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Effects Of Milk Fermented With Lactobacillus Acidophilus And Bifidobacterium Spp., On Lactic Acid And Acetic Acid Content And On Staphylococcus Aureus And Pseudomonas Aeruginosa
Effects Of Milk Fermented With Lactobacillus Acidophilus And Bifidobacterium Spp., On Lactic Acid And Acetic Acid Content And On Staphylococcus Aureus And Pseudomonas Aeruginosa
H. A. W. Lengkey, L. Adriani
Unpad,Institute for Animal Husbandry, Belgrade-Zemun
Inggris
Unpad,Institute for Animal Husbandry, Belgrade-Zemun
acetic acid, Bifidobacterium spp., Lactic acid, Lactobacillus Acidophilus, pseudomonas aeruginosa, Staphylococcus aureus
H. A. W. Lengkey, L. Adriani
Unpad,Institute for Animal Husbandry, Belgrade-Zemun
Inggris
Unpad,Institute for Animal Husbandry, Belgrade-Zemun
acetic acid, Bifidobacterium spp., Lactic acid, Lactobacillus Acidophilus, pseudomonas aeruginosa, Staphylococcus aureus
The aim of the research concerning „Effects of Milk Fermented with Lactobacillus acidophilus and Bifidobacterium spp., on lactic and acetic acid content, and on Staphylococcus aureus and Pseudomonas aeruginosa”, were to know the lactic and acetic acid content in this probiotic yoghurt, and also the effect to the pathogenic bacteria, e.g. Staphylococcus aureus and Pseudomonas aeruginosa. Results indicated that the probiotic yoghurt has lower lactic acid content than the control, but the acetic acid content was higher than the control; and also has ability as bio-preservative against the pathogenic bacteria.