Nisin ve Kekik Yağının Kaymağa İnoküle Edilen Listeria monocytogenes ve Staphylococcus aureus Üzerine Depolama Süresince Etkisi

Year 2022, Volume: 15 Issue: 2, 200 - 208, 30.06.2022

Hatice Çayır Üstündağ Halil Yalçın

https://doi.org/10.30607/kvj.1087546

Abstract

Bu araştırmanın temel amacı, nisin ve kekik yağının kaymağa inoküle edilen Listeria monocytogenes ve Staphylococcus aureus üzerine etkisini incelemektir. Araştırmada süt kaymağı kullanılmış, kontrol örneği de dâhil olmak üzere L. monocytogenes ve S. aureus inoküle edilen toplam 12 grup oluşturulmuş ve çalışma iki iş paketine ayrılmıştır. Birinci iş paketinde her bir gruba L. monocytogenes inokule edilmiştir. Daha sonra bakteri kontrol grubu haricindeki gruplara 5 mg/kg ve 10 mg/kg nisin ile %0,25 ve %0,5 kekik yağı eklenmiştir. S. aureus olan ikinci iş paketinde de aynı işlemler uygulanmıştır. Hazırlanan örneklerin 0., 3., 5. ve 7. depolama günlerindeki mikrobiyolojik takibi yapılmıştır. Ayrıca pH, ORP (Oksidasyon Redüksiyon Potansiyeli) ve aw analizleri yapılmıştır. Her iki iş paketinde de oluşturulan deneme gruplarının 3 tekerrürlü üretimi gerçekleştirilmiş ve her bir örnekten 2 paralelli olacak şekilde analiz gerçekleştirilmiştir. Araştırmada %0,5 kekik yağı kullanımının L. monocytogenes ve S. aureus içeren örneklerde daha fazla antimikrobiyal etki gösterdiği belirlenmiştir (p<0,05). Kekik yağının bakteri gelişimini inhibe ettiği belirlenmekle birlikte, kekik yağının keskin aromasının kaymağın kendine has tat ve kokusunu baskıladığı gözlenmiştir.

Keywords

Kaymak, Kekik yağı, L. monocytogenes, Nisin, S. aureus

Supporting Institution

This research received no grant from any funding agency/sector.

Project Number

-----

Thanks

Bu çalışmada desteklerini veren Dr. Ali SOYUÇOK’a teşekkürlerimizi sunarız.

The Effect of Nisin and Thyme Oil on Listeria monocytogenes and Staphylococcus aureus Inoculated into Cream During Storage

Abstract

The main objective of this study was to investigate the effect of nisin and thyme oil on Listeria monocytogenes and Staphylococcus aureus inoculated in cream. Milk skim was used in the study, a total of 12 groups including L. monocytogenes and S. aureus were inoculated and the study was divided into two work packages. In the first work package, L. monocytogenes were inoculated into each group. Subsequently, 5 mg/kg and 10 mg/kg of nisin and 0.25% and 0.5% thyme oil were added to groups other than bacterial control group. The same procedure was applied in the second work package, which is S. aureus. Microbiological follow-up of the prepared samples on the 0, 3, 5 and 7th storage days was performed. In addition, pH, ORP (Oxidation Reduction Potential) and aw analyzes were performed. Three replications of the experimental groups formed in both work packages were carried out and two parallel samples were analyzed from each sample. In the study, it was determined that using 0.5% thyme oil showed a high antimicrobial effect in samples containing L. monocytogenes and S. aureus (p<0.05). Although thyme oil inhibits bacterial growth, it is observed that the sharp aroma of thyme oil suppresses the unique taste and smell of cream.

Keywords

Cream, L. monocytogenes, Nisin, S. aureus, Thyme oil

Project Number

-----

References

• Abdala OM, Davidson PM, Christen GL. Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. J Food Protect. 1993; 56:972-976.
• Abdeen EE, Mousa WS, Salam SYA, Al-Maary KS, Mubarak AS, Moussa IM, ... & Elbehiry A. Antibiogram and phylogenetic diversity of enterotoxigenic Staphylococcus aureus strains from milk products and public health implications. Saudi J Bio Sci. 2020; 27(8):1968-1974.
• Aktürkoğlu E, Erol İ. Beyaz peynir üretiminde nisin kullanımı ile L. monocytogenes’in inhibisyonu. Turk J Vet Anim Sci. 1999; 23:785-792.
• Alves FCB, Barbosa LN, Andrade BFMT, Albano M, Furtado FB, Marques Pereira AF, et al. Inhibitory activities of the lantibiotic nisin combined with phenolic compounds against Staphylococcus aureus and Listeria monocytogenes in cow milk. J Dairy Sci. 2016; 99(3):1831–1836. https://doi.org/10.3168/jds.2015-10025
• Anonim. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği. Kanun 5996. Resmi Gazete 29.12.2011-28157, 2011.
• Anonim. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği Resmi Gazete 30.16.2013-28693, 2013.
• Anyogu A, Olukored A, Anumudu C, Onyeaka H, Areo E, Adewale O, ... & Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Cont. 2021; 129: 108227.
• Arauz LJ, Jozala AF, Mazzola PG, Penna TCV. Nisin biotechnological production and application: A review. Trends Food Sci Tech. 2009; 20:146-154.
• Baranauskiene R, Venskutoni SPR, Viskelis P, Dambrauskiene E. Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). J Agr Food Chem. 2003; 51:7751–7758.
• Baysal A. Beslenme. 10. Baskı, Hatiboğlu Yayınları, Ankara, Türkiye. 2004; s, 287-288.
• Benli M, Yiğit N. Ülkemizde yaygın kullanımı olan kekik (Thymus vulgaris) bitkisinin antimikrobiyal aktivitesi. Orlab On-line Mik Derg. 2005; 3:1-8.
• Bergdoll MS, Lee-Wong AC. Staphylococcal intoxications, In: Foodborne Infections and Intoxications, Eds; Rieman HP, Cliver DO. Academic Press, Elsevier Inc., San Diego, California, USA. 2006; p, 523-562.
• Bhatti M, Veeramachaneni A, Shelef LA. Factors affecting the antilisterial effects of nisin in milk. Int J Food Microbiol. 2004; 97:215-219.
• Boussouel N, Mathieu F, Junelles RAM, Milliere JB. Effects of combinations of lactoperoxidase system and nisin on the behaviour of L.monocytogenes ATCC 15313 in skim milk. Int J Food Microbiol. 2000; 61:169-175.
• Boziaris IS, Adams MR. Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives. Int J Food Microbiol. 1999; 53:105-113.
• Bruno MEC, Kaiser A, Montville TJ. Depletion of proton motive force by nisin in Listeria monocytogenes cells. Appl Environ Microbiol. 1992; 58:2255-2259.
• Burnham G, Hanson DJ, Koshick CM, Ingham SC. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droewors. J Food Safety. 2008; 28:198-209.
• Carminati D, Giraffa G, Bossi MG. Bacteriocin-like inhibitors of Streptococcus lactis against Listeria monocytogenes. J Food Protect. 1989; 52:614-617.
• Cheigh C, Pyun Y. Nisin biosynthesis and its properties. Biotechnol Lett. 2005; 27:1641-1648.
• Cheung GY, Bae JS, Otto M. Pathogenicity and virulence of Staphylococcus aureus. Virulence. 2021; 12(1):547-569.
• EFSA. The European Union one health 2018 zoonoses report. EFSA J. 2019; 17(12): e05926.
• El-Zehery HR, Zaghloul RA, Abdel-Rahman HM, Ahmed SA, El-Dougdoug KH. Novel strategies of essential oils, chitosan, and nano-chitosan for inhibition of multi-drug resistant: E. coli O157: H7 and Listeria monocytogenes. Saudi J Bio Sci. 2021. https://doi.org/10.1016/j.sjbs.2021.12.036.
• Gravesen A, Jydegaard Axelsen AM, Mendes da Silva J, Hansen TB, Knøchel S. Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenes. App Environ Microbiol. 2002; 68:756–764.
• Harris LJ, Fleming HP, Klaenhammer TR. Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A and UAL500 to nisin. J Food Protect. 1991; 54:836-840.
• Hasdoğan H. Van ili kahvaltı salonlarında tüketime sunulan kaymakların bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi. Yüksek Lisans Tezi, Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü, Van, 2004.
• Helander IM, Alakomi HL, Latva-Kala K, Mattila-Sandhom T, Pol I, Smid EJ, Gorris LGM, von Wright A. Characterization of the action of selected essential oil components on gram negative bacteria. J Agric Food Chem. 1998; 46:3590-3595.
• İbrahim SA, Ayivi RD, Zimmerman T, Siddiqui SA, Altemimi AB, Fidan H, ... & Bakhshayesh RV. Lactic acid bacteria as antimicrobial agents: Food safety and microbial food spoilage prevention. Foods. 2021; 10(12):1-13.
• İpekçioğlu V, Gürler Z. Afyonkarahisar’da tüketime sunulan Afyon kaymaklarında bazı patojen bakterilerin aranması. Kocatepe Vet J. 2017; 10(4):354-357.
• Jamuna M, Babusha ST, Jeevaratnam K. Inhibitory efficacy of nisin and bacteriocins from Lactobacillus isolates against food spoilage and pathogenic organisms in model and food systems. Food Microbiol. 2005; 22:449-454.
• Jung D, Bodyfelt FW, Daeschel MA. Influence of fat and emulsifiers on the efficacy of nisin in inhibiting Listeria monocytogenes in fluid milk. J Dairy Sci. 1992; 75:387-393.
• Karapınar M, Gönül Ş. Hububat ve hububat ürünlerinde mikrobiyolojik bozulmalar, patojen mikroorganizmalar ve muhafaza yöntemleri. Kitap: Gıda Mikrobiyolojisi, Ed; Ünlütürk A, Turantaş F, 2. Basım, Mengi Tan Basımevi, İzmir, Türkiye. 1999; s. 369-384.
• Kim EL, Choi NH, Bajpai VK, Kang SC. Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk. Food Chem. 2008; 110:375-382.
• Küplülü Ö, Sarımehmetoğlu B, Kaymaz G. Pastörize sütlerde ELISA tekniği ile stafilokokal enterotoksin varlığının belirlenmesi. Turk J Vet Anim Sci. 2002; 26:631-637.
• Lambert R, Skandamis PN, Coote P, Nychas GJ. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol. 2001; 91:453-62.
• Li KL. Inhibition of Listeria monocytogenes growth and biofilm production by nisin and phenolic compounds. Master thesis, University of Alberta Environmental Health Sciences, Alberta, Canada, 2017.
• Mohammadi K, Jodeiri H. Effects of nisin and temperature on behavior of enterotoxigenic Staphylococcus aureus in model cheeses. Kafkas Univ Vet Fak Derg. 2014; 20:461-464.
• Okereke A, Montville TJ. Bacteriocin-mediated inhibition of Clostridium botulinum spores by lactic acid bacteria at refrigeration and abuse temperatures. Appl Environ Microb. 1991; 57:3423-3428.
• Pinto MS, Fernandes de Carvalho A, Pires ACS, Campos-Souza AA, Fonseca da Silva PH, Sobral D. The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese. Int Dairy J. 2011; 21:90-96.
• Pires ACS, Soares NFF, Andrade NJ, Silva LHM, Camilloto GP, Bernardes PC. Development And Evaluation Of Active Packaging For Sliced Mozzarella Preservation. Packag Technol Sci. 2008; 21:375-383.
• Pudja P, Djerovski J, Radovanovic M. An autochthonous Serbian product-Kajmak characteristics and production procedures. Dairy Sci Tech. 2008; 88:163-172.
• Rasooli I, Rezaei MB, Allameh A. Ultrastructural studies on antimicrobial efficacy of thyme essential oils on Listeria monocytogenes. Int J Infectious Dis. 2006; 10(3):236-241.
• Soejima T, Nagao E, Yano Y, Yamagata H, Kag H, Shinagawa K. Risk evaluation for staphylococcal food poisoningin processed milk produced with skim milk powder. Int J Food Microbiol. 2007; 115:29-34.
• Üstündağ HÇ, Yalçın H. Bakteriyosinler ve Gıdalarda Kullanımı. MAKÜ Sag Bil Enst Derg. 2017; 5(1):53-65.
• Yalçın H, Arslan A. Escherichia coli O157:H7 ve Listeria monocytogenes ile kontamine edilmiş broyler karkaslarında laktik asit, cetylpyridinium chloride ve trisodyum fosfatın tekil ve kombine etkilerinin incelenmesi. Kafkas Univ Vet Fak Derg. 2011; 17:625-630.
• Yalçın H, Uyanık İ. Bölüm: Kekik Esansiyel Yağlarının Listeria monocytogenes ve Salmonella spp. Üzerine Antimikrobiyal Etkisi. Kitap: Beslenme ve Diyetetikte Güncel Yaklaşımlar. Ed; Yahya Özdoğan. İKSAD Uluslararası Yayınevi, Ankara, Türkiye. 2019; s. 151-178.
• Yıldırım T, Sırıken B, Yavuz C. Çiğ süt ve peynirlerde koagulaz pozitif Stafilokoklar. Vet Hekim Der Derg. 2016; 87:3-12.
• Zamuz S, Munekata PE, Dzuvor CK, Zhang W, Sant'Ana AS, Lorenzo, JM. The role of phenolic compounds against Listeria monocytogenes in food. A review. Trends in Food Sci Technol. 2021; 110:385-392.
• Zhang X, Wang S, Chen X, Qu C. Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects. Trends Food Sci Technol. 2021; 116:24-35.