Evaluation of the effects of concentrated postbiotics from lactic acid bacteria on some food pathogens

Öz

In the study, nine different lactic acid bacteria were incubated in MRS Broth for 24, 48 and 96 hours and their postbiotics were obtained. The water of the obtained postbiotics (x) was evaporated and concentrated two (2x) and four (4x) times. The pH values and titratable organic acid amounts of postbiotics obtained at different incubation times and at different concentrations were determined, and their antimicrobial effects on Salmonella spp., Listeria monocytogenes, Escherichia coli O157, methicillin resistant Stapylococcus aureus and Brucellla melitensis were determined by measuring the inhibition zone diameters with agar diffusion method. In the study, it was detected that the increase in the incubation period of lactic acid bacteria did not cause a significant change in the pH values, titratable acid content and antimicrobial effect on pathogens (p>0.05). When postbiotics were concentrated 2x and 4x, the amount of organic acids they contained increased (p<0.05) and they showed a stronger antimicrobial effect on pathogens (p<0.05), but there was no significant change in their pH values (p>0.05). It was determined that the postbiotics showed their antimicrobial effects through the organic acids which they produced, and when the organic acids were neutralized with NaOH, their antimicrobial effects disappeared. The highest titratable acid amounts and the strongest antimicrobial effects against pathogens were observed in postbiotics obtained from L. plantarum, L. sakei and L. curvatus (p<0.05).

Anahtar Kelimeler

• Antimicrobial effect
• food pathogens
• postbiotic

Laktik asit bakterilerinden elde edilen konsantre postbiyotiklerin bazı gıda patojenleri üzerine etkilerinin değerlendirilmesi

Öz

Çalışmada dokuz farklı laktik asit bakterisi MRS Broth’da 24, 48 ve 96 saat inkübe edildikten sonra postbiyotikleri elde edildi. Elde edilen postbiyotiklerin (1x) suyu evaporasyonla uçurularak iki (2x) ve dört (4x) kat yoğunlaştırıldı. Farklı inkübasyon sürelerinde elde edilen ve farklı yoğunluktaki postbiyotiklerin pH değerleri, titre edilebilir organik asit miktarları ve Salmonella spp., Listeria monocytogenes, Escherichia coli O157, metisilin dirençli Stapylococcus aureus ve Brucellla melitensis üzerine antimikrobiyal etkileri agar difüzyon yöntemi ile inhibisyon zon çapları ölçülerek ortaya konuldu. Çalışmada laktik asit bakterilerinin inkübasyon sürelerindeki artışın postbiyotiklerindeki pH değerleri, titre edilebilir asit miktarları ve patojenler üzerine antimikrobiyal etkide önemli bir değişikliğe neden olmadığı görüldü (p>0.05). Postbiyotikler 2x ve 4x yoğunlaştırıldıklarında, içerdikleri organik asit miktarları artmasına ve patojenler üzerine daha güçlü bir antimikrobiyal etki göstermelerine rağmen (p<0.05), pH değerlerinde önemli bir değişiklik görülmedi (p>0.05). Postbiyotiklerin antimikrobiyal etkilerini içerdikleri organik asitler ile meydana getirdikleri, organik asitlerin ise NaOH ile nötralize edildiklerinde antimikrobiyal etkilerinin kaybolduğu tespit edildi. En yüksek titre edilebilir asit miktarları ve patojenlere karşı en güçlü antimikrobiyal etkiler ise Lactobacillus plantarum, L. sakei ve L. curvatus’dan elde edilen postbiyotiklerde görüldü (p<0.05).

Anahtar Kelimeler

• Antimikrobiyal etki
• gıda patojenleri
• postbiyotik

Kaynakça

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