Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir
Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added sep...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612019000500225 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500225 |
| Access Level: | acceso abierto |
| Palabra clave: | Kefir E. coli O157:H7 S. aureus lactic acid bacteria yeast |
| Sumario: | Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C for 24 hours at first stage. During the incubation, the bacteria and yeast counts, pH and titratable acidity amounts were determined. In the second stage, E. coli O157: H7 and S. aureus cultures were separately added to produce 105 cfu mL -1 of kefir and was stocked at 5 °C for 3 days. Every day samples were taken and the same tests were done. During fermentation, in all samples the initial while TA was 0.14%, the fermentation was 1.0% and 1.01% at the end. The kefir samples were pH 4.5 at the end of the 3 day period of storage. S.aureus was significantly inhibited while E.coli was not inhibited during the fermentation process. During storage, E. coli O157: H7 and S. aureus were inhibited within 2 days. The kefir has the quality of being a healthy product during fermentation and storage. |
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