GROWTH ABILITY OF BACTERIOCINOGENIC STRAINS IN MILK ANDTHEIR BACTERIOCIN ACTIVITY AGAINST CHEESE STARTER CULTURES

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dc.contributor.authorÖncül, Nilgün
dc.contributor.authorYıldırım, Zeliha
dc.date.accessioned2024-11-07T13:15:54Z
dc.date.available2024-11-07T13:15:54Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, the growing ability of Lactococcus lactis ssp. lactis BZ and Enterococcus faecalis KP in different fat content milk at 30°C for 48 hours and the efficiency of their bacteriocins, lactococcin BZ and enterocin KP, against three types of cheese starter (Choozit MA 11LYO 50, Choozit MA 19LYO 50 and DI-Prox M265) in full fat milk were determined. The growth and bacteriocin production abilities of L. lactis ssp. lactis BZ and E. faecalis KP in milk were examined for 48 hours at 30°C. As a result of the study, it was determined that both bacteria grew better in milk with low fat content and produced more bacteriocin. It was found that lactococcin BZ (1600 AU/mL) and enterocin KP (1600 AU/mL) had an inhibitory effect against three different cheese starter cultures analyzed when used separately or in combination.
dc.identifier.doi10.15237/gida.GD20113
dc.identifier.endpage1187
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue6
dc.identifier.startpage1175
dc.identifier.trdizinid399208
dc.identifier.urihttps://doi.org/10.15237/gida.GD20113
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/399208
dc.identifier.urihttps://hdl.handle.net/11480/11930
dc.identifier.volume45
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectMantar Bilimi
dc.subjectMikrobiyoloji
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleGROWTH ABILITY OF BACTERIOCINOGENIC STRAINS IN MILK ANDTHEIR BACTERIOCIN ACTIVITY AGAINST CHEESE STARTER CULTURES
dc.typeArticle

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