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Dilek Heperkan

Dilek Heperkan

Istanbul Technical University
Turkey

Title: Antimicrobial activity of lactic acid bacteria on pathogens in foods

Biography

Dilek Heperkan has completed her Ph.D. in 1986 from Egean University, Turkey. She worked as a researcher for 10 years in TUBITAK, National Scientific and Research Institute. She participated as a member of World Working Party of Mycotoxin (2002-2007). She worked as a visiting scientist in countries such as Belgium, Germany, Netherland and United Kingdom. She also worked for sabbatical in the USA in 2001. She also visited Universite de Vigo, Spain and gave lectures by Erasmus Programme in 2007. She organized a number of national and international meetings. Recently, she organized 23rd International Food Micro 2012 Congress together with ICFMH. She is currently working as a full time Professor in Istanbul Technical University, Food Engineering Department.

Abstract

Lactic acid bacteria are inhibitory to pathogenic and spoilage microorganisms in foods. Viable lactic acid bacteria (LAB) or their antimicrobial metabolites are used for this purpose world vide. Lactic acid bacteria are Gram (+), catalase and oxidase (-) non-spore forming, non-motile, resistant to acid and high fermentative ability. A variety number of antimicrobial substances such as organic acids, bacteriosins, hydrogen peroxide and diasetil are produced by LAB depending on the type of lactic acid bacteria. Among them bacteriocins are well known antimicrobials which active against closely related species to producing organism. Bacteriocins are peptides or proteins produced by LAB and thus regarded as natural. Therefore using LAB is an alternative method to improve the keeping quality and safety of many food products. However only a few of them like nisin is available commercially. In this presentation lactic acid bacteria and their antimicrobial production, LAB species isolated from fermented foods and their activities against Staphylococcus aures, Listeria monocytogenes and Salmonella typhimurium will be discussed in detail.

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