ANTIMYCOTIC EFFECT OF NATAMYCIN ON THE YEASTS AND MOLDS OBTAINED FROM THE FRESH PANEER SAMPLES
K. SREERAMYA *
Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, India.
B. RAJUNAIK
Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, India.
B. RAMACHANDRA
Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, India.
R. PRABHA
Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bengaluru - 560 024, India.
*Author to whom correspondence should be addressed.
Abstract
The paneer samples were analysed for the yeasts and molds counts. The yeasts and molds counts were ranged from 2.32 to 4.22 and Zero to 1.0 log 10 cfu/g respectively. Further, all the yeasts isolates were identified to the Rhodotorula species based on the biochemical tests where as, white, black, Green and Blue coloured molds were identified as Mucor, Rhizopus, Aspergillus and Penicillium based on the colour and structures. The identified yeasts and molds were further, subjected for the antimicrobial activity against the natamycin. The antimicrobial activity of yeasts were ranged from 452- 668 sq.mm and mucor, rhizopus, aspergillus and penicillium produced inhibitory area of 452, 452,138 and 138 sq. mm at 50 ppm natamycin respectively.
Keywords: Natamycin, antmicrobial activity, paneer, yeasts, molds