1 Ocak 2021 Dergi makalesi Açık Erişim

Murat, Dogan; Hakki, Tekiner Ismail

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/235508</identifier>
  <creators>
    <creator>
      <creatorName>Murat, Dogan</creatorName>
      <givenName>Dogan</givenName>
      <familyName>Murat</familyName>
      <affiliation>Istanbul Gelisim Univ, Fine Arts Fac, Gastron &amp; Culinary Arts Dept, TR-34310 Istanbul, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Hakki, Tekiner Ismail</creatorName>
      <givenName>Tekiner Ismail</givenName>
      <familyName>Hakki</familyName>
    </creator>
  </creators>
  <titles>
    <title>Food Stabilizing Potential Of Nisin Z Produced By Wild Lactococcus Lactis Subsp. Lactis From Raw Milk And Some Fermented Products</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/235508</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.lwt.2021.112065</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
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  <descriptions>
    <description descriptionType="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.</description>
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