Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium

• Published in: Фактори експериментальної еволюції організмів
• Date: 2015
• Main Authors: Dabrowska, I.V., Tkachenko, K.S., Podgorsky, V.S., Fomina, M.O.
• Format: Article
• Language: English
• Published: Інститут молекулярної біології і генетики НАН України 2015
• Subjects: Прикладна генетика і селекція
• Online Access: https://nasplib.isofts.kiev.ua/handle/123456789/177372
• Journal Title: Digital Library of Periodicals of National Academy of Sciences of Ukraine
• Cite this: Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium / I.V. Dabrowska, K.S. Tkachenko, V.S. Podgorsky, M.O. Fomina // Фактори експериментальної еволюції організмів: Зб. наук. пр. — 2015. — Т. 16. — С. 179-182. — Бібліогр.: 11 назв. — англ.

The aim of this work was to study the antagonistic activity of yeasts isolates towards various strains of potentially
 pathogenic bacteria Staphylococcus aureus. Methods. Over 50 yeasts isolates from authentic dairy products and gastrointestinal tract (GIT) of Hucul long-livers from Ukrainian Carpathians were tested for antagonistic activity towards
 S. aureus strains by using a conventional agar plug method at pH values of wort agar ranging from 5.0 to 7.0. Results.
 The anti-Staphylococci activity was found in 15.4 % of tested yeast isolates. In general, the best antagonistic activity
 towards S. aureus was observed for Saccharomyces pastorianus isolated from dairy products followed by GIT isolates
 Rhodotorula spp. S1 > Debaryomyces hansenii isolates > Candida spp. S11 > Candida magnoliae S13. The majority
 of yeasts isolates inhibited tested S. aureus strains at pH 6.0–7.0. Conlusions. Anti-Staphylococci performance of yeast
 isolates was affected by pH values of experimental medium and depended on yeast species and strains.
 Keywords: yeasts, Staphylococcus aureus, antagonism, pH.