Effects of a bacteriocin-like substance produced by Leuconostoc mesenteroides subsp. cremoris on spoilage strain Lactobacillus fructivorans and various pathogens

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dc.authorid0000-0002-3652-9737
dc.contributor.authorYurdugül, Seyhun
dc.contributor.authorBozoğlu, Faruk
dc.date.accessioned2021-06-23T19:25:59Z
dc.date.available2021-06-23T19:25:59Z
dc.date.issued2008
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractCertain lactic acid bacteria present in the natural flora of the wine fermentation medium perform the malolactic fermentation process and other biochemical activities which lead to the formation of the outstanding aroma and bouquet of wine. However, because of the spoilage phenomena caused also by certain lactic cultures, off-odours formed via metabolic side reactions cause severe economic losses in the wine industry. Several control mechanisms were introduced in order to eliminate these spoilage cultures, but none of these has been implemented as an efficient and healthy process. A partially purified bacteriocin-like inhibitory substance (BLIS) with a molecular weight of 32 000 Da, obtained from a Leuconostoc mesenteroides subsp. cremoris isolate belonging to the native flora of wines of the Cappadocia region, was studied for its inhibitory activity on the spoilage strain, Lactobacillus fructivorans, isolated from the same wine flora and several other pathogens, and was found to be efficient in eliminating both the spoilage strain and the pathogens.en_US
dc.identifier.doi10.1111/j.1365-2621.2006.01392.x
dc.identifier.endpage81en_US
dc.identifier.issn0950-5423
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-37549025036en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage76en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2006.01392.x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6358
dc.identifier.volume43en_US
dc.identifier.wosWOS:000252520500010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYurdugül, Seyhun
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacteriocinen_US
dc.subjectFermentationen_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectSpoilageen_US
dc.subjectWineen_US
dc.titleEffects of a bacteriocin-like substance produced by Leuconostoc mesenteroides subsp. cremoris on spoilage strain Lactobacillus fructivorans and various pathogensen_US
dc.typeArticleen_US

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