Investigation of potential use of human originated lactobacillus fermentum strains for food applications
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Research Journal Biotechnology
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to investigate the potential use of two Lactobacillus fermentum (MA-7 and MA-8) strains originated from human breast milk as a natural preservative agent in food industry and industrial processes. For this purpose, antimicrobial activity was tested against different originated test microorganisms (clinical and food-borne human and fish pathogens) using well diffusion method. The strains were evaluated for their in vitro antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals and the reduction of the red Fe2+-ferrozine complex. Nisin resistance was determined spectrophotometrically and using well diffusion method. Also, sodium benzoate sensitivity was performed spectrophotometrically and cell counting. Enzyme activities were qualitatively determined using spot culture method. L. fermentum MA-7 and MA-8 strains showed anti-bacterial and anti fungal activities against tested pathogenic microorganisms at a range of 2.17-5.90 mm. The antioxidant activities of MA-7 and MA-8 strains were determined as 26.62% and 41.30% against DPPH free radicals. The strains were found to be resistant to 100 mu g/mL concentrations of nisin uses as a natural bio-preservative in food industry. L. fermentum MA strains were also resistant to the sodium benzoate food preservative. Amylase enzyme activity was observed only in MA-7 while lichenase enzyme activity was observed in both strains. Therefore, the L. fermentum strains can be recommended to be used in food applications.
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Açıklama
Anahtar Kelimeler
Nisin, Sodium Benzoate, Antioxidant, Antimicrobial, Enzyme Activity
Kaynak
Research Journal of Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
14
Sayı
8
