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Title: Influence of Yoghurt Starter Culture on Viability of Some Pathogenic Microorganisms in Yoghurt
Authors: L.I. Ahmed, S.D. Morgan, R.S. Hafez, A.A.A. Abdel-All
Journal: International Journal of Dairy Science
Publisher: Asian Network for Scientific Information
Country: Pakistan
Year: 2014
Volume: 9
Issue: 3
Language: English
ABSTRACT
This study was conducted to investigate the survival of Escherichia coli
and Listeria monocytogenes during the storage period of laboratory manufactured
yoghurt. Yoghurt was manufactured from laboratory pasteurized milk experimentally
inoculated with E. coli ATCC 25922 and L. monocytogenes at an approximate
population level of 6.5107 and 3107 CFUmL.
milk, respectively. The influence of starter culture on survival of the pathogenic
microorganisms during the storage of laboratory manufactured yoghurt at 4C for
15 days was studied. The obtained results revealed that the inoculated E. coli
and L. monocytogenes couldn146t be detected in yoghurt samples at 9th and
12th day of the storage period when the titratable acidity percentage was 0.9
and 1.36, respectively. This inhibitory effect may be attributed to the higher
acidity of yoghurt.
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