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Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Author

Listed:
  • Hrvoje Pavlović

    (Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia)

  • Jovica Hardi

    (Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia)

  • Vedran Slačanac

    (Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia)

  • Marija Halt

    (Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia)

  • Dragana Kocevski

    (Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia)

Abstract

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni.

Suggested Citation

  • Hrvoje Pavlović & Jovica Hardi & Vedran Slačanac & Marija Halt & Dragana Kocevski, 2006. "Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(4), pages 164-171.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:4:id:3312-cjfs
    DOI: 10.17221/3312-CJFS
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    Cited by:

    1. Vedran Slačanac & Jovica Hardi & Darko Čuržik & Hrvoje Pavlović & Mirela Lučan & Mato Vlainić, 2007. "Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(6), pages 351-358.

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