Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh Beef

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dc.contributor.authorYildirim, Zeliha
dc.contributor.authorYerlikaya, Sabire
dc.contributor.authorOncul, Nilgun
dc.contributor.authorSakin, Tuba
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractIn this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200-2500 AU/mL), a bacteriocin produced by Lactococcus lactis spp. lactis BZ, and kept at 4-5 degrees C for 12 days. During storage, the microbiological properties of the meat samples with or without lactococcin BZ were determined. Inhibitory effect of lactococcin BZ depended on its amount. The higher the amount of lactococcin BZ, the higher the inhibitory activity. Treatment with lactococcin BZ at the level of 2500 AU/mL resulted in 4.87, 3.50 and 3.94 log cycle decrease in the counts of mesophilic, psychrotrophic and lactic acid bacteria, respectively, and 1.90.10(4) and 1.04.10(2) CFU/g reduction in conform and faecal conform bacteria, respectively, at the end of storage as compared to their initial numbers in the control sample. However, the counts of these bacteria in control samples increased during storage. Also, lactococcin BZ at 1600 AU/mL showed very strong antilisterial effect against Listeria innocua in fresh meat and reduced the cell numbers from 6.04 log CFU/g to undetectable level on the 6th day of storage. In conclusion, lactococcin BZ has a potential use as a biopreservation agent to improve safety and shelf life of raw beef.
dc.description.sponsorshipGaziosmanpasa University Scientific Research and Project Units Tokat, Turkey [2011/80]
dc.description.sponsorshipThis research was financially supported by Gaziosmanpasa University Scientific Research and Project Units (Project No. 2011/80) Tokat, Turkey.
dc.identifier.doi10.17113/ftb.54.03.16.4373
dc.identifier.endpage323
dc.identifier.issn1330-9862
dc.identifier.issn1334-2606
dc.identifier.issue3
dc.identifier.pmid27956863
dc.identifier.scopus2-s2.0-84991108112
dc.identifier.scopusqualityQ2
dc.identifier.startpage317
dc.identifier.urihttps://dx.doi.org/10.17113/ftb.54.03.16.4373
dc.identifier.urihttps://hdl.handle.net/11480/3615
dc.identifier.volume54
dc.identifier.wosWOS:000383636000008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherFACULTY FOOD TECHNOLOGY BIOTECHNOLOGY
dc.relation.ispartofFOOD TECHNOLOGY AND BIOTECHNOLOGY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbacteriocin
dc.subjectlactococcin BZ
dc.subjectbeef
dc.subjectmicrobiological quality
dc.subjectListeria innocua
dc.titleInhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh Beef
dc.typeArticle

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