Laktik Asit Bakterilerinin Plazmidleri ve Bunların Özellikleri

Yıl 2017, Cilt: 10 Sayı: 2, 252 - 285, 31.12.2017

Hidayet Sağlam Aynur Gül Karahan

Öz

Laktik asit bakterileri (LAB)
karbonhidrat fermantasyonu sonucunda başlıca son ürün olarak laktik asit oluşturan
mikroorganizmalardır. Bu bakteriler doğada yaygın olarak bulunmakta, aynı
zamanda çeşitli fermente ürünlerin üretiminde başlatıcı kültür olarak
kullanılmaktadırlar. Bu nedenle LAB gıda endüstrisinde önemli rol
oynamaktadırlar. LAB’larda endüstriyel açıdan önemli olan birçok özellik ekstrakromozomal
genetik yapılar olarak ifade edilen plazmidlerde kodludur. Laktoz
metabolizması, bakteriyosin sentezi, antibiyotiklere dirençlilik,
ekzopolisakkarit üretimi ve bakteriyofaj dirençlilik özellikleri plazmidlerde
kodlu özelliklere örnek olarak verilebilmektedir. Bakterilerde bulunan plazmidlerin
büyüklük ve sayıları cins, hatta tür düzeyinde farklılık göstermektedir. LAB plazmidlerine
yönelik yapılan çalışmalarda plazmid büyüklüklerinin 0,87–250 kb arasında değiştiği,
bazı türler plazmid içermezken, bazılarında ise 16 adet plazmid varlığına rastlandığı
belirtilmektedir. Bu derlemede; plazmidlerin genel özellikleri, LAB’larda kodlu
plazmidler ve bu plazmidlerin taşıdıkları genetik özellikler üzerinde
durulmuştur.

Anahtar Kelimeler

Laktik asit bakterileri, plazmid, Fenotip

Kaynakça

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