Inhibitory effect of bacteriocins against Escherichia coli O157:H7

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dc.authoridONCUL, NILGUN/0000-0002-2865-7958
dc.contributor.authorOncul, Nilguen
dc.contributor.authorYildirim, Zeliha
dc.date.accessioned2024-11-07T13:31:41Z
dc.date.available2024-11-07T13:31:41Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe purpose of this study was to explore the activity of bacteriocin enterocin KP and lactococcin BZ against Escherichia coli O157:H7, a Gram-negative foodborne pathogen, in ultra-high temperature (UHT) milks with different fat ratios. Enterocin KP and lactococcin BZ were produced from two bacteriocinogenic strains, isolated in previous studies from White cheese and Boza. Full fat (3.0%), half fat (1.5%), and low fat (<0.1% fat) UHT milks inoculated with 10(2), 10(4), and 10(6) CFU/ml of E. coli O157:H7 were treated with different concentrations (400, 800, 1600, and 2500 AU/ml) of lactococcin BZ, enterocin KP, or a combination of both and stored at 4 or 20 celcius for 20 days. The survival of E. coli O157:H7 was determined at both storage temperatures during the storage period of 20 days. Lactococcin BZ and enterocin KP had a bactericidal impact on E. coli O157:H7 in all UHT milk samples either separately or in combination. However, antibacterial activity of the bacteriocins decreased with increasing fat content of milk and inoculum levels of bacterium. The results of this study indicate that lactococcin BZ and enterocin KP may be useful candidates either separately or in combination as biopreservatives for use in the dairy industry to control the growth of pathogenic microorganisms.
dc.description.sponsorshipGaziosmanpasa University, Turkey [2008-50]
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship and/or publication of this article: This work was supported by the Gaziosmanpasa University, Turkey (grant number 2008-50).
dc.identifier.doi10.1177/1082013219840462
dc.identifier.endpage514
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue6
dc.identifier.pmid30947545
dc.identifier.scopus2-s2.0-85063983397
dc.identifier.scopusqualityQ2
dc.identifier.startpage504
dc.identifier.urihttps://doi.org/10.1177/1082013219840462
dc.identifier.urihttps://hdl.handle.net/11480/14966
dc.identifier.volume25
dc.identifier.wosWOS:000482241900007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectE. coli O157: H7
dc.subjectlactococcin BZ
dc.subjectenterocin KP
dc.subjectultra-high temperature (UHT) milk
dc.subjectantimicrobial
dc.subjectbacteriocin
dc.titleInhibitory effect of bacteriocins against Escherichia coli O157:H7
dc.typeArticle

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