Authors: MUSTAFA AŞKAR, BELMA ASLIM, YAVUZ BEYATLI
Abstract: In this research, , In this study, a total of 74 Pediococci were isolated from 10 different sausage and sosis samples obtained from different retailers . The identification results showed that 30 (40.5%) isolates were from the species P. acidilactici. The amounts of lactic acid and H2O2 produced by the strains were in the ranges 0.11-0.64% and 0.441-0.90 (µg/10 ml, respectively. A Triple Sugar Iron (TSI) Agar medium was used for estimating the H2S production of the strains. The generally, inhibitory effects and the inhibitory effects of the bacteriocins and / or bacteriocin-like substances in the P. acidilactici strains were determined on food contaminants and pathogen bacteria (E.coli, B.subtilis, coag. (+) and coag. (-) S.aureus, E.aerogenes, P.fluorescens) using the agar diffusion method. The antimicrobial activity of the strains on closely related starter bacteria and the inhibitory effects of these starter bacteria on the P.acidilactici strains were examined. The results showed that strains produced different amounts of metabolic compounds and varied in inhibition on the test bacteria. However some starter bacteria inhibited P.acidilactici strains.
Keywords: Meat products, P.acidilactici, Metabolic compounds, Bacteriocin, Antimicrobial activity
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