MARK ALVIN C. BAYAG, JAN EFREN A. MUNION, HAROLD GLEN O. TECSON (MARCH 2005)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
This study aims to determine the survival of Staphylococcus aureus in cow’s milk after being fermented by Lactobacillus spp. at different lengths of time. It will specifically determine the number of colonies of Staphylococcus aureus that can survive in cow’s milk after being fermented by Lactobacillus spp. for 3 weeks, 6 weeks, and 9 weeks. It will further determine the lengths of time of fermentation of the milk will Staphylococcus aureus’s number of colonies be the least and greatest. It will also determine the significant differences in the number of colonies of Staphylococcus aureus that can survive in cow’s milk if fermented by Lactobacillus spp. for 3 weeks, 6 weeks, and 9 weeks.
Results showed that as the number of weeks of fermentation of milk by Lactobacillus spp. increases, the number of colonies of Staphylococcus aureus that survived after inoculation also increases. This means that fermented milk products that were fermented for a longer time could be more dangerous to the consumers if inoculated by S. aureus. There exist significant differences among the number of colonies of S. aureus that survived among the three time intervals: 3 weeks, 6 weeks, and 9 weeks.