Farklı Gıda Ürünlerinden İzole Edilen Laktik Asit Bakterilerinin Bazı Probiyotik Özelliklerinin Belirlenmesi

Year 2021, Issue: 32, 562 - 572, 31.12.2021

Melda Onur Harun Önlü

https://doi.org/10.31590/ejosat.1041277

Abstract

Laktik asit bakterileri (LAB), heksoz şekerlerinin laktik aside fermantasyonu sürecinde önemli bir rol oynayan ticari olarak önemli bir organizma grubudur ve “genel olarak güvenli kabul edilen” olarak tanımlandıkları için endüstriyel uygulamalarda ve probiyotik olarak yaygın olarak kullanılan organizmalardır. Laktik asit bakterilerini (LAB) izole etmek için farklı gıda örnekleri toplanmış ve bu örneklerden 14 bakteri suşu saflaştırılmıştır. Morfolojik tanımlama için gram boyama, katalaz testi, metilen mavisi boyama, moleküler tanımlama için RAPD-PZR ve 16S rRNA gen dizileme yöntemleri kullanılmıştır. Ayrıca izolatlar, antibiyotik duyarlılığı, pepsin, pankreatin, safra tuzları, düşük pH, bakteriyosin üretimi ve hemolitik aktivite altında hayatta kalma açısından karakterize edilmiştir. 16S rRNA gen dizileme sonuçlarına göre izolatlar Lactobacillus sakei MH1, Lactococcus garvieae MH3, Enterococcus faeceium MH5, Pediococcus acidilactici MH10, Pediococcus acidilactici MH11, Pediococcus acidilactici MH12, Pediococcus acidilactici MH13 olarak belirlendi. Disk difüzyon testi sonuçları, izolatların tamamının kanamisine, çoğunun ise gentamisine dirençli olduğunu göstermektedir. MİK test sonuçları izolatların tamamının streptomisine dirençli olduğunu göstermektedir. Tüm suşlar bakteriyosin üretim testine göre indikatör mikroorganizmalara karşı antimikrobiyal etki göstermemiştir. Tüm suşların, pankreatin ve farklı safra tuzu (%0.3, %0.5, %1) konsantrasyonunda hayatta kalabildiği tespit edilmiştir. Bu sonuçlara göre izolatlarımız gıda ve ilaç endüstrilerinde uygulama için probiyotik potansiyel adaylardır, ancak izolatların diğer probiyotik seçim kriterleri açısından taranması gerekmektedir.

Keywords

Laktik Asit Bakterileri, Probiyotik, Antibiyotik Duyarlılığı

Supporting Institution

Muş Alparslan Üniveristesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

BAP-20-TBMY-4902-04

Thanks

Çalışmaya vermiş olduğu proje desteğinden dolayı Muş Alparslan Üniveristesi Bilimsel Araştırma Projeleri Koordinatörlüğü birimine teşekkür ederiz

Determination of Some Probiotic Properties of Lactic Acid Bacteria Isolated From Different Food Products

Abstract

Lactic acid bacteria (LAB) are a group of commercially important organisms that play an important role in the fermentation process of hexose sugars into lactic acid and widely used in industrial applications and as probiotics since they were designated as “generally recognized as safe” organisms. In order to isolate lactic acid bacteria (LAB), different food samples were collected and 14 bacterial strains were purified from those samples. Gram staining, catalase test, methylene blue staining was used for morphologic identification, RAPD-PCR, and 16S rRNA gene sequencing methods were used for molecular identification. The isolates were characterized for antibiotic susceptibility, survival under pepsin, pancreatin, bile salts, low pH, bacteriocin production, and hemolytic activity. According to the 16s rRNA gene sequence analysis isolates were designated as Lactobacillus sakei MH1, Lactococcus garvieae MH3, Enterococcus faeceium MH5, Pediococcus acidilactici MH10, Pediococcus acidilactici MH11, Pediococcus acidilactici MH12, Pediococcus acidilactici MH13. Disc diffusion test results show that all of the isolates were resistant to kanamycin, and most of resistant to gentamicin. MIC test results show that all of the isolates were resistant to streptomycin. No strains showed antimicrobial effect against indicator microorganisms according to the bacteriocin production test. All strains were able to survive in pancreatin and different bile salt (%0.3, %0.5, %1) concentrations. According to these results, our isolates are probiotic potential candidates for the application in the food and pharmaceutical industries, however, isolates should be screened for furtherprobiotic selection criteria.

Keywords

Lactic Acid Bacteria, Probiotic, Antibiotic Susceptibility

Project Number

BAP-20-TBMY-4902-04

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