Yıl 2019, Cilt 44 , Sayı 5, Sayfalar 866 - 880 2019-08-17

TECHNOLOGICAL PROPERTIES AND SAFETY EVALUATION OF MUNDTICIN KS PRODUCER ENTEROCOCCUS MUNDTII YB6.30 STRAIN ISOLATED FROM FERMENTED SUCUK
FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ

Melike KASAP [1] , Yasin TUNCER [2]


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.

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.

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Yazarlar

Orcid: 0000-0002-2014-7363
Yazar: Melike KASAP
Kurum: SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Orcid: 0000-0002-2075-5027
Yazar: Yasin TUNCER (Sorumlu Yazar)
Kurum: SÜLEYMAN DEMİREL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Destekleyen Kurum Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Yönetim Birimi
Proje Numarası FYL-2018-5765
Teşekkür Bu çalışmayı FYL-2018-5765 nolu proje ile maddi olarak destekleyen Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Yönetim Birimi’ne teşekkür ederiz.
Tarihler

Yayımlanma Tarihi : 17 Ağustos 2019

Bibtex @araştırma makalesi { gida574673, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {866 - 880}, doi = {10.15237/gida.GD19090}, title = {FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ}, key = {cite}, author = {KASAP, Melike and TUNCER, Yasin} }
APA KASAP, M , TUNCER, Y . (2019). FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ. Gıda , 44 (5) , 866-880 . DOI: 10.15237/gida.GD19090
MLA KASAP, M , TUNCER, Y . "FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ". Gıda 44 (2019 ): 866-880 <https://dergipark.org.tr/tr/pub/gida/issue/47909/574673>
Chicago KASAP, M , TUNCER, Y . "FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ". Gıda 44 (2019 ): 866-880
RIS TY - JOUR T1 - FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ AU - Melike KASAP , Yasin TUNCER Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19090 DO - 10.15237/gida.GD19090 T2 - Gıda JF - Journal JO - JOR SP - 866 EP - 880 VL - 44 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19090 UR - https://doi.org/10.15237/gida.GD19090 Y2 - 2019 ER -
EndNote %0 Gıda FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ %A Melike KASAP , Yasin TUNCER %T FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 5 %R doi: 10.15237/gida.GD19090 %U 10.15237/gida.GD19090
ISNAD KASAP, Melike , TUNCER, Yasin . "FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ". Gıda 44 / 5 (Ağustos 2019): 866-880 . https://doi.org/10.15237/gida.GD19090
AMA KASAP M , TUNCER Y . FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ. GIDA. 2019; 44(5): 866-880.
Vancouver KASAP M , TUNCER Y . FERMENTE SUCUKTAN İZOLE EDİLEN MUNDTİSİN KS ÜRETİCİSİ ENTEROCOCCUS MUNDTII YB6.30 SUŞUNUN TEKNOLOJİK ÖZELLİKLERİ VE GÜVENLİK DEĞERLENDİRMESİ. Gıda. 2019; 44(5): 880-866.