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Survival of Listeria monocytogenes in fermented milk products



Survival of Listeria monocytogenes in fermented milk products



Medycyna Weterynaryjna 53(10): 592-595



Samples of fermented milk products on the Polish market called "natural yogurt" and "natural kefir" as well as raw milk were artificially contaminated with L. monocytogenes (inoculum 10-6 cells/ml). Yogurt and kefir were stored at 6 degree C for 35 days and at 20 degree C for 14 days. Samples of raw milk were incubated at 20 degree C for 7 days. In each sample the pH-value, aerobic plate count and number of listeria were determined. It was found that the number of L. monocytogenes decreased in all tested products during storage. From the regression analysis T-4D values (time required for reduction of listeria by 4 log units) were calculated. T-4D values amounted to: for kefir and yogurt stored at 6 degree C - 43.4 and 25.4 days respectively; for kefir and yogurt stored at 20 degree C - 9.5 and 4.8 days, for raw milk stored for natural fermentation at 20 degree C - 38.2 days. The obtained results were compared to theoretical results obtained from the Pathogen Modeling Program 4.0. This program makes it possible to predict the behavior of L. monocytogenes in culture media. It was found that microflora of fermented milk products increases the dying rate of L. monocytogenes during storage at 20 degree C. Lactic acid bacteria used for yogurt production seem to exert a particularly strong antagonistic effect on L. monocytogenes.

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