1 Ocak 2021 Dergi makalesi Açık Erişim

Murat, Dogan; Hakki, Tekiner Ismail

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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Murat, Dogan</dc:creator>
  <dc:creator>Hakki, Tekiner Ismail</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc: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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/235508</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:235508</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>LWT-FOOD SCIENCE AND TECHNOLOGY 150</dc:source>
  <dc:title>Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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