Inhibitory effect of enterocin KP in combination with sublethal factors on Escherichia coli O157:H7 or Salmonella Typhimurium in BHI broth and UHT milk

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dc.contributor.authorYildirim, Zeliha
dc.contributor.authorIlk, Yaselin
dc.contributor.authorYildirim, Metin
dc.contributor.authorTokatli, Kader
dc.contributor.authorOncul, Nilgun
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2014
dc.departmentNiğde ÖHÜ
dc.description.abstractThe effects of physical and chemical sublethal treatments on the antibacterial activity of enterocin KP produced by Enterococcus faecalis KP against Escherichia coli O157:H7 and Salmonella Typhimurium were investigated. Enterocin KP was not active against intact cells of E. coli O157: H7 or S. Typhimurium. However, the use of enterocin KP together with ethylenediaminetetraacetic acid (50 mM), sodium tripolyphosphate (50 mM), sublethal heating (60 degrees C for 10 min), cold shock (-20 degrees C for 2 h), or acid stress (mixture of 40% lactic acid, 16% propionic acid, 16% acetic acid) in BHI medium decreased the cell number of E. coli O157: H7 by 7.27, 6.28, 3.39, 3.06, 4.20 log and S. Typhimurium by 7.21, 6.20, 3.64, 3.38, 3.98 log cfu/mL, respectively. The combination of enterocin KP with ethylenediaminetetraacetic acid decreased the cell number of E. coli O157: H7 in UHT milk to undetectable level, enterocin KP plus sodium tripolyphosphate or enterocin KP plus sublethal heating caused a reduction by 6.07 and 5.68 log cycles. The results of this study showed that enterocin KP could be applied as a biopreservative to inhibit E. coli O157: H7 and S. Typhimurium in combination with physical and food grade chemical hurdles.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [102O282 TOVAG]
dc.description.sponsorshipThis research was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) (Project no. 102O282 TOVAG).
dc.identifier.doi10.3906/biy-1310-69
dc.identifier.endpage419
dc.identifier.issn1300-0152
dc.identifier.issn1303-6092
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84898402603
dc.identifier.scopusqualityQ2
dc.identifier.startpage412
dc.identifier.trdizinid163033
dc.identifier.urihttps://dx.doi.org/10.3906/biy-1310-69
dc.identifier.urihttps://hdl.handle.net/11480/4274
dc.identifier.volume38
dc.identifier.wosWOS:000334166200013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherTUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY
dc.relation.ispartofTURKISH JOURNAL OF BIOLOGY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBacteriocin
dc.subjectenterocin KP
dc.subjectsublethal injury
dc.subjectgram-negative bacteria
dc.subjectUHT milk
dc.titleInhibitory effect of enterocin KP in combination with sublethal factors on Escherichia coli O157:H7 or Salmonella Typhimurium in BHI broth and UHT milk
dc.typeArticle

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