Malatya ilinde üretilen peynirlerden izole edilen Bacillus cereus suşlarında enterotoksin kodlayan genler ile antibiyotik direncinin araştırılması

Abstract

Bu çalışmada, Malatya ilinde üretilen ve halk tarafından yaygın olarak tüketilen yöresel köy tipi peynir örneklerinde, i) Bacillus cereus’un varlığının belirlenmesi, ii) izolatlarda enterotoksin genlerinin polimeraz zincir reaksiyonu (PCR) ile saptanması ve iii) antibiyotik direncinin belirlenmesi amaçlandı. Analize alınan toplam 75 adet peynir örneğinin 55’inde (%73,3) B. cereus saptandı. Yapılan moleküler analizler sonucunda, toplam 55 adet izolat B. cereus yönünden hemolizin geni hedef alınarak doğrulandı. Bu izolatlardan 3’ünün sadece nhe genini, 1’inin ise hem nhe hem de cytK genlerini taşıdığı tespit edilirken, ancak izolatların hiçbirisinde hbl genine rastlanılmadı. Antibiyotik duyarlılık testi sonucunda, izolatların tamamı (%100) sefoksitine karşı dirençli olarak bulundu. Bunu sırasıyla, %94,5 ile rifampin, %87,2 ile penisilin, %58,1 ile eritromisin, %56,3 ile gentamisin ve %12,7 ile kloramfenikol izledi. İzolatların %94,5’inin çoklu antibiyotik direnci gösterdiği belirlendi. Gıda güvenliği ve halk sağlığı kapsamında değerlendirildiğinde, çalışmadan elde edilen bulgular, sağlıklı peynir üretimi için gerekli teknolojik ve hijyenik önlemlerin alınması yönünde hem süt endüstrisine hem de halka önemli bilgiler sunmaktadır. Ayrıca, izolatların yüksek düzeyde çoklu antibiyotik direnci göstermesi, bu konuda alınacak önlemlere bağlı olarak halk sağlığının korunmasına katkı sağlayacaktır.

Keywords

• Bacillus cereus
• peynir
• antibiyotik
• enterotoksin
• gen

Investigation of enterotoxin-encoding genes and antibiotic resistance in Bacillus cereus strains isolated from cheese produced in Malatya province

Abstract

In this study, it was aimed, i) to determine the presence of Bacillus cereus in local village type cheese samples produced in Malatya and consumed widely by the people of Malatya, ii) detection of enterotoxin genes in the isolates by polymerase chain reaction (PCR), and iii) determination of antibiotic resistance. B. cereus was detected in 55 (73.3%) of 75 cheese samples in total. After molecular analysis, a total of 55 isolates were confirmed as B. cereus by targeting the hemolysin gene. It was determined that 3 of these isolates carried only the nhe gene, and 1 of them carried both nhe and cytK genes. However, no hbl gene was found in any of the isolates. As a result of the antibiotic susceptibility test, all of the isolates (100 %) were resistant to cefoxitin, followed by resistance to rifampin (94.5%), penicillin (87.2%), erythromycin (58.1%), gentamicin (56.3%), and chloramphenicol (12.7%). It was determined that 94.5% of the isolates showed multiple antibiotic resistance. Within the scope of food safety and public health, these findings can give important information to the both dairy industry and public in order to take the necessary technological and hygienic measures for healthy cheese production. In addition, determination of very high level of multiple antibiotic resistance among the isolates will contribute to the protection of public health depending on the measures to be taken in this regard.

Keywords

• Bacillus cereus
• cheese
• antibiotic
• enterotoxin
• gene

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