Buffalo milk preservation by activation of its natural inhibiting system (LPS) II. Biological activation of LPS
2006
Dimitrov, T. | Bojcheva, S. | Pavlov, A. | Slavova, S. | Zheleva, N.
The raw buffalo milk samples (control and activated) were stored at 18-20oC for 18 hours. LPS was activated by addition of 0.2% pure culture of Lactobacillus delbrueckii ssp. bulgaricus - strain b2. In the activated sample the total bacterial count was unchanged after 4 hours, while colibacteria and psychotrophs counts were reduced 2.4 and 1.6 times respectively. At the same time in the control sample all groups microorganisms increased many times. Colibacteria have increase - 4 times. A significant bacteriostatic effect of activated LPS in the milk toward total bacterial count and clearly marked bactericidal effect toward psychrotrophs and colibacteria after 4 hours (18oC) was established. When the LPS of the milk was activated by adding of 0.2% pure culture of Lactobacillus delbrueckii ssp. bulgaricus - strain b2, colibacteria were most strongly suppressed group at 18th hour - 4.4 times.
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