|Fungi (mold) such as Penicillium, Mucor, Cladosporium, Meyerozyma, Candida and Rhodotorula frequently contaminate milk, cheese, and other dairy products. Spoilage fungi can come from many sources including air, surfaces, diary equipment, the cows themselves, and humans.|
Further testing with a yogurt model reported that two probiotic strains Lactobacillus paracasei SYR90 and Lactobacillus rhamnosus BIOIII28 had strong anti-fungal activities against two of the fungi Rhodotorula mucilaginosa and Penicillium brevicompactum but only minimal inhibition on Yarrowia lipolytica.
Future research may be able to determine what strains of Lactobacillus and other probiotic bacteria have the best antifungal properties when used in food products and/or used in human supplements.
References / Sources
1. Lacanin I, Mounier J, Pawtowski A, Duskova M, Kamenik J, Karpiskova R. Assessment of the antifungal activity of Lactobacillus and Pediococcus spp. for use as bioprotective cultures in dairy products. World journal of microbiology & biotechnology. 2017;33(10):188.
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