Mihaliç Peynirlerinden İzole Edilen Propionibacterium Türlerinin MALDI-TOF MS ile Tanımlanması

Yıl 2019, Cilt: 16 Sayı: 2, 244 - 250, 30.05.2019

Göksel Tırpancı Sivri Ömer Öksüz

https://doi.org/10.33462/jotaf.526431

Cited By: 1

Öz

Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir.

Anahtar Kelimeler

Mihaliç peyniri, Propiyonik Asit Bakterileri, MALDI-TOF MS

Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS

Öz

Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the prevalent traditional cheese produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.

Anahtar Kelimeler

Mihaliç cheese, MALDI-TOF MS, Propionic Acid Bacteria, fast, economic

Kaynakça

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