Bio control of Yoghurt by using Bifidobacterium bifidum and Bifidobacterium lactis

Mohammed abdellah, asmaa atef; Saad, Ahmed Hassan; Zayed, Ehab; shalaby, amany mahmoud; Abd El Gwad, alaa abdou

doi:10.21608/scvmj.2022.134065.1078

	Bio control of Yoghurt by using Bifidobacterium bifidum and Bifidobacterium lactis
Suez Canal Veterinary Medical Journal. SCVMJ
Articles in Press, Accepted Manuscript, Available Online from 28 April 2022
Document Type: Original Article
DOI: 10.21608/scvmj.2022.134065.1078
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Authors
asmaa atef Mohammed abdellah ¹; Ahmed Hassan Saad²; Ehab Zayed³; amany mahmoud shalaby⁴; alaa abdou Abd El Gwad⁵
¹Assistant Researcher of Food Hygiene and Control, Department of Food Hygiene and Control, Animal Health Research Institute,
²Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Egypt
³Professor of Milk Hygiene, Dean of Faculty of Veterinary Medicine, Al-Arish University.
⁴Head Researcher of Food Hygiene and Control, Department of Food Hygiene and Control, Animal Health Research Institute, Port Said branch.
⁵Lecturer of Milk Hygiene, Department of Food Hygiene and control, Faculty of Veterinary Medicine, Suez Canal University.
Abstract
The antimicrobial activity of Bifidobacterium bifidum and Bifidobacterium lactis against some pathogenic bacteria such as Staphylococcus aureus, E. coli and Salmonella typhimurium was investigated during the manufacture and preservation of four types of yoghurt Traditional yoghurt (TY) (Starter culture), Bifidobifidium yoghurt (BY) (Starter culture + Bifidobacterium bifidum), Bifidolactis yoghurt (LY) (Starter culture + Bifidobacterium lactis) and Mixed yoghurt (MY) (Starter culture + Bifidobacterium bifidum+ Bifidobacterium lactis). Traditional yoghurt, Bifidobifidium yoghurt, Bifidolactis yoghurt and Mixed yoghurt samples were inoculated with 104 cfu/g Staphylococcus aureus, E. coli and Salmonella typhimurium and preserved for 14 days at 4±1oC. The inoculated bacterial count and the titratable acidity were determined in the prepared yoghurt samples at zero, 3rd, 5th, 7th and 14th day of cold storage. The obtained results revealed elevation in the titratable acidity and noticeable inhibition in the count of the inoculated bacteria during the storage period of prepared yoghurt samples at 4±1oC.
Keywords
Bifidobacterium spp; Staphylococcus aureus; E. coli; Salmonella typhimurium; yoghurt


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