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

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dc.contributor.authorYesillik, S.
dc.contributor.authorYildirim, N.
dc.contributor.authorDikici, A.
dc.contributor.authorYildiz, A.
dc.contributor.authorYesillik, S.
dc.date.accessioned2024-04-24T17:21:13Z
dc.date.available2024-04-24T17:21:13Z
dc.date.issued2011
dc.departmentDicle Üniversitesien_US
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.en_US
dc.identifier.doi10.3923/ajava.2011.189.195
dc.identifier.endpage195en_US
dc.identifier.issn1683-9919
dc.identifier.issn1996-3289
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-77955020335
dc.identifier.scopusqualityN/A
dc.identifier.startpage189en_US
dc.identifier.urihttps://doi.org/10.3923/ajava.2011.189.195
dc.identifier.urihttps://hdl.handle.net/11468/19406
dc.identifier.volume6en_US
dc.identifier.wosWOS:000294652400009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherAcademic Journals Incen_US
dc.relation.ispartofAsian Journal of Animal and Veterinary Advances
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectProbioticen_US
dc.subjectYoghurten_US
dc.subjectKefiren_US
dc.subjectAntimicrobial Activityen_US
dc.titleAntibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogensen_US
dc.titleAntibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens
dc.typeArticleen_US

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