Buffalo milk preservation by activation of its natural inhibiting system (LPS) II. Biological activation of LPS

The raw buffalo milk samples (control and activated) were stored at 18-20oC for 18 hours. LPS was activated by addition of 0.2% pure culture of Lactobacillus delbrueckii ssp. bulgaricus - strain b2. In the activated sample the total bacterial count was unchanged after 4 hours, while colibacteria and...

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Bibliographic Details
Published inZhivotnovŭdni nauki Vol. 43; no. 5; pp. 23 - 25
Main Authors Dimitrov, T, Bojcheva, S, Pavlov, A, Slavova, S, Zheleva, N
Format Journal Article
LanguageBulgarian
Published 2006
Subjects
ALMACENAMIENTO
BACTERICIDAS
BACTERICIDE
BACTERICIDES
BIOLOGICAL PRESERVATION
BUFFALO MILK
CONSERVACION BIOLOGICA
CONSERVATION BIOLOGIQUE
http://www.fao.org/aos/agrovoc#c_16076
http://www.fao.org/aos/agrovoc#c_27843
http://www.fao.org/aos/agrovoc#c_33750
http://www.fao.org/aos/agrovoc#c_4807
http://www.fao.org/aos/agrovoc#c_7427
http://www.fao.org/aos/agrovoc#c_9048
LACTOBACILLUS DELBRUECKII
LAIT DE BUFFLESSE
LECHE DE BUFALA
MICRO-ORGANISME
MICROORGANISMOS
MICROORGANISMS
STOCKAGE
STORAGE
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Summary:The raw buffalo milk samples (control and activated) were stored at 18-20oC for 18 hours. LPS was activated by addition of 0.2% pure culture of Lactobacillus delbrueckii ssp. bulgaricus - strain b2. In the activated sample the total bacterial count was unchanged after 4 hours, while colibacteria and psychotrophs counts were reduced 2.4 and 1.6 times respectively. At the same time in the control sample all groups microorganisms increased many times. Colibacteria have increase - 4 times. A significant bacteriostatic effect of activated LPS in the milk toward total bacterial count and clearly marked bactericidal effect toward psychrotrophs and colibacteria after 4 hours (18oC) was established. When the LPS of the milk was activated by adding of 0.2% pure culture of Lactobacillus delbrueckii ssp. bulgaricus - strain b2, colibacteria were most strongly suppressed group at 18th hour - 4.4 times.
Bibliography:Q02
B 1098
Q03
ISSN:0514-7441