Determination of the Antibacterial Activities of Lactobacillus Strains Isolated from Sourdoughs Produced In Turkey (Turkish with English Abstract)

Year 2005, Volume: 30 Issue: 3, 155 - 164, 01.06.2005

Özay Menteş Recai Ercan Mustafa Akçelik

Abstract

In this study, the ability of 150 Lactobacillus strains identified from the samples of sourdough collected from three different cities in Turkey (Trabzon, Bursa, Ankara) to produce bacteriocin and antibacterial activities of these strains against different indicator bacteria have been investigated. 21 out of the 150 Lactobacillus strains were found as bacteriocin producers. It has been determined that Lb. alimentariusLMO6, LMO7, Lb. plantarumLMO23, LMO25 and LMO28, having antibacterial activity against all indicator bacteria (including Gram negative bacteria; E. coli CFAI, S. entericasubsp. entericaserovar. Typhimurium and P. fluorescens), showed the broadest antibacterial activity spectrum. These strains have also showed maximum inhibition zone against Bacillus subtilis and Bacillus licheniformiswhich cause rope in breads. Lb. collinoidesLMO33 showed the lowest antibacterial activity spectrum against 14 different indicator bacteria.

Keywords

Bacteriocin, Lactobacillus, sourdough  

Türkiye'de Üretilen Ekşi Hamurlardan İzole Edilen Lactobacillus Suşlarının Antibakteriyel Aktivitelerinin Belirlenmesi

Abstract

Bu çalışmada, Türkiye'nin 3 farklı şehrinden (Ankara, Bursa ve Trabzon) alınan ekşi hamur örneklerinden tanımlanan 150 adet Laktobacillussuşununbakteriyosin üretme yetenekleri ve bu suşların değişik indikatör bakterilere karşı antibakteriyel etkileri araştırılmıştır. Tanımlanan 150 adet Lactobacillus suşu içerisinden, 21 adetinin bakteriyosin üretme yeteneğinde olduğu belirlenmiştir. Bu suşların içerisinde antibakteriyel etki spektrumu en geniş olanlar; denenen tüm indikatör suşlara (Gram negatif bakteriler; E. coli CFAI, S. entericasubsp. entericaserovar. Typhimurium ve P. fluorescens de dahil) karşı etkinlik gösteren Lb. alimentariusLMO6, LMO7 ve Lb. plantarumLMO23, LMO25 ve LMO28 suşları olarak tanımlanmıştır. Bu suşlar, aynı zamanda, ekmeklerde rope etmeni olan B. subtilis ve B. licheniformis’e karşı da en yüksek inhibitör etki zonunu oluşturmuştur. Lb. collinoidesLMO33suşu, 14 farklı indikatör bakteriye karşı en düşük antibakteriyel etki spektrumuna sahip suş olarak belirlenmiştir.

Keywords

Bakteriyosin, Lactobacillus, ekşi hamur 

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