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Izvorni znanstveni članak
Effects of AB-culture and acidophilus milk on growth of Escherichia coli
Ljerka Kršev
orcid.org/0000-0003-4711-0971
; "Dukat" Mljekara Zagreb d.d., M. Čavića 9, 10000 Zagreb
Anica Borović
| Puni tekst: hrvatski, pdf (661 KB) | str. 151-156 | citiraj | |
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APA 6th Edition Kršev, Lj. i Borović, A. (1995). Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli. Mljekarstvo, 45 (3), 151-156. Preuzeto s https://hrcak.srce.hr/95048 MLA 8th Edition Kršev, Ljerka i Anica Borović. "Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli." Mljekarstvo, vol. 45, br. 3, 1995, str. 151-156. https://hrcak.srce.hr/95048. Citirano 22.01.2021. Chicago 17th Edition Kršev, Ljerka i Anica Borović. "Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli." Mljekarstvo 45, br. 3 (1995): 151-156. https://hrcak.srce.hr/95048 Harvard Kršev, Lj., i Borović, A. (1995). 'Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli', Mljekarstvo, 45(3), str. 151-156. Preuzeto s: https://hrcak.srce.hr/95048 (Datum pristupa: 22.01.2021.) Vancouver Kršev Lj, Borović A. Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli. Mljekarstvo [Internet]. 1995 [pristupljeno 22.01.2021.];45(3):151-156. Dostupno na: https://hrcak.srce.hr/95048 IEEE Lj. Kršev i A. Borović, "Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli", Mljekarstvo, vol.45, br. 3, str. 151-156, 1995. [Online]. Dostupno na: https://hrcak.srce.hr/95048. [Citirano: 22.01.2021.] |
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Sažetak
The lactic acid bacteria produce a number of antimicrobial agents including metabolic products such as organic acids, hydrogen peroxydase and diacetyl. Another class of inhibitory agents produced by lactic acid bacteria are the bacteriocins. Influence of Lactobacillus acidophilus (comercial strain used in fermented products named acidophilus milk and AB-cultura) and a mixed culture of L. acidophilus and Bifidobacterium bifidum on the growth and survival of E coli where investigated. The pH-value and survival of E. coli added to the milk were examined after fermentation, and later on days 2; 4 and 6. L. acidophilus restricted growth of E. coli faster at 37 °C than at 15 °C. When samples were stored at 15 °C there was no significant decrease of E. coli count throughout storage periods. The mixed culture of L. acidophilus and B. bifidum inhibited growth of E coli faster at 37 °C. The pH of fermented milks ranged from 3.9-4.15 pH (acidophilus milk) and 4.1-4.25 pH (AB-culture) low pH played a role in the observed antibiosis.
Ključne riječi
inhibitory activity of Lactobacillus acidophilus; Bifidobacterium bifidum; influence of fermented products pH of E. coli
Hrčak ID: 95048
URI
https://hrcak.srce.hr/95048
Moj profil
Srce