What is it about?

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.

Featured Image

Why is it important?

Behaviour of microbial populations in foods and their mutual relations are considered as one of the important intrinsic factors in foods. Here, the expample of fresh cheese contaminat (a "machine molds") and probiotic strain is presented.


Prediction of shelf-life of fermented foods taking the microbial interactions into consideration.

prof. Ľubomír Valík
Slovak University of Technology in Bratislava

Read the Original

This page is a summary of: Characterization of mutual relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk: A quantitative approach, Food Science and Technology International, June 2013, SAGE Publications,
DOI: 10.1177/1082013212469615.
You can read the full text:



The following have contributed to this page