Basit öğe kaydını göster

A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers

dc.contributor.authorCeylan Z.
dc.contributor.authorMeral R.
dc.contributor.authorKarakaş C.Y.
dc.contributor.authorDertli E.
dc.contributor.authorYilmaz M.T.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:03Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:03Z
dc.date.issued2018
dc.identifier.issn1466-8564
dc.identifier.urihttps://dx.doi.org/10.1016/j.ifset.2018.07.002
dc.identifier.urihttps://hdl.handle.net/20.500.12403/365
dc.description.abstractNanoencapsulation of probiotic bacteria (L. rhamnosus) into poly(vinyl alcohol) & sodium alginate-based nanofibers (VSPBe) and also the production of poly(vinyl alcohol) & sodium alginate-based nanofibers (VS) were successfully obtained. VSPBe and VS nanofibers were used to limit the Total Mesophilic Aerobic Bacteria (TMABc), Psychrophilic Bacteria (TPBc) and also Yeast and Mold count (TYMc) growth in the fish fillet. Dispersion stability (? potential ?6.29 mV and ?7.74 mV, for VS and VSPBe, respectively), thermal decomposition (a reduction in mass of VS and VSPBe at temperatures 50 °C, corresponding to <5% and >5%, respectively) and morphological properties of nanofibers (diameters between 60 nm and 580 nm) were revealed by characterization analysis. Microbiological tests demonstrated that VS and VSPBe were effectively delayed the TMABc and TPBc growth in fish fillets up to 38%. However, the antimicrobial effects of nanofibers were not pronounced for TYM growth in the fish fillet. The viability of probiotic bacteria could be provided after electrospinning process and the use of L. rhamnosus-loaded nanofibers for delaying microbial growth in the fish fillets could be evaluated as a natural/novel technique. © 2018en_US
dc.language.isoengen_US
dc.publisherElsevier Ltd
dc.relation.isversionof10.1016/j.ifset.2018.07.002
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectElectrospinning
dc.subjectMicrobial stability of fish
dc.subjectNanofiber
dc.subjectNanotechnology
dc.subjectProbiotic
dc.subjectBeryllium compounds
dc.subjectDecomposition
dc.subjectElectrospinning
dc.subjectFish
dc.subjectNanofibers
dc.subjectNanotechnology
dc.subjectPolyvinyl alcohols
dc.subjectSodium
dc.subjectSodium alginate
dc.subjectAnti-microbial effects
dc.subjectElectrospinning process
dc.subjectMicrobial stability
dc.subjectMicrobiological tests
dc.subjectMorphological properties
dc.subjectProbiotics
dc.subjectPsychrophilic bacteria
dc.subjectYeast and mold count
dc.subjectAerobic bacteria
dc.subjectElectrospinning
dc.subjectMicrobial stability of fish
dc.subjectNanofiber
dc.subjectNanotechnology
dc.subjectProbiotic
dc.subjectBeryllium compounds
dc.subjectDecomposition
dc.subjectElectrospinning
dc.subjectFish
dc.subjectNanofibers
dc.subjectNanotechnology
dc.subjectPolyvinyl alcohols
dc.subjectSodium
dc.subjectSodium alginate
dc.subjectAnti-microbial effects
dc.subjectElectrospinning process
dc.subjectMicrobial stability
dc.subjectMicrobiological tests
dc.subjectMorphological properties
dc.subjectProbiotics
dc.subjectPsychrophilic bacteria
dc.subjectYeast and mold count
dc.subjectAerobic bacteria
dc.titleA novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibersen_US
dc.typearticleen_US
dc.relation.journalInnovative Food Science and Emerging Technologiesen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID57193086525
dc.contributor.authorID24587307100
dc.contributor.authorID57202860045
dc.contributor.authorID36815706500
dc.contributor.authorID8396971300
dc.identifier.volume48
dc.identifier.startpage212
dc.identifier.endpage218
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


Bu öğenin dosyaları:

DosyalarBoyutBiçimGöster

Bu öğe ile ilişkili dosya yok.

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster