DOĞAL MAYALARIN YAYGIN PATOJENLER ÜZERİNDEKİ İNHİBİTÖR ETKİLERİ

Year 2020, Volume: 45 Issue: 1, 182 - 191, 01.12.2019

Tuba Büyüksırıt Bedir , Hakan Kuleaşan

https://doi.org/10.15237/gida.GD19115

Cited By: 1

Abstract

Mayalar, bazı bakteri ve maya türleri üzerinde inhibitör etki göstermektedir. Bu mayaların, gıdalarda bozulma etmeni ve patojen mikroorganizmaların biyokontrolünde kullanılma olanakları araştırılmaktadır. Bu amaçla, mayaların elde edilebilmesi için çok sayıda doğal materyal ve fermente gıdadan izolasyon yapılmıştır. Ön taramalar sonucunda farklı 110 maya suşu izole edilerek saflaştırılmıştır. Elde edilen izolatların Escherichia coli, Micrococcus luteus ve Candida albicans üzerindeki inhibitör etkileri test edilmiştir. İzolatlardan 8 tanesi M. luteus, 2 tanesi E. coli ve 4 tanesi C. albicans üzerinde inhibitör etki göstermiştir. Bunlar üzerinde inhibitör etki gösteren suşlara Staphylococcus aureus, Listeria monocytogenes, Saccharomyces cerevisiae, Pseudomonas aeruginosa, E. coli O157 ve O157:H7, Bacillus subtilis, Salmonella enterica subsp. Typhimurium üzerinde de inhibisyon testleri uygulanmıştır. İnhibitör etkinin farklı patojenler üzerinde farklı derecelerde olduğu gözlenmiştir. Patojenlere karşı en fazla katil özellik gösteren izolatlar tanımlanmış ve bu izolatların Metschnikowia pulcherrima, Metschnikowia reukaufii ve Saccharomyces cerevisiae oldukları belirlenmiştir.

Keywords

Antimikrobiyal maya, duyarlı maya, toksin, Patojen bakteri

Supporting Institution

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

4848-D1-17

Thanks

Bu çalışma; Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından 4848-D1-17 nolu proje ile desteklenmiştir.

INHIBITORY EFFECTS OF NATURAL YEASTS ON COMMON PATHOGENS

Abstract

Yeasts have an inhibitory effects on certain bacterial and yeast species. The possible use of these yeasts on biocontrol of food-spoilage and pathogenic microorganisms was investigated. In order to obtain yeast isolates, various natural materials and fermented foods were used. As a result of preliminary screening, 110 different yeast strains were isolated. The inhibitory effects of the isolates on Escherichia coli, Micrococcus luteus and Candida albicans were tested. Eight of the isolates on M. luteus, 2 of them on E. coli and 4 of the isolates on C. albicans showed inhibitory effect. Strains which exhibit inhibitory effects on these 3 indicator microorganisms were also tested against Staphylococcus aureus, Listeria monocytogenes, Saccharomyces cerevisiae, Pseudomonas aeruginosa, Escherichia coli O157 and O157: H7, Bacillus subtilis, Salmonella enterica subsp. Typhimurium. Isolates which have greatest killer feature and these were determined as Metschnikowia pulcherrima, Metschnikowia reukaufii and Saccharomyces cerevisiae.

Keywords

Antimicrobial yeast, toxin, sensitive yeast, pathogenic bacteria

Project Number

4848-D1-17

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