Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
2006
Pavlovic, H.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology) E-mail:[email protected] | 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)
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.
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