| Yazarlar |
Gökhan Kürşad İncili
Fırat Üniversitesi, Türkiye |
|
Pınar Karatepe
Fırat Üniversitesi, Türkiye |
|
Müzeyyen Akgöl
Fırat Üniversitesi, Türkiye |
Dr. Öğr. Üyesi Alper GÜNGÖREN
Bingöl Üniversitesi, Türkiye |
|
Ahmet Koluman
Pamukkale Üniversitesi, Türkiye |
|
Osman İrfan İlhak
Balıkesir Üniversitesi, Türkiye |
|
Hilal Kanmaz
İnönü Üniversitesi, Türkiye |
|
Büşra Kaya
|
|
Ali Adnan Hayaloğlu
İnönü Üniversitesi, Türkiye |
| 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. |
| Anahtar Kelimeler |
| Antibacterial effect | Characterization | Chicken drumstick | Listeria monocytogenes | Postbiotics | Salmonella Typhimurium |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | FOOD MICROBIOLOGY |
| Dergi ISSN | 0740-0020 |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q1 |
| Makale Dili | Türkçe |
| Basım Tarihi | 06-2022 |
| Cilt No | 104 |
| Sayı | 1 |
| Doi Numarası | 10.1016/j.fm.2022.104001 |
| Makale Linki | http://dx.doi.org/10.1016/j.fm.2022.104001 |
| Atıf Sayıları | |
| WoS | 42 |
| SCOPUS | 50 |
| Google Scholar | 58 |
