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

Year 2018, Volume: 7 Issue:1, 41 - 51, 28.02.2018

Merih Kıvanç Şerife Yelda Erikçi

https://doi.org/10.18036/aubtdc.310201

Abstract

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. 

Keywords

Zeytin, laktik asit bakterileri

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

Abstract

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.

Keywords

Olive, lactic acid bacteria

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