Behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various lactobacilli

Ozbas Z. Y., AYTAÇ S. A.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, cilt.202, sa.4, ss.324-328, 1996 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 202 Sayı: 4
  • Basım Tarihi: 1996
  • Doi Numarası: 10.1007/bf01206105
  • Dergi Adı: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.324-328
  • Anahtar Kelimeler: Yersinia enterocolitica, Aeromonas hydrophila, lactobacilli, skim milk, fermentation, LACTIC-ACID BACTERIA, LISTERIA-MONOCYTOGENES, GROWTH, INHIBITION, YOGURT, CULTURES, CHEESE
  • Hacettepe Üniversitesi Adresli: Evet

Özet

In this study, behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various Lactobacillus sp. were determined. pH values of the skim milk samples were also examined during fermentation. The amount of produced lactic acid and diacetyl/acetoin productions of the Lactobacillus sp. were estimated. Antimicrobial effects of the lactobacilli on Y. enterocolitica and A. hydrophila were also determined by an agar diffusion method. While Y. enterocolitica was not inhibited and grew during fermentation, A. hydrophila was inhibited, in part, and the growth was retarded. Results were supported by the agar diffusion method for Y. enterocolitica, whereas inhibition activity was not found for A. hydrophila. The highest lactic acid productions were estimated in L. bulgaricus (7.50 mg/ml) and L. acidophilus (5.63 mg/ml) and four out of six Lactobacillus sp. were found to be diacetyl/acetoin producers.