Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs

Basit Öğe Kaydı
dc.authorid0000-0001-7775-1871
dc.contributor.authorÇakır, İbrahim
dc.date.accessioned2021-06-23T19:27:05Z
dc.date.available2021-06-23T19:27:05Z
dc.date.issued2010
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe present study was conducted to screen antibacterial and antifungal activities of 21 wild strains of lactic acid bacteria (LAB) isolated and identified from naturally fermented herbs used in traditional Herby Cheese in Turkey. Their antibacterial activity was tested against six selected bacteria namely, Micrococcus luteus, Staphylococcus aureus, Listeria monocytogenes, Proteus mirabilis, Escherichia colt and Salmonella enteritidis. The antifungal activity was tested against 20 yeast strains isolated and identified from the same source with LAB. The results indicated that 18 of LAB have antibacterial activity against tested bacteria but none of them have antifungal activity against yeast cultures. Among the 21 LAB strains tested, Lactobacillus plantarum 77 showed the widest range of inhibition zones against all indicator strains. The results of this study indicate that spontaneously fermented herbs are a good source of many LAB and yeast species.en_US
dc.identifier.endpage226en_US
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-77952796096en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage223en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6730
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-77952796096&partnerID=40&md5=f36889ff5aa1187f4645dae30928801c
dc.identifier.volume8en_US
dc.identifier.wosWOS:000279317500044en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇakır, İbrahim
dc.language.isoenen_US
dc.publisherWfl Publen_US
dc.relation.ispartofJournal Of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectYeasten_US
dc.subjectAntibacterial and Antifungal Activitiesen_US
dc.subjectFermented Herbsen_US
dc.titleAntibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbsen_US
dc.typeArticleen_US

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