Safety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheese

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dc.contributor.authorPARTOVİ, Razieh
dc.contributor.authorGANDOMİ, Hassan
dc.contributor.authorAKHONDZADEH BASTİ, Afshin
dc.contributor.departmentVeteriner Fakültesitr_TR
dc.date.accessioned2021-10-07T06:48:28Z
dc.date.available2021-10-07T06:48:28Z
dc.date.issued2019-09-09
dc.description.abstractIn order to use lactic acid bacteria as starter and non-starter cultures in fermentative products, their safety qualities should be evaluated. The objective of the present study was to evaluate safety characteristics including antibiotic sensitivity pattern, antimicrobial effect, H2O2 production, and biogenic amine production by Lactobacillus plantarum strains isolated from Siahmazgi cheese. Lactobacillus plantarum strains were unable to produce tyramine except for SD6 strain. All strains in the current study were able to produce histamine but unable to decarboxylate neither lysine nor ornithine. Lactobacillus plantarum strains showed considerable antimicrobial activity against Salmonella typhimurium and Listeria monocytogenes. All L. plantarum strains showed stronger antimicrobial activity against S. typhimurium (3.5-42.55 mm) than L. monocytogenes (1.5-30.49 mm). The SC9 strain had the strongest inhibitory effect against both pathogens. After titering pH of the medium to approximately 6.5, no antimicrobial activity was noticed indicating that the antimicrobial activity of L. plantarum strains was contributed to their acid production and not to bacteriocin. All L. plantarum strains were capable of producing H2O2. SA32 and SD13 strains with 2.37 and 0.77 mmol/L were the strongest and the weakest strains regarding H2O2 production, respectively (P˂ 0.05). All L. plantarum strains were sensitive to chloramphenicol, erythromycin, rifampicin, and tetracycline, yet resistant against vancomycin, and norfloxacin. Four patterns of antibiotic resistance were observed among L. plantarum strains. Only two strains of SC9 and SE4 were resistant against four antibiotics. L. plantarum strains naturally found in Siahmazgi cheese do not generally possess dangerous characteristics to be used in fermentative dairy products.tr_TR
dc.identifier.endpage342tr_TR
dc.identifier.issn/e-issn1308-2817
dc.identifier.issue4tr_TR
dc.identifier.startpage337tr_TR
dc.identifier.urihttps://doi.org/10.33988/auvfd.502784tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/75282
dc.identifier.volume66tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.33988/auvfd.502784tr_TR
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectArtisanal cheesetr_TR
dc.subjectFood safetytr_TR
dc.subjectLactic acid bacteriatr_TR
dc.titleSafety aspects of Lactobacillus plantarum strains isolated from Siahmazgi cheesetr_TR
dc.typeArticletr_TR

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