engleski

Inhibitory effect of goat and cow milk fermented by ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermopilus) on the growth of some uropathogenic Escherichia coli strains

This study was carried out to determine the influence of probiotics from fermented goat and cow milk produced by using of ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus) on uropathogenic E. coli strains. The correlation between the inhibitory effect and the time of fermentation (number of viable probiotic cells and pH of fermented milk) was also determined. E. coli strains were isolated directly from the vaginas of women with clearly determined bacterial vaginosis. The inhibitory effect of ABT-2 culture of goat and cow milk was determined on E. coli selective Endo agar at 0, 1, 2, 3, 4, 5, 6, 7, and 8 hours from the start of fermentation. LAB count and pH values were also measured in ABT-2 culture samples during fermentation. Results showed that the inhibitory effect of the ABT-2 culture from goat milk on E. coli growth increases with time. In contrast to fermented goat milk, the highest inhibitory effect of the ABT-2 culture from cow milk occurred in the middle of fermentation. There was no significant correlation between changes in pH during fermentation and the inhibitory effect of ABT-2 culture from either cow or goat milk.

Escherichia coli; fermented goat and cow milk; inhibitory effect; lactic acid fermentation; probiotics; urogenital infections

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