Effect of a bacteriocin-like substance (BLS) produced by Streptococcus thermophilus strains on Listeria spp. strains

Aslim, BELMA; Yucel, N; Beyatli, Y

doi:10.1111/j.1745-4549.2004.tb00822.x

Effect of a bacteriocin-like substance (BLS) produced by Streptococcus thermophilus strains on Listeria spp. strains

Atıf İçin Kopyala

Aslim B., Yucel N., Beyatli Y.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.28, sa.3, ss.241-250, 2004 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 28 Sayı: 3
Basım Tarihi: 2004
Doi Numarası: 10.1111/j.1745-4549.2004.tb00822.x
Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.241-250
Gazi Üniversitesi Adresli: Evet

Özet

In this study, fifty-two strains of Streptococcus, isolated from Turkish yogurt were tested for their ability to inhibit Listeria strains. Only two isolates exhibited antimicrobial activity (CFF, cell-free filtrate) against eight strains of Listeria innocua, four strains of Listeria monocytogenes and one strain of Listeria welshimeri by agar diffusion. However, bacteriocin-like substance (BLS) producing strains were determined under conditions with the effects of organic acids and hydrogen peroxide eliminated. Inhibitory activities of Streptococcus thermophilus ET5 and S. thermophilus H22 were due to BLS. BLS of S. thermophilus ET5 was observed to exhibit more significant inhibition to the Listeria. strains than BLS of S. thermophilus H22.