Open Journal of Applied Sciences

Volume 9, Issue 7 (July 2019)

ISSN Print: 2165-3917   ISSN Online: 2165-3925

Google-based Impact Factor: 0.92  Citations  h5-index & Ranking

Survival of Staphylococcus aureus in Bio-Yoghurt

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DOI: 10.4236/ojapps.2019.97044    758 Downloads   2,889 Views  Citations

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.

Share and Cite:

Soliman, N. and Ahmed, L. (2019) Survival of Staphylococcus aureus in Bio-Yoghurt. Open Journal of Applied Sciences, 9, 564-572. doi: 10.4236/ojapps.2019.97044.

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