Mikrobiol. Z. 2016; 78(4):25-33.
doi: https://doi.org/10.15407/microbiolj78.04.025

PH Effect on Antagonistic Activity towards Bacteria of Yeasts Isolated from
Hucul Dairy Products and Gastrointestinal Tract of Human

Fomina M.O.1, Dabrowska I.V.2, Tkachenko K.S.1, Pidgorskyi V.S.1

1Zabolotny Institute of Microbiology and Virology, NAS of Ukraine
154 Akad. Zabolotny Str., Kyiv, 03143, Ukraine

2Taras Shevchenko National University of Kyiv
64/13 Volodymyrska Str., Kyiv, 01601, Ukraine

The aim of this work was to study the influence of pH of medium on antagonistic activity of isolated from authentic Hucul dairy products and gastrointestinal tract (GIT) of Hucul long-livers yeasts towards potentially harmful for humans and animals bacteria. Among 52 tested yeast isolates 14 % yeasts showed considerable antagonistic activity towards Gram-positive bacteria Staphylococcus aureus and only 6 % of them inhibited growth of Gram negative bacteria belonging to genera Escherichia and Citrobacter. Most of yeasts with antagonistic activity (over 70 %) were isolated from long-livers GIT. There were identified two optimal for antagonism areas of pH values of nutrient medium for tested yeasts being around 5.5 and 6.0 for Gram-positive bacteria and around 6.0 and 6.5 for Gram negative bacteria. It appeared that isolated from Hucul yogurt Saccharomyces pasterianus yeasts manifested their antagonistic activity in more acidic conditions compared to isolates from GIT.

Key words: yeast, antagonistic activity, pH, dairy products, GIT.

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