Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880422" target="_blank" >RIV/62157124:16270/22:43880422 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/18/2751" target="_blank" >https://www.mdpi.com/2304-8158/11/18/2751</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11182751" target="_blank" >10.3390/foods11182751</a>

Result language

angličtina

Original language name

Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures

Original language description

The presence of antibiotics in milk is a significant problem affecting technological safety of dairy products. The aim of the study was to determine the sensitivity of yoghurt cultures to residual levels of selected cephalosporin antibiotics (cephalexin, cefoperazone, cefquinome, cefazolin, ceftiofur). Five yoghurt cultures were selected containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Artificially fortified milk samples (whole pasteurised milk, 85 °C, 3-5 s) with cephalosporins at a concentration of maximum residue limit were used to evaluate the sensitivity of the yoghurt cultures by monitoring pH, titratable acidity and the concentration of selected organic acids (lactic, pyruvic, citric, acetic, orotic, oxalic, formic, uric and succinic acids) at the end of fermentation (43 °C, 4-5.5 h, pH &lt;= 4.6). Titratable acidity was determined by the Soxhlet-Henkel method and organic acid concentration was monitored by reversed-phase HPLC. Ceftiofur had the greatest effect on yoghurt culture activity, with a statistically highly significant effect (p &lt; 0.05) on pH, titratable acidity and the contents of lactic, pyruvic and acetic acids in all cultures. Other cephalosporins also showed an inhibitory effect on yoghurt metabolism as seen by the evaluation of lactic and pyruvic acid concentrations.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

11

Issue of the periodical within the volume

18

Country of publishing house

CH - SWITZERLAND

Number of pages

17

Pages from-to

nestrankovano

UT code for WoS article

000858324300001

EID of the result in the Scopus database

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