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dc.contributor.authorYener, Fatih Yalçın Güneş
dc.contributor.authorKorel, Figen
dc.contributor.authorYemenicioğlu, Ahmet
dc.date.accessioned2017-01-25T10:48:28Z
dc.date.available2017-01-25T10:48:28Z
dc.date.issued2009-03
dc.identifier.citationYener, F. Y. G., Korel, F. and Yemenicioğlu, A. (2009). Antimicrobial activity of lactoperoxidase system incorporated into cross-linked alginate films. Journal of Food Science, 74(2), M73-M79. doi:10.1111/j.1750-3841.2009.01057.xen_US
dc.identifier.issn0022-1147
dc.identifier.urihttp://dx.doi.org/10.1111/j.1750-3841.2009.01057.x
dc.identifier.urihttp://hdl.handle.net/11147/2852
dc.description.abstractIn this study, the antimicrobial effect of lactoperoxidase (LPS) incorporated alginate films was investigated on Escherichia coli (NRRL B-3008), Listeria innocua (NRRL B-33314), and Pseudomonas fluorescens (NRRL B-253) in presence of different concentrations of H2O2 (0.2, 0.4, and 0.8 mM) and KSCN (1, 2, and 4 mM). The incorporation of 70 nmol ABTS/min/cm2 LPS into alginate films gave 0.66 to 0.85 nmol ABTS/min/cm2 enzyme activity at 0.2 to 0.8 mM H2O 2 concentration range. The antimicrobial activity of LPS system on target bacteria changed according to the concentrations of KSCN and H 2O2. The growth of all tested bacteria was prevented for a 6-h period by applying LPS system in presence of 0.4 or 0.8 mM H 2O2 and 4 mM KSCN. At 0.8 mM H2O2 and 4 mM KSCN, the LPS system also inhibited growth of L. innocua and P. fluorescens for a 24-h incubation period, whereas E. coli growth could not be inhibited for 24 h under these conditions. At 0.2 mM H2O2 and 1 to 4 mM KSCN, a considerable inhibitory effect was obtained only on P. fluorescens. The decreasing order of the resistance of studied bacteria to LPS system is as follows: E. coli, L. innocua, and P. fluorescens. The developed antimicrobial system has a good potential for use in meat, poultry, and seafood since alginate coatings are already used in these products. Further studies are needed to test the LPS incorporated edible films in real food systems.en_US
dc.description.sponsorshipTÜBİTAK project no 104M386; Research Fund of İzmir Inst. of Technology (project no 2005-IYTE-40)en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.isversionof10.1111/j.1750-3841.2009.01057.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlginateen_US
dc.subjectAntimicrobial packagingen_US
dc.subjectEdible filmsen_US
dc.subjectLactoperoxidaseen_US
dc.titleAntimicrobial activity of lactoperoxidase system incorporated into cross-linked alginate filmsen_US
dc.typearticleen_US
dc.contributor.authorIDTR110179en_US
dc.contributor.authorIDTR2675en_US
dc.contributor.institutionauthorYener, Fatih Yalçın Güneş
dc.contributor.institutionauthorKorel, Figen
dc.contributor.institutionauthorYemenicioğlu, Ahmet
dc.relation.journalJournal of Food Scienceen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume74en_US
dc.identifier.issue2en_US
dc.identifier.startpageM73en_US
dc.identifier.endpageM79en_US
dc.identifier.wosWOS:000264272500040
dc.identifier.scopusSCOPUS:2-s2.0-62549093512
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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