PROTECTION BY FUNGAL STARTERS AGAINST GROWTH AND SECONDARY METABOLITEPRODUCTION OF FUNGAL SPOILERS OF CHEESE

The influence of fungal starter cultures on growth and secondary metab olite production of fungal contaminants associated with cheese was stu died on laboratory media and Camembert cheese. Isolates of the species Penicillium nalgiovense, P. camemberti, P. roqueforti and Geotrichum candidum were used as fungal starters. The species P. commune, P. case ifulvum, P. verrucosum, P. discolor, P. solitum, P. coprophilum and As pergillus versicolor were selected as contaminants. The fungal starter s showed different competitive ability on laboratory media and Camembe rt cheese. The presence of the Penicillium species, especially P. nalg iovense, showed an inhibitory effect on the growth of the fungal conta minants on laboratory media. G. candidum caused a significant inhibiti on of the fungal contaminants on Camembert cheese. The results indicat e that G. candidum plays an important role in competition with undesir able microorganisms in mould fermented cheeses. Among the starters, P. nalgiovense caused the largest reduction in secondary metabolite prod uction of the fungal contaminants on the laboratory medium. On Camembe rt cheese no significant changes in metabolite production of the funga l contaminants was observed in the presence of the starters. (C) 1998 Elsevier Science B.V.