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SIĞIR LAKTOFERRİNİN ÇİĞ SÜTÜN MİKROBİYOLOJİK ÖZELLİKLERİNE ETKİSİ

Yıl 2021, Cilt: 46 Sayı: 3, 681 - 691, 15.05.2021
https://doi.org/10.15237/gida.GD21041

Öz

Sütler elde edilme şekline göre kontaminasyona gayet açık bir gıda maddesidir. Aynı zamanda içerdikleri besin bileşenleri yönünden ise mikrobiyolojik olarak çok hızlı bozulabilen bir üründür. Gerek mevzuatlar yönünden gerekse bilinçli tüketim yönünden çiğ sütlerin işletmelerde işlemeye alınma sürecine kadar çok fazla müdahele edilememektedir. Bu nedenle çiğ sütlerde başta Pseudomonas spp. olmak üzere Koliformlar ve Laktik asit bakterilerin çoğalması nedeniyle gerek üründe gerekse teknolojide çeşitli sıkıntılar ortaya çıkabilmektedir. Çalışmamızda doğal bir inhibitör madde olan laktoferrin ilavesi ile soğuk zincirde tutulan çiğ sütlerin mikrobiyolojik özelliklerine etkisi incelenmiştir. Çalışma neticesinde laktoferrinin laktik asit bakterleri üzerine önemli düzeyde (p <0.05) inhibe edici bir etkisi görülmemiştir. Ancak Pseudomonas spp. ve Koliform bakterilerin çoğalmalarını engelleyerek önemli düzeyde (p <0.05) antibakteriyel etki göstermiştir. Laktoferrin konsantrasyonu arttıkça antimikrobiyal etki de önemli düzeyde artmıştır. Bu durum laktoferrinin sıvı gıdaların soğuk sistemlerde doğal bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

Destekleyen Kurum

Aksaray Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

2015-016

Teşekkür

Aksaray Üniversitesi Bilimsel Araştırma Projelerine (Proje No: 2015-016) bu çalışmanın büyük bir kısmına verdikleri destek için teşekkür ederiz.

Kaynakça

  • Aksan, E, (2017). Gıdaların mikrobiyal bozulması. In: Gıda mikrobiyolojisi, Erkmen, O. (Ed), 5th ed., Efil Yayınevi, Ankara, Turkey, s.82-123.
  • Al-Nabulsi, A.A., Holley, R.A., (2007). Effects of Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters, International Journal of Food Microbiology. 113: 84–91, https://doi.org/10.1016/j.ijfoodmicro.2006.07.019.
  • Alkın, E. (2008). Laktoferrin ve gıdalarda kullanımı. Gıda ve Yem Bilimi Teknolojisi, 10: 31-38.
  • APHA (1992). In: Standard Methods for the Examination of Dairy Products, Marshall, R.T. (Ed)., 16th ed., American Public Health Association. Washington, DC., p.546.
  • Appelmelk, BJ., Yun-qing, A., Geerts, M., Thijs, BG., Boer, HA., Maclaren, DM., Graaff, J., Nuijens, JH. (1994) Lactoferrin is a lipid A-binding protein. Infect. Immun. 62: 2628-2632.
  • Avcı, G. (2007). Laktoferrinin Biyolojik Özellikleri ve Hastalıklarla İlişkisi. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 7 (1): 23-34.
  • Barbiroli, A., Bonomi, F., Capretti., Iematti, S., Manzoni, M., Piergiovanni L., Rollini, M. (2012). Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging. Food Control, 26: 387-392, https://doi.org/10.1016/j.foodcont.2012.01.046.
  • Branen, J. and Davidson, P.M. (2000) Activity of hydrolysed lactoferrin against foodborne pathogenic bacteria in growth media: the effect of EDTA. Letters of Applied Microbiology, 30: 233–237, https://doi.org/10.1046/j.1472-765x.2000.00711.x.
  • Bravo, D., de Alba, M., Medina, M. (2014). Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in beef carpaccio. Food Microbiology, 41: 27-32, https://doi.org/10.1016/j.fm.2014.01.010.
  • Brooks, J.D., Flint, S.H. (2008). Biofilms in the food industry: problems and potential solutions, International Journal of Food Science and Technology, 43: 2163–2176, https://doi.org/10.1111/j.1365-2621.2008.01839.x.
  • Chen, P.W.; Jheng, T.T.; Shyu, C.L.; Mao, F.C. (2013). Antimicrobial potential for the combination of bovine lactoferrin or its hydrolysate with lactoferrin-resistant probiotics against foodborne pathogens. J. Dairy Sci., 96: 1438–1446. https://doi.org/10.3168/jds.2012-6112.
  • Colak, H., Hampikyan, H., Bingol, E.B., Aksu, H., (2008). The effect of nisin and bovine lactoferrin on the microbiological quality of turkish-style meatball (tekirdağ köfte), Journal of Food Safety, 28: 355–375, https://doi.org/10.1111/j.1745-4565.2008.00105.x.
  • Del Olmo, A., Calzada, Nunez, M. (2012). Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets. Innovative Food Science & Emerging Technologies. 13: 51–56, https://doi.org/10.1016/j.ifset.2011.07.016.
  • Duran, A., Kahve, H.I. (2017). The use of lactoferrin in food industry, Academic Journal of Science, 07 (02): 89-94.
  • EFSA (2012). Scientific opinion on bovine lactoferrin, European Food Safety Authority Journal, Vol. 10, Iss. 5, https://doi.org/10.2903/j.efsa.2012.2701.
  • Enrique, M., Marcos, J.F., Yuste, M., Martínez, M., Vallés, S., Manzanares, P., (2008). Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides, International Journal of Food Microbiology, 127: 229–234, https://doi.org/10.1016/j.ijfoodmicro.2008.07.011.
  • Erga, K.S., Peen, E., Tenstad, O., Reed, R.K. (2000). Lactoferrin and anti‐lactoferrin antibodies: Effects of ironloading of lactoferrin on albumin extravasation in different tissues in rats, Acta Physiologica Scandinavica. 170 (1): 11-19, https://doi.org/10.1046/j.1365-201x.2000.00754.x.
  • Ergüllü, E., Üçüncü, M. (1982). Farklı sıcaklıkta bırakılan çiğ sütlerde mikroorganizma sayısı bakımından ortaya çıkan değişimler üzerinde araştırmalar, Gıda. 7 (3): 93-97.
  • Giraffa, G. (2012). Selection and design of lactic acid bacteria probiotic cultures. Eng. Life Sci, 12 (4): 391–398. https://doi.org/10.1002/elsc.201100118.
  • Gonzalez-Chavez, S.A., Arevalo Gallegos, S., Roscon Cruz, Q. (2009). Lactoferrin: structure, function and applications. International Journal of Antimicrobial Agents, 33 (4): 301.e1–301.e8, https://doi.org/10.1016/j.ijantimicag.2008.07.020.
  • Gür, F., Güzel, M., Öncül, N., Yıldırım, Z., Yıldırım M. (2010). Süt serum proteinleri ve türevlerinin biyolojik ve fizyolojik aktiviteleri, Akademik Gıda, 8 (1): 23-31.
  • Hector, A., Kröner, C., Carevic, M., Bakele, M., Rieber, N., Riethmüller, J., Griese, M., Zissel, G., Hartl, D. (2014). The chemokine CCL18 characterises Pseudomonas infections in cystic fibrosis lung disease. Eur Respir J., 44: 1608-1615, https://doi.org/10.1183/09031936.00070014.
  • ISO 15214 (1998). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30 ºC. International Organization for Standardization, Geneve, Switzerland.
  • ISO/FDIS 8086 (2004). Dairy plant - hygiene conditions - General guidance on inspection and sampling procedures. Final Draft international standard. Geneva, CH: International Organization for Standardization. Geneva, Switzerland.
  • ISO/TS 11059 (2009). Milk and milk products. Method for the enumeration of Pseudomonas spp., International Standardization Organization ed., Geneva, Switzerland.
  • Jenssen, H., Hancock R. (2009). Antimicrobial properties of lactoferrin. Biochimie, 91 (1): 19-29, https://doi.org/10.1016/j.biochi.2008.05.015
  • Kamiya, H., Ehara, T. ve Matsumoto T., (2012). Inhibitory effects of lactoferrin on biofilm formation in clinical isolates of Pseudomonas aeruginosa. J Infect Chemother. 18: 47-52. https://doi.org/10.1007/s10156-011-0287-1.
  • Kim, WS., Ohashi, M., Shimazaki K. (2016). Inhibitory effects of synthetic peptides containing bovine lactoferrin C-lobe sequence on bacterial growth, Korean J Food Sci Anim Resour., 36(4): 452-457. https://doi.org/10.5851/kosfa.2016.36.4.452.
  • Komine, K., Komine, Y., Kuroishi, T., Kobayashi, J., Obara, Y., Kumagai, K. (2005). Small molecule lactoferrin with an inflammatory effect but no apparent antibacterial activity in mastitic mammary gland secretion. J. Vet. Med. Sci. 67: 667–677. https://doi.org/10.1292/jvms.67.667.
  • Kutila, T., Pyörälä, S., Saloniemi, H., Kaartinen, L. (2003). Antibacterial effect of bovine lactoferrin against udder pathogens, Acta Veterinaria Scandinavica, 44: 35-42, https://doi.org/10.1186/1751-0147-44-35.
  • Matijašic, BB., Oberckal, J., Lorbeg, PM., Paveljšek, D., Skale, N., Kolenc, B., Gruden, Š., Ulrih, NP., Kete M., Justin MZ. (2020). Characterisation of lactoferrin ısolated from acid whey using pilot-scale monolithic ion-exchange chromatography, Processes, 8 (7): 804, https://doi.org/10.3390/pr8070804.
  • Meier, F., Lacroix, C., Meile, L., Jans, C. (2018). Enterococci and pseudomonads as quality indicators in industrial production and storage of mozzarella cheese from raw cow milk, International Dairy Journal, 82: 28e34, https://doi.org/10.1016/j.idairyj.2018.02.010.
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THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK

Yıl 2021, Cilt: 46 Sayı: 3, 681 - 691, 15.05.2021
https://doi.org/10.15237/gida.GD21041

Öz

Milk is a foodstuff that is very open to contamination depending on the way it is obtained. Also, it is a microbiologically perishable product in terms of the nutritional components it contains. Regarding both regulations and consumer awareness, it cannot be intervened substantially until the process of raw milk in the dairy farms. Therefore, due to the proliferation of Coliforms, especially Pseudomonas spp. and lactic acid bacteria, various problems may arise in both product and technology. The present study aimed to investigate the effect of lactoferrin, a natural inhibitor, on the microbiological properties of raw milk kept in the cold chain. As a result of the study, no inhibitory effect of lactoferrin on lactic acid bacteria was observed. However, it showed a significant antibacterial effect by inhibiting the growth of Pseudomonas spp. and Coliform (P<0.05). As the lactoferrin concentration increased, the antimicrobial effect increased significantly. This showed that lactoferrin can be used as a natural antimicrobial agent in cold systems of liquid foods.

Proje Numarası

2015-016

Kaynakça

  • Aksan, E, (2017). Gıdaların mikrobiyal bozulması. In: Gıda mikrobiyolojisi, Erkmen, O. (Ed), 5th ed., Efil Yayınevi, Ankara, Turkey, s.82-123.
  • Al-Nabulsi, A.A., Holley, R.A., (2007). Effects of Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters, International Journal of Food Microbiology. 113: 84–91, https://doi.org/10.1016/j.ijfoodmicro.2006.07.019.
  • Alkın, E. (2008). Laktoferrin ve gıdalarda kullanımı. Gıda ve Yem Bilimi Teknolojisi, 10: 31-38.
  • APHA (1992). In: Standard Methods for the Examination of Dairy Products, Marshall, R.T. (Ed)., 16th ed., American Public Health Association. Washington, DC., p.546.
  • Appelmelk, BJ., Yun-qing, A., Geerts, M., Thijs, BG., Boer, HA., Maclaren, DM., Graaff, J., Nuijens, JH. (1994) Lactoferrin is a lipid A-binding protein. Infect. Immun. 62: 2628-2632.
  • Avcı, G. (2007). Laktoferrinin Biyolojik Özellikleri ve Hastalıklarla İlişkisi. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 7 (1): 23-34.
  • Barbiroli, A., Bonomi, F., Capretti., Iematti, S., Manzoni, M., Piergiovanni L., Rollini, M. (2012). Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging. Food Control, 26: 387-392, https://doi.org/10.1016/j.foodcont.2012.01.046.
  • Branen, J. and Davidson, P.M. (2000) Activity of hydrolysed lactoferrin against foodborne pathogenic bacteria in growth media: the effect of EDTA. Letters of Applied Microbiology, 30: 233–237, https://doi.org/10.1046/j.1472-765x.2000.00711.x.
  • Bravo, D., de Alba, M., Medina, M. (2014). Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in beef carpaccio. Food Microbiology, 41: 27-32, https://doi.org/10.1016/j.fm.2014.01.010.
  • Brooks, J.D., Flint, S.H. (2008). Biofilms in the food industry: problems and potential solutions, International Journal of Food Science and Technology, 43: 2163–2176, https://doi.org/10.1111/j.1365-2621.2008.01839.x.
  • Chen, P.W.; Jheng, T.T.; Shyu, C.L.; Mao, F.C. (2013). Antimicrobial potential for the combination of bovine lactoferrin or its hydrolysate with lactoferrin-resistant probiotics against foodborne pathogens. J. Dairy Sci., 96: 1438–1446. https://doi.org/10.3168/jds.2012-6112.
  • Colak, H., Hampikyan, H., Bingol, E.B., Aksu, H., (2008). The effect of nisin and bovine lactoferrin on the microbiological quality of turkish-style meatball (tekirdağ köfte), Journal of Food Safety, 28: 355–375, https://doi.org/10.1111/j.1745-4565.2008.00105.x.
  • Del Olmo, A., Calzada, Nunez, M. (2012). Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets. Innovative Food Science & Emerging Technologies. 13: 51–56, https://doi.org/10.1016/j.ifset.2011.07.016.
  • Duran, A., Kahve, H.I. (2017). The use of lactoferrin in food industry, Academic Journal of Science, 07 (02): 89-94.
  • EFSA (2012). Scientific opinion on bovine lactoferrin, European Food Safety Authority Journal, Vol. 10, Iss. 5, https://doi.org/10.2903/j.efsa.2012.2701.
  • Enrique, M., Marcos, J.F., Yuste, M., Martínez, M., Vallés, S., Manzanares, P., (2008). Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides, International Journal of Food Microbiology, 127: 229–234, https://doi.org/10.1016/j.ijfoodmicro.2008.07.011.
  • Erga, K.S., Peen, E., Tenstad, O., Reed, R.K. (2000). Lactoferrin and anti‐lactoferrin antibodies: Effects of ironloading of lactoferrin on albumin extravasation in different tissues in rats, Acta Physiologica Scandinavica. 170 (1): 11-19, https://doi.org/10.1046/j.1365-201x.2000.00754.x.
  • Ergüllü, E., Üçüncü, M. (1982). Farklı sıcaklıkta bırakılan çiğ sütlerde mikroorganizma sayısı bakımından ortaya çıkan değişimler üzerinde araştırmalar, Gıda. 7 (3): 93-97.
  • Giraffa, G. (2012). Selection and design of lactic acid bacteria probiotic cultures. Eng. Life Sci, 12 (4): 391–398. https://doi.org/10.1002/elsc.201100118.
  • Gonzalez-Chavez, S.A., Arevalo Gallegos, S., Roscon Cruz, Q. (2009). Lactoferrin: structure, function and applications. International Journal of Antimicrobial Agents, 33 (4): 301.e1–301.e8, https://doi.org/10.1016/j.ijantimicag.2008.07.020.
  • Gür, F., Güzel, M., Öncül, N., Yıldırım, Z., Yıldırım M. (2010). Süt serum proteinleri ve türevlerinin biyolojik ve fizyolojik aktiviteleri, Akademik Gıda, 8 (1): 23-31.
  • Hector, A., Kröner, C., Carevic, M., Bakele, M., Rieber, N., Riethmüller, J., Griese, M., Zissel, G., Hartl, D. (2014). The chemokine CCL18 characterises Pseudomonas infections in cystic fibrosis lung disease. Eur Respir J., 44: 1608-1615, https://doi.org/10.1183/09031936.00070014.
  • ISO 15214 (1998). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30 ºC. International Organization for Standardization, Geneve, Switzerland.
  • ISO/FDIS 8086 (2004). Dairy plant - hygiene conditions - General guidance on inspection and sampling procedures. Final Draft international standard. Geneva, CH: International Organization for Standardization. Geneva, Switzerland.
  • ISO/TS 11059 (2009). Milk and milk products. Method for the enumeration of Pseudomonas spp., International Standardization Organization ed., Geneva, Switzerland.
  • Jenssen, H., Hancock R. (2009). Antimicrobial properties of lactoferrin. Biochimie, 91 (1): 19-29, https://doi.org/10.1016/j.biochi.2008.05.015
  • Kamiya, H., Ehara, T. ve Matsumoto T., (2012). Inhibitory effects of lactoferrin on biofilm formation in clinical isolates of Pseudomonas aeruginosa. J Infect Chemother. 18: 47-52. https://doi.org/10.1007/s10156-011-0287-1.
  • Kim, WS., Ohashi, M., Shimazaki K. (2016). Inhibitory effects of synthetic peptides containing bovine lactoferrin C-lobe sequence on bacterial growth, Korean J Food Sci Anim Resour., 36(4): 452-457. https://doi.org/10.5851/kosfa.2016.36.4.452.
  • Komine, K., Komine, Y., Kuroishi, T., Kobayashi, J., Obara, Y., Kumagai, K. (2005). Small molecule lactoferrin with an inflammatory effect but no apparent antibacterial activity in mastitic mammary gland secretion. J. Vet. Med. Sci. 67: 667–677. https://doi.org/10.1292/jvms.67.667.
  • Kutila, T., Pyörälä, S., Saloniemi, H., Kaartinen, L. (2003). Antibacterial effect of bovine lactoferrin against udder pathogens, Acta Veterinaria Scandinavica, 44: 35-42, https://doi.org/10.1186/1751-0147-44-35.
  • Matijašic, BB., Oberckal, J., Lorbeg, PM., Paveljšek, D., Skale, N., Kolenc, B., Gruden, Š., Ulrih, NP., Kete M., Justin MZ. (2020). Characterisation of lactoferrin ısolated from acid whey using pilot-scale monolithic ion-exchange chromatography, Processes, 8 (7): 804, https://doi.org/10.3390/pr8070804.
  • Meier, F., Lacroix, C., Meile, L., Jans, C. (2018). Enterococci and pseudomonads as quality indicators in industrial production and storage of mozzarella cheese from raw cow milk, International Dairy Journal, 82: 28e34, https://doi.org/10.1016/j.idairyj.2018.02.010.
  • Melda, K., (2019). Süt ve süt ürünleri endüstrisinin sorunları ve çözümlerinin analizi: Tekirdağ örneği, Namık Kemal Üniversitesi Sosyal Bilimler Enstitüsü İşletme Anabilim Dalı Yüksek Lisans Tezi, Tekirdağ, Türkiye, 33 s.
  • Montiel, R., Martín-Cabrejas, I., Medina, M. (2016). Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-born pathogens in cooked ham. Innovative Food Science and Emerging Technologies. 35: 111–118, https://doi.org/10.1016/j.ifset.2016.04.013.
  • Murdock, C.A. Matthews K.R. (2002), Antibacterial Activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems. Journal of Applied Microbiology, 93: 850–856, https://doi.org/10.1046/j.1365-2672.2002.01762.x
  • Naidu, A.S. (2002). Activated lactoferrin - A new approach to meat safety. Food Technology, 56 (3): 40-45.
  • Naidu, S.S., Svensson, U., Kishore, A.R., Naidu, A.S. (1993). Relationship between antibacterial activity and porin binding of lactoferrin in Escherichia coli and Salmonella typhimurium. Antimicrob. Agents Chemother. 37: 240–245. https://doi.org/10.1128/AAC.37.2.240.
  • Öztürk, Ü., Gürbüz, Ü., Çalım, H.D. (2006). Besinlerin muhafazasında bazı doğal antimikrobiyal sistemlerin rolü ve önemi. Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu, Türkiye
  • Padrão, C., Gonçalves, S., Silva J.P., Sencadas, V. Lanceros-Méndez, S., Pinheiro A.C., Vicente, A.A., Rodrigues, L.R., Dourado, F. (2016). Bacterial cellulose-lactoferrin as an antimicrobial edible packaging. Food Hydrocolloids. 58: 126-140, https://doi.org/10.1016/j.foodhyd.2016.02.019.
  • Payne, K.D., Oliver, S.P., Davidson, P.M. (1994) Comparison of EDTA and apo-lactoferrin with lysozyme on the growth of foodborne pathogenic and spoilage bacteria. Journal of Food Protection, 57: 62–65, https://doi.org/10.4315/0362-028X-57.1.62.
  • Quintieri, L., Caputo, L.,Monaci, L., Deserio, Morea, M.,Baruzzi, F. (2012). Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese. Food Microbiology. 31 (1): 64–71, https://doi.org/10.1016/j.fm.2012.02.015.
  • Quinteri, L., Pistillo P.B., Caputo, L., Favia, P., Baruzzi, F. (2013). Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp. Innovative Food Science & Emerging Technologies. 20: 215–222, https://doi.org/10.1016/j.ifset.2013.04.013.
  • Robinson, R.K. (Ed.) (2005) Dairy microbiology handbook: The microbiology of milk and milk products. Third Edition, John Wiley and Sons, Inc., Wiley Interscience Press, New York, USA, 737 p.
  • Snedecor, G.W., Cochran, W.G. (1989). Statistical methods (8th ed.). Ames, IA: The Iowa State University Press, USA.
  • Steijns, J.M., van-Hooijdonk, A.C.M. (2000). Occurrence, structure, biochemical properties and technological characteristics of lactoferrin. British Journal of Nutrition, 84, Iss. S1: 11-17, https://doi.org/10.1017/S0007114500002191.
  • Tanaka, C., Yamada, K., Takeuchi, H., Inokuchi, Y., Kashiwagi, A., Toba, T. (2018). A lytic bacteriophage for controlling Pseudomonas lactis in raw cow's milk, Applied and Environmental Microbiology, 84, Iss. 18: e00111-18, https://doi.org/10.1128/AEM.00111-18.
  • Taylor, S., Brock, J., Kruger, C., Berner, T., Murphy, M., (2004). Safety determination for the use of bovine milk-derived lactoferrin as a component of an antimicrobial beef carcass spray, Regulatory Toxicology and Pharmacology, 39: 12-24. https://doi.org/10.1016/j.yrtph.2003.10.001.
  • Tekinşen O. C., Tekinşen K.K., (2005). Süt ve süt ürünleri: Temel bilgiler, teknoloji, kalite kontrolü. Selçuk Üniversitesi Basımevi, Konya, Türkiye.
  • Temiz, H., Tarakçı, Z., Aykut, U. (2008). Süt ve ürünlerinde mikroorganizmaları azaltmada alternatif yöntemler. Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum, Türkiye.
  • Ternström, A., Lindberg, A.M., Molin, G. (1993). Classification of the spoilage flora of raw and pasteurized bovine milk, with special reference to Pseudomonas and Bacillus. J. Appl. Bacteriol. 75: 25–34. https://doi.org/10.1111/j.1365-2672.1993.tb03403.x.
  • Tonguc-Altin, K., Sandallı, A., Duman, G., Selvi Kuvvetli, S., Topçuoğlu, N., Külekçi, G. (2015). Development of novel formulations containing lysozyme and lactoferrin and evaluation of antibacterial effects on Mutans Streptococci and Lactobacilli. Archives of Oral Biology. 60 (5): 706–714, https://doi.org/10.1016/j.archoralbio.2015.02.004.
  • Üçüncü, M. (2005). Süt ve mamülleri teknolojisi, II. Cilt, Meta Basım, Bornova, İzmir, Türkiye, 567s.
  • Ünal, G., Akalın, S.A. (2008). Süt proteini kaynaklı peptidlerin antibakteriyel aktivitesi. Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum, Türkiye.
  • Wakabayashi, H., Yamauchi, K., Takase, M. (2006). Lactoferrin research, technology and applications. International Dairy Journal, 16: 1241-1251, https://doi.org/10.1016/j.idairyj.2006.06.013.
  • Walstra, P., Wouters, J.T.M., Geurts, T.J. (2006). Dairy science and technology, Second Edition, Taylor & Francis Group, CRC Press, Boca Raton FL, USA, 763 p.
  • Yılmaz, B., Tosun, H. (2012). Sütte bulunan doğal antimikrobiyal sistemler ve bunların gıda sanayinde kullanımı. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 9 (1): 11-20.
Toplam 56 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Ayhan Duran 0000-0002-4042-0988

Proje Numarası 2015-016
Yayımlanma Tarihi 15 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 3

Kaynak Göster

APA Duran, A. (2021). THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK. Gıda, 46(3), 681-691. https://doi.org/10.15237/gida.GD21041
AMA Duran A. THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK. GIDA. Mayıs 2021;46(3):681-691. doi:10.15237/gida.GD21041
Chicago Duran, Ayhan. “THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK”. Gıda 46, sy. 3 (Mayıs 2021): 681-91. https://doi.org/10.15237/gida.GD21041.
EndNote Duran A (01 Mayıs 2021) THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK. Gıda 46 3 681–691.
IEEE A. Duran, “THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK”, GIDA, c. 46, sy. 3, ss. 681–691, 2021, doi: 10.15237/gida.GD21041.
ISNAD Duran, Ayhan. “THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK”. Gıda 46/3 (Mayıs 2021), 681-691. https://doi.org/10.15237/gida.GD21041.
JAMA Duran A. THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK. GIDA. 2021;46:681–691.
MLA Duran, Ayhan. “THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK”. Gıda, c. 46, sy. 3, 2021, ss. 681-9, doi:10.15237/gida.GD21041.
Vancouver Duran A. THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK. GIDA. 2021;46(3):681-9.

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