Table 2.
Minimum inhibitory concentrations (MIC) and minimum biocide concentrations (MBC) of EEP, ethanol control and natamycin over isolated bacteria and yeast species of Gorgonzola-type cheese
| Inhibitory agent (%) | ||||
|---|---|---|---|---|
| Ethanol control | EEP | |||
| MIC | MBC | MIC | MBC | |
| Yeasts | ||||
| Candida parapsilosis | 10.0 | > 10.00 | 1.25 | 5.00 |
| Yarrowia lipolytica | > 10.0 | > 10.00 | 1.25 | 2.50 |
| Debaryomyces hansenii | > 10.0 | > 10.00 | 1.25 | 2.50 |
| Candida zeylanoides | 2.50 | 10.00 | 0.63 | 2.50 |
| Candida guilliermondii | 5.00 | 10.00 | 1.25 | 2.50 |
| Candida intermedia | 5.00 | 10.00 | 0.63 | 1.25 |
| Candida norvegensis | 5.00 | 5.00 | 1.25 | 1.25 |
| Candida sphaerica | 5.00 | 10.00 | 0.63 | 1.25 |
| Candida kefir | 2.50 | 5.00 | 1.25 | 2.50 |
| Saccharomyces cerevisiae | 10.00 | > 10.00 | 0.63 | 0.63 |
| Bacteria | ||||
| Staphylococcus lugdugensis | 5.00 | > 10.00 | 0.63 | 1.25 |
| Enterococcus faecalis | 5.00 | 10.00 | 0.63 | 1.25 |
| Staphylococcus saprophyticus | 5.00 | 10.00 | 0.31 | 0.63 |
| Staphylococcus equorum | 5.00 | 10.00 | 0.31 | 0.63 |
| Proteus vulgaris | 10.00 | > 10.00 | 2.50 | 5.00 |
| Corynebacterium flavescens | 1.25 | 5.00 | 0.16 | 0.63 |
| Bacillus cereus | 5.00 | 10.00 | 0.16 | 0.31 |
| Yeasts | Natamycin (%) | |
|---|---|---|
| MIC | MBC | |
| Yarrowia lipolytica | 0.00015 | 0.00130 |
| Candida parapsolosis | 0.00060 | 0.00130 |
| Candida norvegensis | 0.00030 | 0.00060 |
| Saccharomyces cerevisiae | 0.00015 | 0.00030 |
| Candida guilliermondii | 0.00015 | 0.00030 |
| Candida zeylanoides | 0.00015 | 0.00030 |
| Candida sphaerica | 0.00015 | 0.00030 |
| Debaryomyces hansenii | 0.00015 | 0.00015 |
| Candida intermedia | 0.00015 | 0.00015 |
| Candida kefir | 0.00015 | 0.00030 |