SİRKE, KEKİK SUYU VE vB_EcoM-P34 FAJININ MARULDA Escherichia coli O157: H7'nin İNHİBE EDİLMESİ ÜZERİNE ETKİNLİĞİ

Abstract

Bu çalışmada kekik suyu, elma sirkesi, üzüm sirkesi ve vB_EcoM-P34 fajının Escherichia coli O157:H7 ATCC 35150'ye karşı antibakteriyel aktivitesi ve marulda aynı bakteriye karşı dekontaminasyon için kullanılma potansiyeli incelenmiştir. Marul örnekleri, 5.66 log düzeyindeki E. coli O157:H7 ile inoküle edildikten 30 dakika sonra kekik suyu, elma sirkesi, üzüm sirkesi (%10, %25, %50), vB_EcoM-P34 fajı (108 POB/mL) ve musluk suyu ile yıkanmıştır. Konsantrasyona bağlı olarak elma sirkesi, üzüm sirkesi ve kekik suyu maruldaki bakteri sayısını 0.78 ve 2.69 log arasında azaltmıştır. Bakteri sayısında en etkili azalma 3.23 log olarak vB_EcoM-P34 fajı ile muamele sonucu elde edilmiştir. Marulda dekontaminasyon için bakteriyofaj uygulaması en uygun yöntem olarak belirlenirken bunu sırasıyla %50 konsantrasyonda hazırlanan üzüm sirkesi, elma sirkesi ve kekik suyu izlemiştir. Fakat yüksek konsantrasyonda uygulanan sirkeler ve kekik suyu marulda keskin bir koku ve hafif düzeyde renk açılmasına neden olmuştur.

Keywords

• Asetik asit
• bakteriyofaj
• kekik suyu
• E. coli O157:H7
• marul

EFFICACY OF VINEGAR, THYME WATER AND vB_EcoM-P34 PHAGE IN INHIBITING Escherichia coli O157:H7 IN LETTUCE

Abstract

The antibacterial activity of thyme water, apple vinegar, grape vinegar, and vB_EcoM-P34 phage against Escherichia coli O157:H7 ATCC 35150 and their potential to be utilized for decontamination on lettuce were examined in this study. Lettuce samples were treated with thyme water, apple or grape vinegar solutions (10, 25, 50%), vB_EcoM-P34 phage (about 108 PFU/mL) or tap water for 30 min after inoculation of lettuce with E. coli O157:H7 at the level of 5.66 log. Depending on the concentration, vinegars and thyme water reduced the bacterial count in lettuce by between 0.78 and 2.69 logs. The most effective reduction was achieved by treatment with vB_EcoM-P34 at 3.23 log. Bacteriophage was the most suitable method for decontamination, followed by grape vinegar, apple vinegar, and thyme water at 50%. However, high concentrations of vinegars and thyme water caused a sharp odor and a slight lightening in the color of the lettuce.

Keywords

• Acetic acid
• bacteriophage
• thyme water
• E. coli O157:H7
• lettuce

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