Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8828
Title: Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage
Authors: Soyer, Ferda
Keman, Deniz
Eroğlu, Erdal
Türe, Hasan
Keywords: Activated lactoferrin
Antimicrobial activity
Foodborne pathogens
Rosemary
Issue Date: Dec-2020
Publisher: Springer Verlag
Abstract: This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes, and to investigate their application potential in the meat storage. Minimum inhibitory concentrations (MICs) of ALF, RE and ALF-RE combinations were determined via microtiter plate assay. MICs of ALF were 1% for E. coli O157:H7; 0.5% for S. Enteritidis and 0.1% for L. monocytogenes. While 15% RE inhibited L. monocytogenes; 30% RE partially inhibited E. coli O157:H7 and S. Enteritidis growth. Synergistic effect of ALF and RE on the inhibition of E. coli O157:H7 increased the activity of ALF two to three folds. Food application of antimicrobials was performed by dipping of meat samples. Both ALF and RE were found effective in the prevention of L. monocytogenes growth about two logs. According to the data, choice of natural antimicrobials may be promising in food preservation.
URI: https://doi.org/10.1007/s13197-020-04476-5
https://hdl.handle.net/11147/8828
ISSN: 0022-1155
0975-8402
Appears in Collections:Molecular Biology and Genetics / Moleküler Biyoloji ve Genetik
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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