Premium
Survival of Yersinia enterocolitica During Fermentation and Storage of Yogurt
Author(s) -
BODNARUK PETER W.,
WILLIAMS ROBERT C.,
GOLDEN DAVID A.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15780.x
Subject(s) - yersinia enterocolitica , food science , fermentation , yersinia , microbiology and biotechnology , biology , chemistry , bacteria , genetics
The fate of Yersinia enterocolitica was investigated during the manufacture and storage of yogurt produced using commercial starter cultures YC470 (rapid acid‐producer), YC180 (slow acid‐producer), both containing Streptococcus thermophilus and Lactobacillus bulgaricus , and a “home‐use” culture that contained these bacteria as well as Lactobacillus acidophilus. Preparations were fermented at 44°C and stored at 4°C. During the first few hours of fermentation, Y. enterocolitica populations increased in all preparations. Y. enterocolitica populations were reduced to undetectable levels after 72 and 96h in YC470 and YC180 yogurt, respectively, but survived up to 144h in “home‐use” yogurt. The home‐use starter produced lactic acid in greater amounts and more rapidly (p<0.05) than YC470 or YC180 starters, but enabled longer survival. Y. enterocolitica survival was least (p<0.05) in yogurt produced using the YC470 starter culture.