The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens ( Pseudomonas fluorescens , Listeria monocytogenes , Salmonella spp., Escherichia coli and Staphylococcus aureus ) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log 10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product. Supplementary information The online version contains supplementary material available at 10.1007/s13197-021-05183-5.

ÖZLaktik asit bakterileri (LAB), insanlar ve hayvanların gastrointestinal sistemleri ve gıdalar gibi geniş bir ekolojik yelpazede doğal olarak bulunan, heterojen bir mikroorganizma grubunu temsil eder. Antibiyotikler, bakterileri inhibe edebilir veya çoğalmasını durdurabilirler. Antibiyotiklerin belirli periyotlarda ve belli dozlardaki kullanımı neticesinde hastalıkların tedavi edildiği, ancak insan metabolizmasında yararlı faaliyetleri olan mikroorganizmaları da inaktive ettiği ve normal florayı bozduğu bilinmektedir. Hızla artan aşırı ve bilinçsiz antibiyotik kullanımı bakterilerin antibiyotiklere karşı direnç geliştirmelerine sebep olmuştur. Antibiyotik direnci sonucu hastalıkların tedavi süreleri uzamakta, ekonomik kayıplar ve mortalite oranı artmaktadır. Bu sebeple LAB' de antibiyotik direnciyle ilgili çalışmalar son yıllarda önem kazanmıştır. Bu çalışmada, antibiyotiklerin etki mekanizmalarından bahsedilmiş ve farklı fermente gıdalardan izole edilmiş LAB'nin antibiyotik direnç profillerinin belirlenmesi amacıyla yapılan çalışmalardan örnekler sunulmuştur.Anahtar Kelimeler: Laktik asit bakterileri, antibiyotik, fermente gıda Antibiotic Resistance Profiles of Lactic Acid Bacteria Isolated from Different Foods ABSTRACTLactic acid bacteria (LAB) represent a heterogeneous group of microorganisms that are naturally present in a wide range of ecological niches such as foods and the gastrointestinal tract of humans and animals. Antibiotics may inhibit bacteria or stop their proliferation. It is known that certain diseases can be treated with antibiotics used at certain doses and certain periods, however, it is also known that antibiotics may inactivate beneficial microorganisms for human metabolism and destroy the balance of intestinal microflora. The increasing trend in the unconscious and overuse of antibiotics resulted in the development of resistance in bacteria against antibiotics. As a result of increased bacterial resistance, the duration of disease treatment, economic losses and mortality rates are increasing. For this reason, studies on antibiotic resistance in LAB have gained importance in recent years. In this study, the mechanisms of antibiotic action are described and the studies done to determine antibiotic resistance profiles of LAB isolated from different fermented foods are presented.