Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

Vedran Slačanac, Jovica Hardi, Darko Čuržik, Hrvoje Pavlović, Mirela Lučan and Mato Vlainić
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Vedran Slačanac: Faculty of Food Technology and
Jovica Hardi: Faculty of Food Technology and
Darko Čuržik: Faculty of Medicine, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
Hrvoje Pavlović: Faculty of Food Technology and
Mirela Lučan: Faculty of Food Technology and
Mato Vlainić: Meggle - MIA, Dairy Industry, Osijek, Croatia$2

Czech Journal of Food Sciences, 2007, vol. 25, issue 6, 351-358

Abstract: This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of Salmonella enteritidis D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium longum Bb-46 and pH of fermented milk) was also analysed. S enteritidis D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with Bifidobacterium longum Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. Bifidobacterium longum Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of Salmonella enteritidis D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of Bifidobacterium longum Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on Salmonella enteritidis D growth increased rapidly with the fermentation time. The results indicated high sensitivity of Salmonella enteritidis D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

Keywords: Bifidobacterium longum Bb-46; fermented goat milk; fermented cow milk; inhibitory effect; lactic acid fermentation; Salmonella enteritidis D (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:752-cjfs

DOI: 10.17221/752-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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