Investigation of potential use of human originated lactobacillus fermentum strains for food applications

Basit Öğe Kaydı
dc.authorid0000-0001-9301-8928
dc.authorid0000-0002-3638-1306
dc.contributor.authorGünyaktı, Ayşe
dc.contributor.authorAşan Özüsağlam, Meltem
dc.date.accessioned2019-10-30T11:38:46Z
dc.date.available2019-10-30T11:38:46Z
dc.date.issued2019
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractThis 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.
dc.description.abstract...
dc.identifier.endpage22en_US
dc.identifier.issue8en_US
dc.identifier.startpage14en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12451/6925
dc.identifier.volume14en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherResearch Journal Biotechnology
dc.relation.ispartofResearch Journal of Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectNisin
dc.subjectSodium Benzoate
dc.subjectAntioxidant
dc.subjectAntimicrobial
dc.subjectEnzyme Activity
dc.titleInvestigation of potential use of human originated lactobacillus fermentum strains for food applications
dc.typeArticle

Dosyalar

Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Makale Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu