Abstract
The effect of using bifidobacteria spp. in the manufacturing of yoghurt and low salt soft cheese on the growth of Escherichia coli and Staphylococcus aureus was studied. When B. bifidum or B. longum was inoculated with these bacteria, the numbers of their population gradually decreased and disappeared in yoghurt on the 15th and 10th day of storage period at 4oC for E. coli, respectively. On the other hand, Staph aureus population was disappeared on the 10th and 7th day of storage period. Addition of B. bifidum or B. longum inhibited the growth of E. coli and Staph aureus in low salt soft cheese during storage at 4oC after 7 and 5 days of storage in cheese inoculated with B. longum, respectively. While both organisms couldn’t be detected on the 7th day of storage in cheese inoculated with B. bifidum. The results of the current study indicated application of bifidobacteria spp. as biopreservative cultures in dairy products.
Highlights
The use of probiotic culture to produce dairy products that claim health benefit as a part of the so called “functional foods” is a new trend in the dairy industry
The results of the current study indicated application of bifidobacteria spp. as biopreservative cultures in dairy products
Viability of Staph aureus in bifidus yoghurt samples during refrigerated storage T1: Yoghurt prepared with 2% standard yoghurt starter culture T2: Yoghurt prepared with 2% B. bifidum+ standard yoghurt starter cultures T3: Yoghurt prepared with 2% B. longum + standard yoghurt starter cultures
Summary
The use of probiotic culture to produce dairy products that claim health benefit as a part of the so called “functional foods” is a new trend in the dairy industry. As bifidobacteria are the most important probiotic organisms that provide number of the above health benefits, they commonly used for preparation of new probiotic dairy products. Bifidobacteria were grouped into 24 spp. but only 5 spp. of them (B. bifidum, B. longum, B. infantis, B. breve and B. adolescentis) have attracted attention in the dairy industry for the manufacture of functional fermented milk products (Tamime et al, 1995). B. bifidum and B. longum characterized by a high intestinal colonization and acid resistance which make them useful for incorporation in fermented milk products (Kheadr et al, 2002)
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