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Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. Results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effect on the growth of Campylobacter jejuni.

Bifidobacterium longum; Campylobacter jejuni; fermented goat and cow milk; inhibitory effect; Serratia marcescens

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