Видовий Склад Бактерій Роду Еnterococcus Молока Сирого Та Сиру Кисломолочного «домашнього» Виробництва, Їх Чутливість До Антибактеріальних Препаратів

Abstract

The investigation of the unpasteurized milk and lactic cheese as for the species of the Enterococcus bacteria genus has been made as well as the determination of their sensitivity to anti–infective drugs. It has been established that mainly three types of enterococci have escaped of the unpasteurized milk and lactic cheese: E. faecalis, E. faecium and E. durans. Thus the main part of enterococci of the unpasteurized milk and lactic cheese has composed a kind of E. faecalis 53.4 ± 4.22 and 73.4 ± 6.71% respectively. The quantity of E. faecium escaped of the unpasteurized milk has been 34.7 ± 2.15%, that is 2.86 times more in accordance with their content in the lactic cheese, and the genus E. durans ranged from 5.3 ± 0.47 to 9.3 ± 0.74%. The sensitivity to anti–infective drugs in E. faecalis escaped of the lactic cheese has been significantly lower compared to E. faecalis strains escaped of the unpasteurized milk. Yes, such anti–infective drugs that have been almost 100% active to E. faecalis escaped of milk as vancomycin, furamag, amoxicillin have shown lower efficiency to E. faecalis of the lactic cheese, the sensitivity ranged from 97,2 to 82,6%. The sensitivity of E. faecalis of the lactic cheese to other anti–infective drugs that have been taken into the experiment has been 1,3 – 37,0 times (p ≤ 0,05) lower compared to E. faecalis of the unpasteurized milk.

Effect of the cryopowder "beet" on quality indicators of new curd desserts

“…As it is known, sour milk cheese has numerous dietary and functional properties [13]. It is very useful for children, pregnant women, mothers who feed children with maternal milk, people who are sick with diseases of kidneys, heart and anemia.…”

The destructive effect of strong concentrations of orthophosphate acid in an acid detergent disinfectant on elements of milking equipment made of stainless steel and aluminum

“…На пошкоджених ділянках затримуються залишки молока, яке є добрим поживним середовищем, внаслідок чого створюються умови для активного розвитку мікрофлори. Своєю чергою це призводить до помітного зменшення дезінфікуючого ефекту при санітарній обробці (Gilbert, 1982;Kovalenko and Nedosiekov, 2011;Kovalenko et al, 2016;Horyuk et al, 2016).…”