The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens
No Thumbnail Available
Date
2021
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Objective: Although many techniques have been developed for food preservation,foodborne diseases are still an important problem. The studies aimed at solving thisproblem have increased in recent years using lactic acid bacteria with antimicrobialactivities in foods.Materials and Methods: In this study, the antimicrobial effects of various lactic acidbacteria species, commercial yoghurt and probiotic yoghurt cultures and theirsupernatants on pathogen bacteria including Salmonella typmimurium NRLL E4463,Listeria monocytogenes Scott-A, Escherichia coli O157:H7, Staphylococcus aureus6538P were examined by well diffusion and disc diffusion methodsResults: It was determined that there were no statistical differences between thewell diffusion and disc diffusion methods in terms of antimicrobial effects. It was alsofound that all of the lactic acid bacteria in MRS broth had substantial antimicrobialactivities against the pathogens in both diffusion methods; however theantimicrobial effects of the supernatants obtained from cultures developed in mediaprepared from 10% skim milk powder showed diversity in terms of antimicrobialactivity.Conclusion: These commercial cultures are thought to make a positive contributionwith to help in the control of foodborne diseases.