Characterization of Pediococcus acidilactici PFC69and Lactococcus lactis PFC77 Bacteriocins and TheirAntimicrobial Activities in Tarhana Fermentation
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast
strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour,
yogurt, and various vegetables that might create a microbiological toxicological risk, especially for
Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible
for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained
from tarhana was performed, and antibacterial e ects were detected against B. cereus ATCC 11778
and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity
was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at
high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial
metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were
determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana
dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth
day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77
strains were concluded as bioprotective cultures for tarhana and these strains were o ered for other
cereal-based fermentations.
Açıklama
Anahtar Kelimeler
Bacteriocin, Lactic Acid Bacteria, Fermented Food, Antimicrobial
Kaynak
Microorganisms
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
