Bacteriocinogenic bacteria isolated from Civil, Kashar and White cheeses in Erzurum, Turkey

Abstract

This study was carried out in order to identify the bacteriocinogenic lactic acid bacteria (LAB) isolated from civil, kashar and white cheeses produced by traditional methods in Erzurum, Turkey. LAB were isolated from 80 samples of cheese collected from the markets of Erzurum. Antimicrobial activities of the isolates were determined using agar spot and well diffusion methods. LAB that showing antimicrobial activity were characterized phenotypically and genotypically, and the bacteriocin-producing strains were determined. The susceptibilities of bacteriocins to different temperatures, pH and enzymes were tested. While 48.29% of the 381 LAB isolated from cheese samples had antimicrobial activity, only 4.35% of them were determined producing bacteriocin. While 168 of 184 isolates which were showing antimicrobial activity were identified by phenotypical methods at a genus level, and 11 of were at a species level, 135 of 184 isolates were identified by genotypical methods at a genus level, and 26 of were at a species level. Lb. plantarum (24.36%) and Lb. brevis (23.08%) in lactobacilli, E. faecium (38.89%) and E. durans (20.37%) in enterococci, and Lc. lactis subsp. lactis (100%) in lactococci were identified as the dominant species. All bacteriocin producing exhibited antimicrobial activity against Micrococcus luteus. It has been determined that bacteriocin producing Lc. lactis subsp. lactis and Lb. pentosus strains have inhibition impact on Staphylococcus aureus and Listeria monocytogenes. It has been concluded that the bacteriocin-producing isolates, due to not losing their activities in a wide range of pH and different temperature-time values, could be used as a bio-protective culture in food production and storage.

Keywords

• Bacteriocin
• Civil cheese
• Kashar cheese
• VITEK 2
• 16S rDNA

Erzurum ilindeki Civil, Kaşar ve Beyaz peynirlerden izole edilen bakteriyosinogenik bakteriler

Abstract

Bu çalışma, Erzurum ilinde geleneksel yöntemlerle üretilen beyaz, civil ve kaşar peynirlerinden izole edilen bakteriyosinogenik laktik asit bakterilerinin (LAB) belirlemesi amacıyla yapıldı. Erzurum piyasasından toplanan 80 peynir örneğinden LAB izole edildi. İzolatların antimikrobiyal aktiviteleri agar spot ve kuyu difüzyon yöntemleri kullanılarak belirlendi. Antimikrobiyel aktivite gösteren LAB fenotipik ve genotipik olarak tanımlandı ve bakteriyosin üreten suşlar tespit edildi. Bakteriyosinlerin farklı sıcaklık, pH ve enzimlere karşı duyarlılıkları test edildi. Peynir örneklerinden izole edilen 381 izolatın %48.29’u antimikrobiyal etkiye sahipken bunlardan yanlızca %4.35’inin bakteriyosin ürettiği tespit edildi. Antimikrobiyal aktivite gösteren 184 izolattan 168 tanesi cins ve 11 tanesi tür düzeyinde fenotipik yöntemlerle tanımlanırken, 184 izolattan 135 tanesi cins ve 26 tanesi tür düzeyinde genotipik yöntemle belirlenmiştir. Laktobasillerde Lb. plantarum (%24.36) ve Lb. brevis (%23.08), enterokoklarda E. faecium (%38.89) ve E. durans (%20.37), laktokoklarda ise Lc. lactis subsp. lactis (%100) baskın türler olarak tespit edildi. Bakteriyosin üreten izolatların tamamı M. luteus’a karşı antimikrobiyel aktivite gösterdi. Bakteriyosin üreten Lc. lactis subsp. lactis ve Lb. pentosus suşlarının S. aureus ve L. monocytogenes üzerine inhibe edici etkisinin olduğu belirlendi. Bakteriyosin üreten izolatların geniş bir pH aralığında ve farklı ısı-zaman değerlerinde aktivitelerini kaybetmemelerinden dolayı gıda üretimi ve muhafazasında biyokoruyucu kültür olarak kullanılabileceği sonucuna varıldı.

Keywords

• Bakteriyosin
• Civil peynir
• Kaşar peyniri
• VITEK 2
• 16S rDNA

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