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Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures
The presence of antibiotics in milk is a significant problem affecting the technological safety of dairy products. The aim of the study was to determine the sensitivity of yoghurt cultures to residual levels of selected cephalosporin antibiotics (cephalexin, cefoperazone, cefquinome, cefazolin, and...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497970/ https://www.ncbi.nlm.nih.gov/pubmed/36140878 http://dx.doi.org/10.3390/foods11182751 |
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author | Navrátilova, Pavlina Borkovcova, Ivana Stastkova, Zora Bednarova, Ivana Vorlova, Lenka |
author_facet | Navrátilova, Pavlina Borkovcova, Ivana Stastkova, Zora Bednarova, Ivana Vorlova, Lenka |
author_sort | Navrátilova, Pavlina |
collection | PubMed |
description | The presence of antibiotics in milk is a significant problem affecting the technological safety of dairy products. The aim of the study was to determine the sensitivity of yoghurt cultures to residual levels of selected cephalosporin antibiotics (cephalexin, cefoperazone, cefquinome, cefazolin, and ceftiofur). Five yoghurt cultures were selected containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Artificially fortified milk samples (whole pasteurized milk; 85 °C; 3–5 s) with cephalosporins at a concentration of the maximum residue limit were used to evaluate the sensitivity of the yoghurt cultures by monitoring the pH, titratable acidity, and the concentration of selected organic acids (lactic, pyruvic, citric, acetic, orotic, oxalic, formic, uric, and succinic acids) at the end of fermentation (43 °C; 4–5.5 h; pH ≤ 4.6). The titratable acidity was determined by the Soxhlet–Henkel method and the organic acid concentration was monitored by reversed-phase HPLC. Ceftiofur had the greatest effect on the yoghurt culture activity, with a statistically highly significant effect (p < 0.05) on the pH, titratable acidity, and the content of lactic, pyruvic, and acetic acids in all cultures. Other cephalosporins also showed an inhibitory effect on yoghurt metabolism as seen by the evaluation of the lactic and pyruvic acid concentrations. |
format | Online Article Text |
id | pubmed-9497970 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94979702022-09-23 Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures Navrátilova, Pavlina Borkovcova, Ivana Stastkova, Zora Bednarova, Ivana Vorlova, Lenka Foods Article The presence of antibiotics in milk is a significant problem affecting the technological safety of dairy products. The aim of the study was to determine the sensitivity of yoghurt cultures to residual levels of selected cephalosporin antibiotics (cephalexin, cefoperazone, cefquinome, cefazolin, and ceftiofur). Five yoghurt cultures were selected containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Artificially fortified milk samples (whole pasteurized milk; 85 °C; 3–5 s) with cephalosporins at a concentration of the maximum residue limit were used to evaluate the sensitivity of the yoghurt cultures by monitoring the pH, titratable acidity, and the concentration of selected organic acids (lactic, pyruvic, citric, acetic, orotic, oxalic, formic, uric, and succinic acids) at the end of fermentation (43 °C; 4–5.5 h; pH ≤ 4.6). The titratable acidity was determined by the Soxhlet–Henkel method and the organic acid concentration was monitored by reversed-phase HPLC. Ceftiofur had the greatest effect on the yoghurt culture activity, with a statistically highly significant effect (p < 0.05) on the pH, titratable acidity, and the content of lactic, pyruvic, and acetic acids in all cultures. Other cephalosporins also showed an inhibitory effect on yoghurt metabolism as seen by the evaluation of the lactic and pyruvic acid concentrations. MDPI 2022-09-07 /pmc/articles/PMC9497970/ /pubmed/36140878 http://dx.doi.org/10.3390/foods11182751 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Navrátilova, Pavlina Borkovcova, Ivana Stastkova, Zora Bednarova, Ivana Vorlova, Lenka Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures |
title | Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures |
title_full | Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures |
title_fullStr | Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures |
title_full_unstemmed | Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures |
title_short | Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures |
title_sort | effect of cephalosporin antibiotics on the activity of yoghurt cultures |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497970/ https://www.ncbi.nlm.nih.gov/pubmed/36140878 http://dx.doi.org/10.3390/foods11182751 |
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