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Tereyağı Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Karakterizasyonu ve Bazı Endüstriyel Özelliklerinin Belirlenmesi

Year 2020, Volume: 11 Issue: 2, 223 - 229, 07.12.2020
https://doi.org/10.29048/makufebed.741895

Abstract

Bu araştırmada Burdur, Afyon ve Antalya illerinde halk pazarlarından toplanan 20 adet tereyağı örneğinden izole edilen laktik asit bakterilerinin, endüstriyel tereyağı üretimi için bazı teknolojik özellikleri incelenmiştir. Araştırmada 101 adet laktik asit bakterisi izole edilmiş ve bu izolatların; sütü koagüle etme, optimum sıcaklık ve NaCl konsantrasyonunda gelişme özellikleri, diasetil üretimi, sitrat kullanımı, amilolitik ve lipolitik aktiviteleri incelenmiş, en iyi teknolojik özelliğe sahip olan suşların genetik tanısı yapılmıştır.Yapılan analizler sonucunda izolatların 70 adedi hızlı koagülasyon özelliğine sahipken, kalan 31 adet bakteri zayıf koagülasyon özellik göstermiştir.Optimum sıcaklık ve NaCl konsantrasyonu deneyleri sonucunda; izolatların %10 tuz konsantrasyonunda ve 4°C’de gelişiminin zayıf olduğu gözlemlenmiştir.İzolatların 36 adedinde diasetil üretimi belirlenmiştir.İncelenen izolatların 38 adedinde sitrat kullanımı tespit edilirken, 57 adedinde amilolitik ve19 adetinde ise lipolitik aktivite tespit edilmiştir. Teknolojik özellikler değerlendirilerek 7 adet bakteri seçilmiş ve genetik tanı testi yapılmıştır. Sonuçlara göre 1 adet Enterococcus faecalis (TY5-B), 2 adet Enterococcus faecium (TY3-3 ve TY5-1), 2 adet Lactobacillus casei (TY9-I ve TY18-4) ve 2 adet Pediococcus acidilactici (TY11-1A ve TY15-2) tanımlanmıştır.

Supporting Institution

TÜBİTAK

Project Number

2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı

References

  • Abdelbasset, M., Djamila, K. (2008). Antimicrobial activity of autochthonous lactic acid bacteria isolated from Algerian traditional fermented milk “Raïb”. African Journal of Biotechnology 7: 2908-2914.
  • Ammor, S., Tauveron, G., Dufour, E., Chevallier, I. (2006). Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 1 – screening and characterization of the antibacterial compounds. Food Control 17: 454-461.
  • Bettache, G., Fatma, A., Miloud, H., Mebrouk, K. (2012). Isolation and identification of lactic acid bacteria from Dhan, a traditional butter and their major technological traits. World Applied Sciences Journal 17(4): 480-488.
  • Bilgin, M., Kırbaşlar, Ş., Özcan,Ö., Dramur, U. (2014). Bütirik asidin ekstraksiyonunda çözücü seçimi. Ukmk 11.
  • Cui, F., Wan, C., Li, Y., Liu, Z., Rajashekara, G.B. (2012). Co-production of lactic acid and Lactobacillus rhamnosus cells from whey permeate with nutrient supplements. Food Bioprocess Technology 5:1278–1286.
  • Dajonchio, D., Borin, S., Consolandi, A., Mora, D., Manachini, P.L., Sorlini, C. (1998). 16S-23S rRNA internal transcribed spacers as molecular markers for the species of the 16s rRNA group of the genus Bacillus. FEMS Microbiology Letters 163 : 229-236.
  • Erkkila, S., Petaja, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Science 55:297-300.
  • Franciosi, E., Settanni, L., Cavazza, A., Poznanski, E. (2009). Biodiversity and technological potential of wild lactic acid bacteria from raw cows’ milk. International Dairy Journal 19(1): 3–11.
  • Gordon, R. E., Haynes, W. C., Pang, C. H.N. (1973). The Genus Bacillus. Washington, D.C. : United States Department of Agriculture.
  • Hartemink, R., Van Laere, K.M.J., Rombouts, F.M. (1997). Growth of enterobacteria on fructo-oligosaccharides. Journal of Applied Microbiology 83:367-374.
  • Hebert, E.M., De Gıorı, G.,Raya, R. (2001).Isolation and characterization of a slowly milk-coagulating variant of Lactobacillus helveticus deficient in purine biosynthesis. Applied and Environmental Microbiology 1846–1850.
  • Hugas, M., Garriga, M., Aymerich, M.T. (2003). Unctionality of enterococci in meat products. International Journal of Food Microbiology 88(2-3): 223–233.
  • Hugenholtz, J., Kleerebezem, M., Starrenburg, M., Delcour, J., De Vos, W., Hols, P. (2000). Lactococcus lactis as a cell factory for high-level diacetyl production. Applied and Environmental Microbiology 66 (9): 4112–4114.
  • Holzapfel, W. (1997). Use of starter cultures in fermentation on a household scale. Food Control 8 :241-258.
  • Idoui, T., Karam, N. (2008). Lactic acid bacteria from Jijel’s traditional butter: isolation, identification and major technological traits. Grasas Y Aceites 59 (4):361-367.
  • Jensen, M.A., Webster, J.A., Straus, N.(1993).Rapid identification of bacteria on the basis of polymerase chain reaction-amplified ribosomal DNA spacer polymorphisms. Applied and Environmental Microbiology 945-95.
  • Joković, N., Rajković, J., Veljović, K., Tolinački, M., Topisirović, L. (2014). Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures. Biologica Nyssana 5 (1):37-46.
  • Karaca,H., Dincer, E., Merih, K. (2010). Metabolik mühendisliğinde laktik asit bakterileri. Akademik Gıda 8 (1): 32-38.
  • Katz, M., Medina, R., Gonzalez, S., Oliver, G. (2002). Esterolytic and lipolytic activities of lactic acid bacteria isolated from ewe's milk and cheese. Journal of Food Protection 65:1997-2001.
  • King, N. (1948). Modification of the voges-proskauer test for rapid colorimetric determination of acetylmethyl carbinol plus diacetyl in butter cultures. Dairy Industry 13: 860-866.
  • Leuschner, R.G., Kenneally, P.M., Arendt, E.K. (1997). Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms. International Journal of Food Microbiology 37 : 237–240.
  • Madera, C., Garcia, P., Janzen, T., Rodriquez, A., Suarez, JE. (2003). Characterisation of technologically proficient wild Lactococcus lactis strains resistant to phage infection. International Journal of Food Microbiology 86:213-222.
  • Mechai, A., Debabza, M., Kirane, D. (2014). Screening of technological and probiotic properties of lactic acid bacteria isolated from Algerian traditional fermented milk products. International Food Research Journal 21(6): 2451-2457.
  • Morales, F., Morales, J., Hernández, C., Hernández-Sánchez, H. (2011). Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses. Applied Biochemistry and Biotechnology 164:889–905.
  • Mourad, G., Bettache, G. (2018). Characterization of lactic acid bacteria isolated from traditional butter produced in Djelfa province of Algeria. Biosciences Biotechnology Research Asia 15(3): 737-746.
  • Oliszewski, R.,González, SN., Pérez Chaia, AB. (2006). Identification and technological characterization of lactic acid bacteria isolated from goat milk and artisanal cheeses of the Argentine Northwest. Revista Argentina de Lactología 24 :47-58.
  • Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E., Kotzekidou, P. (2003). Characterization of lactic acid bacteria isolated from a Greek dry fermented sausage in respect of their technological and probiotic properties. Meat Science 65: 859-867.
  • Ravula, R.R. ,Shah, N.P. (1998). Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks. Biotechnology Techniques 12: 819–822.
  • Ribeiro, S.C., Coelho1, M.C., Todorov, S.D., Franco, B.D.G.M., Dapkevicius M.L.E., Silva C.C.G. (2013).Technological properties of bacteriocin-producing lactic acid bacteria isolated from pico cheese an artisanal cow’s milk cheese. Journal of Applied Microbiology 116:573-585.
  • Ribeiro, S.C., Coelho1, M.C., Todorov, S.D., Franco, B.D.G.M., Dapkevicius M.L.E., Silva C.C.G. (2013).Technological properties of bacteriocin-producing lactic acid bacteria isolated from pico cheese an artisanal cow’s milk cheese. Journal of Applied Microbiology 116:573-585.
  • Sağdıç, O., Arıcı, M., Şimşek, O. (2002). Selection of starters for a traditional Turkish yayık butter made from yoghurt. Food Microbiology 19:303-312.
  • URL-1 (2020). http://blast.ncbi.nlm.nih.gov (Erişim Tarihi: 22.05.2020)
  • Van Hylckama Vlieg, J.E.T., Hugenholtz, J. (2007). Mining natural diversity of lactic acid bacteria for flavour and health benefits. International Dairy Journal 17(11): 1290–1297.
  • Yerlikaya, O. (2019). Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains. Journal of Dairy Science 102:1.

Isolation and Characterization of Lactic Acid Bacteria from Butter Samples and Determination of their Some Technological Properties

Year 2020, Volume: 11 Issue: 2, 223 - 229, 07.12.2020
https://doi.org/10.29048/makufebed.741895

Abstract

In this study, some technological properties of lactic acid bacteria isolated from 20 butter samples collected from the public markets in Burdur, Afyon and Antalya provinces were investigated for industrial butter production In the research, 101 lactic acid bacteria were isolated and these isolates were examined for milk coagulation, viability at optimum temperature and NaCl concentration, diacetyl production, utilization of citrate, amylolytic and lipolytic activity. The isolates with the best technological properties were genetically identified. As a result of the analysis, 70 of the isolates had fast coagulation properties while the remaining 31 bacteria showed weak coagulation properties. As a result of viability experiments at optimum temperature and NaCl concentration, weak growth of the isolates was observed at 10% salt concentration and at 4 C°. Diacetyl production was determined in 36 of the isolates. While the citrate utilization was observed in 38 of the isolates examined, amylolytic activitiy was determined in 57 and lipolytic activity was determined in 19 strains. According to the technological properties, 7 isolates were selected and genetically identified. In this respect, 1 strain ofEnterococcus faecalis (TY5-B), 2 strains of Enterococcus faecium(TY3-3 and TY5-1), 2 strains of Lactobacillus casei (TY9-I and TY18-4) and 2 strains of Pediococcus acidilactici (TY11-1A and TY15 -2) were identified.

Project Number

2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı

References

  • Abdelbasset, M., Djamila, K. (2008). Antimicrobial activity of autochthonous lactic acid bacteria isolated from Algerian traditional fermented milk “Raïb”. African Journal of Biotechnology 7: 2908-2914.
  • Ammor, S., Tauveron, G., Dufour, E., Chevallier, I. (2006). Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 1 – screening and characterization of the antibacterial compounds. Food Control 17: 454-461.
  • Bettache, G., Fatma, A., Miloud, H., Mebrouk, K. (2012). Isolation and identification of lactic acid bacteria from Dhan, a traditional butter and their major technological traits. World Applied Sciences Journal 17(4): 480-488.
  • Bilgin, M., Kırbaşlar, Ş., Özcan,Ö., Dramur, U. (2014). Bütirik asidin ekstraksiyonunda çözücü seçimi. Ukmk 11.
  • Cui, F., Wan, C., Li, Y., Liu, Z., Rajashekara, G.B. (2012). Co-production of lactic acid and Lactobacillus rhamnosus cells from whey permeate with nutrient supplements. Food Bioprocess Technology 5:1278–1286.
  • Dajonchio, D., Borin, S., Consolandi, A., Mora, D., Manachini, P.L., Sorlini, C. (1998). 16S-23S rRNA internal transcribed spacers as molecular markers for the species of the 16s rRNA group of the genus Bacillus. FEMS Microbiology Letters 163 : 229-236.
  • Erkkila, S., Petaja, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Science 55:297-300.
  • Franciosi, E., Settanni, L., Cavazza, A., Poznanski, E. (2009). Biodiversity and technological potential of wild lactic acid bacteria from raw cows’ milk. International Dairy Journal 19(1): 3–11.
  • Gordon, R. E., Haynes, W. C., Pang, C. H.N. (1973). The Genus Bacillus. Washington, D.C. : United States Department of Agriculture.
  • Hartemink, R., Van Laere, K.M.J., Rombouts, F.M. (1997). Growth of enterobacteria on fructo-oligosaccharides. Journal of Applied Microbiology 83:367-374.
  • Hebert, E.M., De Gıorı, G.,Raya, R. (2001).Isolation and characterization of a slowly milk-coagulating variant of Lactobacillus helveticus deficient in purine biosynthesis. Applied and Environmental Microbiology 1846–1850.
  • Hugas, M., Garriga, M., Aymerich, M.T. (2003). Unctionality of enterococci in meat products. International Journal of Food Microbiology 88(2-3): 223–233.
  • Hugenholtz, J., Kleerebezem, M., Starrenburg, M., Delcour, J., De Vos, W., Hols, P. (2000). Lactococcus lactis as a cell factory for high-level diacetyl production. Applied and Environmental Microbiology 66 (9): 4112–4114.
  • Holzapfel, W. (1997). Use of starter cultures in fermentation on a household scale. Food Control 8 :241-258.
  • Idoui, T., Karam, N. (2008). Lactic acid bacteria from Jijel’s traditional butter: isolation, identification and major technological traits. Grasas Y Aceites 59 (4):361-367.
  • Jensen, M.A., Webster, J.A., Straus, N.(1993).Rapid identification of bacteria on the basis of polymerase chain reaction-amplified ribosomal DNA spacer polymorphisms. Applied and Environmental Microbiology 945-95.
  • Joković, N., Rajković, J., Veljović, K., Tolinački, M., Topisirović, L. (2014). Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures. Biologica Nyssana 5 (1):37-46.
  • Karaca,H., Dincer, E., Merih, K. (2010). Metabolik mühendisliğinde laktik asit bakterileri. Akademik Gıda 8 (1): 32-38.
  • Katz, M., Medina, R., Gonzalez, S., Oliver, G. (2002). Esterolytic and lipolytic activities of lactic acid bacteria isolated from ewe's milk and cheese. Journal of Food Protection 65:1997-2001.
  • King, N. (1948). Modification of the voges-proskauer test for rapid colorimetric determination of acetylmethyl carbinol plus diacetyl in butter cultures. Dairy Industry 13: 860-866.
  • Leuschner, R.G., Kenneally, P.M., Arendt, E.K. (1997). Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms. International Journal of Food Microbiology 37 : 237–240.
  • Madera, C., Garcia, P., Janzen, T., Rodriquez, A., Suarez, JE. (2003). Characterisation of technologically proficient wild Lactococcus lactis strains resistant to phage infection. International Journal of Food Microbiology 86:213-222.
  • Mechai, A., Debabza, M., Kirane, D. (2014). Screening of technological and probiotic properties of lactic acid bacteria isolated from Algerian traditional fermented milk products. International Food Research Journal 21(6): 2451-2457.
  • Morales, F., Morales, J., Hernández, C., Hernández-Sánchez, H. (2011). Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses. Applied Biochemistry and Biotechnology 164:889–905.
  • Mourad, G., Bettache, G. (2018). Characterization of lactic acid bacteria isolated from traditional butter produced in Djelfa province of Algeria. Biosciences Biotechnology Research Asia 15(3): 737-746.
  • Oliszewski, R.,González, SN., Pérez Chaia, AB. (2006). Identification and technological characterization of lactic acid bacteria isolated from goat milk and artisanal cheeses of the Argentine Northwest. Revista Argentina de Lactología 24 :47-58.
  • Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E., Kotzekidou, P. (2003). Characterization of lactic acid bacteria isolated from a Greek dry fermented sausage in respect of their technological and probiotic properties. Meat Science 65: 859-867.
  • Ravula, R.R. ,Shah, N.P. (1998). Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks. Biotechnology Techniques 12: 819–822.
  • Ribeiro, S.C., Coelho1, M.C., Todorov, S.D., Franco, B.D.G.M., Dapkevicius M.L.E., Silva C.C.G. (2013).Technological properties of bacteriocin-producing lactic acid bacteria isolated from pico cheese an artisanal cow’s milk cheese. Journal of Applied Microbiology 116:573-585.
  • Ribeiro, S.C., Coelho1, M.C., Todorov, S.D., Franco, B.D.G.M., Dapkevicius M.L.E., Silva C.C.G. (2013).Technological properties of bacteriocin-producing lactic acid bacteria isolated from pico cheese an artisanal cow’s milk cheese. Journal of Applied Microbiology 116:573-585.
  • Sağdıç, O., Arıcı, M., Şimşek, O. (2002). Selection of starters for a traditional Turkish yayık butter made from yoghurt. Food Microbiology 19:303-312.
  • URL-1 (2020). http://blast.ncbi.nlm.nih.gov (Erişim Tarihi: 22.05.2020)
  • Van Hylckama Vlieg, J.E.T., Hugenholtz, J. (2007). Mining natural diversity of lactic acid bacteria for flavour and health benefits. International Dairy Journal 17(11): 1290–1297.
  • Yerlikaya, O. (2019). Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains. Journal of Dairy Science 102:1.
There are 34 citations in total.

Details

Primary Language Turkish
Subjects Engineering, Agricultural, Veterinary and Food Sciences
Journal Section Research Paper
Authors

Gülden Başyiğit Kılıç 0000-0003-1211-0568

Hacer Kaçar 0000-0001-5516-3091

Samet Özkan 0000-0002-8823-5386

Seher Ballı 0000-0001-6516-6376

Enes Sönmez 0000-0003-2725-912X

Ozan Erfilibeli 0000-0002-6591-8563

Project Number 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı
Publication Date December 7, 2020
Acceptance Date September 10, 2020
Published in Issue Year 2020 Volume: 11 Issue: 2

Cite

APA Başyiğit Kılıç, G., Kaçar, H., Özkan, S., Ballı, S., et al. (2020). Tereyağı Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Karakterizasyonu ve Bazı Endüstriyel Özelliklerinin Belirlenmesi. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2), 223-229. https://doi.org/10.29048/makufebed.741895