Sofralık Fermente Zeytinlerden (Olea europaea L.) İzole edilen Laktik Asit Bakterilerinin Antimikrobiyal Aktivitesinin ve Bazı Metabolik Özelliklerinin Belirlenmesi

Öz

Dünyada ve ülkemizde yaygın olarak tüketilen zeytin (Olea europaea L.)  beslenme açısından büyük öneme sahiptir. Doğal gıdalara yönelişin arttığı günümüzde önemi gittikçe artmaktadır. Bu çalışmada ülkemizde üretilen fermente olmuş ticari ve evde üretilen zeytin örneklerinden izole edilen laktik asit bakterilerinin antimikrobiyal aktivitesi ile bazı metabolik özellikleri belirlenmiştir. On sofralık yeşil zeytin ve 10 sofralık siyah zeytin örneklerinden 50 laktik asit bakterisi izole edilmiştir. Bu izolatların antimikrobiyal etkisi agar difüzyon yöntemi ve sandvic overlay yöntemi ile belirlenmiştir. Etkili izolatlar tanımlanarak bunların laktik asit, hidrojen peroksit ve proteolitik aktivitesi belirlenmiştir. Antimikrobiyal aktiviteye sahip 6 izolattan SZ5 L.plantarum, DZ2 E. facium, EZ8, BZ1, SZ1 ve BZ4 izolatları L. brevis olarak tanımlanmıştır. Laktik asit bakterilerinin pH aralığı 5.3-6.8 arasında, laktik asit miktarları 0.261- 1.818 mg/mL arasında saptanmıştır. Proteolitik aktivite miktarları 0.003-0.011 tirosin mg/mL arasında ve hidrojen peroksit miktarları ise 0.218-0,96mg/mL arasında değişiklik göstermiştir.

 

Sonuç olarak L. brevis SZ1, E. faeciumDZ2 ve L. brevis BZ1 izolatları yüksek tuz konsantrasyonlarında ve  düşük pH da gelişebilmeleri  ve yüksek laktik asit üretmeleri nedeniyle  starter kültür olmaya aday izolatlar olarak belirlenmiştir. 

Anahtar Kelimeler

• Zeytin,laktik asit bakterileri

Determination of Antimicrobial Activity and Some Metabolic Properties of Lactic Acid Bacteria Isolated from Table Fermented Olives (Olea europaea L.)

Öz

The olive (Olea europaea L.) is consumed extensively in the world and in our country; it has great value for nutrition. Today, the importance of the olive is increasing with the trend towards of natural food.
In this study, the antimicrobial activity and some metabolic properties of lactic acid bacteria isolated from fermented commercial and home product olive samples produced in our country were determined. Fifty lactic acid bacteria were isolated from ten green table olives and 10 black table olives. The antimicrobial effect of these isolates was determined by the agar diffusion method and the sandwich overlay method. Effective isolates were identified and their lactic acid, hydrogen peroxide and proteolytic activities were determined. Six isolates had antimicrobial activity, from those SZ5 was identified as L. plantarum, DZ2 as E. facium, EZ8, BZ1, SZ1 and BZ4 isolates were identified as L. brevis. The pH range of lactic acid bacteria was 5.3 to 6.8 and the lactic acid levels ranged from 0.261 to 1.818 mg / mL. Amounts of proteolytic activity varied between 0.003-0.011 tirosine mg / mL and hydrogen peroxide levels varied between 0.218-0.96mg / mL.

 

In conclusion, L. brevis SZ1, E. faecium DZ2 and L. brevis BZ1 isolates were identified as candidates for starter culture due to their ability to grow in high salt concentrations and low pH and their property to produce high lactic acid.

Anahtar Kelimeler

• Olive,lactic acid bacteria

Kaynakça

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