TY  - JOUR
TI  - The effects of nisin on the growth of milk-derived Staphylococcus aureus strains in the cheese
AB  - The use of bacteriocins in protecting the foods has significantly increased in recent years. Nisinis an important bacteriocin and is a food preservative additive safely used in food industry. Inthe present study, it was aimed to investigate the effect of nisin, which is an alternative to thesynthetic additives, on the growth of milk-derived Staphylococcus aureus strains in the cheese.For this purpose, 100 different milk specimens were obtained, transferred using cold chain (at0-4°C), and inoculated to Baird-Parker agar. At the end of inoculation process, 37 suspiciouscolonies were selected and coagulase-positive Staphylococcus aureus was detected. Thestrains obtained were passaged to the pre-enriched agars and the intensities of the strainswere determined according to McFarland. Besides these strains, the coagulase-positiveStaphylococcus aureus strains obtained from Etlik Veterinary Microbiology Institute wereinoculated into each specimen at 104 CFU mL-1 concentration. The cheese production wasmade using milks containing the strains, which were isolated from the milk, and the standardstrains at different concentrations. The specimens obtained from cheeses produced from milkcontaining using standard strains were divided into groups K, A, B, and C containing 0, 100,200, and 400 IU mL-1 nisin, respectively. Similarly, the specimens obtained from cheesesproduced from milks containing milk-derived strains were divided into groups K1, A1, B1, andC1 containing 0, 100, 200, and 400 IU mL-1 nisin, respectively. The procedures were triplicated.Staphylococcus aureus counting on the cheese specimens were performed on 1st, 6th, 12th, and24th hours from curd to ball and on 5th, 10th, 20th, 30th, and 40th days of storage at +4°C. Inconclusion, it was observed that the nisin inhibited the growth of all the Staphylococcusaureus strains. However, it was also determined that the inhibition of milk-derivedStaphylococcus aureus strains were higher than the inhibition of standard strains.
AU  - HASTAOGLU, EMRE
AU  - CAN, pelin
DO  - 10.29050/harranziraat.685790
PY  - 2020
JO  - Harran Tarım ve Gıda Bilimleri Dergisi
VL  - 24
IS  - 3
SN  - 2587-1358
SP  - 310
EP  - 316
DB  - TRDizin
UR  - http://search/yayin/detay/389085
ER  -