Effect of Lactococcin BZ and Enterocin KP on the Activity of Yoghurt Cultures


  • Nilgün Öncül Gaziosmanpaşa University
  • Zeliha Yıldırım Nigde University
  • Metin Yıldırım Nigde University




Lactococcin BZ, Enterocin KP, Yoghurt cultures, Bacteriocin, Inhibitory effect


In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) were investigated. Lactic acid bacteria counts and pH values of the samples were determined during the incubation period (at 42°C for 24 h). It was found that lactococcin BZ had bactericidal effect against only one yoghurt culture whereas enterocin KP was effective against two yoghurt cultures. When lactococcin BZ and enterosin KP were used in combination (1:1), they showed bactericidal effect against two yoghurt cultures.

Author Biography

Zeliha Yıldırım, Nigde University

Niğde Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü



How to Cite

Öncül, N., Yıldırım, Z., & Yıldırım, M. (2015). Effect of Lactococcin BZ and Enterocin KP on the Activity of Yoghurt Cultures. Turkish Journal of Agriculture - Food Science and Technology, 3(5), 342–345. https://doi.org/10.24925/turjaf.v3i5.342-345.276



Food Technologies

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