IMPROVING STEC SURVIVAL IN FERMENTED GOAT’S MILK WITH LACTOBACILLUS PLANTARUM

IMPROVING STEC SURVIVAL IN FERMENTED GOAT’S MILK WITH LACTOBACILLUS PLANTARUM

Abstract:

This study aimed to assess the inhibitory potential of goat’s milk fermented with Lactobacillus plantarum strain B411, either alone or in combination with a commercial starter culture, against acid-adapted (AA) and non-acid-adapted (NAA) environmental non-O157 Shiga toxin-producing Escherichia coli (STEC) strains. The results indicated that L. plantarum-fermented goat’s milk did not effectively inhibit either AA or NAA non-O157 STEC strains. However, when goat’s milk was fermented with a combination of L. plantarum and a starter culture, it demonstrated greater inhibition of AA non-O157 STEC strains compared to NAA strains. Notably, environmental acid-tolerant non-O157 STEC strains remained unaffected by L. plantarum, the starter culture, or the combination of both, unless they had undergone prior acid adaptation, as observed in the case of backslopping.

IMPROVING STEC SURVIVAL IN FERMENTED GOAT’S MILK WITH LACTOBACILLUS PLANTARUM. GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

Sharing is caring!