Antagonistic pattern of yeast species against some selected food-borne pathogens

Abstract Background The efficiency of synthetic preservation in shelf life extension food is well documented, but the hazardous side effects associated with it are posing serious threat to industry. Therefore, this present research work aimed at determining suitability yeast metabolite as an alternative natural preservative agent food. Results results obtained revealed that seventy-three isolates were from fruits and identified Candida pelliculosa, Kluyveromyces phaffii , Metschnikowia pulcherrima, Saccharomyces cerevisiae 001, 002, 003 Rhodotorula mucilagino sa confirmed safe. highest production lactic acid (3.6) diacetyl (1.0 mg/ml) was recorded by 001 best pH, temperature, sodium chloride concentration, carbon nitrogen sources stimulated maximum inhibitory activities species against food-borne pathogens 4, 30 °C, 2–4%, glucose skimmed milk, respectively. lowest MIC MBC values 3.125 ± 0.6 6.25 0.26.25 0.3 μg /ml, Conclusion study combination metabolites could be potentially used bio-preservation