Potential bacteriocinogenic lactic acid bacteria from pastırma
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both(LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In thepresent study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were testedfor their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeriamonocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays.Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of testedLAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillusplantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that theisolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential toprepare pure or crude bacteriocin preparations.
Açıklama
Anahtar Kelimeler
Kaynak
Gümüşhane Üniversitesi Fen Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
11
Sayı
1
