How can we prevent the growth of microorganisms that reduce the shelf life and safety of foods? Traditional experiments have long used yeast to improve the shelf life of foods like bread and cheese, but without knowing why it works.
A research team from the Department of Food Sciences at the University of Laval and the University of Lille has proven that at least two types of yeast isolated from cheese from Quebec and France are able to inhibit the activity of several types of fungi and microscopic bacteria such as Clostridium and Listeria that affect food preservation and safety.
how ? These are molecules released by yeasts into the environment that inhibit the growth of other microorganisms. In this competitive world, all microorganisms thrive on the same resources and have every interest in maintaining their garden by preventing other organisms from establishing themselves there.
It is interesting to be able to use these inhibitory molecules in other foods, as a preservative. With several hundred other yeast strains, we hope to identify the most promising and effective ones.
To get the full article: Food: Yeasts can replace some chemical preservatives
For publication: The biopreservation properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 were demonstrated in a fresh cheese model.
fee : Vadim Vasenin – photo deposit
Find out more about this news
Visit ulaval.ca
See more news from this organization
“Hardcore beer fanatic. Falls down a lot. Professional coffee fan. Music ninja.”
More Stories
SALES / PHOTO SALES – Nikon D850 “5 Star” Bare Body Photo Body at €2,539.00
Discovering a new turning point under the Antarctic ice sheet! What are the consequences?
Record number for an insect!