Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks

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dc.authoridGüngören, Alper/0000-0001-7818-1372
dc.authoridKanmaz, Hilal/0000-0002-9363-8454
dc.authoridİncili, Gökhan Kürşad/0000-0003-1178-3365
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridIlhak, Osman Irfan/0000-0002-1769-6249
dc.authoridKaya, Busra/0000-0001-8207-9741
dc.authorwosidGüngören, Alper/AAH-4427-2021
dc.authorwosidKanmaz, Hilal/AAA-7257-2021
dc.authorwosidİncili, Gökhan Kürşad/W-3869-2018
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidIlhak, Osman Irfan/A-7197-2018
dc.contributor.authorIncili, Gokhan Kursad
dc.contributor.authorKaratepe, Pinar
dc.contributor.authorAkgol, Muzeyyen
dc.contributor.authorGungoren, Alper
dc.contributor.authorKoluman, Ahmet
dc.contributor.authorIlhak, Osman Irfan
dc.contributor.authorKanmaz, Hilal
dc.date.accessioned2024-08-04T20:51:39Z
dc.date.available2024-08-04T20:51:39Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1016/j.fm.2022.104001
dc.identifier.issn0740-0020
dc.identifier.issn1095-9998
dc.identifier.pmid35287820en_US
dc.identifier.scopus2-s2.0-85124191254en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.fm.2022.104001
dc.identifier.urihttps://hdl.handle.net/11616/100466
dc.identifier.volume104en_US
dc.identifier.wosWOS:000792930500007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofFood Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPostbioticsen_US
dc.subjectCharacterizationen_US
dc.subjectAntibacterial effecten_US
dc.subjectSalmonella Typhimuriumen_US
dc.subjectListeria monocytogenesen_US
dc.subjectChicken drumsticken_US
dc.titleCharacterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticksen_US
dc.typeArticleen_US

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