Farklı Gıdalardan İzole Edilen Laktik Asit Bakterileri’nin Antibiyotik Direnç Profilleri

Year 2018, Volume: 9 Issue: 2, 197 - 204, 11.07.2018

Ebru Demir Gülden Başyiğit Kılıç , Eyüp Uşan

https://doi.org/10.29048/makufebed.387035

Abstract

Laktik asit bakterileri (LAB), insanlar ve
hayvanların gastrointestinal sistemleri ve gıdalar gibi geniş bir ekolojik yelpazede
doğal olarak bulunan, heterojen bir mikroorganizma grubunu temsil eder.
Antibiyotikler, bakterileri inhibe edebilir veya çoğalmasını durdurabilirler.
Antibiyotiklerin belirli periyotlarda ve belli dozlardaki kullanımı neticesinde
hastalıkların tedavi edildiği, ancak insan metabolizmasında yararlı
faaliyetleri olan mikroorganizmaları da inaktive ettiği ve normal florayı
bozduğu bilinmektedir. Hızla artan aşırı ve bilinçsiz antibiyotik kullanımı
bakterilerin antibiyotiklere karşı direnç geliştirmelerine sebep olmuştur.
Antibiyotik direnci sonucu hastalıkların tedavi süreleri uzamakta, ekonomik
kayıplar ve mortalite oranı artmaktadır. Bu sebeple LAB’ de antibiyotik
direnciyle ilgili çalışmalar son yıllarda önem kazanmıştır. Bu çalışmada,
antibiyotiklerin etki mekanizmalarından bahsedilmiş ve farklı fermente
gıdalardan izole edilmiş LAB’nin antibiyotik direnç profillerinin belirlenmesi
amacıyla yapılan çalışmalardan örnekler sunulmuştur.

Keywords

Laktik asit bakterileri, antibiyotik, fermente gıda

Antibiotic Resistance Profiles of Lactic Acid Bacteria Isolated from Different Foods

Abstract

Lactic acid bacteria
(LAB) represent a heterogeneous group of microorganisms that are naturally
present in a wide range of ecological niches such as foods and the
gastrointestinal tract of humans and animals. Antibiotics
may inhibit bacteria or stop their proliferation. It is known that certain diseases can be treated with
antibiotics used at certain doses and certain periods, however, it is also
known that antibiotics may inactivate beneficial microorganisms for human
metabolism and destroy the balance of intestinal microflora. The increasing
trend in the unconscious and overuse of antibiotics resulted in the development
of resistance in bacteria against antibiotics. As a result of increased
bacterial resistance, the duration of disease treatment, economic losses and
mortality rates are increasing. For this
reason, studies on antibiotic resistance in LAB have gained importance in
recent years. In this study, the mechanisms of antibiotic action are
described and the studies done to determine antibiotic resistance profiles of
LAB isolated from different fermented foods are presented.

Keywords

Lactic acid bacteria, antibiotics, fermented food

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