Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria
Author:
Kuley Esmeray1ORCID, Kazgan Nagihan1, Sakarya Yetkin1, Balıkcı Esra2, Ozogul Yesim1ORCID, Yazgan Hatice3ORCID, Özyurt Gülsün1
Affiliation:
1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey 2. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Yozgat Bozok University, 66900 Yozgat, Turkey 3. Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Cukurova University, 01960 Adana, Turkey
Abstract
The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria (Photobacterium damselae, Proteus mirabilis, Vibrio vulnificus, Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, and Salmonella Paratyphi A NCTC13) were investigated. The microencapsulated CFS of S. thermophilus, in combination with ethanolic thyme extract, had a particle size in the range of 1.11 to 11.39 µm. The microencapsulated CFS of S. thermophilus had a wrinkled, spherical form. In the supernatant, especially at 2% (v/w), the thyme extract additive caused a decrease in the wrinkled form and a completely spherical structure. A total of 11 compounds were determined in the cell-free supernatant of S. thermophilus, and acetic acid (39.64%) and methyl-d3 1-dideuterio-2-propenyl ether (10.87%) were the main components. Thyme extract contained seven components, the main component being carvacrol at 67.96% and 1,2,3-propanetriol at 25.77%. Significant differences (p < 0.05) were observed in the inhibition zones of the extracts on bacteria. The inhibitory effect of thyme extract on bacteria varied between 25.00 (P. damselae) and 41.67 mm (V. vulnificus). Less antibacterial activity was shown by the microencapsulated CFS from S. thermophilus compared to their pure form. (p < 0.05). As a result, it was found that microencapsulated forms of CFS from S. thermophilus, especially those prepared in combination with 2% (v/w) thyme extract, generally showed higher bioactive effects on bacteria.
Funder
Scientific Research Projects Unit of Cukurova University
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference60 articles.
1. Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives;Yoon;Food Microbiol.,2016 2. Ozogul, Y., Boga, E.K., Akyol, I., Durmus, M., Ucar, Y., Regenstein, J.M., and Köşker, A.R. (2020). Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Biosci., 36. 3. Niamah, A.K. (2012). Detected of aero gene in Aeromonas hydrophila isolates from shrimp and peeled shrimp samples in local markets. J. Microbiol. Biotech. Food Sci., 2. 4. Food-borne bacteria associated with contaminated fishes;Khan;J. Microbiol. Mol. Gen.,2021 5. Bari, M.L., and Yamazaki, K. (2018). Seafood Safety and Quality, CRC Press.
|
|