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dc.contributor.authorKAYA, HALİL İBRAHİM; ŞİMŞEK, ÖMER
dc.date.accessioned2020-11-30T11:07:53Z
dc.date.available2020-11-30T11:07:53Z
dc.date.issued2020en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12403/2262
dc.description.abstractTarhana 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.en_US
dc.language.isoengen_US
dc.relation.isversionofhttps://doi.org/10.3390/microorganisms8071083en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacteriocinen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectFermented Fooden_US
dc.subjectAntimicrobialen_US
dc.titleCharacterization of Pediococcus acidilactici PFC69and Lactococcus lactis PFC77 Bacteriocins and TheirAntimicrobial Activities in Tarhana Fermentationen_US
dc.typearticleen_US
dc.relation.journalMicroorganismsen_US
dc.contributor.departmentBayburt Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.contributor.authorID0000-0002-1837-5682en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.contributor.institutionauthorKAYA, HALİL İBRAHİM


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