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Trends in Applied Sciences Research
Year: 2007  |  Volume: 2  |  Issue: 1  |  Page No.: 57 - 60

Comparison of the Antibacterial Activity of Locally and Laboratory Prepared Cheese Wheys Against Some Common Diarrheic Bacteria

O.B. Olorunfemi, T.T. Adebolu and O.S Oturuhuyi    

Abstract: Cheese whey produced at two different temperatures; ≥100°C that is normally employed by the local producers in Nigeria and laboratory controlled temperature (60±5°C) were tested for growth inhibitory effect on some common bacteria that cause diarrhea in the south west part of the country. Seven bacteria namely Bacillus cereus, Enterotoxigenic E. coli, (NCTC 10418), Enterobacter faecium, Salmonella typhi, Staphylococcus aureus and Shigella dysentariae were used in this investigation using agar diffusion technique. Although both inhibited the growth of all the test organisms, the inhibitory activity of laboratory produced at controlled temperature was superior to that of the locally produced whey. From this investigation therefore, the temperature of production of whey has effect on its antibacterial property.

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