Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

11

Číslo periodika v rámci svazku

18

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

nestrankovano

Kód UT WoS článku

000858324300001

EID výsledku v databázi Scopus

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