Open AccessLaktokoksin BZ ve Enterosin KP’nin Yoğurt Kültürlerinin Aktivitesi Üzerine Etkisi
Author(s) -
Nilgün Öncül,
Zeliha Yıldırım,
Metin Yıldırım
Publication year - 2015
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v3i5.342-345.276
Subject(s) - lactococcus lactis , lactic acid , incubation , bacteria , lactococcus , enterococcus faecalis , food science , chemistry , streptococcaceae , biology , microbiology and biotechnology , biochemistry , staphylococcus aureus , genetics
In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) were investigated. Lactic acid bacteria counts and pH values of the samples were determined during the incubation period (at 42°C for 24 h). It was found that lactococcin BZ had bactericidal effect against only one yoghurt culture whereas enterocin KP was effective against two yoghurt cultures. When lactococcin BZ and enterosin KP were used in combination (1:1), they showed bactericidal effect against two yoghurt cultures.