The antimicrobial properties of enzymatic hydrolysates of goat milk fat

  • Georgiana Horincar Dunarea de Jos University of Galati, Faculty of Food Science and Engineering
  • Gabriela Bahrim Dunarea de Jos University of Galati, Faculty of Food Science and Engineering

Abstract

Goat milk fat is known for the higher content of short- and medium- chain fatty acids, which have antibacterial and antifungal properties. By solid state enzymatic hydrolysis of goat milk fat, using different Candida lipolytica strains as lipase sources, were obtained hydrolysate products with antimicrobial activity. The antimicrobial properties of hydrolysates against some spoilage microorganisms, bacteria (Bacillus subtilis, Bacillus cereus) and fungi (Saccharomyces cerevisae, Candida mycoderma, Rhodotorula glutinis, Aspergillus niger, Penicillium spp. and Geotrichum candidum) were evaluated. Hydrolysate extracts produced by hydrolysis activity of Candida lipolytica G.01.3.1strain exerted inhibitory effect against bacteria, as well as fungi. The results of this study could be considered promising for developing new natural preservatives that could be used in food industry in order to reduce food contamination, increase the shelf life and for food
safety assurance.

Published
2018-11-20
How to Cite
Horincar, Georgiana, and Gabriela Bahrim. 2018. “The Antimicrobial Properties of Enzymatic Hydrolysates of Goat Milk Fat”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 41 (1), 30-40. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1315.
Issue
Vol 41 No 1 (2017)
Section
ORIGINAL ARTICLES

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