Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Dairy Science
  Year: 2014 | Volume: 9 | Issue: 3 | Page No.: 82-88
DOI: 10.3923/ijds.2014.82.88
Influence of Yoghurt Starter Culture on Viability of Some Pathogenic Microorganisms in Yoghurt
L.I. Ahmed, S.D. Morgan, R.S. Hafez and A.A.A. Abdel-All

Abstract:
This study was conducted to investigate the survival of Escherichia coli and Listeria monocytogenes during the storage period of laboratory manufactured yoghurt. Yoghurt was manufactured from laboratory pasteurized milk experimentally inoculated with E. coli ATCC 25922 and L. monocytogenes at an approximate population level of 6.5×107 and 3×107 CFU/mL. milk, respectively. The influence of starter culture on survival of the pathogenic microorganisms during the storage of laboratory manufactured yoghurt at 4°C for 15 days was studied. The obtained results revealed that the inoculated E. coli and L. monocytogenes couldn’t be detected in yoghurt samples at 9th and 12th day of the storage period when the titratable acidity percentage was 0.9 and 1.36%, respectively. This inhibitory effect may be attributed to the higher acidity of yoghurt.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
How to cite this article:

L.I. Ahmed, S.D. Morgan, R.S. Hafez and A.A.A. Abdel-All, 2014. Influence of Yoghurt Starter Culture on Viability of Some Pathogenic Microorganisms in Yoghurt. International Journal of Dairy Science, 9: 82-88.

DOI: 10.3923/ijds.2014.82.88

URL: https://scialert.net/abstract/?doi=ijds.2014.82.88

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 

Curve Bottom