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- Title
Bazı Fermente Gıdalardan İzole Edilen Lactobacillus plantarum Suşlarının Metal Dirençlilik Özellikleri.
- Authors
Özel, Burcu; Kaya, Halil İbrahim; Şimşek, Ömer
- Abstract
Lactic acid bacteria constituting the natural microflora of fermented foods may expose to metal stresses during food production. This could interfere with the fermentation by influencing the metabolic activity of LAB adversely. In this study, the resistance to Cu, Cd, Zn, Fe, Co, Al and Cr of 43 Lactobacillus plantarum strains isolated and identified from various sourdough, sucuk, white cheese and pickle samples as well as the existence of resistance genes were determined. L. plantarum strains were more resistant to Fe and Co than other metals studied. Also, Cu-transport ATPase was detected in the genome of L. plantarum PFC19, PFC22, PFC33 and PFC36 whereas Cd-transport ATPase was found at L. plantarum PFC7 and PFC36. Results showed that L. plantarum PFC7, PFC19, PFC22, PFC33 and PFC36 have potential as starter culture in fermented foods against possible metal stress due to their genetically based metal resistance properties.
- Publication
Academic Food Journal / Akademik GIDA, 2016, Vol 14, Issue 4, p393
- ISSN
1304-7582
- Publication type
Article