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Co-cultivation growth of Escherichia coli and Staphylococcus aureus as two common dairy contaminants

100%

Medvedova A., Gyoriova R., Lehotova V., Valik L.

Polish Journal of Food and Nutrition Sciences

2020

tom 70

nr 2

The overgrowth of spoilage and pathogenic bacteria may pose risk to consumers health and cause technological and economic losses. Hence, interactions among S. aureus 2064 and E. coli BR in dependence of incubation temperature and different initial counts of both microorganisms were quantitatively described based on cultivation experiments and predictive models. Statistically insignificant differences (p≥0.05) between growth rates of E. coli at different initial concentrations suggest that the growth rates of E. coli in co-cultivation with S. aureus were affected only by incubation temperature. The growth of E. coli can be reliably predicted (R²=0.968; Af=1.160) based on the equation √μ=0.0283 (T-T_min )+0.1038. The growth of S. aureus during its co-cultivation with E. coli was influenced by incubation temperature and the presence of E. coli as well. It was documented by relatively high discrepancies indexes (Df 23.9-43.9%) and also by differences between growth rates at different initial microbial concentrations. These results may help in better understanding of interrelationships during sensitive foods production (e.g. without temperature treatment or those with intensive manual handling).

Design of bacterial cultures in fermented functional maize product formulation

76%

Matejcekova Z., Mikulajova A., Vlkova E., Liptakova D., Mosovska S., Hybenova E., Valik L.

Polish Journal of Food and Nutrition Sciences

2019

tom 69

nr 4

In this work, the effect of single fermentation of maize mashes with Fresco DVS 1010 culture (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Streptococcus thermophilus) was studied for 8 h (37°C) followed by a storage period of 21 days (6°C). Although milk is a typical growth medium for lactic acid cocci of the Fresco culture, fermentation increased its counts by about 3 log CFU/mL after 8 h (37°C), whereas pH of 4.54 and 4.69 was achieved after the fermentation in products with sucrose and caramel, respectively. Fermentation process was observed to signifi cantly increase (p<0.05) the total phenolics content (143.9–206.1%) and the antioxidant activities (53.7–107.4%) of the samples. Potentially probiotic Lactobacillus plantarum HM1, Bifi dobacterium choerinum K1/1, Bifi dobacterium pseudolongum K4/4, Bifi dobacterium animalis ssp. animalis J3II, and Bifi dobacterium thermophilum DSM 20212 inoculated after the fermentation process were well maintained (>5 log CFU/mL) in combination with the mixed Fresco culture in the prepared maize products within 21 days of storage. Based on the overall sensory acceptance, caramel mashes after 12 days of storage period were evaluated as satisfactory (2.4 to 3.1 from 4.0), while 21-day stored products achieved good acceptability scores (3.0 to 3.6 from 4.0), hence the tendency of the positive effect of prolonged shelf-life was noted.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Valik L.

1 Gyoriova R.

1 Hybenova E.

1 Lehotova V.

1 Liptakova D.

1 Matejcekova Z.

1 Medvedova A.

1 Mikulajova A.

1 Mosovska S.

1 Vlkova E.

1 2020

1 2019

Wyniki wyszukiwania

Co-cultivation growth of Escherichia coli and Staphylococcus aureus as two common dairy contaminants

Design of bacterial cultures in fermented functional maize product formulation