Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks

İncili G. K., Karatepe P., Akgol M., Gungoren A., Koluman A., Ilhak O. I., ...Daha Fazla

FOOD MICROBIOLOGY, cilt.104, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 104
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.fm.2022.104001
  • Dergi Adı: FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Communication Abstracts, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Anahtar Kelimeler: Postbiotics, Characterization, Antibacterial effect, Salmonella Typhimurium, Listeria monocytogenes, Chicken drumstick, CELL-FREE SUPERNATANT, LISTERIA-MONOCYTOGENES, SALMONELLA SPP., ANTIMICROBIAL ACTIVITY, BIOFILM DEVELOPMENT, LACTOBACILLUS SPP., PROTEIN FILMS, MEAT, FOOD, EDTA
  • İnönü Üniversitesi Adresli: Evet

Özet

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.78 +/- 0.4 and 1819.44 +/- 0.39 mg GAE/L, respectively (P < 0.05). A total of 19 different phenolic and flavonoids were determined in the postbiotics. The results of the study revealed that 5% and 10% postbiotics + EDTA decreased the number of L. monocytogenes nearly 5.0 log10 in 6 h in TSB. S. Typhimurium count in the chicken drumstick decontaminated with 10% PA was found as 2.1 log10 lower than the control group on day 0. L. monocytogenes counts in the chicken drumstick decontaminated with 10% Postbiotics+1% LA groups were found to be 1.1 log10 lower than the control group (P < 0.05). The lowest total mesophilic aerobic bacteria counts in the chicken drumsticks were found in the 10% Postbiotics+1% LA samples, and postbiotics did not change the color properties of the drumstick samples on day 0 (P > 0.05). In conclusion, postbiotics and their combinations with natural preservatives may be an alternative approach to reduce the food-borne pathogens and to extend the shelf-life of poultry meat and meat products.