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Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi

Year 2008, Volume: 12 Issue: 1, 19 - 25, 09.04.2009

Yasin Tuncer Banu Özden Mürşide Avşaroğlu

Abstract

Bu çalısmanın amacı geleneksel fermente Türk içecegi olan bozanın bazı mikrobiyolojik özelliklerinin belirlenmesi ve izole edilen laktik asit bakterilerinin antibakteriyel aktivite özelliklerinin tespitidir. Bu amaçla Türkiye'nin dört farklı ilinden (Isparta, Antalya, İstanbul ve Ankara) toplanan 15 boza örneginin mikrobiyolojik özellikleri analiz edildi. Boza örneklerinin toplam aerofilik mezofilik bakteri (TAMB) sayısı 2.4 x 107 ile 3.2 x 108 kob/mL arasında ve ortalama 1.2x108 kob/mL; laktik asit bakterisi (LAB) sayısı 2.1 x 107 ile 2.9 x 108 kob/mL arasında ve ortalama 9.3x107 kob/mL; maya-küf sayısı 4.7 x 105 ile 5.4 x 106 kob/mL arasında ve ortalama 1.9x106 kob/mL olarak tespit edildi. Boza örneklerinin yalnız bir tanesinde 1.1x102 kob/mL seviyesinde koliform grup bakteri bulundugu belirlendi. Boza örneklerinden izole edilen toplam 30 adet laktik asit bakterisi içerisinden, 6 adedi antibakteriyel madde üretme yeteneginde bulundu. Proteolitik enzim uygulaması sonucunda bu 6 izolattan bir adedinin bakteriyosin üreticisi oldugu tespit edildi. Biyokimyasal, kültürel testler ve API sistemi ile bakteriyosin üreticisi YBD 11 izolatı L. lactis subsp. lactis YBD11 olarak tanımlandı.

Keywords

Boza Laktik Asit Bakterisi Antibakteriyel Aktivite Bakteriyosin L. lactis subsp. lactis

References

  • Anonim, 1987. De Man, Rogosa and Sharpe Agar with Sorbic Acid (MRS-S agar). International Journal of Food Microbiology, 5, 230-232.
  • Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D., Webb, C. 2003. Cereal-Based Fermented Foods and Beverages. Food Research International, 36, 527-543.
  • Condo, S. 1987. Responses of Lactic Acid Bacteria to Oxygen. FEMS Microbiology Reviews, 46, 269280.
  • Devlieghere, F., Vermeiren, L., Debevere, J. 2004. New Preservation Technologies: Possibilities and Limitations. Internatonal Dairy Journal, 14, 273285.
  • Dieye, Y., Usai, S., Clier, F., Gruss, A., Piard, J.C. 2001. Design of a Protein-Targeting System for Lactic Acid Bacteria. Journal of Bacteriology, 183, 41574166.
  • Dobrzanski, W. T., Bardowski, J., Kozak, W., Zajdel, J. K. 1982. Lactostrepcins. Bacteriocin of Lactic Streptococci. Pp. 225-229. In. D. Schlessinger (Editor) Microbiology. American Society for Microbiology, Washington DC, 420 pp.
  • Franz, C.M.A.P., Du Toit, M., von Holy, A., Schillinger, U., Holzapfel, W.H. 1997. Production of NisinLike Bacteriocins by Lactococcus lactis Strains Isolated from Vegetables. Journal of Basic Microbiology, 37, 187-196.
  • Gorris, L.G.M. 1994. Bacteriocins Potential Applications in Food Preservation. Pp. 79-84. In. L. Leistner and L.G.M. Gorris (Editors). Food Preservation by Combined Processes. Final Report. FlAIR Concerted Action No: 7, Subgroup B. DirectorateGeneral XII, European Commision, The Netherlands, 200 pp.
  • Gotcheva, V., Pandiella, S. S., Angelov, A., Roshkova, V. G., Webb, C. 2000. Microflora Identification of the Bulgarian Cereal-Based Fermented Beverage Boza. Process Biochemistry, 36, 127-130.
  • Güven, K., Benlikaya, N. 2005. Acid Produced by Lactic Acid Bacteria Prevent the Growth of Bacillus cereus in Boza, a Traditional Fermented Turkish Beverage. Journal of Food Safety, 25, 98-108.
  • Hancıoğlu, Ö., Karapınar, M. 1997. Microflora of Boza, a Traditional Fermented Turkish Beverage. International Journal of Food Microbiology, 35, 271-274.
  • Hesseltine, C.W. 1979. Some Important Fermented Foods of Mid-Asia, the Midddle East and Africa. Journal of the American Oil Chemists’ Society. 56, 367374.
  • Holt, G.H., Krieg, N.R., Sneath, P.H.A., Staley, J.T., Williams, S.T. 1994. Bergey’s Manual of Determinative Bacteriology. Williams and Wilkins Co., Ninth Edition, 787 pp.
  • Hsu, S.T., Breukink, E., de Kruijff, B., Kaptein, R., Bonvin, A.M., Nuland, N.A. 2000. Mapping the Targeted Membrane Pore Formation Mechanism by Solution NMR: The Nisin Z and Lipid II Interaction in SDS Micelles. Biochemistry, 41, 7670-7676.
  • Hugenholtz, J., Starrenburg, M.J.C. 1992. Diacetyl Production by Different Strains of Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc ssp. Applied Microbiology and Biotechnology, 38, 17-22.
  • Huggins, R.A. 1984. Progress in Dairy Starter Culture Technology. Food Technology. 38, 41-50.
  • Ivanova, I., Kabadjova, P., Pantev, A., Danova, S., Dousset, X. 2000. Detection, Purification and Partial Characterization of A Novel Bacteriocin Substance Produced by Lactococcus lactis subsp. lactis B14 Isolated From Boza-Bulgarian Traditional Cereal Beverage. Biocatal-Vestnik Moskov Univ Kimia, 41, 47-53.
  • Jay, J.M. 1982. Antimicrobial Properties of Diacetyl. Applied and Environmental Microbiology, 44, 525-532.
  • Jiménez-Diaz, R., Piard, J.C., Ruiz-Barba, J.L., Desmazeaud, M.J. 1990. Isolation of a Bacteriocinproducing Lactobacillus plantarum Strain from a Green Olive Fermentation. FEMS Microbiology Reviews, 87, 91.
  • Kabadjova, P., Gotcheva, I., Ivanova, I., Dousset, X. 2000. Investigation of Bacteriocin Activity of Lactic Acid Bacteria Isolated from Boza. Biotechnol Biotechnol Eq, 14, 56-59.
  • Klaenhammer, T.R. 1993. Genetics of Bacteriocins Produced by Lactic Acid Bacteria. FEMS Microbiological Reviews., 12, 39-86.
  • McKay, L.L. 1983. Functional Properties of Plasmids in Lactic Streptococci. Antonie van Leeuwenhoek, 49, 259-274.
  • Morita, H., Kamizono, K., Nakamura, S., Fujita, Y., Sakata, R., Nagata, Y., McKay, L.L. 1997. Cloning of Citrate Permease Gene of Lactococcus lactis subsp. lactis biovar. diacetylactis NIAI N-7 and Expression in Citrate-negative Lactococci. Milchwissenschaft, 52, 138-141.
  • Pamir, M. 1961. H. Boza Üzerinde Mikrobiyolojik ve Kimyasal Araştırmalar. Doktora Tezi, Ankara Üniversitesi Ziraat Fakültesi Yayınları 176, A.Ü. Basımevi, Ankara, 60s.
  • Piard, J.C., Delorme, F., Giraffa, G., Commissaire, J., Desmazeaud, M. 1990. Evidence for a Bacteriocin Produced by Lactococcus lactis CNRZ 481. Netherlands Milk and Dairy Journal, 44, 143-158.
  • Tagg, J.R., Dajani, A.S., Wannamaker, L.W. 1976. Bacteriocins of Gram-positive Bacteria. Bacteriological Reviews, 40, 722-756.
  • Todorov, S.D., Dicks, L.M.T. 2005. Pediocin ST18, an Anti-listerial Bacteriocin Produced by Pediococcus pentosaceus ST18 Isolated From Boza, a Traditional Ceral Beverage From Bulgaria. Process Biochemistry, 40, 365-370.
  • Todorov, S.D., Dicks, L.M.T. 2006. Screening for Bacteriocin-producing Lactic Acid Bacteria from Boza, a Traditional Cereal Beverage from Bulgaria Comparison of the Bacteriocins. Process Biochemistry, 41, 11-19.
  • Tuncer, Y., Akçelik, M. 2007. Preliminary Biochemical and Genetic Characterization of the Bacteriocins Produced by Three Lactococcus lactis subsp. lactis Strains. Australian Journal of Dairy Technology, 62, 19-25.
  • Van Belkum, M.J., Hayema, B.J., Geis, A., Kok, J., Venema, G. 1989. Cloning of Two Bacteriocin Genes from a Lactococcal Bacteriocin Plasmid. Applied and Environmental Microbiology, 55, 1187-1191.
  • Zorba, M., Hancıoğlu, Ö., Genç, M., Karapınar, M., Ova, G. 2003. The Use of Starter Culture in the Fermentation of Boza, a Traditional Turkish Beverage. Process Biochemistry, 38, 1405-1411

Year 2008, Volume: 12 Issue: 1, 19 - 25, 09.04.2009

Yasin Tuncer Banu Özden Mürşide Avşaroğlu

Abstract

References

  • Anonim, 1987. De Man, Rogosa and Sharpe Agar with Sorbic Acid (MRS-S agar). International Journal of Food Microbiology, 5, 230-232.
  • Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, D., Webb, C. 2003. Cereal-Based Fermented Foods and Beverages. Food Research International, 36, 527-543.
  • Condo, S. 1987. Responses of Lactic Acid Bacteria to Oxygen. FEMS Microbiology Reviews, 46, 269280.
  • Devlieghere, F., Vermeiren, L., Debevere, J. 2004. New Preservation Technologies: Possibilities and Limitations. Internatonal Dairy Journal, 14, 273285.
  • Dieye, Y., Usai, S., Clier, F., Gruss, A., Piard, J.C. 2001. Design of a Protein-Targeting System for Lactic Acid Bacteria. Journal of Bacteriology, 183, 41574166.
  • Dobrzanski, W. T., Bardowski, J., Kozak, W., Zajdel, J. K. 1982. Lactostrepcins. Bacteriocin of Lactic Streptococci. Pp. 225-229. In. D. Schlessinger (Editor) Microbiology. American Society for Microbiology, Washington DC, 420 pp.
  • Franz, C.M.A.P., Du Toit, M., von Holy, A., Schillinger, U., Holzapfel, W.H. 1997. Production of NisinLike Bacteriocins by Lactococcus lactis Strains Isolated from Vegetables. Journal of Basic Microbiology, 37, 187-196.
  • Gorris, L.G.M. 1994. Bacteriocins Potential Applications in Food Preservation. Pp. 79-84. In. L. Leistner and L.G.M. Gorris (Editors). Food Preservation by Combined Processes. Final Report. FlAIR Concerted Action No: 7, Subgroup B. DirectorateGeneral XII, European Commision, The Netherlands, 200 pp.
  • Gotcheva, V., Pandiella, S. S., Angelov, A., Roshkova, V. G., Webb, C. 2000. Microflora Identification of the Bulgarian Cereal-Based Fermented Beverage Boza. Process Biochemistry, 36, 127-130.
  • Güven, K., Benlikaya, N. 2005. Acid Produced by Lactic Acid Bacteria Prevent the Growth of Bacillus cereus in Boza, a Traditional Fermented Turkish Beverage. Journal of Food Safety, 25, 98-108.
  • Hancıoğlu, Ö., Karapınar, M. 1997. Microflora of Boza, a Traditional Fermented Turkish Beverage. International Journal of Food Microbiology, 35, 271-274.
  • Hesseltine, C.W. 1979. Some Important Fermented Foods of Mid-Asia, the Midddle East and Africa. Journal of the American Oil Chemists’ Society. 56, 367374.
  • Holt, G.H., Krieg, N.R., Sneath, P.H.A., Staley, J.T., Williams, S.T. 1994. Bergey’s Manual of Determinative Bacteriology. Williams and Wilkins Co., Ninth Edition, 787 pp.
  • Hsu, S.T., Breukink, E., de Kruijff, B., Kaptein, R., Bonvin, A.M., Nuland, N.A. 2000. Mapping the Targeted Membrane Pore Formation Mechanism by Solution NMR: The Nisin Z and Lipid II Interaction in SDS Micelles. Biochemistry, 41, 7670-7676.
  • Hugenholtz, J., Starrenburg, M.J.C. 1992. Diacetyl Production by Different Strains of Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc ssp. Applied Microbiology and Biotechnology, 38, 17-22.
  • Huggins, R.A. 1984. Progress in Dairy Starter Culture Technology. Food Technology. 38, 41-50.
  • Ivanova, I., Kabadjova, P., Pantev, A., Danova, S., Dousset, X. 2000. Detection, Purification and Partial Characterization of A Novel Bacteriocin Substance Produced by Lactococcus lactis subsp. lactis B14 Isolated From Boza-Bulgarian Traditional Cereal Beverage. Biocatal-Vestnik Moskov Univ Kimia, 41, 47-53.
  • Jay, J.M. 1982. Antimicrobial Properties of Diacetyl. Applied and Environmental Microbiology, 44, 525-532.
  • Jiménez-Diaz, R., Piard, J.C., Ruiz-Barba, J.L., Desmazeaud, M.J. 1990. Isolation of a Bacteriocinproducing Lactobacillus plantarum Strain from a Green Olive Fermentation. FEMS Microbiology Reviews, 87, 91.
  • Kabadjova, P., Gotcheva, I., Ivanova, I., Dousset, X. 2000. Investigation of Bacteriocin Activity of Lactic Acid Bacteria Isolated from Boza. Biotechnol Biotechnol Eq, 14, 56-59.
  • Klaenhammer, T.R. 1993. Genetics of Bacteriocins Produced by Lactic Acid Bacteria. FEMS Microbiological Reviews., 12, 39-86.
  • McKay, L.L. 1983. Functional Properties of Plasmids in Lactic Streptococci. Antonie van Leeuwenhoek, 49, 259-274.
  • Morita, H., Kamizono, K., Nakamura, S., Fujita, Y., Sakata, R., Nagata, Y., McKay, L.L. 1997. Cloning of Citrate Permease Gene of Lactococcus lactis subsp. lactis biovar. diacetylactis NIAI N-7 and Expression in Citrate-negative Lactococci. Milchwissenschaft, 52, 138-141.
  • Pamir, M. 1961. H. Boza Üzerinde Mikrobiyolojik ve Kimyasal Araştırmalar. Doktora Tezi, Ankara Üniversitesi Ziraat Fakültesi Yayınları 176, A.Ü. Basımevi, Ankara, 60s.
  • Piard, J.C., Delorme, F., Giraffa, G., Commissaire, J., Desmazeaud, M. 1990. Evidence for a Bacteriocin Produced by Lactococcus lactis CNRZ 481. Netherlands Milk and Dairy Journal, 44, 143-158.
  • Tagg, J.R., Dajani, A.S., Wannamaker, L.W. 1976. Bacteriocins of Gram-positive Bacteria. Bacteriological Reviews, 40, 722-756.
  • Todorov, S.D., Dicks, L.M.T. 2005. Pediocin ST18, an Anti-listerial Bacteriocin Produced by Pediococcus pentosaceus ST18 Isolated From Boza, a Traditional Ceral Beverage From Bulgaria. Process Biochemistry, 40, 365-370.
  • Todorov, S.D., Dicks, L.M.T. 2006. Screening for Bacteriocin-producing Lactic Acid Bacteria from Boza, a Traditional Cereal Beverage from Bulgaria Comparison of the Bacteriocins. Process Biochemistry, 41, 11-19.
  • Tuncer, Y., Akçelik, M. 2007. Preliminary Biochemical and Genetic Characterization of the Bacteriocins Produced by Three Lactococcus lactis subsp. lactis Strains. Australian Journal of Dairy Technology, 62, 19-25.
  • Van Belkum, M.J., Hayema, B.J., Geis, A., Kok, J., Venema, G. 1989. Cloning of Two Bacteriocin Genes from a Lactococcal Bacteriocin Plasmid. Applied and Environmental Microbiology, 55, 1187-1191.
  • Zorba, M., Hancıoğlu, Ö., Genç, M., Karapınar, M., Ova, G. 2003. The Use of Starter Culture in the Fermentation of Boza, a Traditional Turkish Beverage. Process Biochemistry, 38, 1405-1411
There are 31 citations in total.

Details

Primary Language English
Journal Section TEMEL BİLİMLER
Authors

Yasin Tuncer This is me

Banu Özden This is me

Mürşide Avşaroğlu This is me

Publication Date April 9, 2009
Published in Issue Year 2008 Volume: 12 Issue: 1

Cite

APA Tuncer, Y., Özden, B., & Avşaroğlu, M. (2009). Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 12(1), 19-25. https://doi.org/10.19113/sdufbed.20996
AMA Tuncer Y, Özden B, Avşaroğlu M. Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi. J. Nat. Appl. Sci. April 2009;12(1):19-25. doi:10.19113/sdufbed.20996
Chicago Tuncer, Yasin, Banu Özden, and Mürşide Avşaroğlu. “Bozanın Bazı Mikrobiyolojik Özelliklerinin Ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 12, no. 1 (April 2009): 19-25. https://doi.org/10.19113/sdufbed.20996.
EndNote Tuncer Y, Özden B, Avşaroğlu M (April 1, 2009) Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 12 1 19–25.
IEEE Y. Tuncer, B. Özden, and M. Avşaroğlu, “Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi”, J. Nat. Appl. Sci., vol. 12, no. 1, pp. 19–25, 2009, doi: 10.19113/sdufbed.20996.
ISNAD Tuncer, Yasin et al. “Bozanın Bazı Mikrobiyolojik Özelliklerinin Ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 12/1 (April 2009), 19-25. https://doi.org/10.19113/sdufbed.20996.
JAMA Tuncer Y, Özden B, Avşaroğlu M. Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi. J. Nat. Appl. Sci. 2009;12:19–25.
MLA Tuncer, Yasin et al. “Bozanın Bazı Mikrobiyolojik Özelliklerinin Ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 12, no. 1, 2009, pp. 19-25, doi:10.19113/sdufbed.20996.
Vancouver Tuncer Y, Özden B, Avşaroğlu M. Bozanın Bazı Mikrobiyolojik Özelliklerinin ve Laktik Asit Bakterisi İzolatlarının Antibakteriyel Aktivitelerinin Belirlenmesi. J. Nat. Appl. Sci. 2009;12(1):19-25.

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