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Antifungal cultures neither impacted the growth of starter cultures in both sour cream and cheese nor the products' pH, although post acidification was observed in sour cream supplemented with these combinations at the highest concentrations (2.10 7 CFU/mL).

commune in semi-hard cheese for 1–6 days and 1 day, respectively. Moreover, the A1 and A3 combinations also delayed the growth of P. mucilaginosa for 2–24 days on sour cream depending of the antifungal culture inoculum, without effect on organoleptic properties at low inoculum (10 6 colony-forming units (CFU)/mL). In situ assays showed that the A1 combination delayed the growth of P.

The screening step allowed selecting two binary combinations, A1 and A3 composed of Lactobacillus plantarum L244 and either Lactobacillus harbinensis L172 or Lactobacillus rhamnosus CIRM-BIA1113, respectively. racemosus, and Rhodotorula mucilaginosa) and shelf life tests and their impact on product organoleptic properties. Selected combinations were then tested as adjunct cultures in sour cream and semi-hard cheeses produced at a pilot scale to evaluate their antifungal activity during challenge tests against selected fungal targets ( P. This screening was performed in yogurt and cheese models against four major spoilage fungi previously isolated from contaminated dairy products ( Penicillium commune, Mucor racemosus, Galactomyces geotrichum, and Yarrowia lipolytica). Firstly, the antifungal activity of 32 strains of lactic acid bacteria (LAB) and propionibacteria was screened alone, and then on combinations based on 5 selected lactobacilli strains. To develop antifungal cultures for the dairy product biopreservation, experiments were conducted both in vitro and in situ. The output of tool execution can be captured in the Output Window, so that you can double-click the error line to automatically load the file and locate the cursor to that line.Consumer's demand for naturally preserved food products is growing and the use of bioprotective cultures is an alternative to chemical preservatives or a complementary tool to hurdle technologies to avoid or delay fungal spoilage of dairy products. So, it supports user-defined tools, help files and keystroke recording files. Also, you can create your own syntax file to support other programming languages.

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