Greener Journal of Biological Sciences
Vol. 9(2), pp. 22-28, 2019
Copyright ©2019, the copyright of this article is retained by the author(s)
Antagonistic effect of developed probiotic yoghurt against some selected food-borne pathogens during cold storage
* 1Aforijiku, S., 2Onilude, A.A. and 3Wakil, S.M.
1 Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria.
2 Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria.
3 Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria.
Article No.: 071719137
This study was carried out to investigate the antagonistic effect of probiotic yoghurt against some selected food-borne pathogens during cold storage. Probiotic yoghurt was produced from processed cow milk using controlled fermentation, and later inoculated with selected food-borne pathogens at inoculum level of 105 CFU/mL. The antagonistic effect of the probiotic yoghurt against the food-borne pathogens during cold storage (4oC) for 2 days was studied using standard methods. The results obtained demonstrated that the probiotic yoghurt inhibited growth of food-borne pathogens including Salmonella typhimurium ATCC13311, Proteus mirabilis ATCC25933, and Escherichia coli ATCC2592 in the yoghurt within 24 hr. Their counts decreased from 105-102 CFU/mL, with pH and probiotic counts ranging between 4.48-4.35, and 106-108 CFU/mL, respectively. The probiotic bacteria have the ability to suppress the growth of pathogen like E. coli in yoghurt. This inhibitory effect may be due to low pH of yoghurt. The probiotic cultures in the yoghurt can be used as biopreservatives in food and pharmaceutical industries.
E-mail: dayophd@ yahoo. com
Food-borne pathogens; probiotic yoghurt; antagonistic effect; inoculum level
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Cite this Article: Aforijiku, S; Onilude, AA; Wakil, SM (2019). Antagonistic effect of developed probiotic yoghurt against some selected food-borne pathogens during cold storage. Greener Journal of Biological Sciences, 9(2): 22-28, http://doi.org/10.15580/GJBS.2019.2.071719137.
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