in fresh cheeses during storage
Journal of Food and Nutrition Research, 53, 2014, No. 3, s. 224-231

Anna Šípková, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovakia. Tel.: +421 (2) 59 32 55 15; fax: +421 (2) 52 49 31 98; e-mail:

Summary: The growth dynamics of Geotrichum candidum, inoculated into cottage cheese and into fresh soft cheese prepared on a laboratory scale, was examined at low temperatures (5–12 °C). The exponential growth of G. candidum was observed in each experiment. The fungus grew rapidly in both fresh cheeses either as a single culture or in co-culture with selected lactic acid bacteria (LAB). Based on the growth rates of single cultures and co-cultures, we found that LAB had no significant effect on the growth of G. candidum. The results of this study showed that the yeast-like fungus is well adapted to low temperature and pH commonly encountered in the fresh cheese environment, even when the protective culture was applied to the product.

Keywords: Geotrichum candidum; cheese; spoilage; lactic acid bacteria

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