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Abstract
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Article Information:
Determination of Yeasts Antimicrobial Activity in Milk and Meat Products
L.B. Roostita, G.H. Fleet, S.P. Wendry, Z.M. Apon and L.U. Gemilang
Corresponding Author: L.B. Roostita
Submitted: 2011 October, 31
Accepted: 2011 November, 18
Published: 2011 December, 25 |
Abstract:
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The research was arranged to isolate yeasts from livestock products and then the yeasts antimicrobial
activity was tested towards putrefaction and pathogenic bacteria. Yeasts isolated from livestock products using
Malt Extract Agar (MEA), the total yeasts population counted with using total plate count method,
antimicrobial activity tested using diffusion methods against Pseudomonas aerugenes, Staphylococcus aureus
and Escherichia coli and then the chosen isolate identified with using 18s RNA method. The results have shown
that the total yeasts population on pasteurized cow’s milk were 1.2×106 cfu/g, fruit yoghurt 5.4×106 cfu/g, lamb
meat 1×105 cfu/g, beef 1×105 cfu/g and beef sausages 1×106 cfu/g total yeasts population. Fruit yoghurt isolate
shown the best antimicrobial activity with 35 mm clear zone diameter against Pseudomonas aerugenes, 8 mm
clear zone diameter against Staphylococcus aureus and 10 mm clear zone diameter against Escherichia coli.
The 18 s RNA test shown that fruit yoghurt isolate was 100% (FR3-F primer) and 99% (FR3-R primer)
identical with Candida parapsilosis.
Key words: Antimicrobial activity, milk and meat products, yeasts, , , ,
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Cite this Reference:
L.B. Roostita, G.H. Fleet, S.P. Wendry, Z.M. Apon and L.U. Gemilang, . Determination of Yeasts Antimicrobial Activity in Milk and Meat Products. Advance Journal of Food Science and Technology, (6): 442-445.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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