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Table III.

Changes in the mean values (†SD) of acid production and E. coli O157:H7 counts in pasteurized and LP-activated Saanen goat milk fermented by single strain LAB at 30 °C.

LAB strains Time (h) Titratable acidity (%)
LAB (log cfu·mL−1)
E. coli O157:H7 (log cfu·mL−1)
No LP LP No LP LP No LP LP
Lc. diacetylactis 340 2 0.24 (†0.009) 0.25 (0.032) 8.41 (0.017) 8.43 (0.134) 6.56 (0.031) 6.69 (0.076)
6 0.66 (0.012) 0.66 (0.009) 9.27 (0.004) 9.21 (0.126) 7.31 (0.25) 7.34 (0.063)
24 0.70 (0.015) 0.82 (0.028) 8.95 (0.123) 9.01 (0.068) 5.97 (0.229) 5.94 (0.197)
Lc. lactis 345 2 0.22 (0.015) 0.26 (0.022) 8.71 (0.035) 8.47 (0.047) 6.68 (0.015) 6.54 (0.095)
6 0.66 (0.032) 0.66 (0.017) 9.09 (0.082) 9.21 (0.029) 6.93 (0.135) 7.12 (0.052)
24 0.82 (0.015) 0.81 (0.009) 8.91 (0.166) 8.83 (0.016) 6.02 (0.170) 5.84 (0.216)
Lc. cremoris 326 2 0.25 (0.009) 0.22 (0.009) 8.50 (0.070) 8.43 (0.016) 6.72 (0.195) 6.89 (0.020)
6 0.64 (0.025) 0.66 (0.019) 9.11 (0.016) 9.13 (0.013) 6.85 (0.090) 7.07 (0.073)
24 0.81 (0.015) 0.81 (0.009) 9.22 (0.310) 8.92 (0.134) 6.17 (0.371) 5.42 (0.074)
B. longum BB536 2 0.23 (0.009) 0.21 (0.009) 8.83 (0.097) 8.77 (0.054) 6.88 (0.054) 7.05 (0.121)
6 0.70 (0.012) 0.67 (0.006) 9.31 (0.026) 9.24 (0.023) 7.07 (0.197) 6.98 (0.041)
24 0.84 (0.10) 0.81 (0.012) 9.25 (0.111) 9.13 (0.087) 5.41 (0.117) 5.19 (0.147)
Lc. lactis AM1 2 0.29 (0.032) 0.28 (0.032) 8.93 (0.028) 8.86 (0.027) 6.70 (0.103) 6.76 (0.107)
6 0.70 (0.013) 0.69 (0.015) 9.28 (0.018) 9.26 (0.020) 6.96 (0.204) 7.03 (0.066)
24 0.83 (0.015) 0.80 (0.009) 9.00 (0.153) 9.21 (0.050) 5.65 (0.164) 5.32 (0.283)
P (LAB strain effect) 0.000 0.000 0.151
P (LP effect) 0.745 0.822 0.635
P (time) 0.000 0.000 0.000
P (LP vs. time) 0.959 0.735 0.012
P (LAB vs. E. coli O157:H7) 0.000 0.000 NA
P (LP vs. LAB vs. E. coli O157:H7) 0.954 0.960 NA
N 3