Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS
The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with who...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Goiás
2017-07-01
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| Series: | Ciência Animal Brasileira |
| Subjects: | |
| Online Access: | https://www.revistas.ufg.br/vet/article/view/39554 |
| _version_ | 1819205826973270016 |
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| author | Camila Sampaio Cutrim Raphael Ferreira de Barros Robson Maia Franco Marco Antonio Sloboda Cortez |
| author_facet | Camila Sampaio Cutrim Raphael Ferreira de Barros Robson Maia Franco Marco Antonio Sloboda Cortez |
| author_sort | Camila Sampaio Cutrim |
| collection | DOAJ |
| description | The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coliO157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose content
Keywords: β-galactosidase; EHEC; fermented milk; lactic acid bacteria; lactose hydrolysis. |
| first_indexed | 2024-12-23T04:57:53Z |
| format | Article |
| id | doaj.art-d0480a92308741b5ad0fbed3379a183d |
| institution | Directory Open Access Journal |
| issn | 1518-2797 1809-6891 |
| language | English |
| last_indexed | 2024-12-23T04:57:53Z |
| publishDate | 2017-07-01 |
| publisher | Universidade Federal de Goiás |
| record_format | Article |
| series | Ciência Animal Brasileira |
| spelling | doaj.art-d0480a92308741b5ad0fbed3379a183d2022-12-21T17:59:18ZengUniversidade Federal de GoiásCiência Animal Brasileira1518-27971809-68912017-07-0118018515Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODSCamila Sampaio Cutrim0Raphael Ferreira de BarrosRobson Maia FrancoMarco Antonio Sloboda CortezUniversidade Federal FluminenseThe purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 °C ±1 °C. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coliO157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose content Keywords: β-galactosidase; EHEC; fermented milk; lactic acid bacteria; lactose hydrolysis.https://www.revistas.ufg.br/vet/article/view/39554Tecnologia de alimentosLeite e derivadosIogurte |
| spellingShingle | Camila Sampaio Cutrim Raphael Ferreira de Barros Robson Maia Franco Marco Antonio Sloboda Cortez Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS Ciência Animal Brasileira Tecnologia de alimentos Leite e derivados Iogurte |
| title | Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
| title_full | Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
| title_fullStr | Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
| title_full_unstemmed | Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
| title_short | Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS |
| title_sort | escherichia coli o157 h7 survival in traditional and low lactose yogurt during fermentation and cooling periods |
| topic | Tecnologia de alimentos Leite e derivados Iogurte |
| url | https://www.revistas.ufg.br/vet/article/view/39554 |
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