GROWTH ABILITY OF BACTERIOCINOGENIC STRAINS IN MILK AND THEIR BACTERIOCIN ACTIVITY AGAINST CHEESE STARTER CULTURES

Year 2020, Volume: 45 Issue: 6, 1175 - 1187, 12.10.2020

Nilgün Öncül , Zeliha Yıldırım

https://doi.org/10.15237/gida.GD20113

Abstract

In this study, the growing ability of Lactococcus lactis ssp. lactis BZ and Enterococcus faecalis KP in different fat content milk at 30°C for 48 hours and the efficiency of their bacteriocins, lactococcin BZ and enterocin KP, against three types of cheese starter (Choozit MA 11LYO 50, Choozit MA 19LYO 50 and DI-Prox M265) in full fat milk were determined. The growth and bacteriocin production abilities of L. lactis ssp. lactis BZ and E. faecalis KP in milk were examined for 48 hours at 30°C. As a result of the study, it was determined that both bacteria grew better in milk with low fat content and produced more bacteriocin. It was found that lactococcin BZ (1600 AU/mL) and enterocin KP (1600 AU/mL) had an inhibitory effect against three different cheese starter cultures analyzed when used separately or in combination.

Keywords

Lactococcus lactis ssp. lactis BZ, Enterococcus faecalis KP, bacteriocin, lactococcin BZ, enterocin KP, cheese starter culture

Supporting Institution

Gaziosmanpaşa Üniversitesi

Project Number

2008-50

Thanks

This work was supported by the Gaziosmanpasa University, Turkey [grant number 2008-50].

BAKTERİYOSİNOJENİK SUŞLARIN SÜTTE GELİŞMELERİ VE BAKTERİYOSİNLERİNİN PEYNİR KÜLTÜRLERİNE KARŞI AKTİVİTELERİ

Abstract

Bu çalışmada; farklı yağ içeriğine sahip sütlerde bakteriyosin üreticisi olan Lactococcus lactis ssp. lactis BZ ve Enterococcus faecalis KP’nin gelişme ve bakteriyosin üretme yetenekleri ile bakteriyosinleri olan laktokoksin BZ ve enterosin KP’nin tam yağlı sütte peynir üretiminde kullanılan starter kültürlere (Choozit MA 11LYO 50, Choozit MA 19LYO 50 ve DI-Prox M265) karşı etkileri belirlenmiştir. L. lactis ssp. lactis BZ ve E. faecalis KP’nin sütte gelişme ve bakteriyosin üretme yetenekleri 30°C’de 48 saat boyunca incelenmiştir. Çalışma sonucunda, her iki bakterinin düşük yağ içeriğine sahip sütte daha iyi geliştikleri ve daha fazla bakteriyosin ürettikleri tespit edilmiştir. Laktokoksin BZ (1600 AU/mL) ve enterosin KP (1600 AU/mL) hem tek başlarına hem de kombine olarak kullanıldıklarında analiz edilen üç farklı peynir starter kültürlerine karşı inhibitör etkinliğe sahip olduğu bulunmuştur.

Keywords

Lactococcus lactis ssp. lactis BZ, Enterococcus faecalis KP, bakteriyosin, laktokoksin BZ, Enterosin KP, Süt, Peynir Starter Kültürleri

Project Number

2008-50

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