Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt
abdullah, M., Elbarbary, H., Mohamed, H., Nassif, M. (2023). Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt. EKB Journal Management System, 45(2), 184-189. doi: 10.21608/bvmj.2023.245514.1743
manal mahrous abdullah; Hend Ahmed Elbarbary; Hamdi Abdelsamei Mohamed; Marionette Zaghloul Nassif. "Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt". EKB Journal Management System, 45, 2, 2023, 184-189. doi: 10.21608/bvmj.2023.245514.1743
abdullah, M., Elbarbary, H., Mohamed, H., Nassif, M. (2023). 'Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt', EKB Journal Management System, 45(2), pp. 184-189. doi: 10.21608/bvmj.2023.245514.1743
abdullah, M., Elbarbary, H., Mohamed, H., Nassif, M. Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt. EKB Journal Management System, 2023; 45(2): 184-189. doi: 10.21608/bvmj.2023.245514.1743

Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt

Benha Veterinary Medical Journal
Volume 45, Issue 2, December 2023, Page 184-189  XML PDF (447.63 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2023.245514.1743
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Authors
manal mahrous abdullah email orcid 1; Hend Ahmed Elbarbaryorcid 1; Hamdi Abdelsamei Mohamedorcid 1; Marionette Zaghloul Nassiforcid 2
1Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University, Egypt
2Animal Health Research Institute – Benha Lab., ARC, Egypt.
Abstract
Recently, Consumers are looking for natural alternatives to chemical preservatives as their concerns about the toxicity of these chemicals and the presence of antimicrobial-resistant pathogens found in food. So, this research sought to look into the antibacterial effect of mycocins of [Debaromyces hansenii (DH) and/or Saccharomyces cerevisiae (SC)] with concentrations (200 ppm and 400 ppm) on Staph. aureus and E .coli in yoghurt samples. Results revealed decreasing of E .coli counts, Where T6 (400 ppm of Debaromyces hansenii cell-free extract + 400 ppm of Saccharomyces cerevisiae cell-free extract+ 1% E .coli strain) had the most significant results as it recorded at zero time of storage 4.9±0.02 and recorded <10 at 3rd, 6th, 9th, 12th, 15th, 18th day of storage compared with T7 (control positive) (2% yoghurt starter culture+ 1 % of E .coli strain).
Conversely, the results of Staph. aureus decreased during the storage period. Where G6 (400 ppm of Debaromyces hansenii cell-free extract + 400 ppm of Saccharomyces cerevisiae cell-free extract + 1% Staph. aureus strain) had the most significant results as it recorded at zero time of storage 4.1±0.03 and recorded at 3rd day of storage with mean value 1.3±0.01 and Staph. aureus counts were <10 at 6th, 9th, 12th, 15th and 18th day of cold storage in comparison with G7 (control positive) (2% yoghurt starter culture+ 1 % Staph. aureus strain). In conclusion, DH and SC cell-free extracts at a concentration of 400 ppm could inhibit Staphylococcus aureus and E .coli growth during the storage period.
Keywords
Debaryomyces; Escherichia coli; Mycocin; Saccharomyces; Staphylococcus aureus
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