Article| Volume 74, ISSUE 3, P758-763, March 1991

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Antimicrobial Activity of Microgard™ Against Food Spoilage and Pathogenic Microorganisms1

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      Microgard™, a commercially available fermented milk product containing antimicrobial metabolites, was a potent inhibitor for Gram-negative bacteria such as Pseudomonas, Salmonella, and Yersinia when 1% concentration was incorporated into agar media. Gram-positive Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes were insensitive to Microgard™. Kluyveromyces marxianus, an unidentified black yeast, and Penicillium expansum were partially suppressed, whereas Aspergillus niger and a yogurt spoilage yeast were tolerant to 5% Microgard™. Optimum activity of Microgard™ was at pH 5.3 and below; the concentration that gave complete inhibition depended upon the number of bacteria present as well as the genus tested. Blood agar base reversed the antagonistic activity of Microgard™ against Pseudomonas putida compared with plate count agar.

      Key words

      Abbreviation key:

      BHI (brain-heart infusion), MIC (minimum inhibitory concentration), SPC (standard plate count)


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