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2024, Vol: 80, Issue: 1
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Original Article 


Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt

Samira S. Mikky, Ekbal M.A. Ibrahim, Hend A. Elbarbary, Hamdi A. Mohamed.

Abstract
Recently, probiotics and their extracted bacteriocin are used in food preservation especially in fermented foods as drinking yoghurt. Lactobacillus gasseri (Lb. gasseri) is widely recognized as one of the important porbiotics and has potential healthy role in suppressing the growth of some spoilage and pathogenic bacteria by its bactriocin. Bacteriocin of Lb. gasseri was extracted and its antibacterial activity was detected against (Bacillus subtiles, Staph. aureus and E.coli) by agar diffusion assay. Lb. gasseri and its extracted bacteriocin were inoculated separately in the examined drinking yoghurt samples. All groups were examined for T.A%, microbiological examination and sensory evaluation at time of production and weekly till signs of spoilage were detected. Obtained results revealed that the drinking yoghurt group samples which contain Lb. gassri bacteriocin showed the lowest T.A% and highly significant inhibitory effect on the examined pathogenic and spoilage microorganisms with improved sensory evaluation, as well as it could extend their shelf life up to 42 days during refrigerated storage. On conclusion, Lb. gasseri and its extracted bacteriocin showed strong antibacterial activity against the examined pathogenic bacteria and can be applied for safe food preservation with prolonged shelf life.

Key words: Probiotics; lactobacillus gasseri; bacteriocin; drinking yoghurt; antibacterial activity; fermented milk.


 
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How to Cite this Article
Pubmed Style

Mikky SS, Ibrahim EM, Elbarbary HA, Mohamed HA. Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. AJVS. 2021; 69(1): 33-42. doi:10.5455/ajvs.67155

Web Style

Mikky SS, Ibrahim EM, Elbarbary HA, Mohamed HA. Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. https://www.alexjvs.com/?mno=67155 [Access: December 05, 2023]. doi:10.5455/ajvs.67155

AMA (American Medical Association) Style

Mikky SS, Ibrahim EM, Elbarbary HA, Mohamed HA. Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. AJVS. 2021; 69(1): 33-42. doi:10.5455/ajvs.67155


Vancouver/ICMJE Style

Mikky SS, Ibrahim EM, Elbarbary HA, Mohamed HA. Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. AJVS. (2021), [cited December 05, 2023]; 69(1): 33-42. doi:10.5455/ajvs.67155


Harvard Style

Mikky, S. S., Ibrahim, . E. M., Elbarbary, . H. A. & Mohamed, . H. A. (2021) Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. AJVS, 69 (1), 33-42. doi:10.5455/ajvs.67155


Turabian Style

Mikky, Samira S., Ekbal M.A. Ibrahim, Hend A. Elbarbary, and Hamdi A. Mohamed. 2021. Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. Alexandria Journal of Veterinary Sciences, 69 (1), 33-42. doi:10.5455/ajvs.67155


Chicago Style

Mikky, Samira S., Ekbal M.A. Ibrahim, Hend A. Elbarbary, and Hamdi A. Mohamed. "Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt." Alexandria Journal of Veterinary Sciences 69 (2021), 33-42. doi:10.5455/ajvs.67155


MLA (The Modern Language Association) Style

Mikky, Samira S., Ekbal M.A. Ibrahim, Hend A. Elbarbary, and Hamdi A. Mohamed. "Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt." Alexandria Journal of Veterinary Sciences 69.1 (2021), 33-42. Print. doi:10.5455/ajvs.67155


APA (American Psychological Association) Style

Mikky, S. S., Ibrahim, . E. M., Elbarbary, . H. A. & Mohamed, . H. A. (2021) Impact of Lactobacillus gasseri and its bacteriocin on the quality of drinkable yoghurt. Alexandria Journal of Veterinary Sciences, 69 (1), 33-42. doi:10.5455/ajvs.67155




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    The Alexandria Journal of Veterinary Sciences (AJVS) Official Journal of Faculty of Veterinary Medicine, Alexandria University   ISSN: 1110 ... Read more.



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