alexa Antibacterial Activity of Probiotic Yoghurt and Soy-Yoghurt against Escherichia coli and Staphylococcus aureus | OMICS International
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Antibacterial Activity of Probiotic Yoghurt and Soy-Yoghurt against Escherichia coli and Staphylococcus aureus

Abd El-Gawad IA1*, El-Sayed EM1, El- Zeini HM1, Hafez SA2 and Saleh FA2

1Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt

2Special Food & Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

*Corresponding Author:
Abd El-Gawad IA
Dairy Science and Technology Department
Faculty of Agriculture, Cairo University
Giza, Egypt
Tel: 20235676105
E-mail: [email protected]

Received date: July16, 2014; Accepted date: August 14, 2014; Published date: August 16, 2014

Citation: Abd El-Gawad IA, El-Sayed EM, El- Zeini HM, Hafez SA, Saleh FA (2014) Antibacterial Activity of Probiotic Yoghurt and Soy-Yoghurt against Escherichia coli and Staphylococcus aureus. J Nutr Food Sci 4:303. doi: 10.4172/2155-9600.1000303

Copyright: © 2014 Abd El-Gawad IA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Introduction: Biopreservation systems in food are becoming increasingly interesting for the industry and consumer. Methods: Yoghurt milk and soymilk samples were inoculated separately with E.coli or S. aureus immediately after adding the starter (bifidobacteria and/or yoghurt culture) to investigate the antimicrobial activity of probiotic yoghurt and soy-yoghurt. Results: Probiotic yoghurt containing Bifidobacterium lactis (Bb-12) and Bifidobacterium longum (Bb-46) exhibited a slight pH drop compared with plain yoghurt (without bifidobacteria) during the refrigerated storage period. Plain yoghurt and probiotic yoghurt containing Bb-12 and Bb-46 inoculated with or without test organisms showed a significant (P<0.05) increase in lactic and acetic acids than the probiotic soy-yoghurt containing Bb-12 and Bb-46 which produces not only lactic and acetic acids but also formic acid. From the initial count of E.coli, % decreases were 96.00, 99.43, 99.14, 97.14 and 98.43%, for the plain yoghurt, probiotic yoghurt containing Bb-12 & Bb-46 and soy-yoghurt containing Bb-12 and Bb-46, respectively. E. coli counts were disappeared in probiotic yoghurt, soy- yoghurt and plain yoghurt after 2, 3 and 5 days of storage, respectively .The decrease percentage for the plain yoghurt, probiotic yoghurt containing Bb-12 and Bb-46 and soy-yoghurt containing Bb-12 & Bb-46 were 85.62, 93.36, 95.58, 93.36 and 95.58 from the initial inoculum level, respectively. The growth of S.aureus was not detected in the probiotic yoghurt containing Bb- l 2 and Bb-46 after the 10th day of storage. Low numbers of S.aureus survived in the plain yoghurt and probiotic soy-yoghurt Bb- 12 and Bb-46, after 15 days of cold storage. Conclusion: According to this data probiotic yoghurt, Soy-yoghurt and their antibacterial metabolites can be used to control pathogenic microorganisms

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