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  • 1 J. J. Strossmayer University Faculty of Food Technology F. Kuhača 18 31 000 Osijek Croatia
  • | 2 J. J. Strossmayer University Faculty of Medicine J. Huttlera 4 31 000 Osijek Croatia
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The aim of this study was to determine the influence of goat’s milk fermented by Bifidobacterium longum Bb-46 on pathogenic Staphylococcus aureus strain, as well as to determine the differences of inhibitory potential between fermented goat’s and cow’s milk. The results showed significantly higher inhibitory effect of fermented goat’s milk on the growth of Staphylococcus aureus compared to that of fermented cow’s milk. Fermented goat’s milk inhibited the growth of Staphylococcus aureus during the whole fermentation period. In contrast to fermented goat’s milk, weaker inhibitory effect of fermented cow’s milk was observed only during the first phase of fermentation (incompletely fermented samples with higher pH values and lower number of viable cells of Bifidobacterium longum Bb-46). The obtained results suggested that there was no correlation between changes of pH or CFU of Bifidobacterium longum Bb-46 during fermentation and the inhibitory effect of fermented cow’s and goat’s milk. However, the results suggested some correlation between the inhibition of Staphylococcus aureus growth and the content of SCFA and MCFA in fermented cow’s milk. At the same time, considerably higher amounts of all examined SCFA and MCFA were produced in goat’s milk in all the phases of the fermentation process.

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