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Full-Text Articles in Medicine and Health Sciences
Studingon Metabolic And Antimicrobial Activities Of Some L. Plantarumstrains Isolated From Sausages, Aysel Toksoy, Yavuz Beyatli, Belma Aslim
Studingon Metabolic And Antimicrobial Activities Of Some L. Plantarumstrains Isolated From Sausages, Aysel Toksoy, Yavuz Beyatli, Belma Aslim
Turkish Journal of Veterinary & Animal Sciences
In this research, a total of 97 Lactobacillus were isolated from 10 different sausage and sosis samples obtained from different markets. Identification results showed that 39 (41.1%) isolates belong to the species L. plantarum. Amount of lactic acid and H 2 O 2 produced for the strains were 0.61-0.88% and 1.80-3.45 µg/ml respectively. For qualitative determination, Triple Sugar iron (TSi) Agar medium was used for H 2 S production by the strains. Inhibition activity of bacteriocins and/or bacteriocin-like substances of the L. plantarumstrains against some food contaminants and pathogen bacteria ( E. coli, B. subtilis, coag. (+) and coag. (-) …
Studing On Metabolic And Antimicrobial Activities Of Some P. Acidilactici Strains Isolated From Meat Products, Mustafa Aşkar, Belma Aslim, Yavuz Beyatli
Studing On Metabolic And Antimicrobial Activities Of Some P. Acidilactici Strains Isolated From Meat Products, Mustafa Aşkar, Belma Aslim, Yavuz Beyatli
Turkish Journal of Veterinary & Animal Sciences
In this research, , In this study, a total of 74 Pediococci were isolated from 10 different sausage and sosis samples obtained from different retailers . The identification results showed that 30 (40.5%) isolates were from the species P. acidilactici. The amounts of lactic acid and H2O2 produced by the strains were in the ranges 0.11-0.64% and 0.441-0.90 (µg/10 ml, respectively. A Triple Sugar Iron (TSI) Agar medium was used for estimating the H2S production of the strains. The generally, inhibitory effects and the inhibitory effects of the bacteriocins and / or bacteriocin-like substances in the P. acidilactici strains were …
Effect Of Bacteriocinogenic Starter Cultures On The Growth Of Listeria Monocytogenes In Turkish Fermented Sausage (Sucuk), İrfan Erol, T. Haluk Çeli̇k, Ufuk Tansel Şi̇reli̇, Haydar Özdemi̇r
Effect Of Bacteriocinogenic Starter Cultures On The Growth Of Listeria Monocytogenes In Turkish Fermented Sausage (Sucuk), İrfan Erol, T. Haluk Çeli̇k, Ufuk Tansel Şi̇reli̇, Haydar Özdemi̇r
Turkish Journal of Veterinary & Animal Sciences
The objective of this study was the inhibition of L. monocytogenes (SLCC 9488) serotype 4b, indicated great importance in foodborne listeriosis, by using bacteriocin producer starter cultures as Pediococcus acidilactici PAC 1.0 and Lactobacillus sake Lb 706 in fermented Turkish sausage (sucuk), ripened at 20° and 25°C. For this purpose, 4 groups were constituted in each experimental sucuk producing as following. All of these groups were inoculated with L. monocytogenes at the range of 7.0 - 2.9x10^5 cfu/g, and the other groups except control group following starter cultures were added. 1.Group : Included only L. monocytogenes at the range of …