Othman, H., Abdelsamei, H., Abdou, A., Ibrahim, E., Elbaba, A. (2017). Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage. test, 32(1), 121-126. doi: 10.21608/bvmj.2017.31168
Huda E. Othman; Hamdi M. Abdelsamei; Adham M. Abdou; Ekbal M. A. Ibrahim; Azza H. Elbaba. "Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage". test, 32, 1, 2017, 121-126. doi: 10.21608/bvmj.2017.31168
Othman, H., Abdelsamei, H., Abdou, A., Ibrahim, E., Elbaba, A. (2017). 'Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage', test, 32(1), pp. 121-126. doi: 10.21608/bvmj.2017.31168
Othman, H., Abdelsamei, H., Abdou, A., Ibrahim, E., Elbaba, A. Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage. test, 2017; 32(1): 121-126. doi: 10.21608/bvmj.2017.31168

Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage

Benha Veterinary Medical Journal
Article 20, Volume 32, Issue 1, March 2017, Pages 121-126    PDF (297.14 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2017.31168
Authors
Huda E. Othman1; Hamdi M. Abdelsamei2; Adham M. Abdou2; Ekbal M. A. Ibrahim2; Azza H. Elbaba1
1Food Hygiene Department, Animal Health Research Institute, ARC, Dokki, Giza, Egypt
2Milk Hygiene, Department of Food Control, Fac. of Vet. Med., Benha Univ., Egypt
Abstract
Traditional yoghurt (TY) (Streptococcus thermophiles+ Lactobacillus bulgaricus) and Bifidus yoghurt (BY) samples
(Streptococcus thermophiles+ Lactobacillus bulgaricus+ Bifidobacterium bifidum). Traditional & Bifidus yoghurt
samples were inoculated with 106 cfu/g L. monocytogenes and stored for 21 days at 4±1oC. Samples were taken at zero
time (fresh samples) then after 3, 5, 7, 10, 14 and 21 days of storage for titratable acidity measurement and bacterial count
of the culture starters and L. monocytogenes counts. The results revealed that the titratable acidity of TY & BY was
increased during the 21 days of storage, while the population of L. monocytogenes became non-detectable level in 10th
days of storage in BY and still detected in TY till the day 14th of storage and became 2.20± 0.31 log10 cfu/g. The count
of all starter cultures (S. thermophiles+ Lb. bulgaricus+ B. bifidum) in both yoghurts increased during the fermentation
and cold storage and remained stable with values >6 log10 cfu/g throughout the storage period at 4±1°C.
Keywords
probiotics; Bifidobacteria; L. monocytogenes; yoghurt; bifidus yoghurt
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