Characterization of mutual relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk: A quantitative approach

• Published in: Food science and technology international 2014-01, Vol.20 (1), p.23-31
• Main Authors: SIPKOVA, Anna, VALIK, Lubomír, CIZNIAR, Michal, LIPTAKOVA, Denisa
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Colony Count, Microbial; Culture Media; Food Handling - methods; Food industries; Food Microbiology - methods; Fundamental and applied biological sciences. Psychology; Geotrichum - growth & development; Geotrichum candidum; Lactobacillus rhamnosus; Lactobacillus rhamnosus - growth & development; Milk - microbiology; Models, Theoretical; Temperature
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013212469615

The growth interactions between Geotrichum candidum and Lactobacillus rhamnosus GG were studied in milk. The effect of temperature on the growth rate of the fungus was modelled using the cardinal temperature model with inflection. The secondary modelling was applied also on the other data set containing the growth rates of G. candidum in co-culture with a commercial starter culture. The low temperature in combination with L. rhamnosus GG in co-culture showed the most negative effect on the growth rate of G. candidum. On the other hand, neither L. rhamnosus GG nor the starter culture had significant effect on the optimum and maximum temperature parameters calculated for growth of G. candidum. Their values ranged from 28.9 ℃ to 31.3 ℃ and 35.3 ℃ to 37.3 ℃, respectively. The quantitative data presented in the study showed a non-specific effect of lactic acid bacteria on the growth rate of G. candidum observed mainly around the optimal temperature.