Çeşitli Stres Koşullarına Maruz Kalan Yoğurt Bakterilerinin Antibiyotik Direnç Profili

Abstract

Bu araştırmada iki farklı süre ve üç farklı stres koşulları altında yoğurt bakterileri S. thermophilus ve L. delbrueckii subsp. bulgaricus suşlarının, antibiyotiklere karşı olan duyarlılıklarında meydana gelebilecek değişimlerin belirlenmesi ve fermente süt endüstrisinde antibiyotikli süt kullanımına bağlı ortaya çıkan sorunların azaltılmasında yeni yaklaşımların ortaya konulması amaçlanmıştır. Bu amaçla bakteriler iki farklı sürede olacak şekilde, iki farklı düşük basınç, düşük sıcaklık ve manyetik alan uygulamalarına tabi tutulmuşlardır. Araştırma sonucunda uygulanan stres koşullarının şiddeti ve uygulama zamanı arttıkça bakterilerde oluşan antibiyotik duyarlılığının azaldığı, bazı antibiyotik türlerine karşı ise direnç gelişiminin ortaya çıktığı tespit edilmiştir (p<0,05). Üç farklı stres uygulaması sonucunda bakterilerin antibiyotik türlerine karşı en fazla direnci manyetik alan uygulamalarında oluşturduğu tespit edilmiştir. Üç farklı stres uygulamasında S. thermophilus en fazla linkomisin, sefaleksin ve sitreptomisine, L. delbrueckii subsp. bulgaricus ise, Streptomisin, Erythromycin ve Chloramphenicole karşı direnç geliştirmiştir. İki farklı yoğurt bakterisinden L. delbrueckii subsp. bulgaricus bakterisinin, S. thermophilus’a kıyasla stres uygulamaları sonucunda daha fazla antibiyotiğe karşı direnç geliştirdiği, ayrıca gelişen direncin de S. thermophilus’dan daha yüksek olduğu araştırma sonucunda tespit edilmiştir.

Keywords

• Manyetik Alan
• Streptomisin
• Stres

Antibiotic Resistance Profile of Yogurt Bacteria Exposed to Various Stress Conditions

Abstract

This study aims to reveal the differences that may occur in the susceptibilities of 2 yogurt bacteria strains, S. thermophilus and L. delbrueckii subsp. bulgaricus, to antibiotics under 2 different durations and 3 different stress conditions. The study also introduces new approaches to reduce potential issues in the fermented milk industry containing antibiotics in milk. To this end, the bacteria were exposed to 2 different low-pressure, low-temperature, and magnetic field activities under 2 different durations. The research concluded that as the severity of the applied stress conditions and application period increase, the antibiotic susceptibility of the bacteria decreases, and resistance to certain antibiotics develops (p<0,05). In the conclusion of the 3 different stress applications, it was found that the bacteria had the highest resistance to antibiotics in the magnetic field applications. In these 3 different stress applications, S. thermophilus showed the highest resistance to lincomycin, cephalexin, and streptomycin; L. delbrueckii subsp. bulgaricus developed resistance to streptomycin, erythromycin, and chloramphenicol. Of the 2 yogurt bacteria, L. delbrueckii subsp. bulgaricus developed a resistance to more antibiotics than S. thermophilus after the stress applications; the developed resistance was also more substantial than that of S. thermophilus.

Keywords

• Magnetic Field
• Streptomycin
• Stress
• Yogurt Bacteria

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