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Survival of Staphylococcus aureus in Bio-Yoghurt

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Document pages: 9 pages

Abstract: Introduction: Due to the increasing demand for natural probiotic products, yogurt is the most popular typeof fermented dairy products. Aim: Yoghurt produced using probiotic bacteria and itseffect on Staphylococcus aureus as apathogenic microorganism is discussed as compared with traditional yoghurt. Material and method: The influence of yoghurt using starter culture on S. aureus duringmanufacture and storage for three brands of Lab. made yoghurt (A, B and C) was judgedas excellent concerning the total acceptability. Result: The inoculated S. aureus decreases in number by the end of the storage period. In addition, the best effect of inhibition was observed in brand (B) using yoghurtstarter with Lactobacillus acidophilus,followed by brand (C) using yoghurt starter L.acidophilus together with Bifidobacterium bifidum and the least effect was belonging to brand (A) using yoghurt starteronly. This inhibitory effect may be attributed either to the probiotic bacteriaitself or to the antibacterial substances secreted by them. Conclusion: Theauthors recommended the consumption of bio-yoghurt as it is not only palatablebut also, safe due to improved hygienic quality.

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