Identification and Izolation of Lactic Acid Bacterium Having Antimicrobial Activity From Traditionaly Produced Cheese

Year 2008, Volume: 2008 Issue: 1, 1 - 6, 01.06.2008

Hilal İşleroğlu Zeliha Yıldırım metin Yıldırım

Abstract

In this study, a bacterium having antimicrobial activity was isolated from a traditionally produced cheese, and it was identified and characterized by using general microbiological analysis, carbohydrate fermentation and fatty acid profile identification systems. The isolated bacterium was Gram positive, coccus, non-motile, endospor, catalase, hemolyse, gelatinase, indol and Voges-Proskauer negative and able to grow in the presence of 3.0-6.5 % NaCl, and at pH 4.0 to 9.6 and 10-45oC. Carbohydrate fermantation and fatty acid profile identification systems showed that this bacterium was Enterococcus faecalis. The antimicrobial substance produced by this bacteria had an inhibitory activity against Lactobacillus plantarum, Enterococcus faecalis, Enterococcus faecium and Listeria monocytogenes, but not to Escherichia coli, Staphylococcus aureus and Bacillus cereus. Antimicrobial activity was not due to acidity and hydrogen peroxide. Antimicrobial substance is a proteinaceouse nature since it lost its activity when treated with papain.

Keywords

Antimicrobial substance, Enterococcus faecalis, identification

Yöresel Peynirden Antimikrobiyal Aktiviteye Sahip Laktik Asit Bakterisinin İzolasyonu ve Tanısı

Abstract

Bu çalışmada yöresel bir peynirden antimikrobiyal aktiviteye sahip bir bakteri izole edilmiş ve genel mikrobiyolojik analizler, karbonhidrat fermantasyon ve yağ asidi profili testleri kullanılarak karakterize edilmiş ve tanımlanmıştır. İzole edilen bakterinin Gram pozitif, kok şeklinde, hareketsiz, endospor, katalaz, hemoliz, jelatinaz, indol ve Voges Proskauer negatif, % 3,0-6,5 NaCl konsantrasyonunda, pH 4,5-9,6 ve 10-45oC’de gelişebildiği tespit edilmiştir. Yapılan karbonhidrat fermantasyonu ile yağ asidi profili testleri sonucunda bakterinin Enterococcus faecalis olduğu belirlenmiştir. Bu bakteri tarafından üretilen antimikrobiyal maddenin Lactobacillus plantarum, Enterococcus faecalis, Enterococcus faecium ve Listeria monocytogenes’a karşı inhibitör aktiviteye sahip olduğu, ancak Escherichia coli, Staphylococcus aureus ve Bacillus cereus’a karşı etkili olmadığı gözlenmiştir. Antimikrobiyal aktivitenin asitlik ve hidrojen peroksitten kaynaklanmadığı belirlenmiştir. Papainle muamele sonucu aktivitesini kaybetmesi antimikrobiyal bileşiğin protein tabiatında olduğunu ortaya koymuştur.

Keywords

Antimikrobiyal madde, Enterococcus faecalis, tanımlama

References

• Andrighetto, C., Knijff, E., Lombardi, A., Torriani, S., Vancanneyt, M., Kersters, K., Swings, J., Dellaglio, F., 2001. Phenotypic And Genetic Diversity of Enterococci Isolated From Italian Cheeses. J. Dairy Res. 68, 303– 316.
• Axelsson, L.T., 1993. Lactic Acid Bacteria: Classification and Physiology. In “ Lactic Acid Bacteria” Salmina, S., Wright, A.V., pp. 1-63, Marcel Dekker Inc. USA.
• Devlieghere, F., Vermeiren, L., Debevere, J. 2004. New Preservation Technologies: Possibilities And Limitations. Inter. Dairy J. 14: 273-285.
• Franz, C.M.A.P., Stiles, M. E., Schleifer, K. H., Holzapfel, W. H. 2003. Enterococci In Foods A Conundrum For Food Safety. Int. J. Food Microbiol., 88:105– 122.
• Foulquie Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E., De Vuyst, L., 2006. The Role and Application of Enterococci In Food and Health. Int.J.Food Microbiol., 106: 1–24.
• Giraffa, G. 2002. Enterococci From Foods. FEMS Microbiol. Rev., 26, 163– 171.
• Giraffa, G. 2003. Functionality of Enterococci In Dairy Products. Int. J. Food Microbiol., 88: 215– 222.
• Godfree, A.F., Kay, D., Wyer, M.D., 1997. Faecal Streptococci As Indicators Of Faecal Contamination In Water. Soc. Appl. Bacteriol.Sym. Series 26:110119.
• Koponen, O. 2004. Studies Of Producer Self – Protection And Nisin Biosynthesis Of Lactococcus lactis, Doctoral issertation, Institute Of Biotech. And Department Of Appl. Chem. Microbiol. Helsinki.
• Mayr-Harting, A., Hedges, A.J., Berkley, R.W. 1972. Methods For Studying Bacteriocins. Pp. 315-442. In ‘Methods In Microbiology, J.R. Noris And N.W. Ribbons (Eds.) Vol 7A.
• Mundt, O.J. 1986. Enterococci. In: Sneath, P.H.A., Mair, N.S., Sharpe, M.E., Holt, J.G. (Eds.), Bergey’s Manual of Systematic Bacteriology, vol. 2. Williams and Wilkins, Baltimore. pp. 1063– 1065.
• Rodriguez, J.M, Martinez, M.I., Horn, N., Dodd, H.M., 2003. Heterologous Production of Bacteriocins by Lactic Acid Bacteria. Int. J. Food Micro. 80: 101116.
• Ogier, J.C., Serror, P. 2008. The Enterococcus genus. Int. J. Food Microbiol. (in pres).
• Sarantinopoulos, P., Andrighetto, C., Georgalaki, M.D., Rea, M.C., Lombardi, A., Cogan, T.M., Kalantzopoulos, G., Tsakalidou, E. 2001. Biochemical Properties of Enterococci Relevant to Their Technological Performance. Int. Dairy J., 11: 621–647.
• Schleifer, K.H., Kilpper-Balz, R., 1984. Transfer of Streptococcus faecalis and Streptococcus faecium to the genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov. Int. J. Syst. Bacteriol., 34, 31– 34.
• Stiles, M. E., Holzapfel, W. H., 1997. Lactic Acid Bacteria of Foods and Their Current Taxonomy. Int. J. Food Microbiol., 36: 1- 29.
• Temiz, A. 2000. Genel Mikrobiyoloji Uygulama Teknikleri. III. Baskı. Hatiğoğlu Yayınevi. Ankara.
• Työppönen, S., Petaja, E., Mattila-Sandholm, T. 2003. Bioprotectives And Probiotics For Dry Sausages. Int. J. of Food Microbiol. 83: 233– 244.