Interaction of Bifidobacterium and Yoghurt Mixed Culture with Salmonella During Associated Cultures Growth
2008, 7(3), 563-568.
The antimicrobial activity of four strains of Bifidobacterium toward Salmonella ssp. during associated cultures growth was investigated in skim milk medium. All strains showed different degrees of antagonistic action toward the indicator strain. The highest degree of inhibition (96%) was obtained with Bifidobacterium infantis and Bifidobacterium longum (92%). The combination effect of yogurt mixed culture with bifidobacterial strains (di-associated culture) toward Salmonella ssp. resulted in an enhancement of the antagonistic action for Bifidobacterium strains as a result of their production of organic acids, in particular lactic acid, which has a strong inhibitory effect against Gram-negative bacteria. The di-associated cultures all resulted in similar pH values but the degree of inhibition were different with B. infantis and B. longum; meaning that organic acids are not the sole inhibitory factors present in these cultures, but it could be another compounds which may contribute in this inhibitory effects. The combination between Bifidobacterium and YMC strains could has a great value in industrial application in resolving some problems in dairy products and pharmaceutical formulas.
Cited References Fulltext
Assessment of probiotic and sensory properties of dahi and yoghurt prepared using bulk freeze-dried cultures in buffalo milk
Annals of Microbiology,
2011, (), .