Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens

Yesillik, S.; Yıldırım, Numan; Dikici, Abdullah; Yildiz, Abdunnasır

doi:10.3923/ajava.2011.189.195

Cited by 33 publications

(15 citation statements)

References 3 publications

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“…Similarly, Yesillik et al . () showed that lactic acid at a concentration of 9 mg/mL inhibits the growth of Salmonella typhimurium (inhibition zone of 22.6 mm) and Ps. aeruginosa (inhibition zone of 22.5 mm), while against Es.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms

Stanojević-Nikolić

Dimić

Mojović

et al. 2015

Journal of Food Processing and Preservation

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Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321 mg/mL, inhibition zones ranged from 24.0 mm (Es. coli) to 38.3 mm (En. faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3 mm (Sac. cerevisiae) to 14.0 mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was ≥1.25 mg/mL, while minimal biocide concentration was ≥2.50 mg/mL. Minimal inhibitory concentration for yeasts was ≥12.50 mg/mL, while minimal fungicidal concentration was ≥25.00 mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial agent improving the safety of all-natural foods.

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Section: Resultsmentioning

confidence: 99%

Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms

Stanojević-Nikolić

Dimić

Mojović

et al. 2015

Journal of Food Processing and Preservation

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“…and E. coli could not be detected in all the cig kofte samples produced. Kotz et al (1990) and Yesillik et al (2011) reported that yoghurt inhibited the growth of E. coli, Pseudomonas aeruginosa, Salmonella typhimurium and S. aureus. Yogurt bacteria including Lb.…”

Section: Resultsmentioning

confidence: 99%

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

et al. 2012

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Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice. In this study, yoghurt or yoghurt serum (YS) were added to the mixtures of cig kofte instead of tap water to reduce microbial risks of the raw meatball. Additionally, the effects of yoghurt and YS on some physicochemical characteristics of cig kofte were investigated. Cig kofte is generally consumed within a few hours after the preparation because of its raw nature. Also, it is generally sold under unhygienic conditions in restaurants and restaurant-like places. For this purpose, reducing of the microbial load of cig kofte is important. In the results, Escherichia coli and Listeria monocytogenes were not detected in any samples. While lactic acid bacteria count increased by addition of yoghurt and YS, the number of other microorganisms except for total aerobic mesophilic bacteria (TAMB) were decreased. The a w values and% moisture contents of the samples were varied between 0. 88-0.94 and 46.25-49.72, respectively. The pH values of the samples were slightly changed during the storage of 24 h while no changes detected in the control samples during the storage. In conclusion, it can be suggested that using the yoghurt or YS instead of tap water in the preparation of cig kofte might ensure the microbial safety, increase the nutritional value and its flavour or aroma.

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“…Several strains are known to have beneficial effects on human and animal organisms by in that they orient the intestinal microbiotas community and stimulate mucosal defenses against pathogens, thus improving the immune response (Arena and others ; Russo and others ). Furthermore, they are involved in vitamins synthesis, blood cholesterol reduction, and prevention of neoplastic processes (Boylston and others ; Yesillik and others ). Nowadays, a There presently exists a growing interest toward in new novel formulations to obtain novel functional foods with plant extracts.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

Chiodelli

Pellizzoni

Růžičková

et al. 2016

Journal of Food Science

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Several foods on the market, such as yogurt and fermented milk, include mixtures of prebiotics and probiotic microorganisms effective in promoting the proliferation and equilibrium of intestinal bacteria, thus improving gut health. Particularly, researchers and the public have shown increasing interest in the combination of probiotics with natural substances that promote health or that can act as substrates to promote bacterial growth. The aim of this study is to evaluate the effects of different extracts of Aloe barbadensis and Aloe arborescens in fermented milk, taking into account both the prebiotic effect of aloe polysaccharides and the antimicrobial activity of several secondary metabolites. The results demonstrate a beneficial effect of 5% aloe inner gel on Lactobacillus growth and confirm the antimicrobial activity of the phenolic compounds peculiar of green rind extracts.

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Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid against Selected Foodborne Pathogens

Cited by 33 publications

References 3 publications

Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms

Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

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