Elucidation of the Inhibitory Factors of Yogurt against Salmonella typhimurium

Abstract

The inhibitory nature of yogurt against contaminating microorganisms has been studied extensively. Nevertheless, the factors responsible for the death of Salmonella typhirnuriurn in yogurt have not been elucidated. An understanding of these factors is important for the determination of yogurt's safety to consumer health. Yogurt fermented for 18 h at 42 C had a stable environment with the following conditions: pH 3.85, oxidationreduction potential -80 mV, lactic acid concentration 158 mM, and acetic acid concentration 3.7 mM. Under these conditions, lactic acid was responsible for virtually all of yogurt's bactericidal activity against S. typhirnuriurn at 37 C. Die-off rates were observed when these conditions were reproduced artificially in milk (artificial milk yogurt) and when lactic acid was added back to 18-h yogurt from which acids were removed by passage of the whey through a Dowex 1 (CI') anion exchange column (cationic yogurt). Factors that augmented lactic acid inhibition of S. typhirnuriurn were low pH and low oxidation-reduction potential.