Mihaliç Peynirlerinden İzole Edilen Propionibacterium Türlerinin MALDI-TOF MS ile Tanımlanması

Year 2019, Volume: 16 Issue: 2, 244 - 250, 30.05.2019

Göksel Tırpancı Sivri Ömer Öksüz

https://doi.org/10.33462/jotaf.526431

Cited By: 1

Abstract

Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir.

Keywords

Mihaliç peyniri, Propiyonik Asit Bakterileri, MALDI-TOF MS

Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS

Abstract

Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the prevalent traditional cheese produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.

Keywords

Mihaliç cheese, MALDI-TOF MS, Propionic Acid Bacteria, fast, economic

References

• Argañaraz-Martínez, E., Babot, J. D., Apella, M. C., & Perez Chaia, A. (2013). Physiological and functional characteristics of Propionibacterium strains of the poultry microbiota and relevance for the development of probiotic products. Anaerobe, 23, 27–37. http://doi.org/10.1016/j.anaerobe.2013.08.001
• Baer, A., & Ryba, I. (1992). Serological identification of propionibacteria in milk and cheese samples. International Dairy Journal, 2(5), 299–310. http://doi.org/10.1016/0958-6946(92)90034-J
• Britz, T. J., & Riedel, K.-H. J. (1994). Propionibacterium species diversity in leerdammer cheese. International Journal of Food Microbiology, 22(4), 257–267. http://doi.org/10.1016/0168-1605(94)90177-5
• Chalupová, J., Raus, M., Sedlářová, M., & Šebela, M. (2014). Identification of fungal microorganisms by MALDI-TOF mass spectrometry. http://doi.org/10.1016/j.biotechadv.2013.11.002
• Cummins, C.S., Johnson, J.L. (1986) Genus I. Propionibacterium Orla-Jensen 1909 P.H.A. Sneath, N.S. Mair, M.E. Sharpe, J.G. Holt (Eds.), Bergey's manual of systematic bacteriology, Williams & Wilkins, Baltimore, pp. 1346-1353
• Darilmaz, D. O., & Beyatli, Y. (2012). Acid-bile, antibiotic resistance and inhibitory properties of propionibacteria isolated from Turkish traditional home-made cheeses. Anaerobe, 18(1), 122–127. http://doi.org/10.1016/j.anaerobe.2011.10.002
• De Freitas, R., Madec, M.-N., Chuat, V., Maillard, M.-B., Abeijón Mukdsi, M. C., Falentin, H., … Thierry, A. (2015). New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies. Dairy Sci. & Technol, 95, 465–477. http://doi.org/10.1007/s13594-015-0229-2
• Demirci, M., Şimşek O. ve Taşan, M. (1994). Ülkemizde Yapılan Muhtelif Tip Peynirler. Her Yönüyle Peynir. In 2. Milli Süt ve Ürünleri Sempozyumu (pp. 273–281). Tekirdağ: Trakya Üniversitesi Tekirdağ Ziraat Fakültesi Yayınları.
• Fox, A. (2006). MINIREVIEW Mass Spectrometry for Species or Strain Identification after Culture or without Culture: Past, Present, and Future. JOURNAL OF CLINICAL MICROBIOLOGY, 44(8), 2677–2680. http://doi.org/10.1128/JCM.00971-06
• Freitas, R. de, Chuat, V., Madec, M. N., Nero, L. A., Thierry, A., Valence, F., & de Carvalho, A. F. (2015). Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil. International Journal of Food Microbiology, 203, 70–77. http://doi.org/10.1016/j.ijfoodmicro.2015.03.006
• Giraffa, G., & Neviani, E. (2001). DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems. International Journal of Food Microbiology, 67(1–2), 19–34. http://doi.org/10.1016/S0168-1605(01)00445-7
• Hayaloglu, A. A., Ozer, B. H., & Fox, P. F. (2008). Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Science and Technology, 88(2), 225–244. http://doi.org/10.1051/dst:2007014
• Kanak, E. K., & Yilmaz, S. Ö. (2018). Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses, 2061, 1–8.
• Lay, J. O. (2001). MALDI-TOF mass spectrometry of bacteria. Mass Spectrometry Reviews, 20(4), 172–194. http://doi.org/10.1002/mas.10003
• Luiz Rosa Do Carmo,F., Fernandes Cordeiro H. R. B., Da Silva, S.H., Jan, G. et al.. (2002). Applications of Probiotic Bacteria and Dairy Foods in Health. Current Research in Microbiology, Open Access eBooks 919 North Market Street Suite 425 Wilmington, DE 19801, 2017 Martens, J. H., Barg, H., Warren, M., & Jahn, D.. Microbial production of vitamin B12. Applied Microbiology and Biotechnology, 58(3), 275–285. http://doi.org/10.1007/s00253-001-0902-7
• Mohamed K. Ibrahim, Baher A. M. Effat, Nabil F. Tawfik, Nayra Sh. Mehanna, N. R. S. (2017). Evaluation of probiotic potential of dairy propionibacteria. Journal of Innovations in Pharmaceutical and Biological Sciences (JIPBS), 4(3), 34–42. Retrieved from http://www.jipbs.com/VolumeArticles/FullTextPDF/308_JIPBSV4I306.pdf
• Murray, P. R. (2010). Matrix-assisted laser desorption ionization time-of-flight mass spectrometry: usefulness for taxonomy and epidemiology. Clin Microbiol Infect, 16, 1626–1630. http://doi.org/10.1111/j.1469-0691.2010.03364.x
• Nacef, M., Chevalier, M., Chollet, S., & Flahaut, C. (2017). MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles. International Journal of Food Microbiology, 247, 2–8. http://doi.org/10.1016/J.IJFOODMICRO.2016.07.005
• Önal Darılmaz, D. (2010). Geleneksel Türk Peynirlerinde Propiyonik Asit Bakteri Türlerinin Belirlenmesi ve Bazı Probiyotik Özelliklerinin Araştırılması. Gazi University.
• Özer, E. (2015). MİHALİÇ PEYNİRİ ÜRETİMİNDE FARKLI STARTER KÜLTÜR KOMBİNASYONLARI KULLANIMI ÜZERİNE BİR ARAŞTIRMA. Ege Üniversitesi.
• Patrick S, McDowell A. (2012). Family I. Propionibacteriaceae. In: Goodfellow M, Kämpfer P, Busse H-J, Trujillo ME, Suzuki K-I, Ludwig W, Whitman WB, editors. Bergey’s Manual of Systematic Bacteriology Volume Five: The Actinobacteria, Part B. 2nd ed. New York: Springer;. p. 1138–86.
• Pavlovic, M., Huber, I., Konrad, R., & Busch, U. (2013). Application of MALDI-TOF MS for the Identification of Food Borne Bacteria. The Open Microbiology Journal, 7, 135–41. http://doi.org/10.2174/1874285801307010135
• Pillai, V. V., Prakash, G., & Lali, A. M. (2017). Growth engineering of Propionibacterium freudenreichii shermanii for organic acids and other value-added products formation. Preparative Biochemistry and Biotechnology, 10826068.2017.1381619. http://doi.org/10.1080/10826068.2017.1381619
• Plé, C., Richoux, R., Jardin, J., Nurdin, M., Briard-Bion, V., Parayre, S., … Jan, G. (2015). Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model. Journal of Functional Foods, 18, 575–585. http://doi.org/10.1016/j.jff.2015.08.015
• Seng, P., Drancourt, M., Gouriet, F., La Scola, B., Fournier, P., Rolain, J. M., & Raoult, D. (2009). Ongoing Revolution in Bacteriology: Routine Identification of Bacteria by Matrix‐Assisted Laser Desorption Ionization Time‐of‐Flight Mass Spectrometry. Clinical Infectious Diseases, 49(4), 543–551. http://doi.org/10.1086/600885
• Seuylemezian, A., Aronson, H. S., Tan, J., Lin, M., Schubert, W., & Vaishampayan, P. (2018). Development of a Custom MALDI-TOF MS Database for Species-Level Identification of Bacterial Isolates Collected From Spacecraft and Associated Surfaces. Frontiers in Microbiology, 9, 780. http://doi.org/10.3389/fmicb.2018.00780
• Thierry, A., Maillard, M.-B., Richoux, R., Kerjean, J.-R., & Lortal, S. (2005). Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese. Lait, 85, 57–74. http://doi.org/10.1051/lait:2004036
• Vorob’eva, L. I., Khasaeva, F. M., Vasilyuk, N. V., & Trenquil, E. (2011). Characterization of propionic acid bacteria using matrix-assisted laser desorption/ionization (MALDI) mass spectrometry. Microbiology, 80(5), 664–671. http://doi.org/10.1134/S0026261711050183
• Wieser, A., Schneider, L., Jung, J., & Schubert, S. (2012). MALDI-TOF MS in microbiological diagnostics-identification of microorganisms and beyond (mini review). Appl Microbiol Biotechnol, 93, 965–974. http://doi.org/10.1007/s00253-011-3783-4