Study of the inhibition effect of yoghurt starter on Staph. aureus bacteria
published by Damascus University
in 2010
in Food Sciences
and research's language is
العربية
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Abstract in English
This investigation was done in the laboratories of the Faculty of Agriculture
– Damascus University in the Department of Food Sciences. The aim of this
research use to study the inhibition effect of the growth and activity of Lactic
acid bacteria used as starter and on the growth of Staph. aureus bacteria. Pure
strains of Staph. aureus and Lactic acid bacteria was used the effect of Lactic
acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) on the
number of Staph. aureus was studied at 37 ◦C and 4◦C. The Lactic acid bacteria
were inoculeted in milk for the manufacturing of yoghurt. The number of
Staph. aureus was fixed then was decreased gradually according to time. And
the decreasing number of this bacteria was clear when S. thermophilus and Lb.
bulgaricus were used as a mixture starter, then when was used as a single
starter, Lb. bulgaricus and S. thermophilus.
References used
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Alexandre, D. P., Silva M. R. Souza M. R. (2002). “Antimicrobial activity of lactic acid bacteria from artisonal minas cheese against indication microorganisms” Arquivo brasilerio de medicina veterinaria 54: 424 – 428
Ash, M. (1997). "Staphylococcus aureus and Staphylococcal Enterotoxins. In: Foodborne microorganisms of the public health importance, 5 Edition", (Eds) Hocking, A.D., Arnold, G., Jenson, I., Newton, K. and Sutherland, P. AIFST (NSW Branch), Sydney, Australia. 313-332