2024-05-01 20:55:14
How can we inhibit the growth of microorganisms that reduce the shelf life and safety of food? Traditional experience has long used yeast to improve the shelf life of foods such as bread and cheese, but without really knowing why it worked.
A research team from the Department of Food Science at Laval University and the University of Lille has shown that at least two species of yeast isolated from cheeses from Quebec and France are able to inhibit the activity of several species of microscopic fungi and bacteria such as Clostridium and Listeria that affect food preservation and Safety.
How? These are the molecules released into the environment by yeast that inhibit the growth of other microorganisms. In this competitive world, each microorganism thrives on the same resources and has every interest in preserving its garden by preventing others from establishing themselves there.
Where it becomes interesting is to be able to use these inhibitory molecules for other foods, as a preservative. With several hundred other yeast strains, we hope to identify the most promising and effective ones.
For the full article: Food: yeast can replace certain chemical preservatives
For publication: The biopreservative properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 in a model fresh cheese are presented
Illustration: VadimVasenin – Deposit photos
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