Fermente sütte inülin ve Lactobacillus acidophilus La-5'in Escherichia coli O157, Staphylococcus aureus ve Enterococcus faecalis üzerindeki antimikrobiyal etkileri

Öz

Mikroorganizmalarda antimikrobiyal direncini azaltmak için kullanılan yöntemlerden biri de probiyotik ve prebiyotiklerin kullanımıdır. Bu çalışma, yaygın olarak gıda kaynaklı enfeksiyonlara neden olan patojen mikroorganizmalar ile probiyotikler ve prebiyotikler arasındaki etkileşimin fermente süt özelinde araştırılmasını amaçlamıştır. Bu bağlamda, L. acidophilus La-5 ve inülin çalışmaya dahil edilmiştir. Çalışmada değerlendirilen patojen mikroorganizmalar arasında sıklıkla gıda kaynaklı enfeksiyonlarla ilişkilendirilen E. coli O157:H7, E. faecalis ve Metisiline dirençli S. aureus suşları bulunmaktadır. Fermentasyon sonunda tüm numune gruplarında 3., 6. ve 9. saatlerdeki S. aureus sayılarındaki artışın, E. coli O157:H7 ve E. faecalis artışına göre istatistiksel olarak daha düşük olduğu belirlenmiştir. Bu durum, E. coli O157:H7 ve E. faecalis’in S. aureus’a göre daha rekabetçi olabileceğini düşündürmüştür. Çalışma sonuçları probiyotik ve inülin ilavesinin çalışma kapsamında değerlendirilen patojenlere karşı istatistiksel olarak bir inhibisyon etkisi sağlamadığını göstermektedir.

Anahtar Kelimeler

• Metisiline dirençli S. aureus
• Probiyotik
• Prebiyotik
• Vankomisine dirençli enterokok

Antimicrobial effects of inulin and Lactobacillus acidophilus La-5 on Escherichia coli O157, Staphylococcus aureus and Enterococcus faecalis in fermented milk

Öz

One of the methods used to reduce antimicrobial resistance in microorganisms is the use of probiotics and prebiotics. This study aimed to investigate the interaction between pathogenic microorganisms that commonly cause foodborne infections and probiotics and prebiotics, specifically in fermented milk. In this context, L. acidophilus La-5 and inulin were included in the study. Pathogenic microorganisms evaluated in the study include E. coli O157:H7, E. faecalis and Methicillin-resistant S. aureus strains, which are frequently associated with foodborne infections. At the end of fermentation, it was determined that the increase in S. aureus numbers at the 3rd, 6th and 9th hours in all sample groups was statistically lower than the increase in E. coli O157:H7 and E. faecalis. This suggested that E. coli O157:H7 and E. faecalis may be more competitive than S. aureus. The study results show that the addition of probiotics and inulin does not provide a statistical inhibition effect against the pathogens evaluated within the scope of the study.

Anahtar Kelimeler

• Methicillin-resistant S. aureus
• Probiotic
• Prebiotic
• Vancomycin-resistant enterococcus

Kaynakça

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