Antibacterial Activity of Yogurt Starter in Cow and Buffalo Milk

1979 ◽  
Vol 42 (8) ◽  
pp. 664-665 ◽  
Author(s):  
JASJIT SINGH ◽  
ADARSH KHANNA ◽  
BARISH CHANDER
Keyword(s):  
Antibacterial Activity ◽  
Streptococcus Thermophilus ◽  
Buffalo Milk ◽  
Comparative Assessment ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Antagonistic Action ◽  
Pseudomonas Fragi ◽  
Test Organisms ◽  
Pronounced Inhibition

A comparative assessment of the antibacterial activity of pure and mixed-strain cultures of Streptococcus thermophilus and Lactobacillus bulgaricus against Escherichia coli. Staphylococcus aureus, Pseudomonas fragi and Micrococcus flavus was made using cow and buffalo milk. A culture filtrate from S. thermophilus exhibited no antagonistic action against any of the test organisms, irrespective of the type of milk used and the period of incubation. Culture filtrates from L. bulgaricus and the mixed culture caused pronounced inhibition of all the test organisms used. Antibacterial activity of yogurt culture was greater in buffalo than cow milk.

Effect of Incubation Temperature and Heat Treatments of Milk from Cow and Buffalo on Acid and Flavor Production by Streptococcus thermophilus and Lactobacillus bulgaricus

1980 ◽  
Vol 43 (5) ◽  
pp. 399-400 ◽  
Author(s):  
JASJIT SINGH ◽  
ADARSH KHANNA ◽  
HARISH CHANDER
Keyword(s):  
Mixed Culture ◽  
Proteolytic Activity ◽  
Milk Sample ◽  
Incubation Temperature ◽  
Streptococcus Thermophilus ◽  
Heat Treatments ◽  
Buffalo Milk ◽  
Maximum Amount ◽  
Lactobacillus Bulgaricus ◽  
Acetaldehyde Production

Variations in production of acid and acetaldehyde and proteolytic activity by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus in response to incubation temperature were determined using cow and buffalo milk. S. thermophilus and the mixed culture produced more acid and acetaldehyde at 37 than at 42 C, while the reverse was true for L. bulgaricus in both types of milk. The largest amount of acid was produced by S. thermophilus in both types of milks heated at 65 C for 30 min, while L. bulgaricus produced the maximum amount of acid in milks heated at 85 C for 10 min. In the mixed culture, increased acid and acetaldehyde production were noted in milk sample steamed for 30 min.

Inhibition of Growth of Spoilage Microorganisms by Streptococcus thermophilus and Lactobacillus acidophilus in Cow, Buffalo and Goat Milk

1983 ◽  
Vol 46 (6) ◽  
pp. 497-498 ◽  
Author(s):  
JASJIT SINGH
Keyword(s):  
Lactobacillus Acidophilus ◽  
Inhibitory Activity ◽  
Goat Milk ◽  
Streptococcus Thermophilus ◽  
Buffalo Milk ◽  
Significant Inhibition ◽  
Mixed Cultures ◽  
Pseudomonas Fragi ◽  
Inhibition Of Growth ◽  
Spoilage Microorganisms

Comparison of the inhibitory activity of pure and mixed cultures of Streptococcus thermophilus and Lactobacillus acidophilus against spoilage microorganisms, i.e., Escherichia coli, Pseudomonas fragi, Micrococcus flavus and Staphylococcus aureus, was done using cow, buffalo and goat milk. No antibacterial activity of S. thermophilus culture filtrate was observed against any of the spoilage microorganisms tested, irrespective of the type of milk and period of incubation. However, filtrates from L. acidophilus and mixed cultures of S. thermophilus and L. acidophilus exhibited significant inhibition of all test microorganisms. The inhibitory activity of lactic cultures was more evident in buffalo milk than cow or goat milk.

PENGARUH KOMBINASI BAKTERI ASAM LAKTAT TERHADAP PERUBAHAN KARAKTERISTIK NUTRISI SUSU KERBAU

2017 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Rofiq Sunaryanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Content ◽  
Chemical Properties ◽  
Aerobic Condition ◽  
Streptococcus Thermophilus ◽  
Buffalo Milk ◽  
Lactobacillus Bulgaricus ◽  
Characteristic Change ◽  
Total Acid

Effects of Lactic Acid Bacteria Combination on Characteristic Change of Buffalo Milk Nutrition Determination of physical and chemical characteristics on fermented milk using a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium sp. has been conducted. Fermentation was carried out for 20 hours at 37ºC in a facultative aerobic condition. Physical characteristics were performed by comparing the physical properties before and after fermentation such as viscosity and texture, including chemical properties such as pH, acidity, protein, fat, and sugar contents. Inoculants of lactic acid bacteria were varied using a combination of lactic acid bacteria mixture. Results showed that the combination of bacteria inoculants used has no significant effect on changes in protein, fat, ash, and water contents. However, the effects on total acid, pH, sugar content, and physical appearance such as viscosity and texture were significant. The combination of L. bulgaricus, S. thermophilus and Bifidobacterium sp. (A6) produced a soft texture appearance and high viscosity. The combination of inoculant bacteria L. bulgaricus with S. thermophilus (A5) produced a texture similar to A6 but with a lower viscosity than A6.Keywords: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, buffalo milk, fermentation. ABSTRAKPenelitian untuk mengetahui karakteristik fisik dan kimia hasil fermentasi susu kerbau menggunakan campuran Lactobacillus bulgaricus, Streptococcus thermophilus, dan Bifidobacterium sp telah dilakukan. Fermentasi dilakukan selama 20 jam pada suhu 37ºC secara aerobe fakultatif. Karakteristik fisika dilakukan dengan membandingkan sifat fisik seperti kekentalan dan tekstur, serta sifat kimia yang meliputi kandungan protein, lemak, gula, pH, keasaman sebelum dan sesudah fermentasi. Inokulan bakteri asam laktat divariasikan menggunakan kombinasi campuran bakteri asam laktat. Hasil penelitian menunjukkan bahwa kombinasi inokulan yang digunakan dalam proses fermentasi susu kerbau tidak berpengaruh nyata terhadap perubahan kadar protein, lemak, abu, dan air. Namun demikian berpengaruh nyata terhadap total asam, pH, kadar gula, dan penampakan fisik seperti kekentalan dan tekstur. Kombinasi inokulan L. bulgaricus, S. thermophilus dan Bifidobacterium sp. (A6) menghasilkan susu fermentasi dengan penampakan tekstur halus dan kekentalan yang lebih padat. Kombinasi bakteri L. bulgaricus dengan  S. thermophilus (A5) menghasilkan tekstur yang mirip dengan A6, namun demikian menghasilkan kekentalan yang lebih rendah dibandingkan A6.Kata kunci: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium sp, susu  kerbau, fermentasi

scholarly journals The characterization of physicochemical, microbiological and sensorial red ginger yogurt during fermentation

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1753-1757
Author(s):  
Widayat ◽  
H. Satriadi ◽  
B. Cahyono ◽  
D. Girsang ◽  
N. Prabandari ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Data Retrieval ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Ginger Extract ◽  
Fermentation Time ◽  
Operation Conditions ◽  
Red Ginger

This study was aimed to determine the effect of red ginger extract concentration (0.2, 0.4, 0.6, 0.8, 1% v/v) and fermentation time on the quality and acidity of yogurt. Yogurt was made from fresh cow milk, Lactobacillus bulgaricus and 2% v/v Streptococcus thermophilus. Operation conditions included fermentation time of 60 hrs and data retrieval every 12 hrs. The results of this study had shown that pH of yogurt was decreasing, while titratable acidity increased during the fermentation time. The addition of red ginger extract did not give a significant effect on the protein content of yogurt. Yogurt with higher concentration of ginger extract increased the spicy aroma and flavor, however its color was similar to the commercial yogurt. At higher concentrations, red ginger displayed antimicrobial and antifungal characteristics, as shown by the decreasing microorganisms counts.

Inhibitory Effect of Lactobacillus bulgaricus on Psychrotrophic Bacteria in Associative Cultures and in Refrigerated Foods

1984 ◽  
Vol 47 (1) ◽  
pp. 61-64 ◽  
Author(s):  
NADIA M. ABDEL-BAR ◽  
NATHOLYN D. HARRIS
Keyword(s):  
Growth Inhibition ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Pseudomonas Fragi ◽  
Psychrotrophic Bacteria ◽  
The Third ◽  
Control Growth ◽  
Natural Flora ◽  
Test Organisms ◽  
Total Growth

The purposes of this study were two-fold: (a) to determine growth inhibition of Pseudomonas fragi, Achromobacter liquefaciens and Staphylococcus aureus due to Lactobacillus bulgaricus in associative cultures, and (b) to evaluate use of L. bulgaricus to control growth of natural flora in refrigerated tuna and potato salads and ground beef. The antagonistic effects of three concentrations of L. bulgaricus were studied after storage for 5 d at 6°C. Data were analyzed using a Student t Test. Pronounced inhibition was observed toward test organisms. Total growth inhibition of P. fragi and A. liquefaciens was attained due to the third level of L. bulgaricus (1.4 × 106 − 5.7 × 106 cells/ml). Natural flora in test foods were also greatly inhibited. Total growth inhibition of bacteria was attained in potato salad due to the third level of L. bulgaricus (3.9 × 106 cells/g). It was suggested that organic acids and hydrogen peroxide were partially responsible for the inhibition.

scholarly journals Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 277-283
Author(s):  
Hanuš Oto ◽  
Křížová Ludmila ◽  
Hajšlová Jana ◽  
Lojza Jaromír ◽  
Klimešová Marcela ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Two Samples

The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 – YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups – control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

2020 ◽  
pp. 31-38
Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin
Keyword(s):  
Older Adults ◽  
Cerebrovascular Diseases ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Eating Patterns ◽  
Soy Milk ◽  
Geriatric Population ◽  
Dietary Preference ◽  
Chemical Evaluation ◽  
Nutritional Needs

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

scholarly journals Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1270
Author(s):  
Anna Cutarelli ◽  
Andrea Fulgione ◽  
Pasquale Fraulo ◽  
Francesco Paolo Serpe ◽  
Pasquale Gallo ◽  
...  
Keyword(s):  
Digital Pcr ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Mozzarella Cheese ◽  
Chain Reaction ◽  
New Methods ◽  
Protected Designation Of Origin ◽  
Commission Regulation ◽  
Polymerase Chain ◽  
Digital Polymerase Chain Reaction

Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffalo milk. If made from cow milk, or a mixture of buffalo and cow milk, buffalo mozzarella cheese does not qualify as a PDO product. In order to maximize their profits, some producers market buffalo mozzarella that also contains cow milk as a PDO product, thus defrauding consumers. New methods for revealing this fraud are therefore needed. One such method is the droplet digital Polymerase Chain Reaction (ddPCR). Thanks to its high precision and sensitivity, the ddPCR could prove an efficacious means for detecting the presence of cow milk in buffalo mozzarella cheese that is marketed as a PDO product. ddPCR has proved able to detect the DNA of cow and/or buffalo milk in 33 buffalo mozzarella cheeses labelled as PDO products, and experimental evidence could support its application in routine analyses.

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

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