Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens

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ONARAN ACAR B., KANCA N., ALBAYRAK DELİALİOĞLU R.

MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE, cilt.78, sa.3, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 78 Sayı: 3
  • Basım Tarihi: 2022
  • Doi Numarası: 10.21521/mw.6627
  • Dergi Adı: MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Enterococcus faecium, Enterococcus faecalis, methicillin, Staphylococcus aureus, vanA, vanB, LACTIC-ACID BACTERIA, STAPHYLOCOCCUS-AUREUS, BIOLOGICAL PRESERVATION, ANTIMICROBIAL ACTIVITY, ENTEROCOCCI, RESISTANCE, STRAINS, SURVIVAL, FOODS
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to reduce the growth of vanB resistant Enterococcus faecium, vanA resistant Enterococcus faecalis, Staphylococcus aureus ATCC 43300 and methicillin-resistant Staphylococcus aureus-MRSA ATCC 25923, which are foodborne pathogens that cause the death of a significant number of people every year, by the presence of Lactobacillus casei. For this purpose, the development of pathogens (10(4) and 10(6) log cfu/ml) in milk fermented with L. casei (10(6) log cfu/ml) was followed under in vitro conditions for 72 hours. Moreover, the generation times of each pathogen and the lactic acid content of fermented milk were determined. It was determined that the development of all pathogens could be suppressed by the presence of L. casei considering the change in generation times and the number of pathogens during the 72 hour fermentation period. This effect was greater in samples containing 10(4) log cfu/ml pathogen compared to samples containing 10(6) log cfu/ml.