Effect of lactic acid producing bacteria on coliforms in raw milk

The culture of lactic acid producing bacteria (LAB) was added to refrigerated raw milk in order to inhibit the development of coliform bacteria the inhibitory activity of different inoculation levels of LAB and PH changes were observed during storage at 7oc the survival of E coil o 157 : H7 during storage at 7oC in sterilized milk inoculated with LAB were evaluated and inoculation levels of 5× 107 and 1× 108 cfu/ ml of LAB were significantly reduced the growth of E coil O 157:H7 this study suggests that lab could be used as an effective of E coil O157:H7 . many microorganisms can spoil milk and dairy products the shortage in the milk supply to large processing facilitics at certain times of the year has led to an increasedinterest in ways of prolonging the storage life of raw milk (Griffiths ct al 1987) dairy industry practices responsible for extended refrigerated storage before pasteurization (cousin 1982) storage of raw milk under refrigeration selects for growth of psychrotrophic coliforms.