Some of food spoilage fungi biocontrol with Debaryomyces hansenii

In this study, antifungal effects on the moulds (Penicillium nalgiovense K2, Aspergillus parasiticus K7, Penicillium chrysogenum K8, Penicillium chrysogenum K9, Aspergillus flavus K12, Geotrichum klebahnii K13) and yeasts (Rhodotorula glutinis M1, Candida rugosa M16, Rhodotorula mucilaginosa 2 M71, Issatchenkia orientalis M73) which some spoilage the foods, of three different strain of D. hansenii (D. hansenii Dh1, D. hansenii Dh2 ve D. hansenii Dh3), was investigated in different growth conditions (temperature, pH, NaCl) with agar difüzion method.Consequently, the all of D. hansenii strains which were used in this study, showed antifungal effects on the moulds, however no antifungal effects were determined on the yeasts. The most sensetive mould to D. hansenii was determined P. nalgiovense K2 and the most resistant mould to D. hansenii was detected as A. flavus K12. From the D. hansenii strains, the most strongest antifungal effect was obtained from the D. hansenii Dh2, the weakest antifungal effect was obtained from the D. hansenii Dh3. pH was determined as unimportant on the antifungal efficieny of D. hansenii strains, however temperature and NaCl were important on the antifungal efficieny of D. hansenii strains. It was observed that antifungal effect of D. hansenii strains was increased in case of increasing temperature and NaCl conditions.