Geleneksel Yerel Beyaz Peynir Örneklerinden İzole Edilen Laktik Asit Bakterilerinin MALDI-TOF MS Yöntemi ile Tanımlanması ve Antibiyotik Direnç Profillerinin Belirlenmesi

Abstract

Bu çalışmada, Eskişehir’de üretilen geleneksel salamura peynir örneklerinden izole edilen Laktik Asit Bakterilerinin (LAB) antibiyotik direnç profili incelenmiştir. Eskişehir, farklı peynir yapım teknikleri kullanılarak çeşitli peynirlerin üretildiği bir bölge olduğu için seçilmiştir. Peynirlerin mikrobiyotası, kullanılan süt kaynakları, çiğ süt işleme koşulları ve spesifik geleneksel fermentasyonlar gibi yerel faktörlerden büyük ölçüde etkilenmektedir. Farklı metodolojiler ve kökenlere sahip on iki çeşit peyniri içeren temsili örnekler analiz edilmiştir. LAB düzeyinde tür tanımlaması için MALDI-TOF-MS yöntemi, etkinliği ve hızlı sonuç vermesi nedeniyle tercih edilmiştir. Tanımlanan 25 izolattan %48’i Enterococcus faecium, %28’i Lactobacillus plantarum, %12’si Enterococcus durans, %8’i Lactococcus lactis ve %4’ü Lactococcus garvieae olarak belirlenmiştir. Antibiyotik duyarlılık testi, CLSI’nin önerileri doğrultusunda Kirby-Bauer disk difüzyon yöntemi ile gerçekleştirilmiştir. Yüksek direnç oranları klindamisin (%84), eritromisin (%76) ve rifampisin (%72) antibiyotikleri için kaydedilirken, tetrasiklin ve kloramfenikole karşı direnç tespit edilmemiştir. Çoklu ilaç direnci (MDR) özellikle E. faecium ve L. plantarum türlerinde yaygındır. Elde edilen bulgular, LAB türlerinin direnç genleri için bir rezervuar görevi görebileceğini ve bu genlerin potansiyel olarak patojen bakterilere horizontal gen transferi yoluyla geçiş yaparak halk sağlığı riski oluşturabileceğini vurgulamaktadır. Bu çalışma, geleneksel peynir üretiminde güvenlik değerlendirmelerinin gerekliliğini ve hayvancılıkta antibiyotik kullanımına yönelik daha sıkı düzenlemelere ihtiyaç duyulduğunu ortaya koymaktadır. LAB'nin direnç mekanizmalarının ve genetik yapılarının daha ayrıntılı incelenmesi, gıda güvenliği açısından önemli bir konu olarak önerilmektedir.

Keywords

• Antibiyotik Direnci
• Laktik Asit Bakterileri
• MALDI-TOF MS
• Peynir Mikrobiyolojisi
• Gıda Güvenliği

Identification of Lactic Acid Bacteria Isolated from Traditional Local White Cheese Samples by MALDI-TOF MS Method and Determination of Antibiotic Resistance Profiles

Abstract

Antibiotic resistance profile of Lactic Acid Bacteria (LAB) isolated from traditional brined cheese samples produced in Eskisehir, Turkey, was investigated in this study. Eskisehir was chosen because this region produces a wide diversity of cheese using different cheesemaking procedures, given that microbiota is deeply influenced by the local sources of milk, raw milk processing conditions, and specific traditional fermentations. Representative samples, including twelve kinds of cheeses, were analyzed within the context of different methodologies and origins. MALDI-TOF-MS was employed for species identification at the LAB level due to its effectiveness and speed. Of the 25 isolates that were identified, Enterococcus faecium made up 48%, Lactobacillus plantarum accounted for 28%, Enterococcus durans 12%, Lactococcus lactis 8%, and Lactococcus garvieae 4%. The antibiotic susceptibility test was done by the Kirby-Bauer disc diffusion method with recommendations by CLSI. High resistance rates were recorded for clindamycin (84%), erythromycin (76%), and rifampicin (72%), while no resistance was recorded against tetracycline and chloramphenicol. The MDR was high, especially among Enterococcus faecium and Lactobacillus plantarum. These findings emphasize the role of LAB as reservoirs of resistance genes, posing a public health risk due to potential horizontal gene transfer to pathogenic bacteria. The study has pointed out strict safety assessments in traditional cheese and regulatory legislation on the use of antibiotics in livestock. Further resistance mechanisms of LAB and their genetic study are recommended, having an important bearing on food safety.

Keywords

• Antibiotic Resistance
• Lactic Acid Bacteria
• MALDI-TOF MS
• Cheese Microbiology
• Food Safety

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