Bacteriocinogenic bacteria isolated from Civil, Kashar and White cheeses in Erzurum, Turkey


ÖZLÜ H. , ATASEVER M.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.66, no.2, pp.147-153, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66 Issue: 2
  • Publication Date: 2019
  • Doi Number: 10.33988/auvfd.547483
  • Title of Journal : ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Page Numbers: pp.147-153

Abstract

This study was carried out in order to identify the bacteriocinogenic lactic acid bacteria (LAB) isolated from civil, kashar and white cheeses produced by traditional methods in Erzurum, Turkey. LAB were isolated from 80 samples of cheese collected from the markets of Erzurum. Antimicrobial activities of the isolates were determined using agar spot and well diffusion methods. LAB that showing antimicrobial activity were characterized phenotypically and genotypically, and the bacteriocin-producing strains were determined. The susceptibilities of bacteriocins to different temperatures, pH and enzymes were tested. While 48.29% of the 381 LAB isolated from cheese samples had antimicrobial activity, only 4.35% of them were determined producing bacteriocin. While 168 of 184 isolates which were showing antimicrobial activity were identified by phenotypical methods at a genus level, and 11 of were at a species level, 135 of 184 isolates were identified by genotypical methods at a genus level, and 26 of were at a species level. Lb. plantarum (24.36%) and Lb. brevis (23.08%) in lactobacilli, E. faecium (38.89%) and E. durans (20.37%) in enterococci, and Lc. lactis subsp. lactis (100%) in lactococci were identified as the dominant species. All bacteriocin producing exhibited antimicrobial activity against Micrococcus luteus. It has been determined that bacteriocin producing Lc. lactis subsp. lactis and Lb. pentosus strains have inhibition impact on Staphylococcus aureus and Listeria monocytogenes. It has been concluded that the bacteriocin-producing isolates, due to not losing their activities in a wide range of pH and different temperature-time values, could be used as a bio-protective culture in food production and storage.