NİLGÜN ÖNCÜL, ZELİHA YILDIRIM, Metin YILDIRIM

Laktokoksin BZ ve Enterosin KP'nin Yoğurt Kültürlerinin Aktivitesi Üzerine Etkisi

Bu çalışmada, Lactococcus lactis spp. lactis BZ ve Enterococcus faecalis KPden elde edilen laktokoksin BZ ve enterosin KP (1600 AU/mL) bakteriyosinlerinin üç farklı yoğurt kültürlerine (Y1, Y2: CHR Hansen, Danimarka, Y3: Sacco, İtalya) karşı inhibitör etkileri belirlenmiştir. İnkübasyon süresince (42°Cde 24 saat) belirli aralıklarla alınan örneklerde laktik asit bakteri sayısı ve pH değerleri incelenmiştir. Laktokoksin BZnin test edilen 3 yoğurt kültüründen sadece birine, enterosin KPnin ise iki yoğurt kültürüne karşı bakterisidal etkiye sahip olduğu görülmüştür. Laktokoksin BZ ve enterosin KP 1:1 oranında karışım halinde kullanıldığında da iki yoğurt kültürüne karşı bakterisidal aktivite gösterdiği belirlenmiştir.

Effect of Lactococcin BZ and Enterocin KP on the Activity of Yoghurt Cultures

In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) were investigated. Lactic acid bacteria counts and pH values of the samples were determined during the incubation period (at 42°C for 24 h). It was found that lactococcin BZ had bactericidal effect against only one yoghurt culture whereas enterocin KP was effective against two yoghurt cultures. When lactococcin BZ and enterosin KP were used in combination (1:1), they showed bactericidal effect against two yoghurt cultures.

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