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Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens

MakaleYalnız künyeScopus SJRQ2
  • SDG 2 · Açlığa Son
  • SDG 3 · Sağlık ve Kaliteli Yaşam

Özet

In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.

Anahtar Kelimeler

Probioticyoghurtkefirantimicrobial activity
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/munzur/4112Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.3923/ajava.2011.189.195Yayıncı resmi DOI adresi
İndeks kayıtları
Web of ScienceWeb of Science
Kaydın indeks veri tabanlarındaki sayfası (aktarımda alınan kayıt numarasıyla). Erişim, indeksin kendi koşullarına bağlıdır.
Atıflar
WoS
23
OpenAlex
38
Her kaynağın kendi saydığı toplam atıf; aktarım ve zenginleştirme sırasında alındı.
Tam Kayıt
AlanDeğerDil
dc.contributor.authorYesillik, S.
dc.contributor.authorYildirim, N.
dc.contributor.authorDikici, A.
dc.contributor.authorYildiz, A.
dc.date.accessioned2026-10-28T14:58:54.619635762Z
dc.date.available2026-10-28T14:58:54.619635762Z
dc.date.issued2011-02
dc.description.abstractIn this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.
dc.identifier.doi10.3923/ajava.2011.189.195
dc.identifier.eissn1996-3289
dc.identifier.endpage195
dc.identifier.issn1683-9919
dc.identifier.issue2
dc.identifier.startpage189
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/munzur/4112
dc.identifier.volume6
dc.identifier.wosWOS:000294652400009
dc.language.isoen
dc.publisherACADEMIC JOURNALS INC
dc.relation.ispartofASIAN JOURNAL OF ANIMAL AND VETERINARY ADVANCES
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectProbiotic
dc.subjectyoghurt
dc.subjectkefir
dc.subjectantimicrobial activity
dc.subject.classificationVeterinary Sciences
dc.subject.otherBACTERIOCIN
dc.subject.otherPROBIOTICS
dc.subject.otherYOGURT
dc.titleAntibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
dc.typeArticle
rdl.citation.openalex38
rdl.citation.wos23
rdl.oa.statusclosed
rdl.scopus.quartileQ2
rdl.sdgSDG03
rdl.sdgSDG02
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)