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KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ

Year 2020, Volume 45, Issue 1, 72 - 80, 01.12.2019
https://doi.org/10.15237/gida.GD19111

Abstract

Bu çalışmada, Afyonkarahisar İli'nde satışa sunulan markasız, paketsiz kefir örneklerindeki laktik asit bakterilerinin izolasyonu, tanımlanması ve patojen test mikroorganizmaları üzerindeki antimikrobiyel etkinliği değerlendirilmiştir. 5 farklı kefir örneğinden 6 adet laktik asit bakterisi izole edilmiş ve izolatların moleküler tanımlanması için 16S rDNA PZR analizi yapılmıştır. İzolatların 16S rDNA sekans analiz sonuçlarına göre, izole edilen bakteriler; Lactobacillus fermentum, Enterococcus faecium veEnterococcus durans türleri olarak tanımlanmıştır. Laktik asit bakteri izolatlarının patojen test mikroorganizmaları üzerindeki antimikrobiyel aktivitesini belirlemek için agar spot ve agar kuyu difüzyon testi kullanılmıştır. Tüm izolatlar, test edilen patojen mikroorganizmalar üzerinde farklı seviyelerde antimikrobiyel etki göstermiştir. Laktik asit bakteri izolatları, Klebsiella pneumoniea NRRLB 4420, Pseudomonas aeuroginosa ATCC 11778, Listeria monocytogenes ATCC 1911 üzerinde diğer test mikroorganizmalarına (Staphylococcus aureus ATCC 25923, Streptococcus feacalis, Escherichia coli ATCC 35218, Bacillus subtilis NRS-744) göre daha yüksek antimikrobiyel etki göstermiştir..

References

  • Abriouel, H., Gálvez, A., López, R.L., Omar, N.B. (2007). Bacteriocin based strategies for food biopreservation. Int J Food Microbiol, 120: 51-70.
  • Amirbozorgi, G., Samadlouie, H., Shahidi, S.A. (2016). Identification and characterization of lactic acid bacteria ısolated from Iranian traditional dairy products, IBBJ Winter, 2 (1): 47-52.
  • Arabestani, M.R., Mousavi, S.M., Alikhani, M.Y. (2014). Bacteriocins as the alternatives to antibiotics, Avicenna J Clin Microbiol Infect, doi: 10.17795/ajcmi-21086.
  • Bayram, M., Yıldırım, Z. (2016). Beyaz peynirden bakteriyosin üreten bakterinin (Enterococcus faecium) izolasyonu ve bakteriyosinin karakterizayonu, Gaziosmanpaşa Bil Araş Derg, 13:103-115.
  • Bennani, S, Mchiouer, K., Rokni, Y., Meziane, M. (2017). Characterisation and identification of lactic acid bacteria isolated from Moroccan raw cow’s milk. J Mater Environ Sci, 8(S), 4934-4944.
  • Blaser, M. (2011). Antibiotic overuse: stop the killing of beneficial bacteria, Nature, 476 (7361): 393-394.
  • Chen, C.C., Wang, S.Y., Chen, M.J. (2008)., Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods, Food Microbiol, 25 (3): 492-501.
  • Cooper, M.A., Shlaes, D. (2011). Fix the antibiotics pipeline, Nature, 472 (7341): 32. doi: 10.1038/472032a
  • Corr, S.C., Li, Y. Riedel, C.U., O’Toole, P.W., Hill, C., Gahan, C.G. (2007). Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118, Proceed Nat Acad Sci, 104: 7617-7621.
  • De Martinis, E.C.P., Alves, V.F., Franco, B.D.G.M. (2002). Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat. Food Rev Int, 18 (2): 191-208.
  • Deegan, L.H., Cotter, P.D., Colin, H., Ross, P. (2006). Bacteriocins: biological tools for bio-preservation and shelf-life extension, Int Dairy J, 16: 1058-1071.
  • Dinçer, E., Kıvanç, M., Karaca, H. (2010). Biyokoruyucu olarak laktik asit bakterileri, Gıda, 35(1): 1-8.
  • Eijsink, V.G.H., Axelsson, L., Diep, D.B., Havarstein, L.S., Holo, H., Nes, I.F. (2002). Production of class II bacteriocins by LAB; an example of biological warfare and communication, Antonie van Leeuwenhoek, 81: 639-654.
  • Erdoğrul, Ö.Z, Çetin, Ö., Ergün, Ö. (2002). Fermente sucuklardan izole edilen Pediococcus pentosaceus suşlarının bazı metabolik ve antimikrobiyal aktiviteleri üzerine çalışmalar. İstanbul Üni Vet Fak Derg, 28 (1): 249-254.
  • Evren, M., Albayram, C., Apan, M. (2006), Laktik asit bakterilerinin oluşturduğu antimikrobiyal maddeler. Türkiye 9. Gıda Kongresi, Mayıs 24-26, Bolu, Türkiye, 977-980.
  • Goh, H.F., Philip, K. (2015). Purification and characterization of bacteriocin produced by Weissella confusa A3 of dairy origin, PLOS ONE,| doi:10.1371/journal.pone.0140434.
  • Gülgör, G., Özçelik, F. (2014), Bakteriyosin üreten laktik asit bakterilerinin probiyotik amaçlı kullanımı, Akademik Gıda, 12(1): 63-68.
  • İşleroğlu, H., Yıldırım, Z., Yıldırım, M. (2008). Yöresel peynirden antimikrobiyal aktiviteye sahip laktik asit bakterisinin izolasyonu ve tanısı, Gazi Osmanpaşa Üni Ziraat Fak Derg, 25 (1): 1-6.
  • Kaur, S. (2015). Bacteriocins as potential anticancer agents, Front Pharmacol. 6: 272, doi: 10.3389/fphar.2015.00272.
  • López-Cuellar, R., Rodríguez-Hernández, A.I., Chavarría-Hernández, N. (2016). LAB bacteriocin applications in the last decade, Biotechnology & Biotechnological Equipment, 30(6): 1039-1050.
  • Masalam, M. S, Bahieldin A., Alharbi M.G., Al-Masaudi, S., Al-Jaouni S.K., Harakeh, S.M., Al-Hindi R. (2018). Isolation, molecular characterization and probiotic potential of lactic acid bacteria in Saudi raw and fermented milk. Evid Based Complement Alternat Med, doi.org/10.1155/2018/7970463.
  • Moshood, A.Y., Tengku, H.A. (2013). Lactic acid bacteria: Bacteriocin producer. IOSR J Pharmacy, 3(4): 44-50.
  • Nespolo, C.R., Brandelli, A. (2010). Production of bacteriocin-like substances by lactic acid bacteria ısolated from regional ovine cheese, Brazillian J Microbiol, 41(4): 1009-1018.
  • Pringsulaka, O., Thongngam, N., Suwannasai, N., Atthakor, W., Pothivejkul, K., Rangsırujı, A. (2012). Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from thai fermented meat and fish. Food Cont, 23: 547- 551.
  • Rodrıguez, E.G.B., Gaya, P., Nanez, M., Medina, M. (2000). Diversity of bacteriocins produced by lactic acid bacteria ısolated from raw milk, Int Dairy J , 10: 7-15.
  • Schnurer, J., Magnusson, J. (2005), Antifungal activity against Aspergillus parasiticus of supernatants from whey permeates fermented with kefir grains, antifungal lactic acid bacteria as biopreservatives. Trend Food Sci Technol, 16: 70-78.
  • Simova, E., Beshkova, D., Angelov, A., Hristozova, T., Frengova, G., Spasov, Z. (2002), Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J Ind Microbiol Biotechnol., 28(1):1-6.
  • Turner, P.C., Mclennan, A.G., Bates, A.D., White, M.R.H. (2004). Moleküler Biyoloji Önemli Notlar, Konuk, M. (Eds) Nobel Yayın, 613: 346 s.
  • Whıte, A.R. (2011). Bsac working party on the urgent need: Regenerating antibacterial drug discovery, development. effective antibacterials: at what cost? the economics of antibacterial resistance and its control, J Antimicrob Chemother, 66(9):1948–1953.
  • Yang, S.C., Lin, C.H., Sung, C.T., Fang, J.Y. (2014). Antibacterial activities of bacteriocins: Application in foods and pharmaceuticals, Front Microbiol, doi: 10.3389/fmicb.2014.00241, 2014.
  • Zhang, Z., Vriesekoop, F., Yuan, Q., Liang, H. (2014). Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion, Food Chem, 150:307-312.Wassie, M., Wassie T. (2016). Isolation and identification of lactic acid bacteria from raw cow milk. Int J Adv Res Biol Sci,. 3(8): 44-49.

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM KEFIR SAMPLES AND EVALUATION OF THEIR ANTIMICROBIAL EFFECTS

Year 2020, Volume 45, Issue 1, 72 - 80, 01.12.2019
https://doi.org/10.15237/gida.GD19111

Abstract

In this study, lactic acid bacteria were isolated from unmarked, unpacked kefir samples that sold in Afyonkarahisar province, and their antimicrobial activity on pathogen test microorganisms were evaluated. 6 lactic acid bacteria were isolated from 5 different kefir samples and 16S rDNA PCR analysis was performed for molecular identifications of these isolates. According to results of 16S rDNA PCR analysis; isolated bacteria from kefir samples were identifed as Lactobacillus fermentum, Enterococcus faecium and Enterococcus durans. Agar spot and agar-well diffusion assay methods were used to determine the antimicrobial activity of the lactic acid bacteria isolates on pathogen test microorganisms. All of the isolates showed antimicrobial activity at different levels on the tested pathogenic microorganisms. Lactic acid bacteria isolates showed higher antimicrobial activity on Klebsiella pneumoniea NRRLB 4420, Pseudomonas aeuroginosa ATCC 11778, Listeria monocytogenes ATCC 1911 than other test microorganisms (Staphylococcus aureus ATCC 25923, Streptococcus feacalis, Escherichia coli ATCC 35218, Bacillus subtilis NRS-744). 

References

  • Abriouel, H., Gálvez, A., López, R.L., Omar, N.B. (2007). Bacteriocin based strategies for food biopreservation. Int J Food Microbiol, 120: 51-70.
  • Amirbozorgi, G., Samadlouie, H., Shahidi, S.A. (2016). Identification and characterization of lactic acid bacteria ısolated from Iranian traditional dairy products, IBBJ Winter, 2 (1): 47-52.
  • Arabestani, M.R., Mousavi, S.M., Alikhani, M.Y. (2014). Bacteriocins as the alternatives to antibiotics, Avicenna J Clin Microbiol Infect, doi: 10.17795/ajcmi-21086.
  • Bayram, M., Yıldırım, Z. (2016). Beyaz peynirden bakteriyosin üreten bakterinin (Enterococcus faecium) izolasyonu ve bakteriyosinin karakterizayonu, Gaziosmanpaşa Bil Araş Derg, 13:103-115.
  • Bennani, S, Mchiouer, K., Rokni, Y., Meziane, M. (2017). Characterisation and identification of lactic acid bacteria isolated from Moroccan raw cow’s milk. J Mater Environ Sci, 8(S), 4934-4944.
  • Blaser, M. (2011). Antibiotic overuse: stop the killing of beneficial bacteria, Nature, 476 (7361): 393-394.
  • Chen, C.C., Wang, S.Y., Chen, M.J. (2008)., Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods, Food Microbiol, 25 (3): 492-501.
  • Cooper, M.A., Shlaes, D. (2011). Fix the antibiotics pipeline, Nature, 472 (7341): 32. doi: 10.1038/472032a
  • Corr, S.C., Li, Y. Riedel, C.U., O’Toole, P.W., Hill, C., Gahan, C.G. (2007). Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118, Proceed Nat Acad Sci, 104: 7617-7621.
  • De Martinis, E.C.P., Alves, V.F., Franco, B.D.G.M. (2002). Fundamentals and perspectives for the use of bacteriocins produced by lactic acid bacteria in meat. Food Rev Int, 18 (2): 191-208.
  • Deegan, L.H., Cotter, P.D., Colin, H., Ross, P. (2006). Bacteriocins: biological tools for bio-preservation and shelf-life extension, Int Dairy J, 16: 1058-1071.
  • Dinçer, E., Kıvanç, M., Karaca, H. (2010). Biyokoruyucu olarak laktik asit bakterileri, Gıda, 35(1): 1-8.
  • Eijsink, V.G.H., Axelsson, L., Diep, D.B., Havarstein, L.S., Holo, H., Nes, I.F. (2002). Production of class II bacteriocins by LAB; an example of biological warfare and communication, Antonie van Leeuwenhoek, 81: 639-654.
  • Erdoğrul, Ö.Z, Çetin, Ö., Ergün, Ö. (2002). Fermente sucuklardan izole edilen Pediococcus pentosaceus suşlarının bazı metabolik ve antimikrobiyal aktiviteleri üzerine çalışmalar. İstanbul Üni Vet Fak Derg, 28 (1): 249-254.
  • Evren, M., Albayram, C., Apan, M. (2006), Laktik asit bakterilerinin oluşturduğu antimikrobiyal maddeler. Türkiye 9. Gıda Kongresi, Mayıs 24-26, Bolu, Türkiye, 977-980.
  • Goh, H.F., Philip, K. (2015). Purification and characterization of bacteriocin produced by Weissella confusa A3 of dairy origin, PLOS ONE,| doi:10.1371/journal.pone.0140434.
  • Gülgör, G., Özçelik, F. (2014), Bakteriyosin üreten laktik asit bakterilerinin probiyotik amaçlı kullanımı, Akademik Gıda, 12(1): 63-68.
  • İşleroğlu, H., Yıldırım, Z., Yıldırım, M. (2008). Yöresel peynirden antimikrobiyal aktiviteye sahip laktik asit bakterisinin izolasyonu ve tanısı, Gazi Osmanpaşa Üni Ziraat Fak Derg, 25 (1): 1-6.
  • Kaur, S. (2015). Bacteriocins as potential anticancer agents, Front Pharmacol. 6: 272, doi: 10.3389/fphar.2015.00272.
  • López-Cuellar, R., Rodríguez-Hernández, A.I., Chavarría-Hernández, N. (2016). LAB bacteriocin applications in the last decade, Biotechnology & Biotechnological Equipment, 30(6): 1039-1050.
  • Masalam, M. S, Bahieldin A., Alharbi M.G., Al-Masaudi, S., Al-Jaouni S.K., Harakeh, S.M., Al-Hindi R. (2018). Isolation, molecular characterization and probiotic potential of lactic acid bacteria in Saudi raw and fermented milk. Evid Based Complement Alternat Med, doi.org/10.1155/2018/7970463.
  • Moshood, A.Y., Tengku, H.A. (2013). Lactic acid bacteria: Bacteriocin producer. IOSR J Pharmacy, 3(4): 44-50.
  • Nespolo, C.R., Brandelli, A. (2010). Production of bacteriocin-like substances by lactic acid bacteria ısolated from regional ovine cheese, Brazillian J Microbiol, 41(4): 1009-1018.
  • Pringsulaka, O., Thongngam, N., Suwannasai, N., Atthakor, W., Pothivejkul, K., Rangsırujı, A. (2012). Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from thai fermented meat and fish. Food Cont, 23: 547- 551.
  • Rodrıguez, E.G.B., Gaya, P., Nanez, M., Medina, M. (2000). Diversity of bacteriocins produced by lactic acid bacteria ısolated from raw milk, Int Dairy J , 10: 7-15.
  • Schnurer, J., Magnusson, J. (2005), Antifungal activity against Aspergillus parasiticus of supernatants from whey permeates fermented with kefir grains, antifungal lactic acid bacteria as biopreservatives. Trend Food Sci Technol, 16: 70-78.
  • Simova, E., Beshkova, D., Angelov, A., Hristozova, T., Frengova, G., Spasov, Z. (2002), Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J Ind Microbiol Biotechnol., 28(1):1-6.
  • Turner, P.C., Mclennan, A.G., Bates, A.D., White, M.R.H. (2004). Moleküler Biyoloji Önemli Notlar, Konuk, M. (Eds) Nobel Yayın, 613: 346 s.
  • Whıte, A.R. (2011). Bsac working party on the urgent need: Regenerating antibacterial drug discovery, development. effective antibacterials: at what cost? the economics of antibacterial resistance and its control, J Antimicrob Chemother, 66(9):1948–1953.
  • Yang, S.C., Lin, C.H., Sung, C.T., Fang, J.Y. (2014). Antibacterial activities of bacteriocins: Application in foods and pharmaceuticals, Front Microbiol, doi: 10.3389/fmicb.2014.00241, 2014.
  • Zhang, Z., Vriesekoop, F., Yuan, Q., Liang, H. (2014). Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion, Food Chem, 150:307-312.Wassie, M., Wassie T. (2016). Isolation and identification of lactic acid bacteria from raw cow milk. Int J Adv Res Biol Sci,. 3(8): 44-49.

Details

Primary Language Turkish
Subjects Food Science and Technology
Published Date 2020
Journal Section Articles
Authors

Sevim Feyza ERDOĞMUŞ> (Primary Author)
AFYONKARAHİSAR SAĞLIK BİLİMLERİ ÜNİVERSİTESİ
0000-0002-5255-5628
Türkiye


Barış BOSTANCI This is me
AFYON KOCATEPE ÜNİVERSİTESİ
0000-0002-5068-1268
Türkiye

Supporting Institution Afyon Kocatepe Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi
Project Number 17.SAĞ.BİL.06
Thanks Bu çalışma; Afyon Kocatepe Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından 17.SAĞ.BİL.06 numaralı proje ile desteklenmiştir.
Publication Date December 1, 2019
Published in Issue Year 2020, Volume 45, Issue 1

Cite

Bibtex @research article { gida597767, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {The Association of Food Technology}, year = {2019}, volume = {45}, number = {1}, pages = {72 - 80}, doi = {10.15237/gida.GD19111}, title = {KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ}, key = {cite}, author = {Erdoğmuş, Sevim Feyza and Bostancı, Barış} }
APA Erdoğmuş, S. F. & Bostancı, B. (2019). KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ . Gıda , 45 (1) , 72-80 . DOI: 10.15237/gida.GD19111
MLA Erdoğmuş, S. F. , Bostancı, B. "KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ" . Gıda 45 (2019 ): 72-80 <https://dergipark.org.tr/en/pub/gida/issue/50434/597767>
Chicago Erdoğmuş, S. F. , Bostancı, B. "KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ". Gıda 45 (2019 ): 72-80
RIS TY - JOUR T1 - ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM KEFIR SAMPLES AND EVALUATION OF THEIR ANTIMICROBIAL EFFECTS AU - Sevim FeyzaErdoğmuş, BarışBostancı Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19111 DO - 10.15237/gida.GD19111 T2 - Gıda JF - Journal JO - JOR SP - 72 EP - 80 VL - 45 IS - 1 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19111 UR - https://doi.org/10.15237/gida.GD19111 Y2 - 2019 ER -
EndNote %0 The Journal of Food KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ %A Sevim Feyza Erdoğmuş , Barış Bostancı %T KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 45 %N 1 %R doi: 10.15237/gida.GD19111 %U 10.15237/gida.GD19111
ISNAD Erdoğmuş, Sevim Feyza , Bostancı, Barış . "KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ". Gıda 45 / 1 (December 2019): 72-80 . https://doi.org/10.15237/gida.GD19111
AMA Erdoğmuş S. F. , Bostancı B. KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ. The Journal of Food. 2019; 45(1): 72-80.
Vancouver Erdoğmuş S. F. , Bostancı B. KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ. Gıda. 2019; 45(1): 72-80.
IEEE S. F. Erdoğmuş and B. Bostancı , "KEFİR ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, İDENTİFİKASYONU VE ANTİMİKROBİYAL ETKİLERİNİN DEĞERLENDİRİLMESİ", Gıda, vol. 45, no. 1, pp. 72-80, Dec. 2019, doi:10.15237/gida.GD19111

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