Inhibition bacteria Yersinia enterocolitica with the cow, goat and soy bifidogenic milk with the addition of honey during storage

U radu je istražen utjecaj probiotičkih fermentiranih napitaka od kravljeg, kozjeg i sojinog mlijeka s dodatkom bagremovog i kestenovog meda prema patogenoj bakteriji Yersinia enterocolitica. Za inokulaciju mlijeka korištena je monokultura Bifidobacterium bifidum Bb-12. Za pripremu probiotičkih napitaka korišteno je UHT sterilizirano kravlje mlijeko s 2,8 % mliječne masti, UHT sterilizirano kozje mlijeko s 3,2% mliječne masti, te sojino mlijeko s 2,2 % masti, a med je dodavan u udjelima od 5 i 10 %. Fermentacija je vođena na 37 °C u trajanju od 25 sati, a određivana je promjena aktivne kiselosti, titracijske kiselosti kao i promjena broja probiotičkih bakterija. Sva mjerenja su se provodila nakon 25 sati fermentacije (nulti dan), 7. dan, 14. i 21. dan. Utvrđen je povoljan utjecaj dodatka meda na brzinu fermentacije kravljeg, kozjeg i sojinog mlijeka, pri čemu je utjecaj kestenovog meda bio izražajniji od bagremovog. Probiotički napitak od kozjeg mlijeka s dodatkom kestenovog meda je pokazao jači inhibitorni učinak u usporedbi s probiotičkim napitkom od kravljeg i sojinog mlijeka, s dodatkom meda, a pri tome je inhibicijski učinak jače bio izražen kod udjela meda od 5 %.The influence of probiotic fermented milk beverages of cow, goat and soy milk with acacia and chestnut honey addition against pathogenic Yersinia enterocolitica was examined in this work. For the milk inoculation was used monoculture Bifidobacterium bifidum Bb-12. Probiotic drink was produced from UHT sterilized cow milk with 2.8% milk fat, UHT sterilized goat milk with 3.2% milk fat and UHT sterilized soy milk with 2.2% fat and honey was added with 5 and 10 percentages. During 25-hours of fermentation at 37 °C, pH-value, acidity and changes of number probiotic bacterium were measured. All changes ware measured after 25 hours of fermentation (0 th day), 7 th day, 14 th and 21st day. Addition of honey had high influence on course and velocity of fermentation cow, goat and soy milk; chestnut honey has stronger influence in comparison with acacia honey. Probiotic fermented milk beverages of cow milk with chestnut honey addition have shown stronger inhibitory influence in comparison with probiotic fermented milk beverages of goat and soy milk with chestnut honey addition; addition of chestnut honey with 5 percentage have stronger inhibitory influence