The effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkey

dc.authorid0000-0002-0136-4928
dc.contributor.authorAkoğlu, Aylin
dc.date.accessioned2021-06-23T19:54:30Z
dc.date.available2021-06-23T19:54:30Z
dc.date.issued2020
dc.departmentBAİBÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractObjective The purpose of this study was to determine the effect of some environmental conditions (different temperature degrees and pH values, different salt, glucose and lactose concentrations) on the planktonic growth and biofilm formation ability of the lactic acid bacteria (LAB) isolated from a local cheese in Turkey. Results It was determined that Enterococcus lactis EC61 and Enterococcus faecalis EC41 are the most resistant bacteria to the changing environmental conditions and they can stably maintain their planktonic growth in the pH values of 6.5, 7.0, 7.5, and 8.0; in the salt concentrations of 4% and 6.5%; in the glucose concentration of 0.5%; and in the lactose concentrations of 0.5%, 1.5%, and 2.5%. It was found that all strains had the biofilm formation ability and especially the biofilm formation of Enterococcus lactis EC61 and Enterococcus faecalis EC41 strains significantly increased in the acidic pH values and in the increasing glucose and lactose concentrations, and significantly decreased in the increasing salt concentration. Conclusions When considered in terms of LAB potential as a starter culture, specifying the effect of some environmental conditions on the planktonic growth and biofilm formation ability is important for the food industry. As a conclusion, it was determined that lactic acid bacteria, which were previously determined to have some starter culture characteristics, had additional properties on the way to being an starter culture.en_US
dc.identifier.doi10.1007/s10529-020-02794-4
dc.identifier.endpage492en_US
dc.identifier.issn0141-5492
dc.identifier.issn1573-6776
dc.identifier.issue3en_US
dc.identifier.pmid31927753en_US
dc.identifier.scopus2-s2.0-85077702343en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage481en_US
dc.identifier.urihttps://doi.org/10.1007/s10529-020-02794-4
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10562
dc.identifier.volume42en_US
dc.identifier.wosWOS:000519094800013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorAkoğlu, Aylin
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofBiotechnology Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic acid Bacteriaen_US
dc.subjectStarter Cultureen_US
dc.subjectPlanktonic Growthen_US
dc.subjectBiofilmen_US
dc.subjectEnvironmental Conditionsen_US
dc.titleThe effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkeyen_US
dc.typeArticleen_US

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