Abstract
Bu çalışmada, Enterococcus faecalis KP tarafından üretilen enterosin KP’nin inhibitör aktivitesi ve spektrumu üzerine NaCl ile pH’nın etkisi incelenmiştir. Test mikroorganizması olarak Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 ve Salmonella Typhimurium kullanılmıştır. Araştırma sonucunda %4-7 oranında NaCl ile birlikte kullanılan enterosin KP’nin inhibitör aktivitesinin arttığı belirlenmiştir. Ayrıca düşük pH (5,0-5,3) koşullarının da enterosin KP’nin aktivitesinin artmasına ve hatta Escherichia coli O157:H7’nin de enterosin KP’ye karşı duyarlı hale gelmesine yol açtığı gözlenmiştir. Buna karşın, asidik ve nötral pH değerleri enterosin KP aktivitesini etkilememiştir. Sonuç olarak, enterosin KP düşük pH koşullarında ve NaCl ile birlikte kullanıldığında sinerji etkisinin oluştuğu ve buna paralel olarak inhibitör aktivitesinin arttığı belirlenmiştir.
Keywords
References
- KLAENHAMMER, T.R., “Genetics of Bacteriocins Produced by Lactic Acid Bacteria”, FEMS Microbiology, 12, 39-86, 1993.
- CUTTER, C.N., SIRAGUSA, G.R., “Population Reductions of Gram-Negative Pathogens Following Treatments with Nisin and Chelators Under Various Conditions”, Journal of Food Protection, 58, 977–983, 1995.
- PAPAGIANNI, M., “Ribosomally Synthesized Peptides with Antimicrobial Properties: Biosynthesis, Structure, Function and Applications”, Biotechnology Advances, 21, 465-499, 2003.
Abstract
In this study, the effect of NaCl and pH on the inhibitory spectrum and activity of enterocin KP produced by Enterococcus faecalis KP was determined. Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium were used as target microorganisms. At the end of the study, the inhibitory activity of enterocin KP was increased in the presence of NaCl at concentrations of 4-7%. Also, low pH (5.0-5.3) condition either caused an increase enterocin KP activity or rendered Escherichia coli O157:H7 sensitive to enterocin KP. However, acidic and neutral pH did not affect its activity. In conclusion, a synergist effect was occurred and inhibitory activity of enterocin KP increased when it was used in combination with NaCl or under acidic condition.
Keywords
References
- KLAENHAMMER, T.R., “Genetics of Bacteriocins Produced by Lactic Acid Bacteria”, FEMS Microbiology, 12, 39-86, 1993.
- CUTTER, C.N., SIRAGUSA, G.R., “Population Reductions of Gram-Negative Pathogens Following Treatments with Nisin and Chelators Under Various Conditions”, Journal of Food Protection, 58, 977–983, 1995.
- PAPAGIANNI, M., “Ribosomally Synthesized Peptides with Antimicrobial Properties: Biosynthesis, Structure, Function and Applications”, Biotechnology Advances, 21, 465-499, 2003.
Details
| Subjects | Food Engineering |
|---|---|
| Journal Section | Food Engineering |
| Authors | |
| Publication Date | January 31, 2017 |
| Submission Date | October 6, 2016 |
| Acceptance Date | November 9, 2016 |
| Published in Issue | Year 2017 Volume: 6 Issue: 1 |