| dc.creator |
Soyuçok, Ali |
|
| dc.creator |
Kılıç, Birol |
|
| dc.creator |
Başyiğit Kılıç, Gülden |
|
| dc.creator |
Yalçın, Halil |
|
| dc.date |
2024-10-01T00:00:00Z |
|
| dc.date.accessioned |
2025-02-25T10:33:03Z |
|
| dc.date.available |
2025-02-25T10:33:03Z |
|
| dc.identifier |
811b11e4-c5f8-4c4e-90bd-189b8524ca2f |
|
| dc.identifier |
10.1016/j.meatsci.2024.109559 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/811b11e4-c5f8-4c4e-90bd-189b8524ca2f/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/100334 |
|
| dc.description |
<p>Present study is focused on exploring in vitro antimicrobial activity of ginseng extract(GE) against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenesand their biofilm forming ability, then determining its antimicrobial efficiency during thestorage (4 and 10°C) of cooked ground beef contaminated with these pathogens. Resultsrevealed that the minimum inhibitory concentration (MIC) for S. aureus, S. Typhimurium andL. monocytogenes were 90, 70 and 40 mg/mL, respectively. GE was also able to inhibitbiofilm production by S. aureus and L. monocytogenes, whereas S. Typhimurium did notproduce biofilm with or without GE application. On the other hand, the results of GEaplication in ground beef indicated that GE incorporation at 0.5% or more reduced S. aureusand S. Typhmurium counts in cooked ground beef at the end of 30 d storage at 4°C (P<0.05).Using 1% or more GE totally inhibited S. Typhmurium after 15 d storage at 4°C (P<0.05).However, GE application did not affect S. aureus or S. Typhmurium counts in cooked groundbeef stored at 10°C. Furthermore, incorporation of 0.5% or more GE generally inhibited L.monocytogenes growth in cooked ground beef at the end of storage at both 4 and 10°C(P<0.05). In general, pH was lower in samples with GE than those without GE regardless ofdifferences in the type of tested pathogen, storage time and temperatures (P<0.05). Althoughsimilar aw was generally obtained on processing day, lower aw was observed in GE containinggroups at the end of storage for both storage temperatures (P<0.05). Oxidation reductionpotential (ORP) in all groups generally increased during storage at both storage temperatures(P<0.05). In conclusion, our results demonstrated that GE has an important role in controllinggrowth of tested pathogens and may be used as a natural agent by the meat industry to inhibitthe growth of food-borne pathogens in cooked processed meat products during storage.<br></p> |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
In vitro antimicrobial activity of ginseng extract against Staphylococcus aureus, Salmonella Typhimurium and Listeria monocytogenes and its inhibitory effects on these pathogens in cooked ground beef |
|
| dc.type |
info:eu-repo/semantics/article |
|