INVESTIGATION OF MULTIPLE ANTIBIOTIC RESISTANCE, ANTIMICROBIAL ACTIVITY, AND SOME FUNCTIONAL PROPERTIES OF Novacetiomonas hansenii STRAIN ISOLATED FROM OLIVE LEAF VINEGAR

Abstract

In this study, it was aimed to investigate some functional properties of an acetic acid bacterium belonging to the species Novacetiomonas hansenii isolated from olive leaf vinegar. In the study, it was determined that N. hansenii B1 strain was able to survive at low pH values (pH 2, 3, and 4), at 1.5% and 10% (w/v) salt concentrations, and at different temperatures (25⁰C and 37⁰C), and with these results it was revealed that it could remain viable both under the harsh production and storage conditions of fermented foods and in the gastrointestinal system. The antibiotic resistance results showed that the strain was resistant to 11 out of 19 different antibiotics and the MAR index was calculated as 0.58. While the antioxidant activity of N. hansenii B1 was determined as 80.89%, the minimum inhibitory concentration (MIC) values ranged between 0.39% and 50% against Escherichia coli, E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and L. innocua. All the obtained results indicate that N. hansenii B1 strain exhibits various functional properties and reveal its potential for use in the food and beverage industry following confirmation through advanced safety assessments.

Keywords

• Acetic acid bacteria
• vinegar
• probiotic
• antimicrobial

ZEYTİN YAPRAĞI SİRKESİNDEN İZOLE EDİLEN Novacetiomonas hansenii SUŞUNUN ÇOKLU ANTİBİYOTİK DİRENCİ, ANTİMİKROBİYAL AKTİVİTE VE BAZI FONKSİYONEL ÖZELLİKLERİNİN İNCELENMESİ

Abstract

Bu çalışmada, zeytin yaprağı sirkesinden izole edilen Novacetiomonas hansenii türüne ait bir asetik asit bakterisinin bazı fonksiyonel özelliklerinin incelenmesi amaçlanmıştır. Çalışmada, N. hansenii B1 suşunun düşük pH’da (pH 2, 3 ve 4), %1.5 ve %10 (a/h) tuz konsantrasyonlarında ve farklı sıcaklıklarda (25⁰C ve 37⁰C) canlı kalabildiği tespit edilmiş ve bu sonuçlarla hem fermente gıdaların zorlu üretim ve depolama koşullarında hem de gastrointestinal sistemde canlılık gösterebileceği ortaya konulmuştur. Antibiyotik direnci sonuçları, suşun 19 farklı antibiyotikten 11’ine karşı dirençli olduğunu ve çoklu antibiyotik direncinin 0.58 olduğunu göstermiştir. N. hansenii B1 suşunun antioksidan aktivitesi %80,89 olarak belirlenirken, minimum inhibisyon konsantrasyonu (MİK) değerleri Escherichia coli, E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes ve L. innocua’a karşı %0.39 ile %50 aralığında değişkenlik göstermiştir. Elde edilen tüm sonuçlar, N. hansenii B1 suşunun çeşitli fonksiyonel özellikler sergilediğini göstermekte ve ileri düzey güvenlik testleriyle doğrulandıktan sonra gıda ve içecek endüstrisinde kullanım potansiyelinin olduğunu ortaya koymaktadır. 

Keywords

• Asetik asit bakterisi
• sirke
• probiyotik
• antimikrobiyal

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