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Journals / Selçuk Tarım ve Gıda Bilimleri Dergisi / 2012 / Cilt: 26 - Sayı: 1

The effect of nisin producer strain of L. lactis subsp. lactis LL27 on the inhibition of listeria monocytogenes in Beyaz cheese

Nisin üreticisi lactococcus lactis subsp. lactis LL27 suşunun beyaz peynirde listeria monocytogenes’in gelişiminin engellenmesi üzerine etkisi

Kübra KASAROĞLU
NEFİSE AKÇELİK
PINAR ŞANLIBABA
MUSTAFA AKÇELİK
Pages
77–83
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

On the other hand, it was determined that only the strain LL27 was inhibited Listeria monocytogenes in white-brined cheeses at the end of 90 days period.

📌 3 Key Takeaways

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Objective & Hypothesis:The persistence of Listeria monocytogenes in white brined cheese made using Jour three wild-type strains Lactococcus lactis subsp. lactis (namely LL2, LL9, LL23 and LL27) were monitored for a period of 90 days.
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Key Findings & Data:However in the cheese made using L. lactis subsp. lactis LL9 the development of lactic acid was more limited compared to the other cheeses.
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Conclusion & Impact:On the other hand, it was determined that only the strain LL27 was inhibited Listeria monocytogenes in white-brined cheeses at the end of 90 days period.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The persistence of Listeria monocytogenes in white brined cheese made using Jour three wild-type strains Lactococcus lactis subsp. lactis (namely LL2, LL9, LL23 and LL27) were monitored for a period of 90 days. No marginal difference was noted among the wild type strains in terms of total bacteria counts and pH development. However in the cheese made using L. lactis subsp. lactis LL9 the development of lactic acid was more limited compared to the other cheeses. On the other hand, it was determined that only the strain LL27 was inhibited Listeria monocytogenes in white-brined cheeses at the end of 90 days period.

Özet

Bu araştırmada dört farklı Lactoccocus lactis subsp. lactis suşu (LL2, LL23, LL9 ve LL27) kullanarak üretilen beyaz peynirlerde 90 gün boyunca Listeria monocytogenes’in kalıcılığı incelenmiştir. Farklı suşlar kullanarak üretilen peynirler arasında toplam bakteri sayısı ve pH gelişimi açısından önemli bir farklılık gözlenmemiştir. Bununla birlikte L. lactis subsp. lactis LL9 suşu kullanılarak üretilen peynirdeki laktik asit düzeyi diğer peynirlere oranla daha düşük saptanmıştır. Öte yandan beyaz peynir örneklerinde 90 günlük depolama sonunda sadece L. lactis subsp. lactis LL27 suşunun Listeria monocytogenes’ in gelişimini inhibe ettiği belirlenmiştir.

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Cite This Article

KASAROĞLU, K., AKÇELİK, N., ŞANLIBABA, P., AKÇELİK, M. (2012). The effect of nisin producer strain of L. lactis subsp. lactis LL27 on the inhibition of listeria monocytogenes in Beyaz cheese. Selçuk Tarım ve Gıda Bilimleri Dergisi, Cilt: 26 - Sayı: 1, 77–83. https://ajindex.com/articles/300071

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