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Growth of microorganisms inoculated onto surface of Gorgonzola-type cheese previously applied from EEP and natamycin
| Species | EEP (%) | |||
|---|---|---|---|---|
| 1.25 | 2.50 | 5.00 | 10.00 | |
| Yarrowia lipolytica | − | − | − | − |
| Debaromyces hansenii | + | − | − | − |
| Staphylococcus saprophyticus | − | − | − | − |
| Staphylococcus equorum | − | − | − | − |
| Species | Natamycin (%) | |||
|---|---|---|---|---|
| 0.001 | 0.005 | 0.025 | 0.125 | |
| Yarrowia lipolytica | + | + | + | − |
| Debariomyces hansenii | + | + | − | − |
+ growth
− no growth
