Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)

dc.authoridKABAN, Guzin/0000-0001-6720-7231
dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorKaban, Guzin
dc.contributor.authorKaya, Mukerrem
dc.date.accessioned2024-10-04T18:53:49Z
dc.date.available2024-10-04T18:53:49Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractPurpose Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. Methods For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. Results These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 degrees C compared with 15 degrees C and 45 degrees C. The isolates which grown well within the pH scale pH 4.5-6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. Conclusions All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.en_US
dc.identifier.doi10.1007/s42770-020-00262-9
dc.identifier.endpage1287en_US
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue3en_US
dc.identifier.pmid32338340en_US
dc.identifier.scopus2-s2.0-85084235243en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1279en_US
dc.identifier.urihttps://doi.org/10.1007/s42770-020-00262-9
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3730
dc.identifier.volume51en_US
dc.identifier.wosWOS:000529077500001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofBrazilian Journal of Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLactobacillus plantarumen_US
dc.subjectFermented sausageen_US
dc.subjectCharacterizationen_US
dc.subjectAntimicrobial activityen_US
dc.titleTechnological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)en_US
dc.typeArticleen_US

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