Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Daniela Sabina Elena VĂTUIU, Mona Elena POPA
Throughout the technological process of obtaining dairy products occur unintentionally or not, microbial contamination, both internal and external with various pathogens that negative change their quality and threaten the health and safety of consumers. Consumption of dairy products contaminated with pathogens like Salmonella or Listeria monocytogenes causes unwanted effects: food poisoning, meningitis, cardiovascular disease, listeriosis, encephalitis, miscarriage, gastroenteritis, in some cases resulting in death etc. Using LAB (lactic acid bacteria) in the dairy industry adds a plus protection and safety to consumer by preventing illness; also LAB have a beneficial role on longevity and helps to prolong preservation of dairy products. Experimental research objectives are intended to level of inhibition by LAB (Delbrueckii subsp. Bulgaricus, Streptococcus thermophilus and Lactococcus subsp. Lactis) on some pathogenic Salmonella and Listeria monocytones twins.
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degree of inhibition
