Dairy propionibacterium strains with potential as biopreservatives against foodborne pathogens and their tolerance-resistance properties

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dc.contributor.authorYüksekdağ, Zehra Nur
dc.contributor.authorÖnal Darilmaz, Derya
dc.contributor.authorBeyatli, Yavuz
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T08:22:35Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T08:22:35Z
dc.date.issued2014
dc.departmentYuksekdag, Z.N., Department of Biology, University of Gazi, 06500 Ankara, Turkey -- Onal Darilmaz, D., Department of Biotechnology and Molecular Biology, University of Aksaray, 68100 Aksaray, Turkey -- Beyatli, Y., Department of Biology, University of Gazi, 06500 Ankara, Turkey
dc.description.abstractIn this study, the thirty-two investigated Propionibacterium spp. strains were examined for their abilities to survive at pH 2.0, 3.0, 4.0 and 5.0 and in the presence of 0.06, 0.15 and 0.30 % bile salts, their influence on the growth of pathogens, as well as their sensitivity against eleven selected antibiotics. P. freudenreichii subsp. freudenreichii IT4, IT16, and P. jensenii MP12, BSM8 and DY1 strains survived in both the acidic and bile salt environments. Among thirty-two tested Propionibacterium spp. strains, five strains demonstrated strong and broad inhibitory spectrum against pathogen strains, and all of the Propionibacterium spp. strains strongly inhibited growth of the Escherichia coli ATCC 11229. Propionibacterium spp. strains demonstrated resistance to streptomycin, gentamycin, kanamycin, rifampicin and polymyxin B antibiotics. Overall, Propionibacterium spp. strains showed high antibacterial activity, tolerance to pH 4.0 and 5.0 and high tolerance to bile salts and will present an alternative source to Lactobacillus and Bifidobacterium for future probiotic development. In addition, culture metabolites of these strains may be used as a preservative in the food industry for the replacement of or reduction in the increasing use of chemical additives. © 2013 Springer-Verlag Berlin Heidelberg.
dc.description.sponsorshipAcknowledgments This research was supported by The Scientific and Technological Research Council of Turkey, through project no. TBAG-(107T486). The authors thank University of Aksaray, Foreign Languages Department, Academic Support Group for Foreign Languages, for proofreading the manuscript.
dc.identifier.doi10.1007/s00217-013-2066-y
dc.identifier.endpage26en_US
dc.identifier.issn1438-2377
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage17en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s00217-013-2066-y
dc.identifier.urihttps://hdl.handle.net/20.500.12451/2597
dc.identifier.volume238en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntibacterial activity
dc.subjectAntibiotics
dc.subjectBile salts
dc.subjectLow pH
dc.subjectProbiotics
dc.subjectPropionibacterium spp.
dc.titleDairy propionibacterium strains with potential as biopreservatives against foodborne pathogens and their tolerance-resistance properties
dc.typeArticle

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