Food Safety and Functional Characterization of Enterococci Strains Isolated from Sourdough Collected from Bursa Region

Yıl 2024, , 341 - 355, 15.12.2024

Ozen Sokmen , Gamze Düven , Mustafa Ay , Sine Özmen Toğay

https://doi.org/10.20479/bursauludagziraat.1486640

Öz

In this study, the antibiotic resistance and antimicrobial activity of isolates obtained from 30 sourdough samples collected from the Bursa region were examined to determine the food safety and functional characteristics of the enterococci isolated from these samples. Additionally, the presence of virulence genes and antibiotic resistance genes, as well as resistance to low pH and bile, were investigated. A total of 178 lactic acid bacterial strains were isolated from the sourdough samples, and seven of these were identified as belonging to the Enterococcus genus. These strains exhibited antimicrobial activity against test bacteria (Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, Streptococcus mutans, Streptococcus aureus 6538, Enterococcus faecalis ATCC 29212, Enterococcus faecium M74, Streptococcus pyogenes ATCC 6538, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19111 ) and were found to be safe in terms of carrying virulence (agg, gelE, cylM, cylB, cylA) and antibiotic resistance genes (vanA, vanB, tetM, ermB, aac(6’)aph(2’’)-la). When the isolates' resistance to low pH and bile was examined, it was found that they remained viable at pH 4 after 3 hours, but did not survive at pH 2 and pH 3 after 3 hours. When examining their resistance to 0.5% (w/v) bile concentration, it was determined that they remained viable at levels of 6.2-7.4 log CFU/g after 24 hours.

Anahtar Kelimeler

Sourdough, enterococcus, antibiotic resistance, virulence genes, antimicrobial activity, survival at pH and bile salt

Proje Numarası

FHIZ-2022-1160

Bursa Bölgesinden Toplanan Ekşi Mayalardan Elde Edilen Enterokok İzolatlarının Gıda Güvenliği ve Fonksiyonel Karakterizasyonu

Öz

Bu çalışmada Bursa bölgesinden toplanan 30 adet ekşi mayadan izole edilen enterokokların gıda güvenliği ve fonksiyonel karakteristiğinin belirlemesi amacıyla örneklerden elde edilen izolatların antibiyotik direnç ve antimikrobiyal aktivitesinin tespiti, virülens gen ve antibiyotik direnç genlerinin aranması, düşük pH ve safraya karşı direnç özelliklerinin belirlenmesi çalışmaları yapılmıştır. Çalışmada, ekşi maya örneklerinden toplam 178 adet laktik asit bakteri suşu izole edilmiş ve bunların 7 tanesinin enterekok cinsine ait olduğu tespit edimiştir. Bu suşların test bakterilerine (Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 25922, Streptococcus mutans, Streptococcus aureus 6538, Enterococcus faecalis ATCC 29212, Enterococcus faecium M74, Streptococcus pyogenes ATCC 6538, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19111 ) karşı antimikrobiyal aktiviteye sahip olduğu tespit edilmiş ve virülans (agg, gelE, cylM, cylB, cylA) ve antibiyotik direnç genlerini (vanA, vanB, tetM, ermB, aac(6’)-aph(2’’)-la) taşıma açısından güvenli bulunmuştur. İzolatların düşük pH ve safra direnç özelliklerinin incelendiğinde, pH 4’de 3. saatin sonunda canlılıklarını koruduklarını fakat pH 2 ve pH 3’ de 3. saatin sonunda enterokokların canlı kalamadığı tespit edilmiştir. %0.5 (w/v) safra derişimine direnç özelliklerini gösteren sayım sonuçları incelendiğinde 24. saatin sonunda 6.2-7.4 log-kob/g düzeylerinde canlı kaldıkları belirlenmiştir.

Anahtar Kelimeler

Ekşi maya, enterokok, antibiyotik direnç, virülens gen, antimikrobiyal aktivite, pH ve safra direnci

Etik Beyan

Bu çalışma etik kurul izni gerektirmemektedir. Araştırma ve yayın etik ilkelerine uygun olarak yürütülmüş ve bu makaleyi hazırlayan yazarlar araştırmaya eşit katkıda bulunmuştur. Yazarlar arasında herhangi bir çıkar çatışması bulunmamaktadır.

Destekleyen Kurum

Uludağ Üniversitesi

Proje Numarası

FHIZ-2022-1160

Teşekkür

FHIZ-2022-1160 No`lu Proje ile Bursa Uludağ Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi teşekkürlerimizi sunarız.

Kaynakça

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