Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3492
Title: Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria
Authors: Kuley, Esmeray
Kuscu, Metanet Muhammet
Durmus, Mustafa
Ucar, Yilmaz
Ordu Üniversitesi
0000-0002-6770-6652
Keywords: ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; PATHOGENIC BACTERIA; ESSENTIAL OILS; STRATEGIES; VIABILITY; SAMPLES; GROWTH
Lactic acid bacteria; Cell-free supernatant; Propolis; Fish spoilage
Issue Date: 2021
Publisher: ELSEVIER AMSTERDAM
Citation: Kuley, E., Kuscu, MM., Durmus, M., Ucar, Y. (2021). Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria. Lwt-Food Science and Technology, 146, -.Doi:10.1016/j.lwt.2021.111433
Abstract: Antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combinations with aqueous or ethanolic propolis extract at doses of 1% against fish spoilage bacteria were investigated. Microencapsulated samples contained more than 17 compounds, of which furyl alcohol, acetic acid, maltol, and 2(5H) furanon were identified as common compounds. The effects of microencapsulated CFS from L. plantarum in combination with or without propolis extracts on the fish spoilage bacteria varied according to the bacterial species. Among the fish spoilage bacteria, the highest antimicrobial activity of samples was observed against P. damselae with >15.5 mm inhibition diameter zone. Pure and microencapsulated CFS from L. plantarum showed the lowest antimicrobial effects on P. mirabilis with a corresponding inhibition diameter zone of 8.33 and 8.00 mm. Microencapsulated CFS from L. plantarum in combination with aqueous propolis extract had 25 mg/ml of MIC and 50 mg/ml of MBC on all bacteria although the bactericidal effect of microencapsulated samples in combination with ethanolic propolis extract occurred at a level of above 50 mg/ml. The study results revealed that co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could be potentially used as antimicrobial agents to overcome microbial growth in foods.
Description: WoS Categories : Food Science & Technology Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED) Research Areas : Food Science & Technology
URI: http://dx.doi.org/10.1016/j.lwt.2021.111433
https://www.webofscience.com/wos/woscc/full-record/WOS:000663382000005
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3492
ISBN: 0023-6438
1096-1127
Appears in Collections:Balıkçılık Teknolojisi Mühendisliği

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