Bazı geleneksel Türk gıdalarından laktik asit bakterilerinin izolasyonu

Year 2021, , 87 - 95, 31.03.2021

Osman Doğan , Aysun Cebeci

https://doi.org/10.20289/zfdergi.658513

Abstract

Amaç: Bu çalışma ülkemizde geleneksel yöntemlerle üretilen gıda ürünlerinden laktik asit bakterilerinin izolasyonunu ve tanımlanmasını sağlamak amacıyla yapılmıştır.
Materyal ve Yöntem: Çalışma kapsamında Van otlu peynir ve ekşi hamur örneği kullanılmıştır. Bu örnekler içerdikleri laktik asit bakterileri için çalışılmış ve tanımlanmaları için biyokimyasal ve PCR bazlı moleküler biyolojik tekniklere tabi tutulmuşlardır. Biyokimyasal testler kapsamında örnekler, Gram reaksiyonları, katalaz aktivitesi, gaz üretimi, 10oC ve 45oC'de, %6 ve %16 NaCl konsantrasyonda, pH 4.4 ve pH 9.6’da gelişim göstermeleri açısından incelenmiştir. Moleküler biyoloji deneyleri kapsamında ise tür ve suş düzeyinde tanımlama için PCR-RFLP, 16S rRNA gen dizileme ve RAPD-PCR teknikleri kullanılmıştır.
Araştırma Bulguları: Bir dizi mikrobiyolojik deneylerin sonucunda 26 adet bakteri potansiyel laktik asit bakterisi olarak izole edilmiştir. Bunlardan 25 adedinin Lactobacillus, Pediococcus ve Enterococcus cinslerine ait olduğu tespit edilmiş ve tür ve suş düzeyinde tanımlanmaları sağlanmıştır. Kalan bir adet izolat ise Staphylococcus hominis olarak tanımlanmıştır.
Sonuç: Çalışmamız sonucunda 25 adet laktik asit bakterisi gen dizileme ve RAPD-PCR teknikleri kullanılarak tür ve suş düzeyinde başarıyla tanımlanmıştır. 

Keywords

Ekşi hamur, Van otlu peyniri, PCR, tanımlama, tiplendirme

Isolation of lactic acid bacteria from some traditional Turkish foods

Abstract

Objective: The objective of this study was to isolate and identify lactic acid bacteria from traditionally produced food samples in Turkey.
Material and Methods: Traditional sourdough and herb cheese sample were used for the study. The samples were studied to determine their lactic acid bacteria content, and subjected to biochemical and PCR-based molecular biology techniques for identification and typing purposes. The samples were studied for their Gram reaction, catalase activity, gas production, growth at 10oC and 45oC, 6% and 16% NaCl and pH 4.4 and pH 9.6 for the biochemical tests. For the molecular biology experiments, PCR-RFLP, 16S rRNA gene sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.
Results: Upon completion of a series of microbiology experiments, a total of 26 potential lactic acid bacteria were isolated. Among those, 25 of them belonged to the genera Lactobacillus, Pediococcus and Enterococcus they were further identified at species and strain level. The remaining isolate was identified as Staphylococcus hominis.
Conclusion: Identification of 25 lactic acid bacteria at species and strain level was successfully achieved using gene sequencing and RAPD-PCR.

Keywords

Sourdough, PCR, identification, typing, Van herb cheese

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