Investigation into the susceptibility of Lactobacillus helveticus and Lactobacillus casei dairy cultures to heavy metals

• Autorzy: Kottferova J , Korenekova B.
• Języki publikacji: EN

Abstrakty

EN

Standard Pb, Cd, Zn and Cu additives were investigated for their effects on the fermenting activity of Lactobacillus helveticus and Lactobacillus casei. In milk enriched with a Lb. helveticus dairy culture and containing the standard Cu additive, activation of dairy bacteria could be observed. Standard amounts of Pb and Zn did not cause changes in titration acidity when compared to the control sample. On the other hand, increased growth inhibition was observed in these bacteria after adding 0.01 and 0.05 mg.kg⁻¹ Cd. Susceptibility of bacteria to increased Cd levels became evident in inhibition of the former. Pb-induced inhibition was obvious only after the addition of the 500% of the !egal level. Moderate activation was observed in samples containing Cu. The remaining elements did not cause changes in titration acidity.

Słowa kluczowe

EN

cow milk; Lactobacillus helveticus; dairy culture; fermentation; bacteria; milk; heavy metal; Lactobacillus casei

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 1998
• Tom: 42
• Numer: 2
• Opis fizyczny: p.191-194

Twórcy

autor

Kottferova J

• Research Institute of Experimental Veterinary Medicine, 040 00 Kosice, Slovak Republic

autor

Korenekova B.

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