The bacteria Zygosaccharomyces bailii normally grows during the production of acid sauces, which means that its shelf life is limited. That is why one of the objectives of numerous studies has been to test the efficacy of the bacteria responsible for the production of natamycin, which is a natural anti-fungal preservative, as we know.
Aldana et al published a study subject in ‘Food Research International’ in September looking at the growth interface of Zygosaccharomyces bailii.
In this study, microbial modelling was used to predict the growth and non-growth interfaces of Zygosaccharomyces bailii in acid sauces depending on the concentration of natamycin and sodium chloride.
With this objective in mind, the growth was evaluated using the colorimetric method and a concentration of 12 mg/L of natamycin to completely inhibit its growth, which was easily achieved.
The results obtained highlight the importance of correctly selecting the factors applied to the inhibition of Zygosaccharomyces bailii.
As we have mentioned in previous articles, in Europe the use of natamycin in food is limited to the outer layers of cheese and sausages.