SURVIVAL OF ESCHERICHIA COLI O157: H7 IN YOGURT DRINK INDUSTRIAL, TRADITIONAL PROBIOTIC CONTAINING LACTOBACILLUS ACIDOPHILUS

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JAMALIFAR H.; SHAHVERDI A.R.; SAMADI N.; ZAHERI A.; FAZELI M.R.

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Journal: JOURNAL OF MICROBIAL BIOTECHNOLOGY Year:2009 | Volume:1 | Issue:2 (2) Page(s): 25-29

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Title

SURVIVAL OF ESCHERICHIA COLI O157: H7 IN YOGURT DRINK INDUSTRIAL, TRADITIONAL PROBIOTIC CONTAINING LACTOBACILLUS ACIDOPHILUS

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Keywords

DOUGHSQ3

ESCHERICHIA COLI O157 :H7Q3

LACTOBACILLUS ACIDOPHILLUSQ2

Abstract

Background and Objective: Yogurt drink (dough), a popular national drink in Iran is famous for its nutritional values specially calcium and group B vitamin .As a fermented drink, dough also harbors beneficial bacteria which enrich gastrointestinal flora and could combat some bacteria like Escherichia coli O157: H7. Pathogenic food borne bacteria are responsible for diseases such as hemorrhagic colitis and hemolytic uremic syndrome.Materials and Methods: In this study the antagonistic effects of various Iranian DOUGHS (industrial traditional and also acidophilus) were examined on Escherichia coli O157:H7. The kinetics of death of the pathogenic bacteria in various DOUGHS was determined.Results: The results obtained indicated that also all the dough preparations were capable of significant reduction of pathogenic bacteria but this effect for tradition DOUGHS was more significant and within 30 min eradication of pathogenic bacteria was achieved.Conclusion: Considering the effect of each of these time and time will dough nutrient more than an hour long, so do not take the use of probiotic drinks such as yogurt drink local food acidophilus 30 minutes in duration caused a significant reduction in the number of bacteria are the disease can prevent microbial contamination and infection is effectively different.

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APA: Copy

JAMALIFAR, H., SHAHVERDI, A.R., SAMADI, N., ZAHERI, A., & FAZELI, M.R.. (2009). SURVIVAL OF ESCHERICHIA COLI O157: H7 IN YOGURT DRINK INDUSTRIAL, TRADITIONAL PROBIOTIC CONTAINING LACTOBACILLUS ACIDOPHILUS. JOURNAL OF MICROBIAL BIOTECHNOLOGY, 1(2 (2)), 25-29. SID. https://sid.ir/paper/181409/en

Vancouver: Copy

JAMALIFAR H., SHAHVERDI A.R., SAMADI N., ZAHERI A., FAZELI M.R.. SURVIVAL OF ESCHERICHIA COLI O157: H7 IN YOGURT DRINK INDUSTRIAL, TRADITIONAL PROBIOTIC CONTAINING LACTOBACILLUS ACIDOPHILUS. JOURNAL OF MICROBIAL BIOTECHNOLOGY[Internet]. 2009;1(2 (2)):25-29. Available from: https://sid.ir/paper/181409/en

IEEE: Copy

H. JAMALIFAR, A.R. SHAHVERDI, N. SAMADI, A. ZAHERI, and M.R. FAZELI, “SURVIVAL OF ESCHERICHIA COLI O157: H7 IN YOGURT DRINK INDUSTRIAL, TRADITIONAL PROBIOTIC CONTAINING LACTOBACILLUS ACIDOPHILUS,” JOURNAL OF MICROBIAL BIOTECHNOLOGY, vol. 1, no. 2 (2), pp. 25–29, 2009, [Online]. Available: https://sid.ir/paper/181409/en

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