Saber,, W., Mehana, M. (2003). VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum. Journal of Food and Dairy Sciences, 28(9), 6785-6793. doi: 10.21608/jfds.2003.252947
W. I. A. Saber,; M. Y. Mehana. "VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum". Journal of Food and Dairy Sciences, 28, 9, 2003, 6785-6793. doi: 10.21608/jfds.2003.252947
Saber,, W., Mehana, M. (2003). 'VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum', Journal of Food and Dairy Sciences, 28(9), pp. 6785-6793. doi: 10.21608/jfds.2003.252947
Saber,, W., Mehana, M. VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum. Journal of Food and Dairy Sciences, 2003; 28(9): 6785-6793. doi: 10.21608/jfds.2003.252947
VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum
1Microbiol. Dept., Soils, Water and Environ. Res. Institute, Agric. Res. Center, Giza, Egypt.
2Dairy Dept., Fac.. of Agric., Mansoura Univ., Mansoura, Egypt.
Abstract
Sufficient volume of E. coli 0157 strain was added to milk used for Kareish cheese or Zabady to study the antibacterial activity of starter culture of both products and Bifidobacterium bifidium against E. coli 0157. The results showed that: E. coli was notcounts decreased greatly during storage period of Kareish cheese at 5°C or/and at room temperature. E. coli was not detected after 15 days storage at 5°C and at room temperature. Pronounced reduction or disappearance of E. coli counts was observed in cheese stored at room temperature. The addition of probiotic bacteria to kareish cheese milk led to increase the disappearance of food-borne-pathogenic bacteria, E. coli was not detected after 7 days storage, this is in addition to its therapeutic and healthy benefits of bifidobacteria. More pronounced of acidity production was observed throughout the storage period, but in cheese stored at room temperature, higher increase of acidity was observed. Much more of acidity was developed in cheese treated with bifidobacteria. PH values also decreased sharply with the prolongation of storage period. Whereas this reduction of pH values was higher in cheese inoculated with probiotic bacteria.
The same trend in Zabady results was also observed, which E. coli began to lose its viability during the storage period at 5°C or/and at room temperature. Higher decrease of E. coli viability was observed when Zabady was stored at room temperature. Healthy and therapeutic benefits and greatest inhibition of E. coli were observed in Zabady milk inoculated with bifidobacteria. Acidity production was also pronounced with the prolongation of storage period. Greatest amount of acidity resulted in Zabady stored at room temperature especially, when inoculated with probiotic bacteria. pH values also decreased sharply with the increase of storage period, especially in Zabady treated with bifidobacteria.
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