The survival of Staphylococcus aureus during the fermentation and storage of yoghurt

Pazakova, J.; Turek, Peter; Laciakova, A.

doi:10.1111/j.1365-2672.1997.tb03599.x

Cited by 14 publications

(7 citation statements)

References 6 publications

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“…Despite the difference in the storage temperature of samples, the pH values of the product were very similar to each other. Pazakova (1997) showed that the reduction of the number of staphylococci in the yogurt may be associated with low pH of the product. The authors describe the effect of metabolites produced by the fermentation cultures as a major factor inhibiting pathogenic microbes (Dahiya and Speck 1968, Pulusani et al 1979, Pazakova et al 1997.…”

Section: Discussionmentioning

confidence: 99%

“…Pazakova (1997) showed that the reduction of the number of staphylococci in the yogurt may be associated with low pH of the product. The authors describe the effect of metabolites produced by the fermentation cultures as a major factor inhibiting pathogenic microbes (Dahiya and Speck 1968, Pulusani et al 1979, Pazakova et al 1997. Therefore, it can be assumed that the substances produced by the strains used for the production of yogurt, i.e., Lactobacillus bulgaricus and Streptococcus thermophilus, may affect the necrosis of staphylococci in the product.…”

Section: Discussionmentioning

confidence: 99%

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Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

Bednarko-Młynarczyk

Szteyn

Białobrzewski

et al. 2015

Polish Journal of Veterinary Sciences

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The aim of this study was to determine the kinetics of the survival of the test strain of Staphylococcus aureus in the product investigated. Yogurt samples were contaminated with S. aureus to an initial level of 10 3 -10 4 cfu/g. The samples were then stored at four temperatures: 4, 6, 20, 22 o C.During storage, the number of S. aureus forming colonies in a gram of yogurt was determined every two hours. Based on the results of the analysis culture the curves of survival were plotted. Three primary models were selected to describe the kinetics of changes in the count of bacteria: Cole's model, a modified model of Gompertz and the model of Baranyi and Roberts. Analysis of the model fit carried out based on the average values of Pearson's correlation coefficient, between the modeled and measured values, showed that the Cole's model had the worst fit. The modified Gompertz model showed the count of S. aureus as a negative value. These drawbacks were not observed in the model of Baranyi and Roberts. For this reason, this model best reflects the kinetics of changes in the number of staphylococci in yogurt.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

Bednarko-Młynarczyk

Szteyn

Białobrzewski

et al. 2015

Polish Journal of Veterinary Sciences

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“…Salmonella üzerine s›n›rl› say›da çal›flma olsa da (23) patojen bakterilerin yo¤urdun fermantasyonu s›ras›ndaki canl› kalma durumu birçok araflt›rmac› taraf›ndan incelenmifltir. Çal›flmalar yo¤urdun fermantasyonu s›ras›ndaki pH'n›n patojen bakterilerin (Staphylococcus aureus, E. coli O157:H7) canl› kalmalar›na izin verdi¤ini ve fermantasyonun sonunda, kullan›lan yo¤urt kültürlerinin orijinlerinden ba¤›ms›z (5), son pH de¤erine ba¤l› olarak mikroorganizma say›s›nda sadece hafif bir azalman›n oldu¤unu belirtmifllerdir (7,8). Di¤er taraftan laktik asit bakterileri taraf›ndan üretilen, antimikrobiyel özellik gösteren bakteriyosinler, hidrojen peroksit, etanol, diasetil gibi bileflikler de fermente ürünlerde patojen geliflimi üzerine etki edebilmektedir (24).…”

Section: Sonuç Ve Tartişmaunclassified

“…Bununla birlikte patojen bakteriler, yo¤urdun asitli do¤as›na ra¤men fermantasyon s›ras›nda canl›l›klar›n› sürdürebilirler (7,8). 1993 y›l›nda, ticari yo¤urt tüketimi sonras› HUS (Hemolitik üremik sendrom) geliflimi gözlenmifl, nedeni ise E. coli O157:H7 olarak belirlenmifltir (9).…”

Section: Introductionunclassified

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Yoğurt Fermantasyonu Sirasinda Salmonella Enteritidis’i̇n Farkli İnokülasyon Koşullarinda Canli Kalma Durumunun Araştirilmasi

Savran

Halkman

2017

GIDA

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ÖzetYo¤urt düflük pH (4.2-4.5) içeri¤i ile mikrobiyolojik aç›dan genellikle güvenilir g›da olarak düflünülmektedir. Di¤er taraftan Salmonella spp. süt ürünleri tüketimi ile iliflkili hastal›klar›n en s›k nedeni olarak gösterilmektedir. Bu çal›flmada geleneksel yo¤urt kültürü kullan›larak yap›lan yo¤urtlarda, Salmonella Enteritidis'in süte fermantasyon öncesi farkl› inokülasyon düzeylerinde bulaflt›r›lmas› durumunda fermantasyon süresince canl› kalma durumu araflt›r›lm›flt›r. Say›m yap›lan her aflamada pH ölçümü yap›lm›flt›r. Fermantasyon sonunda S. Enteritidis say›s› yaklafl›k 3; 5 ve 7 log KOB/mL düzeylerinde bulaflma durumlar› için s›ras›yla 2.95; 4.93, 7.05 log KOB/g'dan 3.26; 5.55; 6.98 log KOB/g'a ulaflm›flt›r. Farkl› inokülasyon koflullar›nda örneklerin pH de¤erleri aras›nda fark görülmemifl (P>0.05), fermantasyon süresince pH de¤eri 6.3'ten 4.5'e düflmüfltür. Çal›flma düflünülenin aksine, Salmonella'n›n yo¤urt fermantasyonu süresince düflük inokülasyon düzeyinde dahi canl›l›¤›n› sürdürebilmesi bak›m›ndan önem tafl›maktad›r.Anahtar kelimeler: Yo¤urt, Salmonella, fermantasyon, canl› kalma INVESTIGATION OF SURVIVAL OF SALMONELLA ENTERITIDIS DURING YOGHURT FERMENTATION AT DIFFERENT INOCULATION LEVELS AbstractYoghurt has generally been considered microbiologically safe as a consequence of low pH (4.2-4.5). On the other hand, Salmonella spp. is reported the most common cause of diseases associated with consumption of dairy products. In this study, survival of Salmonella Enteritidis at different inoculation levels during fermentation of yoghurt prepared using traditional yoghurt cultures was investigated. The pH of the samples was monitored when the enumeration procedures were carried out. At the end of the fermentation process, the counts of S. Enteritidis reached from 2. 95; 4.93; 7.05 to 3.26; 5.55; 6.98 log CFU/g for the three initial inoculum levels (3; 5 and 7 log CFU/mL), respectively. The changes of pH values were similar for all experiments (P>0.05), and the pH dropped from 6.3 to 4.5 during the fermentation period. In contrast to common belief, the study showed that this pathogen can survive in milk fermentation process even at low contamination level.

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6. Fermented Milks

Fernandes¹

2009

Microbiology Handbook

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The survival of Staphylococcus aureus during the fermentation and storage of yoghurt

Cited by 14 publications

References 6 publications

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

Yoğurt Fermantasyonu Sirasinda Salmonella Enteritidis’i̇n Farkli İnokülasyon Koşullarinda Canli Kalma Durumunun Araştirilmasi

6. Fermented Milks

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