1 Ocak 2021 Dergi makalesi Açık Erişim

Murat, Dogan; Hakki, Tekiner Ismail

Citation Style Language JSON

{
  "DOI": "10.1016/j.lwt.2021.112065", 
  "abstract": "In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus (Lc.) lactis subsp. lactis from a total of 114 raw milk and naturally fermented products. After microbiological cultivation of lactic acid bacteria, Lc. lactis subsp. lactis strains identified by mass spectrometry were screened for the nisin Z gene by PCR. Nisin Z-production activity was studied under batch fermentation conditions, followed by testing food stabilizing potential of nisin Z extracted. Of 35 Lc. lactis subsp. lactis identified, 3 were nisin Z-producer, and one strain (e69) of natural cheese origin produced 2350 IU/mL at 63 degrees C for 30 min and 80 degrees C for 10 min, at pH 2.0. This nisin Z purified was moderately inhibitory on Gram (-) bacteria, stable at-20 degrees C and 4 degrees C during 6 weeks, influential on the shelf life of UHT milk and fruit juice at 30 degrees C from 2 to 6 weeks, and susceptible to lipase (89%), pepsin (92%) and catalase (84%) at 37 degrees C for 60 min, respectively. Overall, our study revealed that wild Lc. lactis subsp. lactis exhibited good activity in nisin Z production and native \"clean-label\" bio preservative potential for consumers and the food industry without biotechnological adaptation.", 
  "author": [
    {
      "family": "Murat", 
      "given": " Dogan"
    }, 
    {
      "family": "Hakki", 
      "given": " Tekiner Ismail"
    }
  ], 
  "container_title": "LWT-FOOD SCIENCE AND TECHNOLOGY", 
  "id": "235508", 
  "issued": {
    "date-parts": [
      [
        2021, 
        1, 
        1
      ]
    ]
  }, 
  "title": "Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products", 
  "type": "article-journal", 
  "volume": "150"
}