Isolation and Identification of Bacteriocin Producers from Bayburt Local Fermented Dairy and Characterization of Bacteriocins
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Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Lactic acid bacteria (LAB) have antimicrobial activity, in addition to other antimicrobial agents, mainly due to the bacteriocins that they produce. Using bacteriocins in the production of foods has considerable contributions to improving food safety and extending shelf life. One of the essential characteristics of bacteriocins is that they have structural variations according to the variety of producers and, accordingly, they have different antimicrobial activity spectrums. Therefore, new bacteriocins still need to be investigated and characterized. In this study, bacteriocin-producing LAB were isolated from the local fermented dairy of Bayburt and these bacteria were identified. The antimicrobial spectrum of bacteriocin-producing strains was then determined and their sensitivity to different temperatures and enzymes was characterized. Bacteriocin-producing LAB were identified as Lactobacillus plantarum, Pediococcus pentosaceus and Enterococuus faecium, respectively. These strains were found to be antibacterial against 7, 6 and 4 different indicators, respectively. All bacteriocins produced by LAB were found to lose their bacteriocin-derived activity when treated with proteolytic enzymes and to be in protein structure. They were found to be stable after 100 oC for 10 minutes, 80 oC for 10 minutes and 80 oC for 15 minutes heat treatment, respectively, they retained their antimicrobial activity.
Açıklama
Anahtar Kelimeler
Bayburt, Antimicrobial, Bacteriocin, Lactic Acid Bacteria (LAB), Fermented Dairy
Kaynak
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online)
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
3
