Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in ayran and modified kefir as pre- and postfermentation contaminant

The survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in traditional yogurt and kefir during fermentation, in ayran (a dairy beverage in Turkey), pasteurised (long-life) ayran, modified kefir (salted and diluted kefir) and pasteurised modified kefir durin...

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Bibliographic Details
Published in:Veterinární medicína 2003-05, Vol.48 (5), p.126-132
Main Author: Gulmez, M., Guven, A. (University of Kafkas, Kars (Turkey). Food Hygiene and Technology Dept.)
Format: Article
Language:English
Subjects:
ALMACENAMIENTO EN FRÍO
Antibacterial activity
Antiinfectives and antibacterials
ayran
Bacteria
BIOLOGICAL CONTAMINATION
COLD STORAGE
CONTAMINACIÓN BIOLÓGICA
Contaminants
Contamination
CONTAMINATION BIOLOGIQUE
E coli
e. coli o157:h7
ESCHERICHIA COLI
FERMENTACIÓN
FERMENTATION
Flora
KEFIR
KÉFIR
l. monocytogenes 4b
Listeria
LISTERIA MONOCYTOGENES
Microflora
Microorganisms
modified kefir
PASTEURISATION
PASTEURIZACIÓN
Pasteurization
PASTEURIZING
STOCKAGE AU FROID
SUPERVIVENCIA
SURVIE
SURVIVAL
TEMPS
TIEMPO
TIME
y. enterocolitica o3
YAOURT
YERSINIA ENTEROCOLITICA
YOGHURT
YOGUR
Yogurt
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Summary:The survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in traditional yogurt and kefir during fermentation, in ayran (a dairy beverage in Turkey), pasteurised (long-life) ayran, modified kefir (salted and diluted kefir) and pasteurised modified kefir during cold storage were investigated. Pasteurised samples were used to monitor the antibacterial effect of natural flora of yogurt and kefir during cold storage. Populations of all the strains were increased during fermentation, and thus pre-fermentation contamination appeared more rhisky than postfermentation contamination. Pasteurisation appeared not to be disadventageous, nevertheless biological benefits which may come from live microorganisms is lost. While E. coli O157:H7 and L. monocytogenes 4b survived for up to 21 days in all samples, Y. enterocolitica O3 survived only for 14 days in modified kefir. Yogurt microflora appeared to be more suppressive on the pathogens than that of kefir.
ISSN:0375-8427
1805-9392
DOI:10.17221/5759-VETMED