Determination of the production properties of Streptococcus thermophilus in the molasses environment

thermophilus, was investigated. The antibacterial effects of the obtained biosurfactant on pathogenic bacteria such as Echerichiacoli, Staphylococcus aureusand Pseudomonas aruginosa were determined and their inhibition properties were investigated. According to the results obtained from the research; The amount of biosurfactant obtained from Streptococcus thermophilus developed in molasses was 1220 mg / l, 1190 mg / l respectively in parallel samples, and the amount of biosurfectant obtained from Streptococcus thermophilus developed for control experimental purposes was 1180 mg / l. Approximately 1205 mg / l biosurfactant was produced in molasses. Emulsification index value was found to be 48.75% at the end of 1 hour and decreased to 32.5% at the end of 1 week. Surface tension measurement was the lowest 41.2% compared to parallel sample measurements. In antimicrobial activity measurement results, MIK value on Esherichia coli was 10 mg / mL. MICs of Staphylococcus aureus and Pseudomonas aeruginosa were obtained at a concentration of 2.5 mg / mL and 5mg / mL. In the experiments on Staphylococcus aureus, 10 mg / mL MLK was reached with Streptococcus thermophilus sample. As a result, it was determined that biosurfactants obtained from Streptococcus thermophilus reduce the surface tension and have antimicrobial and antiadhesion effects against food pathogens.