A teacher from the College of Education for Pure Sciences publishes a scientific article on the efficiency of yeasts in inhibiting the growth of fungi and bacteria
A teacher from the College of Education for Pure Sciences publishes a scientific article on the efficiency of yeasts in inhibiting the growth of fungi and bacteria
A female teacher in the College of Education for Pure Sciences/Department of Biology, teacher (aintizar Jabbar Muhammad), obtained the acceptance to publish a tagged scientific article entitled (The Efficiency of Yeasts in Inhibiting the Growth of Fungi and Bacteria) by the Scientific Articles Committee at the Presidency of Karbala University after the article fulfilled all publication conditions. (Mr. aintizar Jabbar Muhammad) mentioned that lethal yeasts are used in the field of biological control against plant pathogenic fungi, as well as in food and feed preservation operations, in addition to their use in the medical and therapeutic field. They have been used as anti-fungal materials or in Treatment of human and animal infections caused by pathogenic fungi. Some scientists have confirmed the ability of yeast strains to inhibit the growth of both human pathogenic yeasts, such as Candida albicans and Candida flabrota, as well as Cryptococcus and Trichophyton mould. foveata and Botrytis cinerea, and the yeasts have the ability to inhibit or neutralize the action of toxins produced by E. coli bacteria, as well as the toxins of Vibrio cholera. The range as the pH 4-4.5 is the best for it, and it also grows in aerobic and anaerobic conditions, but growth in anaerobic conditions is less rapid than in aerobic conditions. The yeast S. cerevisiae grows well at a temperature of 37 °C and its optimum temperature ranges between 30-25 °C. The yeast plays an important role in the metabolism of sugars to carbon dioxide gas CO2 and water H2O in aerobic conditions, while in anaerobic conditions it leads to the production of ethyl alcohol as a result of fermentation Sugar, and the energy produced in aerobic conditions is more than that produced in anaerobic conditions. One of the experiments conducted on bread yeast was its ability to inhibit the fungal growth of Macrophomina phaseolina and Fusarium solani on food media in vitro.
