Authors: AYSEL TOKSOY, YAVUZ BEYATLI, BELMA ASLIM
Abstract: In this research, a total of 97 Lactobacillus were isolated from 10 different sausage and sosis samples obtained from different markets. Identification results showed that 39 (41.1%) isolates belong to the species L. plantarum. Amount of lactic acid and H 2 O 2 produced for the strains were 0.61-0.88% and 1.80-3.45 µg/ml respectively. For qualitative determination, Triple Sugar iron (TSi) Agar medium was used for H 2 S production by the strains. Inhibition activity of bacteriocins and/or bacteriocin-like substances of the L. plantarumstrains against some food contaminants and pathogen bacteria ( E. coli, B. subtilis, coag. (+) and coag. (-) S. aureus, P. aeruginosa) were determined by the agar diffusion method. It was observed that some of the strains produced bacteriocins and/or bacteriocin-like substances and inhibited some of the test bacteria. Results showed that the strains produced different amount of metabolic compounds and they varied in their inhibition effect on the test bacteria.
Keywords: Meat products, L. plantarum, Metabolic compounds, Bacteriocin, Antimicrobial activity.
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