Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks.

Autor: İncili GK; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey. Electronic address: gkincili@firat.edu.tr., Karatepe P; Food Processing Department, Keban Vocational School, Fırat University, Elazıg, Turkey., Akgöl M; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Fırat University, Elazığ, Turkey., Güngören A; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Bingöl University, Bingöl, Turkey., Koluman A; Biomedical Engineering Department, Technology Faculty, Pamukkale University, Denizli, Turkey., İlhak Oİ; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Balıkesir University, Balıkesir, Turkey., Kanmaz H; Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey., Kaya B; Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey., Hayaloğlu AA; Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2022 Jun; Vol. 104, pp. 104001. Date of Electronic Publication: 2022 Feb 03.
DOI: 10.1016/j.fm.2022.104001
Abstrakt: The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 ± 0.4 and 1819.44 ± 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log 10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log 10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log 10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: