Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCG

• Published in: International journal of food microbiology 2016-01, Vol.217, p.170-176
• Main Authors: Macuamule, C.L.S., Wiid, I.J., van Helden, P.D., Tanner, M., Witthuhn, R.C.
• Format: Article
• Language: English
• Subjects: Africa; Animals; Antibiosis; Cattle; Cultured Milk Products - microbiology; Fermentation - physiology; Food Contamination; Humans; Lactic Acid - metabolism; Lactobacillaceae - metabolism; Milk fermentation; Mycobacterium bovis - growth & development; Mycobacterium bovis BCG; Survival
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2015.10.024

Mycobacterium bovis that causes Bovine tuberculosis (BTB) can be transmitted to humans thought consumption of raw and raw fermented milk products from diseased animals. Lactic acid bacteria (LAB) used in popular traditional milk products in Africa produce anti-microbial compounds that inhibit some pathogenic and spoilage bacteria. M. bovis BCG is an attenuated non-pathogenic vaccine strain of M. bovis and the aim of the study was to determine the effect of the fermentation process on the survival of M. bovis BCG in milk. M. bovis BCG at concentrations of 6logCFU/ml was added to products of kefir fermentation. The survival of M. bovis BCG was monitored at 12-h intervals for 72h by enumerating viable cells on Middlebrook 7H10 agar plates enriched with 2% BD BACTEC PANTA™. M. bovis BCG was increasingly reduced in sterile kefir that was fermented for a period of 24h and longer. In the milk fermented with kefir grains, Lactobacillus paracasei subsp. paracasei or Lactobacillus casei, the viability of M. bovis BCG was reduced by 0.4logs after 24h and by 2logs after 48h of fermentation. No viable M. bovis BCG was detected after 60h of fermentation. Results from this study show that long term fermentation under certain conditions may have the potential to inactivate M. bovis BCG present in the milk. However, to ensure safety of fermented milk in Africa, fermentation should be combined with other hurdle technologies such as boiling and milk pasteurisation. •Bovine tuberculosis is a zoonosis with higher importance in Africa.•Raw milk is mostly processed by fermentation in Africa.•Short term fermentation of milk is not sufficient for elimination of M. bovis BCG.•Long term lactic acid fermentation have potential to inactivate slow growing Mycobacteria.•Boiling and pasteurisation are fundamental to ensure safety of fermented milks in Africa.