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Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi

Yıl 2018, Cilt: 7 Sayı: 1, 41 - 51, 28.02.2018
https://doi.org/10.18036/aubtdc.310201

Öz

Dünyada ve
ülkemizde yaygın olarak tüketilen zeytin (
Olea europaea L.)  beslenme
açısından büyük öneme sahiptir. Doğal gıdalara yönelişin arttığı günümüzde
önemi gittikçe artmaktadır. Bu çalışmada ülkemizde üretilen fermente olmuş
ticari ve evde üretilen zeytin örneklerinden izole edilen laktik asit
bakterilerinin antimikrobiyal aktivitesi ile bazı metabolik özellikleri
belirlenmiştir. On sofralık yeşil zeytin ve 10 sofralık siyah zeytin
örneklerinden 50 laktik asit bakterisi izole edilmiştir. Bu izolatların
antimikrobiyal etkisi agar difüzyon yöntemi ve sandvic overlay yöntemi ile
belirlenmiştir. Etkili izolatlar tanımlanarak bunların laktik asit, hidrojen
peroksit ve proteolitik aktivitesi belirlenmiştir. Antimikrobiyal aktiviteye
sahip 6 izolattan SZ5 L.plantarum, DZ2
E. facium, EZ8, BZ1, SZ1 ve BZ4
izolatları L. brevis olarak
tanımlanmıştır.

Laktik asit bakterilerinin pH
aralığı 5.3-6.8 arasında, laktik asit miktarları 0.261- 1.818 mg/mL arasında
saptanmıştır.
Proteolitik
aktivite
miktarları 0.003-0.011 tirosin
mg/mL
arasında ve
hidrojen peroksit
miktarları ise 0.218-0,96mg/mL arasında
değişiklik
göstermiştir.

 





Sonuç olarak L. brevis SZ1, E. faeciumDZ2 ve L. brevis BZ1
izolatları yüksek tuz konsantrasyonlarında ve 
düşük pH da gelişebilmeleri  ve
yüksek laktik asit üretmeleri nedeniyle 
starter kültür olmaya aday izolatlar olarak belirlenmiştir. 

Kaynakça

  • [1] Aktan N. ve Kalkan H. Sofralık Zeytin Teknolojisi, Ege Üniversitesi Ege Meslek Yüksek Okulu Yayınları, No:23, İzmir, 2000.
  • [2] IOC (International Olive Oil Council), world table olives figures. http://www. International oliveoil.org/estaticos/view/132-world-table-olive-figures, 2015.
  • [3] Hurtado A, Reguant C, Bordons A, and Rozès N. Lactic acid bacteria from fermented table olives. Food Microbiol 2012; 31(1):1–8.
  • [4] Nychas G-JE, Panagou EZ, Parker ML, Waldron KW, Tassou CC. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett Appl Microbiol 2002; 34:173–177.
  • [5] Heperkan D. Microbiota of table olive fermentations and criteria of selection for their use as starters. Front Microbiol 2013; 4 (143):1–11.
  • [6] Dinçer E, Kıvanç M. ve Karaca H. (2010), Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. Gıda 2010; 35(1):55-62.
  • [7] Kivanc M, Yilmaz M, Cakir E. Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains Turkish J Biol 2011; 35 (3): 313-324.
  • [8] Kıvanç M. and Yapıcı, E. Kefir as a probiotic dairy beverage: determination lactic acid bacteria and yeast. Int Food Eng, 2015;1(1) : 55-60.
  • [9] Cerning J, Bouillanne C, Landon M, Desmazeaud M.Isolation and characterization of exopolysaccharides from slime-forming mesophilic lactic acid bacteria. J Dairy Sci 1992;75: 692-699.
  • [10]. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol 2010; 27:162-170.
  • [11 ] Casteele SV, Vanheuverzwijn T, Ruyssen T, Assche VP, Swings J, Huys G. Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters. Int. Dairy 2006; 16: 1470-1476.
  • [12 ] Schillinger U, Lucke FK. Identification of lactobacilli from meat and meat products. Food Microbiol 1987; 4: 199–208.
  • [13 ] Stiles ME, Holzapfel WH. Review article: Lactic acid bacteria of foods and their current taxonomy. Int. Food Microbiol 1997;36: 1-29
  • [14] Klaenhammer, T.R.1988. Bacteriocins of lactic acid bacteria. Biochemie 1988; 7: 337-349
  • [15] Carminati D, Giraffa G. and Bassi MG. Bacteriocin-Like Inhibitors of Streptococcus lactis Against Listeria monocytogenes. J Food Prot 1989; 52 (9):614-617.
  • [16] Aslım B. Lactobacillus bulgaricus ve Streptococcus thermophilus bakterilerinin metabolik ve antimikrobiyal aktiviteleri uzerine bazı fiziksel ve kimyasal mutajenlerin etkisi, Doktora Tezi, Gazi Univ., Ankara.1994.
  • [17] Mumcu Z N. Kefirden izole edilen bazı laktik asit bakterilerinin metabolik, antimikrobiyal ve plazmit DNA larının incelenmesi, Yüksek Lisans Tezi, Ankara.1997.
  • [18] Kaiser TDL, Pereira E M, Dos Santos KRN, Maciel ELN, Schuenck RP, Nunes APF. Modification of the Congo red agar method to detect biofilm production by Staphylococcus epidermidis. Diagnostic Microbiol Infect Dis 2013; 75(3): 235–9.
  • [19] Peres CM, Alves M, Hernandez-Mendoza A, Morerira L, Silva S, Bronze MR,Vilas- BoasL, Peres C, Malcata FX. Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. LTW- Food Sci Tech 2014;59: 234-246.
  • [20] Obadina AO, Oyewole OB, Sanni LO, Tomlins KI. Bio-preservative activities of Lactobacillus plantarum strains in fermenting Cassava ‘fufu’. African J Biotech 2006; 5: 620-623.
  • [21] Karasu N.Turşu ve zeytinden antagonistic ve probiyotik özellikte laktik starter kültür eldesi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Gıda Mühendisliği Anabilim Dalı, Denizli. 2006.
  • [22] Rubia-Soria A, Abriouel H, Lucas R, Omar NB, Martinez-Canamero M, Galvez A. Production of antimicrobial substances by bacteria isolated from fermented table olives. World J Microbiol Biotech 2006;22:765-768.
  • [23] Özay G, Borcaklı M, Alperden İ, Özsan E, Erdek Y. Farklı iki tipo zeytin (Gemlik ve Edincik) fermantasyonlarının kimyasal ve mikrobiyolojik yönden incelenmesi Gıda 1994;19:37-43.
  • [24] Brenes M. Olive Fermentation and Processing: Scientific and Technological Challanges, Fermentation Technology, 12 th. World Congress of Food Science and Technology, J Food Sci 2004; 69: 33-34.
  • [25] Panagou EZ and Katsaboxakis KZ. Effect of differnet brining treatments on the fermentation of cv. conservolea gren olives processed by the spanish-method. Food Microbiol 2006; 23: 199-204.
  • [26] Akyar G. Salamura Siyah Zeytinin (Olea europaea) Mikrobiyolojik olarak incelenmesi ve starter kültür eldesi. Yüksek Lisans Tezi, Ege Üniversitesi Bornova-İzmir, Türkiye, 2008.
  • [27] Tassou CC, Panagou EZ, Katsaboxakis KZ, Microbiological and physicocemical changes of naturally black olives fermented at different temperatures and NaCl levels in brines. Food Microbiol 2002; 19:605-615.
  • [28] Randazzo, C. L., Ribbera, A., Pitino, I., Romeo, F. V., & Caggia, C. (2012). Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol 2012; 32: 87–96.
  • [29] Korukluoğlu M, Gurbuz O, Sahin İ. Identification of lactic acid bacteria in fresh olive microflora (Turkish) Turkish J Biol 2002;8: 109–113.
  • [30] Kumral A, Basoglu F, Sahin İ, 2009. Effect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of Gemlik cultivar. J Food Process Preservat 2009; 33: 651-664.
  • [31] Benincasa C,Muccilli S, Amenta M, Perri E, Romeo FV. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture. Food Chem 2015; 186: 271–276.

Determination of Antimicrobial Activity and Some Metabolic Properties of Lactic Acid Bacteria Isolated from Table Fermented Olives (Olea europaea L.)

Yıl 2018, Cilt: 7 Sayı: 1, 41 - 51, 28.02.2018
https://doi.org/10.18036/aubtdc.310201

Öz

The olive (Olea
europaea
L.) is consumed extensively in the world and in our country; it
has great value for nutrition. Today, the importance of the olive is increasing
with the trend towards of natural food.

In this study, the antimicrobial activity and some metabolic properties of
lactic acid bacteria isolated from fermented commercial and home product olive
samples produced in our country were determined. Fifty lactic acid bacteria
were isolated from ten green table olives and 10 black table olives. The
antimicrobial effect of these isolates was determined by the agar diffusion
method and the sandwich overlay method. Effective isolates were identified and
their lactic acid, hydrogen peroxide and proteolytic activities were determined.
Six isolates had antimicrobial activity, from those SZ5 was identified as L. plantarum, DZ2 as E. facium, EZ8, BZ1, SZ1 and BZ4
isolates were identified as L. brevis.
The pH range of lactic acid bacteria was 5.3 to 6.8 and the lactic acid levels
ranged from 0.261 to 1.818 mg / mL. Amounts of proteolytic activity varied
between 0.003-0.011 tirosine mg / mL and hydrogen peroxide levels varied
between 0.218-0.96mg / mL.

 





In conclusion, L. brevis SZ1, E. faecium DZ2 and L.
brevis BZ1 isolates were identified as candidates for starter culture due to
their ability to grow in high salt concentrations and low pH and their property
to produce high lactic acid.

Kaynakça

  • [1] Aktan N. ve Kalkan H. Sofralık Zeytin Teknolojisi, Ege Üniversitesi Ege Meslek Yüksek Okulu Yayınları, No:23, İzmir, 2000.
  • [2] IOC (International Olive Oil Council), world table olives figures. http://www. International oliveoil.org/estaticos/view/132-world-table-olive-figures, 2015.
  • [3] Hurtado A, Reguant C, Bordons A, and Rozès N. Lactic acid bacteria from fermented table olives. Food Microbiol 2012; 31(1):1–8.
  • [4] Nychas G-JE, Panagou EZ, Parker ML, Waldron KW, Tassou CC. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett Appl Microbiol 2002; 34:173–177.
  • [5] Heperkan D. Microbiota of table olive fermentations and criteria of selection for their use as starters. Front Microbiol 2013; 4 (143):1–11.
  • [6] Dinçer E, Kıvanç M. ve Karaca H. (2010), Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. Gıda 2010; 35(1):55-62.
  • [7] Kivanc M, Yilmaz M, Cakir E. Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains Turkish J Biol 2011; 35 (3): 313-324.
  • [8] Kıvanç M. and Yapıcı, E. Kefir as a probiotic dairy beverage: determination lactic acid bacteria and yeast. Int Food Eng, 2015;1(1) : 55-60.
  • [9] Cerning J, Bouillanne C, Landon M, Desmazeaud M.Isolation and characterization of exopolysaccharides from slime-forming mesophilic lactic acid bacteria. J Dairy Sci 1992;75: 692-699.
  • [10]. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol 2010; 27:162-170.
  • [11 ] Casteele SV, Vanheuverzwijn T, Ruyssen T, Assche VP, Swings J, Huys G. Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters. Int. Dairy 2006; 16: 1470-1476.
  • [12 ] Schillinger U, Lucke FK. Identification of lactobacilli from meat and meat products. Food Microbiol 1987; 4: 199–208.
  • [13 ] Stiles ME, Holzapfel WH. Review article: Lactic acid bacteria of foods and their current taxonomy. Int. Food Microbiol 1997;36: 1-29
  • [14] Klaenhammer, T.R.1988. Bacteriocins of lactic acid bacteria. Biochemie 1988; 7: 337-349
  • [15] Carminati D, Giraffa G. and Bassi MG. Bacteriocin-Like Inhibitors of Streptococcus lactis Against Listeria monocytogenes. J Food Prot 1989; 52 (9):614-617.
  • [16] Aslım B. Lactobacillus bulgaricus ve Streptococcus thermophilus bakterilerinin metabolik ve antimikrobiyal aktiviteleri uzerine bazı fiziksel ve kimyasal mutajenlerin etkisi, Doktora Tezi, Gazi Univ., Ankara.1994.
  • [17] Mumcu Z N. Kefirden izole edilen bazı laktik asit bakterilerinin metabolik, antimikrobiyal ve plazmit DNA larının incelenmesi, Yüksek Lisans Tezi, Ankara.1997.
  • [18] Kaiser TDL, Pereira E M, Dos Santos KRN, Maciel ELN, Schuenck RP, Nunes APF. Modification of the Congo red agar method to detect biofilm production by Staphylococcus epidermidis. Diagnostic Microbiol Infect Dis 2013; 75(3): 235–9.
  • [19] Peres CM, Alves M, Hernandez-Mendoza A, Morerira L, Silva S, Bronze MR,Vilas- BoasL, Peres C, Malcata FX. Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. LTW- Food Sci Tech 2014;59: 234-246.
  • [20] Obadina AO, Oyewole OB, Sanni LO, Tomlins KI. Bio-preservative activities of Lactobacillus plantarum strains in fermenting Cassava ‘fufu’. African J Biotech 2006; 5: 620-623.
  • [21] Karasu N.Turşu ve zeytinden antagonistic ve probiyotik özellikte laktik starter kültür eldesi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Gıda Mühendisliği Anabilim Dalı, Denizli. 2006.
  • [22] Rubia-Soria A, Abriouel H, Lucas R, Omar NB, Martinez-Canamero M, Galvez A. Production of antimicrobial substances by bacteria isolated from fermented table olives. World J Microbiol Biotech 2006;22:765-768.
  • [23] Özay G, Borcaklı M, Alperden İ, Özsan E, Erdek Y. Farklı iki tipo zeytin (Gemlik ve Edincik) fermantasyonlarının kimyasal ve mikrobiyolojik yönden incelenmesi Gıda 1994;19:37-43.
  • [24] Brenes M. Olive Fermentation and Processing: Scientific and Technological Challanges, Fermentation Technology, 12 th. World Congress of Food Science and Technology, J Food Sci 2004; 69: 33-34.
  • [25] Panagou EZ and Katsaboxakis KZ. Effect of differnet brining treatments on the fermentation of cv. conservolea gren olives processed by the spanish-method. Food Microbiol 2006; 23: 199-204.
  • [26] Akyar G. Salamura Siyah Zeytinin (Olea europaea) Mikrobiyolojik olarak incelenmesi ve starter kültür eldesi. Yüksek Lisans Tezi, Ege Üniversitesi Bornova-İzmir, Türkiye, 2008.
  • [27] Tassou CC, Panagou EZ, Katsaboxakis KZ, Microbiological and physicocemical changes of naturally black olives fermented at different temperatures and NaCl levels in brines. Food Microbiol 2002; 19:605-615.
  • [28] Randazzo, C. L., Ribbera, A., Pitino, I., Romeo, F. V., & Caggia, C. (2012). Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol 2012; 32: 87–96.
  • [29] Korukluoğlu M, Gurbuz O, Sahin İ. Identification of lactic acid bacteria in fresh olive microflora (Turkish) Turkish J Biol 2002;8: 109–113.
  • [30] Kumral A, Basoglu F, Sahin İ, 2009. Effect of the use of different lactic starters on the microbiological and physicochemical characteristics of naturally black table olives of Gemlik cultivar. J Food Process Preservat 2009; 33: 651-664.
  • [31] Benincasa C,Muccilli S, Amenta M, Perri E, Romeo FV. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture. Food Chem 2015; 186: 271–276.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makalesi
Yazarlar

Merih Kıvanç

Şerife Yelda Erikçi Bu kişi benim

Yayımlanma Tarihi 28 Şubat 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 7 Sayı: 1

Kaynak Göster

APA Kıvanç, M., & Erikçi, Ş. Y. (2018). Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, 7(1), 41-51. https://doi.org/10.18036/aubtdc.310201
AMA Kıvanç M, Erikçi ŞY. Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. Şubat 2018;7(1):41-51. doi:10.18036/aubtdc.310201
Chicago Kıvanç, Merih, ve Şerife Yelda Erikçi. “Sofralık Fermente Zeytinlerden (Olea Europaea L.) İzole Edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin Ve Bazı Metabolik Özelliklerinin Belirlenmesi”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7, sy. 1 (Şubat 2018): 41-51. https://doi.org/10.18036/aubtdc.310201.
EndNote Kıvanç M, Erikçi ŞY (01 Şubat 2018) Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7 1 41–51.
IEEE M. Kıvanç ve Ş. Y. Erikçi, “Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi”, Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, c. 7, sy. 1, ss. 41–51, 2018, doi: 10.18036/aubtdc.310201.
ISNAD Kıvanç, Merih - Erikçi, Şerife Yelda. “Sofralık Fermente Zeytinlerden (Olea Europaea L.) İzole Edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin Ve Bazı Metabolik Özelliklerinin Belirlenmesi”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7/1 (Şubat 2018), 41-51. https://doi.org/10.18036/aubtdc.310201.
JAMA Kıvanç M, Erikçi ŞY. Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2018;7:41–51.
MLA Kıvanç, Merih ve Şerife Yelda Erikçi. “Sofralık Fermente Zeytinlerden (Olea Europaea L.) İzole Edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin Ve Bazı Metabolik Özelliklerinin Belirlenmesi”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, c. 7, sy. 1, 2018, ss. 41-51, doi:10.18036/aubtdc.310201.
Vancouver Kıvanç M, Erikçi ŞY. Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2018;7(1):41-5.