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

Year 2021, Volume 58, Issue 3, 315 - 323, 05.09.2021
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.

References

  • Abee, T., L. Krockel & C. Hill, 1995. Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning. International Journal of Food Microbiology, 28: 169-185.
  • Akpınar, A, O. Yerlikaya & S. Kılıç, 2011. Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts. African Journal of Microbiology Research, 5: 675-682.
  • Alakomi, H.L., E. Skytta, M. Saarela, T. Mattila-Sandholm, K. Latva-Kala & I.M. Helander, 2000. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Applied and Environmental Microbiology, 66: 2001-2005
  • Axelsson, L., 2004. “Lactic acid bacteria: Classification and physiology”. In S. Lahtinen, A. C. Ouwehand, S. Salminen, & A. von Wright (Eds.), Lactic acid bacteria: Microbiological and functional aspects (3rd ed). Boca Raton, FL, USA: CRC Press 1-66p.
  • Baltova. K. & Z. Dimitrov, 2014. Probiotic and cultural characteristic of strain Lactobacillus gasseri 4/13 of human origin. Biotechnology Biotechnological Equipment, 28:1084–1088.
  • Barat, A. & T. Özcan, 2016. Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53 (3):259-267.
  • Bodnaruk, P.W., R. C. Williams & D.A. Golden, 1998. Survival of Yersinia enterocolitica during fermentation and storage of yogurt. Journal of Food Science, 63: 535-537.
  • Callon, C., C. Ariliguie & M. Montel, 2016. Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains. Food Microbiology, 53: 63–70.
  • Camard, M.F.B., V. Lievin, D. Brassart, J.R. Neeser, A.L. Servin & S. Hudault, 1997. The human Lactobacillus acidophilus Strain LA-1 secretes a nonbacteriocin antibacterial substance(s) active in vitro and in vivo. Applied and Environmental Microbiology, 63: 2747-2753.
  • Chateau, N., I. Castellanos & M.A. Deschamps, 1993. Distrubition of pathogen inhibition in the Lactobacillus isolates of a commercial probiotic consortium. Journal of Applied Bacteriology, 74: 36-40.
  • Coconnier, M.H., V. Lievin, M.F.B. Camard, S. Hudault & A.L. Servin, 1997. Antibacterial effect of the adhering human Lactobacillus acidophilus Strain LB. Antimicrob Agents Chemother 41: 1046-1052.
  • Corbo, M.R., M. Albenzio, M. De Angelis, A. Sevi & M. Gobbetti, M. 2001. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with Bifidobacteria. Journal of Dairy Science, 84: 551–561.
  • Coşkun, T. 2006. Pre-, Pro- and Synbiotics. Journal of Child Health Care, 49: 128-148.
  • Daly, C., W.E. Sandine & P.R. Elliker, 1972. Interactions of food starter cultures and food-borne pathogens: Streptococcus diacetilactis versus food pathogens. Journal of Milk and Food Technology, 35: 349-357.
  • Donkor, O.N., A. Henriksson, T. Vasiljevic & N.P. Shah, 2007. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of viability and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Le Lait 87: 1-7.
  • Dubreuil, J.D., 2017. Enterotoxigenic Escherichia coli and probiotics in swine: what the bleep do we know? Bioscience of Microbiota, Food and Health, 36: 75–90.
  • Edalati, E., B. Saneei, M. Alizadeh, S.S. Hosseini, A. Zahedi & K. Taheri, 2019. Isolation of probiotic bacteria from raw camel’s milk and their antagonistic effects on two bacteria causing food poisoning. New Microbes and New Infections, 27: 64–68.
  • Erdoğrul, Ö. & F. Erbilir, 2006. Isolation and characterization of Lactobacillus bulgaricus and Lactobacillus casei from various foods. Turkish Journal Of Biology, 30: 39-44.
  • Fazilah, F.N., B.A. Ariff, E.M. Khayat, K. Rios-Solis & M. Halim, 2018. Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicalson the formulation of functional yogurt. Journal of Functional Foods, 48: 387-399
  • Fonden, R., G. Mogensen, R. Tanaka & S. Salminen, 2000. Culture-containing dairy products: effect on intestinal microflora, human nutrition and health- current knowledge and future perspectives. Bulletin of the International Dairy Federation No: 352/2000.
  • Fooks, L.J., R. Fuller & G.R. Gibson, 1999. Prebiotics, probiotics and human gut microbiology. International Dairy Journal, 9: 53-61.
  • Fujiwara, S., H. Hashiba, T. Hirota & J.F. Forstner, 1997. Proteinaceous factor(s) in culture supernatant fluids of Bifidobacteria which prevents the binding of enterotoxigenic Escherichia coli to gangliotetraosylceramide. Applied and Environmental Microbiology, 63: 506-512.
  • Gonzalez, S.N., M.C. Apella, N.C. Romero, M.E. Nader de Macias & G. Oliver, 1993. Inhibition of enteropathogens by Lactobacilli strains used in fermented milk. Journal of Food Protection, 56: 773-776.
  • Graciela, F.V.D. & P.T. Maria, 2001. “Probiotic properties of Lactobacilli”, In: Food microbiology protocols. (Eds:John F. T. Spencer Alicia L. de Ragout Spencer) Totowa: Humana Press Inc, Argentina, 173-181.
  • Guarino, A., S. Guandalini & A. Lo Vecchio, 2015. Probiotics for prevention and treatment of diarrhea. Journal of Clinical Gastroenterology, 49: 37-45.
  • Gupta, P.K., B.K. Mital & S.K. Garg, 1996. Inhibitory activity of Lactobacillus acidophilus against different pathogens in milk. Journal of Food Science and Technology, 33: 147-149.
  • Hajikhani, R., Y. Beyatli & B. Aslim, 2007. Antimicrobial activity of enterococci strains isolated from white cheese. International Journal of Dairy Technology, 60: 105-108.
  • Haraguchi, Y., M. Goto, T. Kuda, M. Fukunaga, A. Shikano, H. Takahashi & B. Kimura, 2019. Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella typhimurium and Listeria monocytogenes during and post fermentation of soymilk. Probiotics and Antimicrobial Proteins, 9: 64-70.
  • Harris, L.J., M.A. Daeschel, M.E. Stiles & T.R. Klaenhammer, 1989. Antimicrobial activitiy of Lactic acid bacteria against Listeria monocytogenes. Journal of Food Protection, 52: 384-387.
  • Hashemi Gahruie, H., M.H. Eskandari, G. Mesbahi & M.A. Hanifpour, 2015. Scientific and technical aspects of yogurt fortification. Food Science and Human Wellness, 4: 1–8.
  • Ibrahim, S.A. & A. Bezkorovainy, 1993. Inhibition of Escherichia coli by Bifidobacteria. Journal of Food Protection, 56: 713-715.
  • Kamal, R.M., M.E. Alnakip, S.F. Abd El Aal & M.A. Bayoumi, 2018. Bio-controlling capability of probiotic strain Lactobacillus rhamnosus against some common foodborne pathogens in yoghurt. International Dairy Journal, 85: 1-7.
  • Kankainen, M., L. Paulin, S. Tynkkynen, I.V. von Ossowski, J. Reunanen & P. Partanen, 2009. Comparative genomic analysis of Lactobacillus rhamnosus GG reveals pili containing a human-mucus binding protein. Proceedings of the National Academy of Sciences USA, 106, 17193-17198.
  • Kılıç, S., 2001. “Antimicrobial properties, components and activities of lactic acid bacteria”. Lactic Acid Bacteria in Dairy Industry. Ege University Faculty of Agriculture Publications No: 542.
  • Macfarlane, G.T. & J. H. Cummings, 1999. Probiotics and prebiotics: can regulating the activities of intestinal bacteria benefit health? The BMJ 318: 999-1003.
  • McKinley, M.C., 2005. The nutrition and health benefits of yoghurt. International Journal of Dairy Technology, 58: 1–12.
  • Naidu, A.S., W.R. Bidlack & R.A. Clemens, 1999. Probiotic Spectra of Lactic Acid Bacteria(LAB). Critical Reviews in Food Science and Nutrition, 38: 13-126.
  • Naqid, A.I., P.J. Owen, C.B. Maddison, S.D. Gardner, N. Foster, A.M. Tchórzewskac, R.M. La Ragionec, & C.K. Gougha, 2015. Prebiotic and probiotic agents enhance antibody-based immune responses to Salmonella typhimurium infection in pigs. Animal Feed Science and Technology, 201: 57–65
  • Oliveira, R.P.S., P. Perego, A. Converti & M.N. Oliveira, 2009. Effect of inulin on growth and acidification performance of different probiotic bacteria in cocultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91: 133–139.
  • Özbaş, Z.Y. & S. A. Aytaç, 996. The effects of various Lactobacillus species on Escherichia coli O157: H7 and Listeria monocytogenes in skim milk. Journal of biotechnology (KÜKEM), 19: 45-57.
  • Pelaes Vital, A.C., P.A. Goto, L.N. Hanai, S.M. Gomes-da-Costa, B.A. Abreu Filho, C.V. Nakamura & P.T. Matumoto-Pintro, 2015. Microbiological, functional and rheological properties of low fat yoghurt supplemented with Pleurotus ostreatus aqueous extract. LWT- Food Science and Technology, 64: 1028-1035.
  • Prabhurajeshwar, C. & K. Chandrakanth, 2019. Evaluation of antimicrobial properties and their substances against pathogenic bacteria in-vitro by probiotic Lactobacilli strains isolated from commercial yoghurt. Clinical Nutrition Experimental, 23: 97-115.
  • Rafter, J., 2003. Probiotics and colon cancer. Best Practice & Research: Clinical Gastroenterology, 17: 849–859.
  • Rybka, S. & K. Kailasapathy, 1995. The survival of culture bacteria in fresh and freezedried AB yoghurts. Australian Journal of Dairy Technology, 50: 51–57.
  • Saarela, M., G. Mogensen, R. Fonden, J. Matto & T. Mattila-Sandholm, 2000. Probiotic bacteria: Safety, functional and technological properties. Journal of Biotechnology, 84: 197–215.
  • Sadowska, B., E. Walencka, M. Wieckowska-Szakiel & B. Rózalska, 2010. Bacteria competing with the adhesion and biofilm formation by Staphylococcus aureus. Folia Microbiologica, 55: 497–501.
  • Shah, N., 2003. “Yoghurt”: The product and its manufacture. In: Encyclopedia of food sciences and nutrition. In B. Caballero, (Eds: L. C. Trugo & P. M. Finlas). Academic Press, New York, USA. 6252–6259.
  • Sikorska, H. & W. Smoragiewicz, 2013. Role of probiotics in the prevention and treatment of meticillin-resistant Staphylococcus aureus infections. International Journal of Antimicrobial Agents, 42: 475–481.
  • Tamime, A.Y. & R.K. Robinson, 1985. “Yoghurt: Science and Technology”, Oxford, Pergammon Press Ltd., Oxford, 328-364.
  • Tejero-Sariñena, S., J. Barlow, A. Costabile, R.G. Gibson & I. Rowland, 2012. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids. Anaerobe, 18: 530-538.
  • Tripathi, V. & Y.K. Jha, 2004. Development of whey beverage with anatgonistic characteristics and probiotics. International Journal of Food Properties, 7: 261–272.
  • Ünver, Ö. & H. Gamgam, 1999. Applied Statistical Methods. Third publish, Siyasal Publisher Ankara, 353-361.
  • Varadaraj, M.C., N. Devi, A.N. Keshav & S.P. Manjrekar, 1993. Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product “dahi”. International Journal of Food Microbiology, 20: 259-267.
  • Zhang, C.C., Z. Yuc, J. Zhao, H. Zhang, Q Zhai & W. Chen, 2019. Colonization and probiotic function of Bifidobacterium longum. Journal of Functional Foods, 53: 157–165.

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

Year 2021, Volume 58, Issue 3, 315 - 323, 05.09.2021
https://doi.org/10.20289/zfdergi.810053

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.

References

  • Abee, T., L. Krockel & C. Hill, 1995. Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning. International Journal of Food Microbiology, 28: 169-185.
  • Akpınar, A, O. Yerlikaya & S. Kılıç, 2011. Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts. African Journal of Microbiology Research, 5: 675-682.
  • Alakomi, H.L., E. Skytta, M. Saarela, T. Mattila-Sandholm, K. Latva-Kala & I.M. Helander, 2000. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Applied and Environmental Microbiology, 66: 2001-2005
  • Axelsson, L., 2004. “Lactic acid bacteria: Classification and physiology”. In S. Lahtinen, A. C. Ouwehand, S. Salminen, & A. von Wright (Eds.), Lactic acid bacteria: Microbiological and functional aspects (3rd ed). Boca Raton, FL, USA: CRC Press 1-66p.
  • Baltova. K. & Z. Dimitrov, 2014. Probiotic and cultural characteristic of strain Lactobacillus gasseri 4/13 of human origin. Biotechnology Biotechnological Equipment, 28:1084–1088.
  • Barat, A. & T. Özcan, 2016. Fermente Süt İçeceğinde Probiyotik Bakterilerin Gelişimi Üzerine Meyve İlavesinin Etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53 (3):259-267.
  • Bodnaruk, P.W., R. C. Williams & D.A. Golden, 1998. Survival of Yersinia enterocolitica during fermentation and storage of yogurt. Journal of Food Science, 63: 535-537.
  • Callon, C., C. Ariliguie & M. Montel, 2016. Control of Shigatoxin-producing Escherichia coli in cheese by dairy bacterial strains. Food Microbiology, 53: 63–70.
  • Camard, M.F.B., V. Lievin, D. Brassart, J.R. Neeser, A.L. Servin & S. Hudault, 1997. The human Lactobacillus acidophilus Strain LA-1 secretes a nonbacteriocin antibacterial substance(s) active in vitro and in vivo. Applied and Environmental Microbiology, 63: 2747-2753.
  • Chateau, N., I. Castellanos & M.A. Deschamps, 1993. Distrubition of pathogen inhibition in the Lactobacillus isolates of a commercial probiotic consortium. Journal of Applied Bacteriology, 74: 36-40.
  • Coconnier, M.H., V. Lievin, M.F.B. Camard, S. Hudault & A.L. Servin, 1997. Antibacterial effect of the adhering human Lactobacillus acidophilus Strain LB. Antimicrob Agents Chemother 41: 1046-1052.
  • Corbo, M.R., M. Albenzio, M. De Angelis, A. Sevi & M. Gobbetti, M. 2001. Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with Bifidobacteria. Journal of Dairy Science, 84: 551–561.
  • Coşkun, T. 2006. Pre-, Pro- and Synbiotics. Journal of Child Health Care, 49: 128-148.
  • Daly, C., W.E. Sandine & P.R. Elliker, 1972. Interactions of food starter cultures and food-borne pathogens: Streptococcus diacetilactis versus food pathogens. Journal of Milk and Food Technology, 35: 349-357.
  • Donkor, O.N., A. Henriksson, T. Vasiljevic & N.P. Shah, 2007. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of viability and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. Le Lait 87: 1-7.
  • Dubreuil, J.D., 2017. Enterotoxigenic Escherichia coli and probiotics in swine: what the bleep do we know? Bioscience of Microbiota, Food and Health, 36: 75–90.
  • Edalati, E., B. Saneei, M. Alizadeh, S.S. Hosseini, A. Zahedi & K. Taheri, 2019. Isolation of probiotic bacteria from raw camel’s milk and their antagonistic effects on two bacteria causing food poisoning. New Microbes and New Infections, 27: 64–68.
  • Erdoğrul, Ö. & F. Erbilir, 2006. Isolation and characterization of Lactobacillus bulgaricus and Lactobacillus casei from various foods. Turkish Journal Of Biology, 30: 39-44.
  • Fazilah, F.N., B.A. Ariff, E.M. Khayat, K. Rios-Solis & M. Halim, 2018. Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicalson the formulation of functional yogurt. Journal of Functional Foods, 48: 387-399
  • Fonden, R., G. Mogensen, R. Tanaka & S. Salminen, 2000. Culture-containing dairy products: effect on intestinal microflora, human nutrition and health- current knowledge and future perspectives. Bulletin of the International Dairy Federation No: 352/2000.
  • Fooks, L.J., R. Fuller & G.R. Gibson, 1999. Prebiotics, probiotics and human gut microbiology. International Dairy Journal, 9: 53-61.
  • Fujiwara, S., H. Hashiba, T. Hirota & J.F. Forstner, 1997. Proteinaceous factor(s) in culture supernatant fluids of Bifidobacteria which prevents the binding of enterotoxigenic Escherichia coli to gangliotetraosylceramide. Applied and Environmental Microbiology, 63: 506-512.
  • Gonzalez, S.N., M.C. Apella, N.C. Romero, M.E. Nader de Macias & G. Oliver, 1993. Inhibition of enteropathogens by Lactobacilli strains used in fermented milk. Journal of Food Protection, 56: 773-776.
  • Graciela, F.V.D. & P.T. Maria, 2001. “Probiotic properties of Lactobacilli”, In: Food microbiology protocols. (Eds:John F. T. Spencer Alicia L. de Ragout Spencer) Totowa: Humana Press Inc, Argentina, 173-181.
  • Guarino, A., S. Guandalini & A. Lo Vecchio, 2015. Probiotics for prevention and treatment of diarrhea. Journal of Clinical Gastroenterology, 49: 37-45.
  • Gupta, P.K., B.K. Mital & S.K. Garg, 1996. Inhibitory activity of Lactobacillus acidophilus against different pathogens in milk. Journal of Food Science and Technology, 33: 147-149.
  • Hajikhani, R., Y. Beyatli & B. Aslim, 2007. Antimicrobial activity of enterococci strains isolated from white cheese. International Journal of Dairy Technology, 60: 105-108.
  • Haraguchi, Y., M. Goto, T. Kuda, M. Fukunaga, A. Shikano, H. Takahashi & B. Kimura, 2019. Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella typhimurium and Listeria monocytogenes during and post fermentation of soymilk. Probiotics and Antimicrobial Proteins, 9: 64-70.
  • Harris, L.J., M.A. Daeschel, M.E. Stiles & T.R. Klaenhammer, 1989. Antimicrobial activitiy of Lactic acid bacteria against Listeria monocytogenes. Journal of Food Protection, 52: 384-387.
  • Hashemi Gahruie, H., M.H. Eskandari, G. Mesbahi & M.A. Hanifpour, 2015. Scientific and technical aspects of yogurt fortification. Food Science and Human Wellness, 4: 1–8.
  • Ibrahim, S.A. & A. Bezkorovainy, 1993. Inhibition of Escherichia coli by Bifidobacteria. Journal of Food Protection, 56: 713-715.
  • Kamal, R.M., M.E. Alnakip, S.F. Abd El Aal & M.A. Bayoumi, 2018. Bio-controlling capability of probiotic strain Lactobacillus rhamnosus against some common foodborne pathogens in yoghurt. International Dairy Journal, 85: 1-7.
  • Kankainen, M., L. Paulin, S. Tynkkynen, I.V. von Ossowski, J. Reunanen & P. Partanen, 2009. Comparative genomic analysis of Lactobacillus rhamnosus GG reveals pili containing a human-mucus binding protein. Proceedings of the National Academy of Sciences USA, 106, 17193-17198.
  • Kılıç, S., 2001. “Antimicrobial properties, components and activities of lactic acid bacteria”. Lactic Acid Bacteria in Dairy Industry. Ege University Faculty of Agriculture Publications No: 542.
  • Macfarlane, G.T. & J. H. Cummings, 1999. Probiotics and prebiotics: can regulating the activities of intestinal bacteria benefit health? The BMJ 318: 999-1003.
  • McKinley, M.C., 2005. The nutrition and health benefits of yoghurt. International Journal of Dairy Technology, 58: 1–12.
  • Naidu, A.S., W.R. Bidlack & R.A. Clemens, 1999. Probiotic Spectra of Lactic Acid Bacteria(LAB). Critical Reviews in Food Science and Nutrition, 38: 13-126.
  • Naqid, A.I., P.J. Owen, C.B. Maddison, S.D. Gardner, N. Foster, A.M. Tchórzewskac, R.M. La Ragionec, & C.K. Gougha, 2015. Prebiotic and probiotic agents enhance antibody-based immune responses to Salmonella typhimurium infection in pigs. Animal Feed Science and Technology, 201: 57–65
  • Oliveira, R.P.S., P. Perego, A. Converti & M.N. Oliveira, 2009. Effect of inulin on growth and acidification performance of different probiotic bacteria in cocultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91: 133–139.
  • Özbaş, Z.Y. & S. A. Aytaç, 996. The effects of various Lactobacillus species on Escherichia coli O157: H7 and Listeria monocytogenes in skim milk. Journal of biotechnology (KÜKEM), 19: 45-57.
  • Pelaes Vital, A.C., P.A. Goto, L.N. Hanai, S.M. Gomes-da-Costa, B.A. Abreu Filho, C.V. Nakamura & P.T. Matumoto-Pintro, 2015. Microbiological, functional and rheological properties of low fat yoghurt supplemented with Pleurotus ostreatus aqueous extract. LWT- Food Science and Technology, 64: 1028-1035.
  • Prabhurajeshwar, C. & K. Chandrakanth, 2019. Evaluation of antimicrobial properties and their substances against pathogenic bacteria in-vitro by probiotic Lactobacilli strains isolated from commercial yoghurt. Clinical Nutrition Experimental, 23: 97-115.
  • Rafter, J., 2003. Probiotics and colon cancer. Best Practice & Research: Clinical Gastroenterology, 17: 849–859.
  • Rybka, S. & K. Kailasapathy, 1995. The survival of culture bacteria in fresh and freezedried AB yoghurts. Australian Journal of Dairy Technology, 50: 51–57.
  • Saarela, M., G. Mogensen, R. Fonden, J. Matto & T. Mattila-Sandholm, 2000. Probiotic bacteria: Safety, functional and technological properties. Journal of Biotechnology, 84: 197–215.
  • Sadowska, B., E. Walencka, M. Wieckowska-Szakiel & B. Rózalska, 2010. Bacteria competing with the adhesion and biofilm formation by Staphylococcus aureus. Folia Microbiologica, 55: 497–501.
  • Shah, N., 2003. “Yoghurt”: The product and its manufacture. In: Encyclopedia of food sciences and nutrition. In B. Caballero, (Eds: L. C. Trugo & P. M. Finlas). Academic Press, New York, USA. 6252–6259.
  • Sikorska, H. & W. Smoragiewicz, 2013. Role of probiotics in the prevention and treatment of meticillin-resistant Staphylococcus aureus infections. International Journal of Antimicrobial Agents, 42: 475–481.
  • Tamime, A.Y. & R.K. Robinson, 1985. “Yoghurt: Science and Technology”, Oxford, Pergammon Press Ltd., Oxford, 328-364.
  • Tejero-Sariñena, S., J. Barlow, A. Costabile, R.G. Gibson & I. Rowland, 2012. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids. Anaerobe, 18: 530-538.
  • Tripathi, V. & Y.K. Jha, 2004. Development of whey beverage with anatgonistic characteristics and probiotics. International Journal of Food Properties, 7: 261–272.
  • Ünver, Ö. & H. Gamgam, 1999. Applied Statistical Methods. Third publish, Siyasal Publisher Ankara, 353-361.
  • Varadaraj, M.C., N. Devi, A.N. Keshav & S.P. Manjrekar, 1993. Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product “dahi”. International Journal of Food Microbiology, 20: 259-267.
  • Zhang, C.C., Z. Yuc, J. Zhao, H. Zhang, Q Zhai & W. Chen, 2019. Colonization and probiotic function of Bifidobacterium longum. Journal of Functional Foods, 53: 157–165.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Özge VURAN This is me
MANİSA CELÂL BAYAR ÜNİVERSİTESİ
0000-0003-2822-4551
Türkiye


Nural KARAGÖZLÜ (Primary Author)
Manisa Celal Bayar Üniversitesi
0000-0003-3754-0724
Türkiye


Aslı AKPINAR
MANİSA CELÂL BAYAR ÜNİVERSİTESİ
0000-0002-0037-8295
Türkiye

Publication Date September 5, 2021
Application Date October 15, 2020
Acceptance Date November 19, 2020
Published in Issue Year 2021, Volume 58, Issue 3

Cite

APA Vuran, Ö. , Karagözlü, N. & Akpınar, A. (2021). The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens . Ege Üniversitesi Ziraat Fakültesi Dergisi , 58 (3) , 315-323 . DOI: 10.20289/zfdergi.810053

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