TECHNOLOGICAL PROPERTIES AND SAFETY EVALUATION OF MUNDTICIN KS PRODUCER ENTEROCOCCUS MUNDTII YB6.30 STRAIN ISOLATED FROM FERMENTED SUCUK

Öz

In this study, investigation of technological properties and safety evaluation of mundticin KS producer Enterococcus mundtii YB6.30 by phenotypic and genotypic methods were aimed. E. mundtii YB6.30 strain has been determined to show a faster acid production properties in de Man, Rogosa and Sharpe broth than reconstituted skim milk. E. mundtii YB6.30 strain showed proteolytic activity and reduced nitrate but not showed lipolytic activity. The YB6.30 strain was found to be sensitive to all antibiotics used in this study. As a result of phenotypic tests, YB6.30 strain did not show hemolytic and gelatinase activities. The YB6.30 strain was not found to contain virulence factor genes using polymerase chain reaction (PCR). The YB6.30 strain was found to produce tyramine from tyrosine while it did not decarboxylate histidine, lysine and ornithine. As a result of PCR experiment, only tyrosine decarboxylase gene (tdc) was detected in YB6.30 strain. The results of this study showed that mundticin KS producer E. mundtii YB6.30 strain was safe to use as a starter culture in the food industry.

Anahtar Kelimeler

• Enterococcus mundtii,sucuk,mundticin KS,technological properties,safety evaluation

FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ

Öz

Bu çalışmada, mundtisin KS üreticisi Enterococcus mundtii YB6.30 suşunun teknolojik özellikleri ve güvenlik değerlendirmesinin fenotipik ve genotipik yöntemler ile araştırılması amaçlanmıştır. E. mundtii YB6.30 suşunun de Man, Rogosa and Sharpe broth ortamında, yapılandırılmış yağsız süt ortamına göre daha hızlı asit üretim özelliği gösterdiği belirlenmiştir. E. mundtii YB6.30 suşunun proteolitik aktivite gösterdiği ve nitratı redükte ettiği fakat lipolitik aktivite göstermediği tespit edilmiştir. YB6.30 suşu denemelerde kullanılan antibiyotiklerin tamamına duyarlı bulunmuştur. Fenotipik testler sonucu YB6.30 suşunun hemolitik aktivite ve jelatinaz aktivitesi göstermediği belirlenmiştir. Polimeraz zincir reaksiyonu (PZR) ile YB6.30 suşunun virülens faktör içermediği tespit edilmiştir. YB6.30 suşu histidin, lisin ve ornitini dekarboksile edemez iken, tirozinden tiramin ürettiği belirlenmiştir. PZR denemeleri sonucu YB6.30 suşunda yalnız tirozin dekarboksilaz (tdc) geni varlığı tespit edilmiştir. Bu çalışmanın sonuçları mundtisin KS üreticisi E. mundtii YB6.30 suşunun gıda endüstrisinde starter kültür olarak kullanımının güvenli olduğunu göstermiştir.

Anahtar Kelimeler

• Enterococcus mundtii,sucuk,mundtisin KS,teknolojik özellikler,güvenlik değerlendirmesi

Kaynakça

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