Naslov
Inhibitory Effect of Goat and Cow Milk Fermented by ABT-2 Culture on the Growth of Some Uropathogenic Candida Albicans Strains

Autori
Hardi, Jovica ; Slačanac, Vedran ; Lučan, Mirela ; Pavlović, Hrvoje

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book of 2nd International Scientific Congress "Food Science and Food Biotechnology in developing countries" / Aguilar, C. N. - Saltillo : Mexican Association of Food Science, 2006, 38-39

Skup
2nd International Scientific Congress "Food Science and Food Biotechnology in developing countries"

Mjesto i datum
Saltillo, Meksiko, 16.10.2006. - 18.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Candida albicans; fermented goat and cow milk; lactic acid fermentation; probiotics; urogenital infections

Sažetak
The aim of this study was to determine the influence of goat milk fermented by ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus) on uropathogenic Candida albicans strain, as well as to determine the differences of inhibitory potential between fermented goat and cow milk. According to the results of our previous studies, the basic hypothesis of this study was that fermented goat milk could have possible stronger inhibitory effect on the growth of Candida albicans than fermented cow milk. C. albicans strains were isolated directly from the vaginas of women with clearly determined bacterial vaginosis. Additionally, the correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium lactis Bb-12, number of viable cells of Lactobacillus acidophilus La-5, pH of fermented milk, content of short (SCFA) and medium (MCFA) fatty acids in fermented milk) was also investigated. The results showed significantly higher inhibitory effect of fermented goat milk on the growth of Candida albicans, compared to that of fermented cow milk. There was no significant correlation between changes of pH or CFU of analysed probiotic strain during fermentation and the inhibitory effect of fermented cow milk. However, significantly higher correlation between fermentation parameters and the antagonistic activity of fermented goat milk against Candida albicans was noted. Fermentation process was faster in goat than in cow milk, as well as considerably higher amounts of all examined SCFA and MCFA were produced in goat milk in all the phases of the fermentation process.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA