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Using of some bifidobacteria species as biopreservative cultures in some dairy products [electronic resource].

By:

Elbarbary, Hend A

Language: English Summary language: Arabic Description: p.54-60Other title:

استخدام بعض عزلات من البايفيدو بكتيريا كمزارع حفظ حيوية لبعض منتجات الالبان [Added title page title]

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Assiut veterinary medical journal, 2014 v. 60 (143) [electronic resource].

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In: Assiut Veterinary Medical Journal 2014.v.60(143)Summary: The effect of using bifidobacteria spp. in the manufacturing of yoghurt and low salt soft cheese on the growth of Escherichia coli and Staphylococcus aureus was studied. When B. bifidum or B. longum was inoculated with these bacteria the numbers of their population gradually decreased and disappeared in yoghurt on the 15th and 10th day of storage period at 4°C for E. coli, respectively. On the other hand, Staph aureus population was disappeared on the 1Oth and 7th day of storage period. Addition of B. bifidum or B. longum inhibited the growth of E. coli and Staph aureus in low salt soft cheese during storage at 4°C after 7 and 5 days of storage in cheese inoculated with B. longum, respectively. Key words: Bifidobacteria, E. coli, Staph aureus, Biopreservative, Fermented milks

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The effect of using bifidobacteria spp. in the manufacturing of yoghurt and low salt soft cheese on the growth of Escherichia coli and Staphylococcus aureus was studied. When B. bifidum or B. longum was inoculated with these bacteria the numbers of their population gradually decreased and disappeared in yoghurt on the 15th and 10th day of storage period at 4°C for E. coli, respectively. On the other hand, Staph aureus population was disappeared on the 1Oth and 7th day of storage period. Addition of B. bifidum or B. longum inhibited the growth of E. coli and Staph aureus in low salt soft cheese during storage at 4°C after 7 and 5 days of storage in cheese inoculated with B. longum, respectively. Key words: Bifidobacteria, E. coli, Staph aureus, Biopreservative, Fermented milks

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