ANTİMİKROBİYEL AKTİVİTEYE SAHİP PEDIOCOCCUS ACIDILACTICI VE PEDIOCOCCUS PENTOSACEUS SUŞLARININ PROBİYOTİK ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmada, starter kullanılmadan üretilen sucuklardan izole edilmiş Pediococcus acidilactici ve P. pentosaceus suşlarının safra tuzuna tolerans, düşük pH ve fenol varlığında hayatta kalma, yapay mide özsuyuna tolerans, lizozime karşı direnç, hidrofobisite ve otoagregasyon yetenekleri gibi bazı probiyotik özellikleri incelenmiştir. İzolatların tamamının pH 1’de ilk ölçümlerinde, pH 3’te ise birinci saatin sonunda inaktive olduğu saptanmıştır. pH 5’te ise tüm Pediococcus suşları 4 saat inkübasyon süresi boyunca %67.02-95.42 oranında canlılıklarını korumuşlardır. %0.4 fenol uygulamasında P. acidilactici OBS62 suşu %2.32 oranında gelişim gösterirken diğer suşların %69.94-99.89 oranında canlılıklarını koruduğu tespit edilmiştir. 100 ppm lizozim uygulamasında suşların % canlılıkları 90.90 ve 107.40 arasında bulunmuştur. %0.3 pepsin içeren yapay mide suyu denemelerinde tüm Pediococcus suşları inaktive olmuştur. %0.3 ve %0.5 safra tuzu uygulamasında suşların tamamında hücre sayısında artış olduğu belirlenmiştir. %1 safra tuzu uygulamasında ise P. acidilacticis OBS54 ve P. pentasaceus OBS56 suşları canlılığını korumuş, diğer suşlarda ise hücre sayısında artış olduğu tespit edilmiştir. Pediococcus suşlarının hidrofobisite oranları %61.42-%97.40 arasında, otoagregasyon yetenekleri ise %17.3-%64.78 arasında bulunmuştur. Sonuç olarak, izolatların mikroenkapsülasyon yolu ile midenin oluşturduğu sert çevresel koşullara dayanımlarının arttırılması sayesinde probiyotik kültür olarak kullanılabilecekleri düşünülmektedir.

Keywords

• sucuk
• Pediococcus acidilactici
• Pediococcus pentosaceus
• probiyotik

DETERMINATION OF PROBIOTIC PROPERTIES OF PEDIOCOCCUS ACIDILACTICI AND PEDIOCOCCUS PENTOSACEUS STRAINS WITH ANTIMICROBIAL ACTIVITY

Abstract

In this study, some probiotic properties such as bile salt tolerance, survival in low pH and in presence of phenol, tolerance to simulated gastric juice, resistance to lysozyme, hydrophobicity and autoaggregation abilities of Pediococcus acidilactici and P. pentasaceus strains isolated from sausages produced without starter were investigated. It was determined that all of the isolates were inactivated at the first measurement at pH 1 and at the end of the first hour at pH 3. At pH 5, all Pediococcus strains preserved their viability at a rate of 67.02-95.42% during the four-hour incubation period. P. acidilactici OBS62 strain grew at a rate of 2.32% in 0.4% phenol, while other strains maintained viability at a rate of 69.94-99.89%. In 100 ppm lysozyme application, the % viability of the strains was found between 90.90 and 107.40. All Pediococcus strains were inactivated in the trials of artificial gastric juice containing 0.3% pepsin. It was determined that there was an increase in the number of cells in all of the strains with the application of 0.3% and 0.5% bile salt. In 1% bile salt application, P. acidilactici OBS54 and P. pentasaceus OBS56 strains preserved their viability, while an increase in the number of cells was detected in other strains. The hydrophobicity rates of Pediococcus strains were found to be between 61.42% and 97.40%, and their autoaggregation abilities were found to be between 17.3% and 64.78%. As a result, it is thought that the isolates can be used as probiotic cultures by increasing their resistance to harsh environmental conditions created by the stomach by microencapsulation.

Keywords

• sausage
• Pediococcus acidilactici
• Pediococcus pentasaceus
• Probiotic

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