1 Ocak 2021 Dergi makalesi Açık Erişim

Murat, Dogan; Hakki, Tekiner Ismail

JSON-LD (schema.org)

{
  "@context": "https://schema.org/", 
  "@id": 235508, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Istanbul Gelisim Univ, Fine Arts Fac, Gastron & Culinary Arts Dept, TR-34310 Istanbul, Turkey", 
      "name": "Murat, Dogan"
    }, 
    {
      "@type": "Person", 
      "name": "Hakki, Tekiner Ismail"
    }
  ], 
  "datePublished": "2021-01-01", 
  "description": "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.", 
  "headline": "Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products", 
  "identifier": 235508, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products", 
  "url": "https://aperta.ulakbim.gov.tr/record/235508"
}