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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.
This study was carried out to determine the intensity of production of acetic acid, short (SCFA) and medium (MCFA) chain fatty acids in cow and goat milk fermented by the use of Bifidobacterium longum Bb-46. Amounts of SCFA and MCFA in fermented goat and cow milk were determined by the use of GC/FID method. Concentration of acetic acid in the samples of fermented goat and cow milk were measured using GC/MS method. Furthermore, the growth rates of Bifidobacterium longum Bb-46 and its fermentation activity in goat and cow milk were also determined. Obtained results suggest higher metabolic activity of Bifidobacterium longum Bb-46 in goat than in cow milk. Bifidobacterium longum Bb-46 grew better in goat than in cow milk. Consequently, pH values decreased more rapidly during the fermentation of goat milk. Contents of all the examined SCFA and MCFA, as well as of acetic acid, increased more rapidly in goat milk during the whole fermentation process.
