Protective effect of the use of bioprotective culture in kefir production against Escherichia coli and Enterococcus faecalis contamination

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dc.contributor.authorBalta Y.
dc.contributor.authorYerlikaya O.
dc.date.accessioned2024-08-31T07:42:27Z
dc.date.available2024-08-31T07:42:27Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThe present study aimed to assess the effect of bioprotective lactic acid bacteria, known for enhancing food shelf life and possessing inherent protective traits, on the contamination of kefir production by Escherichia coli and Enterococcus faecalis. In addition to the standard kefir starter culture, commercial protective cultures of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Propionibacterium freudenreichii subsp. shermanii were employed, and their effects were scrutinized. The control group kefirs (EC-FR) underwent no supplementation beyond the starter culture. The kefirs produced were stored at 4 °C for 21 days, with analyses conducted on the 1st, 7th, 14th, and 21st days to assess the effect of protective cultures on target bacteria (Escherichia coli and Enterococcus faecalis), starter bacteria in the kefir culture, and yeast and mold counts. Throughout storage, pH levels ranged from 4.27 to 4.46. Examination of Escherichia coli counts in kefir samples revealed that while the presence of this bacterium ceased in samples with ER, ES, and EP protective cultures by the 14th day, the most significant effect among protective cultures was observed in kefir utilizing Lacticaseibacillus rhamnosus (ER) by day 7. Kefir samples contaminated with Enterococcus faecalis exhibited pH levels between 4.27 and 4.46 during storage. Although Enterococcus faecalis was not completely inhibited during storage, the protective culture most effectively reduced its count compared to the control group, which was Lacticaseibacillus rhamnosus (FR). Given the proximity of pH values, protective cultures are presumed to provide protection effectively. Consequently, the inhibitory property was demonstrated in kefirs contaminated with 0.1% Escherichia coli and Enterococcus faecalis in kefirs produced using protective cultures, with Lacticaseibacillus rhamnosus (ER-FR) exhibiting the most significant effect. Lower bacterial counts of contamination were observed in kefirs utilizing Propionibacterium freudenreichii subsp. shermanii compared to control kefirs, thus affirming its protective attribute. © 2024 Elsevier Ltden_US
dc.identifier.doi10.1016/j.fbio.2024.104813
dc.identifier.issn2212-4292
dc.identifier.scopus2-s2.0-85201462806en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2024.104813
dc.identifier.urihttps://hdl.handle.net/11454/103882
dc.identifier.volume61en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectContaminationen_US
dc.subjectKefiren_US
dc.subjectNatural preservative culturesen_US
dc.subjectShelf lifeen_US
dc.titleProtective effect of the use of bioprotective culture in kefir production against Escherichia coli and Enterococcus faecalis contaminationen_US
dc.typeArticleen_US

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