2026-10-29T23:52:19Zhttps://bayburt-rdlopen.rawdatalibrary.net/oai/requestoai:bayburt-rdlopen.rawdatalibrary.net:bayburt/134472026-10-29T19:43:23Zopenairedrivercom_bayburt_10000col_bayburt_10001com_bayburt_10007col_bayburt_10223Potential bacteriocinogenic lactic acid bacteria from pastırma; [Pastırmadaki potansiyel bakteriyosinojenik laktik asit bakterileri]Güllüce, MedineKaya, MükerremKaban, GüzinKaradayi, MehmetAlaylar, BurakKamiloğlu, AybikeIşik, CeydaFettahoğlu, KübraBacteriocinLactic acid bacteriaPastırmaRecent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations.Gumushane University2021Articlehttps://rdlopen.rawdatalibrary.net/r/bayburt/13447https://doi.org/10.17714/gumusfenbil.7686882146-538XenGumushane Universitesi Fen Bilimleri Dergisiinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://bayburt-rdlopen.rawdatalibrary.net/tr/items/bayburt/13447