Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production
The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese produ...
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Ankara University
2019-12-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/871228 |
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| author | Nefise Akcelik Meltem Colaklar Sait Aykut Aytac Birce Taban Hamdi Barbaros Özer Ayse Gursoy |
| author_facet | Nefise Akcelik Meltem Colaklar Sait Aykut Aytac Birce Taban Hamdi Barbaros Özer Ayse Gursoy |
| author_sort | Nefise Akcelik |
| collection | DOAJ |
| description | The aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production.inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production. |
| format | Article |
| id | doaj-art-45d12eb20d234fec97d10a77d7c0f24a |
| institution | OA Journals |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2019-12-01 |
| publisher | Ankara University |
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| series | Journal of Agricultural Sciences |
| spelling | doaj-art-45d12eb20d234fec97d10a77d7c0f24a2025-08-20T01:56:41ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972019-12-0125440140810.15832/ankutbd.42383345Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese ProductionNefise Akcelik0Meltem Colaklar1Sait Aykut Aytac2Birce Taban3Hamdi Barbaros Özer4Ayse Gursoy5Ankara University, Biotechnology InstituteHACETTEPE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜHACETTEPE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜAnkara University, Faculty of Agriculture, Dairy Technology Department, Diskapi, AnkaraAnkara University, Faculty of Agriculture, Dairy Technology Department, Diskapi, AnkaraAnkara University, Faculty of Agriculture, Dairy Technology Department, Diskapi, AnkaraThe aim of this study was to investigate the antimicrobial activity of an autochthonous probiotic strain of bacteriocin-like inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production.inhibitory substances (BLIS)-producing Lactobacillus plantarum, previously isolated from a Tulum cheese and satisfied technological criteria as adjunct culture in cheese production, in reducing Staphylococcus aureus during production and ripening of white-brined cheeses. Cheeses were manufactured in two trials from pasteurized milk artificially contaminated with S. aureus to the mean level of 6.243 log MPN mL-1. Lb. plantarum BG33 was added at 1% as adjunct to the starter culture. The study was also carried out with control group cheeses produced without the adjunct culture. S. aureus counts were monitored for up to 90 days by BAM’s 5-tube MPN method and each positive tube of MPN (most probable number) method was confirmed by PCR amplification of a 400 bp fragment of the nuc gene, which encodes the thermostable nuclease of S. aureus. The capacity of Lb. plantarum BG33 to reduce S. aureus count was found as 0.9 log unit on the 18th day of ripening. After 39 and 59 days of ripening, Lb. plantarum BG33 lowered S. aureus count by 1.9 and 2.0 log units, respectively, when compared to control group cheeses in which it was lowered by 0.5 and 1.0 log units, respectively. As a result, the BLIS activity of Lb. plantarum BG33 throughout ripening of white-brined cheese could make it useful as bioprotective adjunct culture in white-brined cheese production to prevent S. aureus growth which is an important foodborne pathogen in respect of safe cheese production.https://dergipark.org.tr/tr/download/article-file/871228lactobacillus plantarum; staphylococcus aureus; white-brined cheese; bacteriocin; bio-control |
| spellingShingle | Nefise Akcelik Meltem Colaklar Sait Aykut Aytac Birce Taban Hamdi Barbaros Özer Ayse Gursoy Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production Journal of Agricultural Sciences lactobacillus plantarum; staphylococcus aureus; white-brined cheese; bacteriocin; bio-control |
| title | Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production |
| title_full | Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production |
| title_fullStr | Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production |
| title_full_unstemmed | Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production |
| title_short | Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production |
| title_sort | application of bacteriocin like inhibitory substances blis producing probiotic strain of lactobacillus plantarum in control of staphylococcus aureus in white brined cheese production |
| topic | lactobacillus plantarum; staphylococcus aureus; white-brined cheese; bacteriocin; bio-control |
| url | https://dergipark.org.tr/tr/download/article-file/871228 |
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