The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens

Year 2021, , 315 - 323, 05.09.2021

Özge Vuran Nural Karagözlü , Aslı Akpınar

https://doi.org/10.20289/zfdergi.810053

Abstract

Objective: Although many techniques have been developed for food preservation, foodborne diseases are still an important problem. The studies aimed at solving this problem have increased in recent years using lactic acid bacteria with antimicrobial activities in foods.
Materials and Methods: In this study, the antimicrobial effects of various lactic acid bacteria species, commercial yoghurt and probiotic yoghurt cultures and their supernatants on pathogen bacteria including Salmonella typmimurium NRLL E4463, Listeria monocytogenes Scott-A, Escherichia coli O157:H7, Staphylococcus aureus 6538P were examined by well diffusion and disc diffusion methods
Results: It was determined that there were no statistical differences between the well diffusion and disc diffusion methods in terms of antimicrobial effects. It was also found that all of the lactic acid bacteria in MRS broth had substantial antimicrobial activities against the pathogens in both diffusion methods; however the antimicrobial effects of the supernatants obtained from cultures developed in media prepared from 10% skim milk powder showed diversity in terms of antimicrobial activity.
Conclusion: These commercial cultures are thought to make a positive contribution with to help in the control of foodborne diseases.

Keywords

Antimicrobial activity, lactic acid bacteria, pathogens, probiotics, yoghurt

Bazı gıda kaynaklı patojenler üzerinde geleneksel yoğurt üretiminde kullanılan ticari starter kültürlerin ve probiyotiklerin antimikrobiyal etkisi

Abstract

Amaç: Gıda muhafazası için birçok teknik geliştirilmiş olmasına rağmen, gıda kaynaklı hastalıklar hala önemli bir sorundur. Gıdalarda antimikrobiyal aktiviteye sahip laktik asit bakterilerinin kullanılmasıyla son yıllarda bu sorunu çözmeye yönelik çalışmalar artmıştır.
Materyal ve Yöntem: Bu çalışmada piyasadan temin edilen çeşitli laktik asit bakterileri, yoğurt bakterileri ve probiyotik yoğurt kültürlerinin Escherichia coli 0157:H7, Listeria monocytogenes Scott-A, Salmonella typhimurium NRLL E 4463 ve Staphylococcus aureus 6538P gibi patojen bakteriler üzerine antimikrobiyal etkileri hem kuyu difüzyon hem disk difüzyon yöntemi ile incelenmiştir.
Araştırma Bulguları: Antimikrobiyal etkiler açısından kuyu difüzyon ve disk difüzyon yöntemleri arasında istatistiksel olarak farklılık olmadığı belirlenmiştir. Her iki difüzyon yönteminde de MRS broth'taki laktik asit bakterilerinin tamamının patojenlere karşı önemli antimikrobiyal aktiviteye sahip olduğu, ancak% 10 yağsız süt tozundan hazırlanan ortamlarda geliştirilen kültürlerden elde edilen süpernatanların antimikrobiyal etkileri açısından çeşitlilik gösterdiği bulunmuştur.
Sonuç: Bu ticari kültürlerin, gıda kaynaklı hastalıkların kontrolüne yardımcı olmak için olumlu bir katkı sağladığı düşünülmektedir.

Keywords

Antimikrobiyal aktivite, laktik asit bakterisi, patojenler, probiyotik, yogurt

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