The inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef

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dc.contributor.authorOncul, Nilgun
dc.contributor.authorTokatli, Kader
dc.contributor.authorYildirim, Zeliha
dc.date.accessioned2024-11-07T13:32:13Z
dc.date.available2024-11-07T13:32:13Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractDuring the processing of fresh meat, there is a risk of contamination with foodborne pathogenic E. coli. The use of bacteriocins is considered to ensure the safety of fresh meat. In this context, the impact of lactococcin BZ on the E. coli population in fresh beef has been investigated. The antibacterial activity of lactococcin BZ was observed in meat samples inoculated with E. coli both during and after attachment condition (10(3) and 10(6) CFU/mL), and over a 12 days storage period in refrigeration (4 degrees C). Different amounts of lactococcin BZ (ranging from 400 to 3200 AU/mL) were applied to fresh meat for varying treatment durations (0-30 minutes). Following the application of lactococcin BZ at levels of 800, 1600, and 3200 AU/mL during attachment, E. coli counts were immediately reduced by 3.62 log units. At high inoculum dose, lactococcin BZ (3200 AU/mL) decreased the pathogen by approximately 6 log units in 5 minutes during attachment. E. coli exhibited sensitivity to lactococcin BZ (400, 1600, and 3200 AU/mL) both in low and high inoculum doses after attachment to fresh beef. Furthermore, the inhibitory effect of lactococcin BZ increased with its concentration over the 12 days of refrigerated. In conclusion, lactococcin BZ demonstrated inhibitory effect against E. coli in fresh beef, suggesting its potential use as a biopreservative in the meat industry.
dc.description.sponsorshipMugla Sitki Kocman University Research Projects Coordination Office [20/115/01/3/5]
dc.description.sponsorshipThis work was supported by the Mugla Sitki Kocman University Research Projects Coordination Office through Project Grant Number [20/115/01/3/5].
dc.identifier.doi10.53194/0003-925X-75-4
dc.identifier.endpage12
dc.identifier.issn0003-925X
dc.identifier.issue1
dc.identifier.startpage4
dc.identifier.urihttps://doi.org/10.53194/0003-925X-75-4
dc.identifier.urihttps://hdl.handle.net/11480/15289
dc.identifier.volume75
dc.identifier.wosWOS:001196453300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectbacteriocin
dc.subjectbiopreservation
dc.subjectmeat
dc.subjectEscherichia coli
dc.subjectlactococcin BZ
dc.titleThe inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef
dc.typeArticle

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