Farklı Glukoz Konsantrasyonlarının Lactobacillus Türleri Üzerine Etkisi

Year 2026, Volume: 15 Issue: 1 , 55 - 61 , 28.02.2026

Pervin Rayaman , Rüveyda Ebrar Turgan

https://doi.org/10.53424/balikesirsbd.1758229

https://izlik.org/JA63KU89WZ

Abstract

Amaç: Bu çalışmada, farklı glukoz konsantrasyonlarının çeşitli Lactobacillus türleri (eczane preparatından izole edilen Lacticaseibacillus rhamnosus, ev yapımı peynir altı suyundan izole edilen Lactiplantibacillus plantarum ve standart probiyotik bakteriler Lactobacillus acidophilus ATCC 4356 ve Lactiplantibacillus plantarum ATCC 14917) üzerindeki etkisini belirlemeyi amaçlamıştır. Gereç ve Yöntem: Probiyotik bakteriler, %2, %4, %8, %16 ve %32 glikoz içeren De Man-Rogosa-Sharpe Broth (MRSB) besiyerine ekilmiş ve 37°C'de 3 gün boyunca aerobik koşullarda inkübe edilmiştir. Numunenin mililitre başına mikroorganizma sayısı, besiyerinin yüzeyinde oluşan koloni sayısı sayılarak belirlenmiştir. Bulgular: Eczane preparatından izole edilen L. rhamnosus tüm glikoz konsantrasyonlarında (%2, %4, %8, %16, %32) artış gösterirken, L. acidophilus ATCC 4356 55. saate kadar tüm konsantrasyonlarda artış gösterdi. Ev yapımı peynir altı suyundan izole edilen L. plantarum, 52. saate kadar %2, %4, %8 ve %32 glikoz konsantrasyonlarında artmaya devam etti. Benzer şekilde, L. plantarum ATCC 14917 suşu da 52. saate kadar %2, %4, %8 ve %32 glikoz konsantrasyonlarında artmaya devam etti. Ek olarak, her iki L. plantarum suşu da 53. saate kadar artış göstermiş, ardından %16 glikoz konsantrasyonunda azalmıştır. Sonuç: Glukoz konsantrasyonundaki artışa rağmen bu çalışmada yer alan probiyotik mikroorganizmaların sayısında önemli bir azalma gözlemlenmemiştir.

Keywords

Glukoz , Lacticasebacillus Rhamnosus , Lactiplantibacillus Plantarum , Lactobacillus Acidophilus , Probiyotik

Ethical Statement

Bu çalışma için etik onay gerekmemektedir.

Supporting Institution

Bu makalede bildirilen araştırma, TUBİTAK tarafından 2209-A Üniversite Öğrencileri Araştırma Projeleri Destek Programı 1919B012209943 numaralı hibe ile finanse edilmiştir.

Project Number

TUBİTAK 2209-A University Students Research Projects Support Program 1919B012209943.

Thanks

Yazarlar, bu çalışmaya katkıda bulunan Yusuf Talha Atalay'a içten teşekkürlerini sunar.

Effect of Various Glucose Concentrations on Lactobacillus Species

https://izlik.org/JA63KU89WZ

Abstract

Objective: The study aimed to determine the effect of various glucose concentrations on Lactobacillus species (Lacticaseibacillus rhamnosus isolated from pharmacy preparation, Lactiplantibacillus plantarum isolated from homemade whey, and standard probiotic bacteria Lactobacillus acidophilus ATCC 4356 and Lactiplantibacillus plantarum ATCC 14917). Materials and Methods: Probiotic bacteria were inoculated into De Man-Rogosa-Sharpe Broth (MRSB) media containing 2%, 4%, 8%, 16% and 32% glucose and incubated under aerobic conditions at 37°C for 3 days. The number of microorganisms per mL of the sample was determined by counting the number of colonies formed on the surface of the media. Results: L. rhamnosus isolated from pharmacy preparation increased at all glucose concentrations (2%, 4%, 8%, 16%, 32%) and L. acidophilus ATCC 4356 increased at all concentrations until the 55th hour. L. plantarum isolated from homemade whey continued to increase at the glucose concentrations of 2%, 4%, 8% and 32% until the 52nd hour. Similarly, L. plantarum ATCC 14917 strain continued its increase at 2%, 4%, 8% and 32% glucose concentrations until the 52nd hour. Additionally, both L. plantarum strains increased until the 53rd hour and then decreased at the 16% glucose concentration. Conclusion: Despite the increasing glucose concentrations (2%, 4%, 8%, 16% and 32%), the number of probiotic microorganisms in the present study have not significantly decreased.

Keywords

Glocose , Lacticaseibacillus Rhamnosus , Lactiplantibacillus Plantarum , Lactobacillus Acidophilus , Probiotic

Ethical Statement

Ethical approval was not required for this study.

Supporting Institution

The research reported in this paper was funded by TUBİTAK under grant number 2209-A University Students Research Projects Support Program 1919B012209943.

Project Number

TUBİTAK 2209-A University Students Research Projects Support Program 1919B012209943.

Thanks

The authors would like to extend their sincere thanks to Yusuf Talha Atalay for his contribution in this study.

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