TITLE:
Survival of Staphylococcus aureus in Bio-Yoghurt
AUTHORS:
Neveen S. M. Soliman, Lamiaa I. Ahmed
KEYWORDS:
Yoghurt, Probiotics, Lactobacillus acidophilus, Bifidobacterium bifidum
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.9 No.7,
July
22,
2019
ABSTRACT: Introduction: Due to the increasing demand for natural probiotic products, yogurt is the most popular type
of fermented dairy products. Aim: Yoghurt produced using probiotic bacteria and its
effect on Staphylococcus aureus as a
pathogenic microorganism is discussed as compared with traditional yoghurt. Material and method: The influence of yoghurt using starter culture on S. aureus during
manufacture and storage for three brands of Lab. made yoghurt (A, B and C) was judged
as excellent concerning the total acceptability. Result: The inoculated S. aureus decreases in number by the end of the storage period. In addition, the best effect of inhibition was observed in brand (B) using yoghurt
starter with Lactobacillus acidophilus,
followed by brand (C) using yoghurt starter L.
acidophilus together with Bifidobacterium bifidum and the least effect was belonging to brand (A) using yoghurt starter
only. This inhibitory effect may be attributed either to the probiotic bacteria
itself or to the antibacterial substances secreted by them. Conclusion: The
authors recommended the consumption of bio-yoghurt as it is not only palatable
but also, safe due to improved hygienic quality.