Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage | ||||
Benha Veterinary Medical Journal | ||||
Article 20, Volume 32, Issue 1, March 2017, Page 121-126 PDF (297.14 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/bvmj.2017.31168 | ||||
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Authors | ||||
Huda E. Othman1; Hamdi M. Abdelsamei2; Adham M. Abdou2; Ekbal M. A. Ibrahim2; Azza H. Elbaba1 | ||||
1Food Hygiene Department, Animal Health Research Institute, ARC, Dokki, Giza, Egypt | ||||
2Milk Hygiene, Department of Food Control, Fac. of Vet. Med., Benha Univ., Egypt | ||||
Abstract | ||||
Traditional yoghurt (TY) (Streptococcus thermophiles+ Lactobacillus bulgaricus) and Bifidus yoghurt (BY) samples (Streptococcus thermophiles+ Lactobacillus bulgaricus+ Bifidobacterium bifidum). Traditional & Bifidus yoghurt samples were inoculated with 106 cfu/g L. monocytogenes and stored for 21 days at 4±1oC. Samples were taken at zero time (fresh samples) then after 3, 5, 7, 10, 14 and 21 days of storage for titratable acidity measurement and bacterial count of the culture starters and L. monocytogenes counts. The results revealed that the titratable acidity of TY & BY was increased during the 21 days of storage, while the population of L. monocytogenes became non-detectable level in 10th days of storage in BY and still detected in TY till the day 14th of storage and became 2.20± 0.31 log10 cfu/g. The count of all starter cultures (S. thermophiles+ Lb. bulgaricus+ B. bifidum) in both yoghurts increased during the fermentation and cold storage and remained stable with values >6 log10 cfu/g throughout the storage period at 4±1°C. | ||||
Keywords | ||||
probiotics; Bifidobacteria; L. monocytogenes; yoghurt; bifidus yoghurt | ||||
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