Effect of Lactococcin BZ and Enterocin KP on the Activity of Yoghurt Cultures

Nilgün Öncül, Zeliha Yıldırım, Metin Yıldırım

Abstract


In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) were investigated. Lactic acid bacteria counts and pH values of the samples were determined during the incubation period (at 42°C for 24 h). It was found that lactococcin BZ had bactericidal effect against only one yoghurt culture whereas enterocin KP was effective against two yoghurt cultures. When lactococcin BZ and enterosin KP were used in combination (1:1), they showed bactericidal effect against two yoghurt cultures.

Keywords


Lactococcin BZ; Enterocin KP; Yoghurt cultures; Bacteriocin; Inhibitory effect

Full Text:

PDF (Türkçe)


DOI: https://doi.org/10.24925/turjaf.v3i5.342-345.276

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: