THE SURVIVAL OF STAPHYLOCOCCUS-AUREUS DURING THE FERMENTATION AND STORAGE OF YOGURT

The effect of yoghurt culture R-x on the survival of Staphylococcus au reus CCM 5984 added to milk in various concentrations was observed dur ing the fermentation and storage of yoghurt, The end of the fermentati on process (3.5 h) was only accompanied by a slight reduction. During the storage of yoghurt at 4 degrees C a 1-2 log reduction was observed . No Staph. aureus was detected in yoghurt produced from milk contamin ated by 10(3) Staph. aureus cells l(-1) after 48 h of cold storage, Wh en a concentration of 10(2) Staph. aureus cells was used for milk cont amination, the pathogen was not recovered from yoghurt during the ferm entation and storage, The fermentation and storage of yoghurt was acco mpanied by increases in lactic acid and titrimetric acidity, as well a s by a decrease in pH value.