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Original scientific paper

Effects of AB-culture and acidophilus milk on growth of Escherichia coli

Ljerka Kršev   ORCID icon orcid.org/0000-0003-4711-0971 ; "Dukat" Mljekara Zagreb d.d., M. Čavića 9, 10000 Zagreb
Anica Borović

Fulltext: croatian, pdf (661 KB) pages 151-156 downloads: 945* cite
APA 6th Edition
Kršev, Lj. & Borović, A. (1995). Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli. Mljekarstvo, 45 (3), 151-156. Retrieved from https://hrcak.srce.hr/95048
MLA 8th Edition
Kršev, Ljerka and Anica Borović. "Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli." Mljekarstvo, vol. 45, no. 3, 1995, pp. 151-156. https://hrcak.srce.hr/95048. Accessed 7 Mar. 2021.
Chicago 17th Edition
Kršev, Ljerka and Anica Borović. "Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli." Mljekarstvo 45, no. 3 (1995): 151-156. https://hrcak.srce.hr/95048
Harvard
Kršev, Lj., and Borović, A. (1995). 'Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli', Mljekarstvo, 45(3), pp. 151-156. Available at: https://hrcak.srce.hr/95048 (Accessed 07 March 2021)
Vancouver
Kršev Lj, Borović A. Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli. Mljekarstvo [Internet]. 1995 [cited 2021 March 07];45(3):151-156. Available from: https://hrcak.srce.hr/95048
IEEE
Lj. Kršev and A. Borović, "Utjecaj AB-kulture i acidofilnog mlijeka na rast bakterije Escherichia coli", Mljekarstvo, vol.45, no. 3, pp. 151-156, 1995. [Online]. Available: https://hrcak.srce.hr/95048. [Accessed: 07 March 2021]

Abstracts
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.

Keywords
inhibitory activity of Lactobacillus acidophilus; Bifidobacterium bifidum; influence of fermented products pH of E. coli

Hrčak ID: 95048

URI
https://hrcak.srce.hr/95048

[croatian]

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