Partager

Modifications dans l'activité antimicrobienne dans le yaourt pendant son entreposage.

Changes of antimicrobial activity in yoghurt during storage.

Auteurs : KASALICA A.

Type d'article : Article

Résumé

The ability of lactic acid bacteria to produce antimicrobial susbtances in yoghurt depending on the conditions of storage, time and temperature was examined. Yoghurts were stored at 5, 20 and 30 deg C for 18 hours, 3 and 7 days respectively. Antimicrobial activities in yoghurt were examined, using the following test bacteria: P. aeruginosa ATCC 25853, S. aureus ATCC 25993, E. coli ATCC 25922, and Y. enterocolitica 0.3 and 0.9. The differences in the established zones of inhibition ranged from non-significant (P higher than 0.05) to highly significant (P lower than 0.001) depending on the pathogenic bacteria tested. The lowest sensitivity to antimicrobial effects of yoghurt was exhibited by S. aureus ATCC 25923, and the highest by Y. enterocolitica 0.3 and 0.9.

Détails

  • Titre original : Changes of antimicrobial activity in yoghurt during storage.
  • Identifiant de la fiche : 1998-3014
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 26 - n. 1
  • Date d'édition : 03/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir la source

Indexation