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Yıl 2014, Cilt: 1 Sayı: 3, 430 - 434, 11.11.2014

Oğuz Ağyar Fatih Üçkardeş

Öz

The purpose of this study, the reached durations of colony growth, growth rate and maximum bacterial growth rate were investigated that Lactobacillus acidophilus, Lactobacillus crispatus and Lactobacillus rhamnosus" of commonly used probiotics property LAB's three different strains which were measured at respectively 30°C and 37°C for the 96 hour colony growths OD (A600) in the GM17 and MRS stocks were modelled with modified Gompertz model strains. At the same time, as using modified Gompertz model parameters were tried to be determined which species of bacteria may be more dominant. As a result of modified Gompertz model, the amount of the maximum growth of L. crispatus (A=1.773) bacteria type was respectively found to be much more than L. rhamnosus (A=1542) and L. acidophilus (A=1.397) bacterial species (P<0.05). However, the maximum growth rate of L. crispatus type bacteria was higher than other bacterial species (P<0.05). Although there was shorter time to reach the maximum speed, this was not a significant difference between the speeds (P>0.05). L. acidophilus (R=0.9972), and L. rhamnosus (R=0.9911) species showed better compliance than L. crispatus (R=0.9868) type to modified Gompertz model (P <0.05). As a result, of the strain of L. crispatus was more dominant than the other bacterial strains in the media.

Anahtar Kelimeler

Lactic Acid Bacteria Bacterial Growth Curve modified Gompertz model L .acidophilus L. crispatus L. rhamosus

Kaynakça

  • Alexandrov, G. A., 2008. Forest growth in the light of the thermodynamic theory of ecological 466 systems. Ecological Modelling, 216: 102 – 106.
  • Buzrul, S., 2014. Hayvansal gıdalarda bulunan Listeria monocytogenes’in yüksek hidrostatik basınç altında yaşam eğrilerinin tanımlanması üzerine bir derleme. Kafkas Üniviversitesi Veteriner Fakültesi Dergisi, 20 (2): 321-327
  • Corbo, M. R., Del Nobile, M. A., Sinigaglia, M., 2006. A novel approach for calculating shelf life of minimally processed vegetables. International Journal of Food Microbiology, 106: 69-73
  • De Man, J.D.,Rogosa, M., A. Sharpe, M.E., 1960. A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23; 130-135.
  • Frece, J.,Kos, B., Svetec, I. K., Zgaga, Z., Mrsa, V., Suskovic, J., 2005. Importance of S-layer proteins in probiotic activity of Lactobacillus acidophilus M92. Journal of Applied Microbiology, 98: 285–292.
  • Fujikawa, H., 2011. Application Of New Logistic model to microbial growth prediciton in food. Biocontrol Science, 16 (2): 47-54
  • Gil, M. M.,Branda˜o, T. R. S., Silva, C. L. M., 2006. A modified Gompertz model top redict microbial in activation under time-varying temperature conditions. Journal Of Food Engineering. 76 (1): 89–94
  • Gram, H. C. J., 1884. Überdieisolirtefärbung der schizomyceten in schnitt- undtrockenpräparaten, Fortschritte der Medizin, 2: 185–189.
  • GraphPad 5, 2007. Prism 5 Statistics Guide. GraphPad Software Inc. San Diego. CA.
  • Grill, J. P., Manginot-Dtirr, C., Schneider, F., Ballongue, J., 1995. Bifidobacteria and Probiotic Effects: action of bifidobacterium species on conjugated bile salts. Current Microbiology, 31: 23-27.
  • Hammes, W.P., Vogel, R.F., 1995. The genus Lactobacillus. In The Genera of Lactic Acid Bacteria. Wood B. J. B. and Holzapfel W. H. (Eds), Chapman&Hall, London, 19-54s.
  • Kološta, M., Slottová, A., Drončovský, M., Klapáčová, L., Kmeť, V., Bujňáková, D., Lauková, A., Greif, G., Greifová, M., Tomáška, M., 2014. Characterisation of lactobacilli from ewe’s and goat’s a milk for their further processing re-utilisation. PotravinarstvoScientificJournalforFoodIndustry, 8 (1): 130-134.
  • Kim J. W. ve Rajagopal S. N., 2001. Antibacterial activities of Lactobacillus crispatus ATCC 33820 and Lactobacillus gasseri ATCC 33323. Journal of Microbiology, 39: 146–148.
  • Li, M. Y., Sun, X. M., Zhao, G. M., Huang, X. Q., Zhang, J. W., Tian, W. andZhang, Q. H., 2013. Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperatures. Journal of Food Science, 78: 600–604.
  • Lu, Z.,Zhang, L., Lu, F., Bie, X., Yu, Z., 2007. Model of microbial growth on fresh-cut lettuce treated with chlorinated water during storage under different temperatures. Journal of Food Process Engineering, 29: 106–118.
  • Mesteckyetal, J., 2005. Mucosal Immonogy, “Alınmıştır: Elsveier Academic Press. (3.ed),USA, 2064 s.
  • Motulsky, H. J.,Ransnas, L. A., 1987. Fitting curves to data using non-linear regression: a practical and non-mathematical review. Faseb Journal, 1, 365–374.
  • Mytilinaios, I., Salih, M., Schofield, H. K., Lambert, R. J. W., 2012. Growth curve prediction from optical density data. International Journal of Food Microbiology, 154 (3): 169-176
  • Pearse, E. S. ve Hartley, H. O., 1966. Biometrikatables for statisticians. “Alınmıştır: Cambridge UniversityPress, UK, 1-270.
  • SPSS, 2002. Statistical Package for Social Sciences (SPSS 11.5 for windows). Chicago, IL, USA.
  • Terzaghi, B. E. ve Sandine, W. E., 1975. Improved medium for lactic, streptococci and their bacteriophages. Applied Microbiology, 29: 807–813.
  • Tuomola, E. M., Salminen S. J., 1998. Adhesion of some probiotic and dairy Lactobacillus strainsto Caco-2 cell cultures. International Journal of Food Microbiology, 41: 45–51.
  • Zwitering, M. H., Jongenburger, I., Rombouts., F. M., Van’t, R. K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology, 56 (6): 1875-1981.

Probiyotik Özellikte Üç Farklı Laktik Asit Bakterileri Grubu Suşunun Koloni Büyüme Eğrilerinin Modifiye Edilmiş Gompertz Modeli İle Modellenmesi

Yıl 2014, Cilt: 1 Sayı: 3, 430 - 434, 11.11.2014

Oğuz Ağyar Fatih Üçkardeş

Öz

Bu çalışmanın amacı yaygın olarak kullanılan probiyotik özellikte Laktik Asit Bakterileri (LAB) grubu üç farklı suşunun “Lactobacillus acidophilus, Lactobacillus crispatus ve Lactobacillus rhamnosus” GM17 ve MRS besi ortamlarında sırası ile 30°C ve 37°C’ de 96 saatlik koloni büyümeleri spektrofotometride OD (A600) ölçülmüş ve modifiye edilmiş Gompertz modeli ile modellenmesi sonucunda bu suşların koloni büyüme, maksimum bakteri büyüme hızı ve maksimum büyüme hızına ulaştığı süreleri araştırılmıştır. Bununla birlikte, modifiye edilmiş Gompertz modelinin parametreleri kullanılarak hangi bakteri türünün ortamda daha baskın olabileceği belirlenmeye çalışılmıştır. Modifiye edilmiş Gompertz modeli sonucunda L. crispatus (A=1.773) bakteri suşunun maksimum büyüme miktarı sırasıyla, L. rhamnosus (A=1.542) ve L. acidophilus (A=1.397) bakteri suşlarından daha fazla olduğu belirlenmiştir (P<0.05).Bununla birlikte, L. crispatus bakteri suşunun maksimum büyüme hızı diğer iki suşa göre daha yüksek bulunmuştur (P<0.05). Maksimum hıza ulaşma süresi daha kısa olmasına rağmen, bu hızlar arasında önemli bir farklılık olmamıştır (P>0.05). L. acidophilus (R2=0.9972) ve L. rhamnosus (R2=0.9911) suşlarımodifiye edilmiş, Gompertz modeline L. crispatus (R2=0.9868) suşuna göre daha iyi uyum göstermiştir (P<0.05). Çalışmanın sonucunda L. crispatus bakteri suşunun diğer bakteri suşlarına göre ortamda daha baskın olduğu belirlenmiştir.

Anahtar Kelimeler

Laktik Asit Bakterisi Bakteri Büyüme Eğrisi modifiye edilmiş Gompertz model L. acidophilus L. crispatus L. rhamnosus

Kaynakça

  • Alexandrov, G. A., 2008. Forest growth in the light of the thermodynamic theory of ecological 466 systems. Ecological Modelling, 216: 102 – 106.
  • Buzrul, S., 2014. Hayvansal gıdalarda bulunan Listeria monocytogenes’in yüksek hidrostatik basınç altında yaşam eğrilerinin tanımlanması üzerine bir derleme. Kafkas Üniviversitesi Veteriner Fakültesi Dergisi, 20 (2): 321-327
  • Corbo, M. R., Del Nobile, M. A., Sinigaglia, M., 2006. A novel approach for calculating shelf life of minimally processed vegetables. International Journal of Food Microbiology, 106: 69-73
  • De Man, J.D.,Rogosa, M., A. Sharpe, M.E., 1960. A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23; 130-135.
  • Frece, J.,Kos, B., Svetec, I. K., Zgaga, Z., Mrsa, V., Suskovic, J., 2005. Importance of S-layer proteins in probiotic activity of Lactobacillus acidophilus M92. Journal of Applied Microbiology, 98: 285–292.
  • Fujikawa, H., 2011. Application Of New Logistic model to microbial growth prediciton in food. Biocontrol Science, 16 (2): 47-54
  • Gil, M. M.,Branda˜o, T. R. S., Silva, C. L. M., 2006. A modified Gompertz model top redict microbial in activation under time-varying temperature conditions. Journal Of Food Engineering. 76 (1): 89–94
  • Gram, H. C. J., 1884. Überdieisolirtefärbung der schizomyceten in schnitt- undtrockenpräparaten, Fortschritte der Medizin, 2: 185–189.
  • GraphPad 5, 2007. Prism 5 Statistics Guide. GraphPad Software Inc. San Diego. CA.
  • Grill, J. P., Manginot-Dtirr, C., Schneider, F., Ballongue, J., 1995. Bifidobacteria and Probiotic Effects: action of bifidobacterium species on conjugated bile salts. Current Microbiology, 31: 23-27.
  • Hammes, W.P., Vogel, R.F., 1995. The genus Lactobacillus. In The Genera of Lactic Acid Bacteria. Wood B. J. B. and Holzapfel W. H. (Eds), Chapman&Hall, London, 19-54s.
  • Kološta, M., Slottová, A., Drončovský, M., Klapáčová, L., Kmeť, V., Bujňáková, D., Lauková, A., Greif, G., Greifová, M., Tomáška, M., 2014. Characterisation of lactobacilli from ewe’s and goat’s a milk for their further processing re-utilisation. PotravinarstvoScientificJournalforFoodIndustry, 8 (1): 130-134.
  • Kim J. W. ve Rajagopal S. N., 2001. Antibacterial activities of Lactobacillus crispatus ATCC 33820 and Lactobacillus gasseri ATCC 33323. Journal of Microbiology, 39: 146–148.
  • Li, M. Y., Sun, X. M., Zhao, G. M., Huang, X. Q., Zhang, J. W., Tian, W. andZhang, Q. H., 2013. Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperatures. Journal of Food Science, 78: 600–604.
  • Lu, Z.,Zhang, L., Lu, F., Bie, X., Yu, Z., 2007. Model of microbial growth on fresh-cut lettuce treated with chlorinated water during storage under different temperatures. Journal of Food Process Engineering, 29: 106–118.
  • Mesteckyetal, J., 2005. Mucosal Immonogy, “Alınmıştır: Elsveier Academic Press. (3.ed),USA, 2064 s.
  • Motulsky, H. J.,Ransnas, L. A., 1987. Fitting curves to data using non-linear regression: a practical and non-mathematical review. Faseb Journal, 1, 365–374.
  • Mytilinaios, I., Salih, M., Schofield, H. K., Lambert, R. J. W., 2012. Growth curve prediction from optical density data. International Journal of Food Microbiology, 154 (3): 169-176
  • Pearse, E. S. ve Hartley, H. O., 1966. Biometrikatables for statisticians. “Alınmıştır: Cambridge UniversityPress, UK, 1-270.
  • SPSS, 2002. Statistical Package for Social Sciences (SPSS 11.5 for windows). Chicago, IL, USA.
  • Terzaghi, B. E. ve Sandine, W. E., 1975. Improved medium for lactic, streptococci and their bacteriophages. Applied Microbiology, 29: 807–813.
  • Tuomola, E. M., Salminen S. J., 1998. Adhesion of some probiotic and dairy Lactobacillus strainsto Caco-2 cell cultures. International Journal of Food Microbiology, 41: 45–51.
  • Zwitering, M. H., Jongenburger, I., Rombouts., F. M., Van’t, R. K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology, 56 (6): 1875-1981.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Oğuz Ağyar

Fatih Üçkardeş Bu kişi benim

Yayımlanma Tarihi 11 Kasım 2014
Gönderilme Tarihi 11 Kasım 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 1 Sayı: 3

Kaynak Göster

APA Ağyar, O., & Üçkardeş, F. (2014). Probiyotik Özellikte Üç Farklı Laktik Asit Bakterileri Grubu Suşunun Koloni Büyüme Eğrilerinin Modifiye Edilmiş Gompertz Modeli İle Modellenmesi. Türk Tarım Ve Doğa Bilimleri Dergisi, 1(3), 430-434.
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