Application of yeasts as biocontrol agents to prevent mold decay of fruits and vegetables has been described. We examined 10 yeasts for potential antagonistic activity against survival and growth of Salmonella Poona in cantaloupe juice and decay by Cladosporium cladosporioides
and Geotrichum candidum in wounds on cantaloupe rind. Cantaloupe juice was inoculated using five schemes: Salmonella Poona only (1.10 log CFU/ml), high (3.93 to 5.21 log CFU/ml) or low populations (1.79 to 3.26 log CFU/ml) of yeasts only, and Salmonella Poona combined
with high or low populations of yeasts. High initial populations of Debaryomyces hansenii, Pichia guilliermondii, and Pseudozyma sp. were antagonistic to Salmonella Poona in cantaloupe juice stored at 20°C for 48 h. Wounds in cantaloupe rinds were inoculated with yeast
and mold or yeast, mold, and Salmonella Poona, and cantaloupes were stored at 4°C for 14 days or 20°C for 7 days. The pH of rind tissue inoculated with C. cladosporioides and yeasts increased significantly (P ≤ 0.05) at 20°C. Wounds that were inoculated
with P. guilliermondii, together with C. cladosporioides or G. candidum, did not show mold growth at 4 and 20°C. Populations of Salmonella Poona (6.40, 7.26, and 7.98 log CFU per sample) were lower in wounds coinoculated with G. candidum and three of
the test yeasts (D. hansenii, P. guilliermondii, and Cryptococcus albidus, respectively) compared to coinoculation with G. candidum or the other seven yeasts. Candida oleophila and Rhodotorula glutinis showed the most promise in reducing the population of Salmonella Poona in wounds in rinds of cantaloupes coinoculated with G. candidum and stored at 4°C.
Document Type: Research Article
Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA 2:
Department of Plant Pathology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
Publication date: October 1, 2004
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