Impedance measurement of growth of lactic acid bacteria in dairy cultures with honey addition

Čurda, L.; Plocková, M.

doi:10.1016/0958-6946(94)00038-q

Cited by 33 publications

(18 citation statements)

References 9 publications

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“…Nevertheless, honey-yogurt combinations are relatively uncommon (Brown and Kosikowski, 1970;Roumyan et al, 1996). A plausible explanation for this is that honey is known to have inhibitory effects on lactic starter cultures (Čurda and Plocková, 1995;Roumyan et al, 1996). Factors in honey contributing to its antibacterial nature have clearly not been fully understood (Taormina et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Varga

2006

International Journal of Food Microbiology

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The primary purpose of this research was to monitor the influence of acacia honey addition to yogurt milk on survival of the microbial flora of yogurt during refrigerated storage for 6 wk. Results showed that the presence of honey at 1.0% to 5.0% (w/v) did not significantly influence (P N 0.05) the viability of characteristic microorganisms (i.e., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in yogurt during storage at 4°C. Similarly, honey had no effect on pH and lactic acid levels of the final products. Despite these findings, enrichment of yogurt with honey is recommended because honey is a natural sweetener that possesses a wide range of beneficial nutritional properties. In addition, at a rate of approximately 3.0% (w/v), it highly improves the sensory quality of the finished product without having a detrimental effect on characteristic lactic acid bacteria.

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Section: Introductionmentioning

confidence: 99%

Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Varga

2006

International Journal of Food Microbiology

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“…Impedance measurement, defined as the resistance to flow of an alternating current through a conducting material, can be used to monitor the growth of LAB [10] and to determine the shelf life and bacteriological quality of raw materials of different food products [6,15,29,30,32].…”

Section: Introductionmentioning

confidence: 99%

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Morandi

Brasca

Alfieri

et al. 2005

Lait

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-A total of 70 enterococcal strains isolated from traditional Italian raw milk cheeses were identified by API 20 Strep and Biolog GP. All the identifications were confirmed by species-specific PCR. Four species of genus Enterococcus were found: E. faecalis, E. faecium, E. durans and E. hirae. E. faecalis and E. faecium were the dominant enterococcal species isolated in artisanal cheeses. According to the most representative species and the origin of isolation, 21 strains (11 E. faecalis and 10 E. faecium) were selected for the conductimetric analysis. The influence of pH (5.0; 5.5; 6.0 and 6.5) and temperature (25 °C and 37 °C) on the metabolism and the development of enterococci was evaluated by determination of Generation Time (GT), Detection Time (DT) and the maximum conductance value (∆µS) of the curve during a period of 48 hours. Conductance trials showed that both species were able to adapt to adverse cultural conditions (low values of pH and temperature) during cheese-making and ripening. E. faecalis appeared to be less sensitive on the whole. In the worst conditions (pH 5.0, 25 °C), after an adaptation phase (about 10 h), these microorganisms showed GT values almost double those at 37 °C. The same behavior can occur in cheese, where enterococci can reach numbers of up to 10 5 -10 8 cfu·g -1 during ripening. This could explain the fact that enterococci (in particular, E. faecalis and E. faecium) represent the typical and important microflora in raw milk cheese. E. faecalis / E. faecium / conductimetric analysis / pH / temperature / growthRésumé -Influence du pH et de la température sur la croissance d'Enterococcus faecalis et Enterococcus faecium. Un total de 70 souches d'entérocoques, isolées de certains fromages italiens traditionnels, a été identifié à l'aide des galeries API 20 Strep et Biolog GP. Toutes les identifications ont été confirmées par PCR espèce-spécifique. Quatre espèces de ce genre ont été isolées : E. faecalis, E. faecium, E. durans et E. hirae. E. faecalis et E. faecium étaient les espèces dominantes isolées des fromages artisanaux. Un total de 21 souches (11 E. faecalis et 10 E. faecium) a été sélec-tionné pour les analyses de conductimétrie selon les espèces les plus représentées et selon l'origine de l'isolement. L'influence du pH (5,0 ; 5,5 ; 6,0 et 6,5) et de la température (25 °C et 37 °C) sur le métabolisme et sur le développement des entérocoques a été évaluée par détermination du temps de génération (GT), du temps de détection (DT) et de la valeur conductimétrique maximale (∆µS) de la courbe au cours d'une période de 48 h. Les mesures de conductance ont démontré que les deux espèces ont la capacité de s'adapter aux conditions de culture défavorables (valeurs faibles du pH et de la température) aussi bien pendant la fabrication du fromage que l'affinage. Les deux espèces ont un comportement différent : E. faecalis s'est avéré être moins sensible. Dans les plus mauvaises conditions (pH 5,0-25 °C), après la phase d'adaptation (environ 10 h), ces micro-organismes montrent...

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“…Since then there have been many other studies reported 5,14,15,24,37,38,40,51,53,55,67,104,110,122,144,145 . But much of the published work establishing the sensitivity of bacteria to honey has unfortunately not taken into account the marked variation in potency of different honeys.…”

Section: Antibacterial Activitymentioning

confidence: 95%

Why honey is effective as a medicine

Molan

2001

Bee World

155

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Impedance measurement of growth of lactic acid bacteria in dairy cultures with honey addition

Cited by 33 publications

References 9 publications

Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Why honey is effective as a medicine

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