The Inhibition effect of Yoghurt Starter Culture Metabolites

Belma ASLIM; Yavuz BEYATLI

Article Details

The Inhibition effect of Yoghurt Starter Culture Metabolites

Authors:

Belma ASLIM | Yavuz BEYATLI

Publisher:

TUBITAK

Journal:

Turkish Journal of Biology 2000 Vol.24 Issue 1, pp.65-78

Document Type:

Article

Publication Date:

12/1999

Document Language:

Turkish

Document ID (Org No.):

2000814124

Frequency:

Bimonthly

eISSN:

1303-6092

pISSN:

1300-0152

Keywords:

Abstract:

 

In this study effect of some separate and combined metabolic compounds produced by lactic  acid were tested on food pathogenic and contaminant microorgnasms. For this study, five strains of  each Lactobacillus bulgaricus and Streptococcus thermophilus were used. The inhibition effects of the  metabolic products (lactic acid, hydrogen peroxide, acetaldehyde, diacetyl) produced by the stains on  test bacteria ( Staphylococcus aureus, Escherichia coli) were determined. Also, a random combinations  of the strains were prepared and the metabolic compounds produced by these cultures and their  antimicrobial activities on tested bacteria were determined. By regarding the metabolic products  mainly, the samples of lactic acid, hydrogen peroxide, acetaldehyde and diacetyl concentrations close  to these values were prepared and their inhibition effects were examined sperately on two different  strains of test bacteria. As a result of this experiment, the inhibition effect of metabolites such as  hydrogen peroxide, acetaldehyde and diacetyl could not be determined but it was observed that lactic  acid in 5-20 mg/ml concentrations effected test bacteria.  In addition to lactic acid (10 mg/ml), the inhibition effects of hydrogen peroxide (3 ppm), acetaldehyde  (15 ppm) and diacetyl (1.5 ppm) in 2, 3 and 4 combinations were tested on test bacteria. Whereas it  was observed that hydrogen peroxide, acetaldehyde and diacetyl in a combination form had no  inhibition effect, diacetyl only in 10 mg/ml and hydrogen peroxide between 0.5-10 mg/ml  concentrations showed inhibition effect. Another striking point was that acetaldehyde even in 10  mg/ml had no inhibition effect. Taking into account that lactic acid bacteria can procedure more diacetyl  and hydrogen peroxide. The results of this study indicated that the metabolites formed by yoghurt  starter bacteria had no inhibition effect and it can be said that the inhibition effect was mainly caused  by lactic acid.

 

In this study effect of some separate and combined metabolic compounds produced by lactic  acid were tested on food pathogenic and contaminant microorgnasms. For this study, five strains of  each Lactobacillus bulgaricus and Streptococcus thermophilus were used. The inhibition effects of the  metabolic products (lactic acid, hydrogen peroxide, acetaldehyde, diacetyl) produced by the stains on  test bacteria ( Staphylococcus aureus, Escherichia coli) were determined. Also, a random combinations  of the strains were prepared and the metabolic compounds produced by these cultures and their  antimicrobial activities on tested bacteria were determined. By regarding the metabolic products  mainly, the samples of lactic acid, hydrogen peroxide, acetaldehyde and diacetyl concentrations close  to these values were prepared and their inhibition effects were examined sperately on two different  strains of test bacteria. As a result of this experiment, the inhibition effect of metabolites such as  hydrogen peroxide, acetaldehyde and diacetyl could not be determined but it was observed that lactic  acid in 5-20 mg/ml concentrations effected test bacteria.  In addition to lactic acid (10 mg/ml), the inhibition effects of hydrogen peroxide (3 ppm), acetaldehyde  (15 ppm) and diacetyl (1.5 ppm) in 2, 3 and 4 combinations were tested on test bacteria. Whereas it  was observed that hydrogen peroxide, acetaldehyde and diacetyl in a combination form had no  inhibition effect, diacetyl only in 10 mg/ml and hydrogen peroxide between 0.5-10 mg/ml  concentrations showed inhibition effect. Another striking point was that acetaldehyde even in 10  mg/ml had no inhibition effect. Taking into account that lactic acid bacteria can procedure more diacetyl  and hydrogen peroxide. The results of this study indicated that the metabolites formed by yoghurt  starter bacteria had no inhibition effect and it can be said that the inhibition effect was mainly caused  by lactic acid.

Article Details

The Inhibition effect of Yoghurt Starter Culture Metabolites

Authors:

Belma ASLIM | Yavuz BEYATLI

Publisher:

TUBITAK

Journal:

Turkish Journal of Biology 2000 Vol.24 Issue 1, pp.65-78

Document Type:

Article

Publication Date:

12/1999

Document Language:

Turkish

Document ID (Org No.):

2000814124

Frequency:

Bimonthly

eISSN:

1303-6092

pISSN:

1300-0152

Yoghurt

starter cultures

lactic acid

hydrogen peroxide

acetaldehyde

diacetyl

inhibition effect.

Issues

Article Details

Authors: Belma ASLIM | Yavuz BEYATLI

Publisher: TUBITAK

Journal: Turkish Journal of Biology 2000 Vol.24 Issue 1, pp.65-78

Document Type: Article

Publication Date: 12/1999

Document Language: Turkish

Document ID (Org No.): 2000814124

Frequency: Bimonthly

eISSN: 1303-6092

pISSN: 1300-0152

Issues

Authors:

Belma ASLIM | Yavuz BEYATLI

Publisher:

TUBITAK

Journal:

Turkish Journal of Biology 2000 Vol.24 Issue 1, pp.65-78

Document Type:

Article

Publication Date:

12/1999

Document Language:

Turkish

Document ID (Org No.):

2000814124

Frequency:

Bimonthly

eISSN:

1303-6092

pISSN:

1300-0152