Electrochemical detection of lactate produced by foodborne presumptive lactic acid bacteria

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dc.contributor.authorOzoglu, Ozum
dc.contributor.authorUzunoglu, Aytekin
dc.contributor.authorUnal, Mehmet Altay
dc.contributor.authorGumustas, Mehmet
dc.contributor.authorOzkan, Sibel Aysil
dc.contributor.authorKorukluoglu, Mihriban
dc.contributor.authorAltuntas, Evrim Gunes
dc.date.accessioned2024-02-23T14:12:33Z
dc.date.available2024-02-23T14:12:33Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractThe detection of lactate is an important indicator of the freshness, stability, and storage stability of products as well as the degree of fermentation in the food industry. In addition, it can be used as a diagnostic tool in patients' healthcare since it is known that the lactate level in blood increases in some pathological conditions. Thus, the determination of lactate level plays an important role in not only the food industry but also in health fields. As a result, biosensor technologies, which are quick, cheap, and easy to use, have become important for lactate detection. In the current study, amperometric lactate biosensors based on lactate oxidase immobilization (with Nafion 5% wt) were designed and the limit of detection, linear range, and sensitivity values were determined to be 31 mu M, 50-350 mu M, and 0.04 mu A mu M-1 cm-2, respectively. Then, it was used for the measurement of lactic acid that produced by six different and morphologically identified presumptive lactic acid bacteria (LAB) which are isolated from different naturally fermented cheese samples. The biosensors were then used to successfully perform lactate measurements within 3 min for each sample, even though a few of them were out of the limit of detection. Thus, electrochemical biosensors should be used as an alternative and quick solutions for the measurement of lactate metabolites rather than the traditional methods which require long working hours. This is the first study to use a biosensor to measure lactate produced by foodborne LAB in a real sample. (c) 2023, The Society for Biotechnology, Japan. All rights reserved.en_US
dc.description.sponsorshipAnkara University Coordinatorship of Scientific Research Projects (BAP) [17H0415001]en_US
dc.description.sponsorshipThis study was supported by the Ankara University Coordinatorship of Scientific Research Projects (BAP) with the number 17H0415001 projects. This study is a part of a master's degree thesis of Ozum Ozoglu submitted to the Institute of Natural and Applied Sciences, Bursa Uludag University, Bursa, Turkey. Studies were performed at System Biotechnology Advanced Research Unit Laboratory, Biotechnology Institute, Ankara University and Department of Metallurgical and Materials Engineering, Faculty of Engineering, Necmettin Erbakan University. All authors thank to Dr. Kenan Can Tok (Institute of Forensic Sciences, Department of Forensic Toxicology, Ankara University, Ankara, Turkey) for partly laboratory performances supports.en_US
dc.identifier.doi10.1016/j.jbiosc.2022.12.014
dc.identifier.endpage320en_US
dc.identifier.issn1389-1723
dc.identifier.issn1347-4421
dc.identifier.issue4en_US
dc.identifier.pmid36828687en_US
dc.identifier.scopus2-s2.0-85148751228en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage313en_US
dc.identifier.urihttps://doi.org/10.1016/j.jbiosc.2022.12.014
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12108
dc.identifier.volume135en_US
dc.identifier.wosWOS:000962536900001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSoc Bioscience Bioengineering Japanen_US
dc.relation.ispartofJournal Of Bioscience And Bioengineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLactateen_US
dc.subjectAmperometric Biosensoren_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectElectrochemical Detectionen_US
dc.subjectQuick Measurement]en_US
dc.titleElectrochemical detection of lactate produced by foodborne presumptive lactic acid bacteriaen_US
dc.typeArticleen_US

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