Potential bacteriocinogenic lactic acid bacteria from pastırma

Year 2021, Volume: 11 Issue: 1, 19 - 26, 15.01.2021

Medine Güllüce Mükerrem Kaya Mehmet Karadayı Güzin Kaban Burak Alaylar Aybike Kamiloğlu Ceyda Işık Kübra Fettahoğlu

https://doi.org/10.17714/gumusfenbil.768688

Abstract

Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations.

Keywords

Bacteriocin, Lactic asid bacreria, Pastırma

Supporting Institution

Republic of Turkey – Ministry of Food, Agriculture and Livestock

Project Number

TAGEM-13/ARGE/6.

Pastırmadaki potansiyel bakteriyosinojenik laktik asit bakterileri

Abstract

Son yapılan araştırmalar hem koruyucu kültürler hem de pastırma gibi kürlenmiş kurutulmuş et ürünlerinde doğal antimikrobiyal maddeler olarak laktik asit bakterileri tarafından üretilen bakteriyosinlerin kullanılabilirliği üzerine yoğunlaşmıştır. Bu çalışmada, daha önce çeşitli geleneksel pastırma örneklerinden izole edilmiş 50 laktik asit bakteri suşu, antimikrobiyal potansiyelleri açısından test edilmiştir. Gıda kaynaklı patojenik suşlara (Listeria monocytogenes, Staphylococcus aureus ve Bacillus cereus) karşı antagonistik aktivitelerin belirlenmesi agar-spot ve kuyu difüzyon deneyleri kullanılarak yapılmıştır. Daha sonra, aktif izolatlar 16S rRNA gen dizisi analizi kullanılarak tanılanmıştır. Deney bulgularına göre test edilen LAB’nin 11'i, önemli bakteriyosinojenik potansiyele sahip olarak belirlenmiş ve bunlar, 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum ve 1 Pediococcus pentosaceus olarak tanılanmıştır. Sonuç olarak, pastırma örneklerinden izole edilmiş/tanılanmış bakteriyosin üreten laktik asit bakteri suşlarının saf veya ham bakteriyosin preparasyonları hazırlamak için önemli bir potansiyele sahip olduğu görülmüştür.

Keywords

Bakteriyosin, Laktik asit bakterileri, Pastırma

Project Number

TAGEM-13/ARGE/6.

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