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Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Pavlovic, H.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) E-mail:hrvoje.pavlovic@ptfos.hr ; Hardi, J.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) ; Slacanac, V.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) ; Halt, M.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) ; Kocevski, D.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology)

Czech Journal of Food Sciences, 2006-01, Vol.24 (4), p.164-171 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Título:
Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
Autor: Pavlovic, H.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) E-mail:hrvoje.pavlovic@ptfos.hr ; Hardi, J.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) ; Slacanac, V.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) ; Halt, M.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) ; Kocevski, D.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology)
Assuntos: ACIDEZ ; ACIDITE ; ACIDITY ; AGENT PATHOGENE ; Bacteria ; BIFIDOBACTERIUM ; Bifidobacterium longum ; Campylobacter ; CAMPYLOBACTER JEJUNI ; CELL COUNTING ; CHEMICAL COMPOSITION ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONTEO DE CELULAS ; Correlation ; COW MILK ; Cow's milk ; CRECIMIENTO ; CROISSANCE ; CULTURED MILK ; DURACION ; DURATION ; DUREE ; FERMENTACION ; FERMENTATION ; fermented goat and cow milk ; GOAT MILK ; Goats ; GROWTH ; INHIBICION ; INHIBITION ; inhibitory effect ; LAIT DE CHEVRE ; LAIT DE VACHE ; LAIT FERMENTE ; LECHE DE CABRA ; LECHE DE VACA ; LECHE FERMENTADA ; Milk ; NUMERATION CELLULAIRE ; ORGANISMOS PATOGENOS ; PATHOGENS ; pH effects ; PROBIOTICOS ; PROBIOTICS ; PROBIOTIQUE ; Samples ; SERRATIA ; Serratia marcescens ; Statistical analysis ; Statistical methods ; TEMPS ; TIEMPO ; TIME
É parte de: Czech Journal of Food Sciences, 2006-01, Vol.24 (4), p.164-171
Notas: Q02
2006000666
http://www.cazv.cz/UserFiles/File/CJFS%2024_164_171.pdf
Q04
ObjectType-Article-1
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Descrição: The aim of this study was to determine the correlation between the inhibitory effect of goat and cow milk fermented by the use of Bifidobacterium longum Bb-46 on pathogenic strains of Serratia marcescens and Campylobacter jejuni. The number of viable probiotic cells and pH of the fermented milk were also determined during the fermentation. The results showed that the inhibitory effect of the fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle of the fermentation. Significant correlation between the inhibition of Serratia marcescens and pH values was found in the fermented goat milk but not in the cow milk. Both goat and cow products exhibited inhibitory effects on Campylobacter jejuni.
Editor: Prague: Czech Academy of Agricultural Sciences (CAAS)
Idioma: Inglês;Tcheco;Eslovaco

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Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Prague: Czech Academy of Agricultural Sciences (CAAS)

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