Laktik Asit Bakterilerinin (LAB) İdentifikasyonunda/Tiplendirmesinde Kullanılan Moleküler Yöntemler

Year 2011, Volume: 27 Issue: 1, 62 - 74, 01.02.2011

Fadime Kıran Özlem Osmanağaoğlu

Abstract

Laktik asit bakterileri (LAB) gıda endüstrisinde genellikle starter kültür olarak kullanılmaktadırlar. Bakteriyosin üretim özelliklerinden dolayı gıdalarda raf ömrünü uzatmak için potansiyel biyolojik koruyucu rolüne sahiptirler. Ayrıca, probiyotik ürünlerin içeriğinde bulunmakta, bazıları ise gıdalarda bozulmaya sebep olmaktadırlar. Tüm bu özellikler bu bakteri grubunu hem endüstriyel açıdan hem de bilimsel arenada üzerinde yoğun çalışmaların yapıldığı oldukça önemli bir grup haline getirmiştir. LAB’ların endüstriyel uygulamaları düşünüldüğünde, suş bazında güvenilir tiplendirme yöntemleri hem LAB starter kültürlerin performanslarının incelenmesinde hem de fonksiyonel gıda ürünlerinde katkı maddesi olarak kullanılacak olan kültürlerin incelenmesinde önem kazanmaktadır. Günümüzde, LAB identifikasyon/tiplendirme çalışmaları ilgi odağı olan fenotipik yöntemlerden daha kesin ve hassas sonuçlar veren moleküler yöntemlere (genotipik) doğru kaymıştır. Bu derlemede LAB’ların tiplendirmesinde kullanılan moleküler yöntemler özetlenmiştir.

Keywords

Laktik asit bakterileri (LAB), Moleküler (genotipik) identifikasyon, Tiplendirme

Molecular methods used for identification/typing of lactic acid bacteria (LAB)

Abstract

Lactic acid bacteria (LAB) are widely used as starter cultures in the food industry. Because of their bacteriocin production speciality, they make expire date of the food longer and thought to be potential biopreservativies. Besides, they are used in probiotic products and some of them causes food spoilage. All of these properties make this group of bacteria very important both industrially and scientificaly. As far as the industial applications of LAB are conserned, reliable strain typing methods will become increasingly important in the study of the performance of LAB starter cultures and cultures used as additives in functional food type products. Nowadays, the main focus for the identification/tying of LAB has moved from phenotypic to molecular (genotypic) methods as they yield more sensitive and accurate results. In this review, molecular methods used for typing of LAB were summarised.

Keywords

Lactic acid bacteria (LAB), Molecular (genotypic) identification, Typing

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