Behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various lactobacilli
| Autor: | Ozbaş Zy, Sait Aykut Aytac |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
food.ingredient
Food Handling Diacetyl Microbial Sensitivity Tests Biochemistry Industrial and Manufacturing Engineering Microbiology chemistry.chemical_compound fluids and secretions food Lactobacillus Skimmed milk Animals Food science Lactic Acid Yersinia enterocolitica biology Acetoin food and beverages General Chemistry Hydrogen-Ion Concentration biology.organism_classification Lactic acid Aeromonas hydrophila Lactobacillus acidophilus Milk chemistry Fermentation Lactates bacteria Food Science Biotechnology |
| Zdroj: | Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 202(4) |
| ISSN: | 0044-3026 |
| Popis: | In this study, behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various Lactobacillus sp. were determined. pH values of the skim milk samples were also examined during fermentation. The amount of produced lactic acid and diacetyl/acetoin productions of the Lactobacillus sp. were estimated. Antimicrobial effects of the lactobacilli on Y. enterocolitica and A. hydrophila were also determined by an agar diffusion method. While Y. enterocolitica was not inhibited and grew during fermentation, A. hydrophila was inhibited, in part, and the growth was retarded. Results were supported by the agar diffusion method for Y. enterocolitica, whereas inhibition activity was not found for A. hydrophila. The highest lactic acid productions were estimated in L. bulgaricus (7.50 mg/ml) and L. acidophilus (5.63 mg/ml) and four out of six Lactobacillus sp. were found to be diacetyl/acetoin producers. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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