Bazı gıda kaynaklı patojenler üzerinde geleneksel yoğurt üretiminde kullanılan ticari starter kültürlerin ve probiyotiklerin antimikrobiyal etkisi

Abstract

Objective: Although many techniques have been developed for food preservation, foodborne diseases are still an important problem. The studies aimed at solving this problem have increased in recent years using lactic acid bacteria with antimicrobial activities in foods. Materials and Methods: In this study, the antimicrobial effects of various lactic acid bacteria species, commercial yoghurt and probiotic yoghurt cultures and their supernatants on pathogen bacteria including Salmonella typmimurium NRLL E4463, Listeria monocytogenes Scott-A, Escherichia coli O157:H7, Staphylococcus aureus 6538P were examined by well diffusion and disc diffusion methods Results: It was determined that there were no statistical differences between the well diffusion and disc diffusion methods in terms of antimicrobial effects. It was also found that all of the lactic acid bacteria in MRS broth had substantial antimicrobial activities against the pathogens in both diffusion methods; however the antimicrobial effects of the supernatants obtained from cultures developed in media prepared from 10% skim milk powder showed diversity in terms of antimicrobial activity. Conclusion: These commercial cultures are thought to make a positive contribution with to help in the control of foodborne diseases.