GELENEKSEL YOLLARLA ÜRETİLMİŞ TURŞU ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, MOLEKÜLER YÖNTEMLER KULLANILARAK TANIMLANMASI VE BAZI FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ

Yıl 2023, Cilt: 48 Sayı: 2, 360 - 380, 15.04.2023

Hümeyra İspirli , Enes Dertli

https://doi.org/10.15237/gida.GD23019

Öz

Bu çalışmada ülkemizin farklı illerinden toplanmış 17 adet geleneksel turşu örneğinden Laktik Asit Bakterileri (LAB) izole edilip tanımlanmış ve izolatların fonksiyonel nitelikleri karakterize edilmiştir. Genotipik ayrıştırma sonucunda 9 farklı türe ait 21 suş tespit edilmiştir. Takiben bu 21 suşun potansiyel probiyotik değerlendirmeleri safra tuzlarına direnç ve düşük pH’da gelişim açısından test edilmiş ve Lactiplantibacillus plantarum ve Levilactobacillus brevis suşlarının yüksek canlılık gösterdiği tespit edilmiştir. İzolatlarının antibiyotik dirençlerinin ise oldukça düşük seviyede olduğu gözlenmiştir. Önemli olarak antifungal aktivite açısından suş spesifik etki gözlenirken, antibakteriyel aktivite noktasında oldukça güçlü aktivite sergilemişlerdir. Son olarak turşu izolatlarının GABA üretim potansiyelleri açığa çıkarılmış ve Levilactobacillus brevis VB13 suşunun 0.628±0.11 mg/mL GABA üretebildiği gösterilmiştir. Elde ettiğimiz sonuçlar turşuda bulunan LAB çeşitliliğini ve bu suşların fonksiyonel etki potansiyelini göstermesi bakımından önem arz etmektedir.

Anahtar Kelimeler

turşu, Laktik Asit Bakterileri (LAB), probiyotik, GABA üretimi

Destekleyen Kurum

Bayburt Üniversitesi

Proje Numarası

2021/69001-01-01

Teşekkür

Bu çalışma Bayburt Üniversitesi Bilimsel Araştırma Koordinatörlüğü (BAP) tarafından 2021/69001-01-01 nolu proje ile desteklenmiştir.

ISOLATION OF LACTIC ACID BACTERIA FROM TRADITIONAL PICKLE SAMPLES, THEIR IDENTIFICATION USING MOLECULAR METHODS, AND DETERMINATION OF SOME FUNCTIONAL PROPERTIES

Öz

In this study, Lactic Acid Bacteria (LAB) were isolated and identified from 17 traditional pickled vegetable samples collected from different provinces and their functional roles were characterised. As a result of genotypic separation, 21 strains belonging to 9 different species were identified. These strains were further tested for their potential probiotic roles by testing their bile salts and low pH resistance and strains of Lactiplantibacillus plantarum and Levilactobacillus brevis demonstrated superior characteristics in terms of survival. The antibiotic resistance of isolates was found to be at very low levels. Importantly, while strain-specific effects were observed in terms of antifungal activity, they showed very strong activity in antibacterial activity. Finally, pickle isolates were tested for GABA production and Levilactobacillus brevis VB13 strain demonstrated 0.628±0.11 mg/mL GABA production. The results we obtained are important in terms of showing the diversity of LAB in pickles and the functional effect potential of these strains.

Anahtar Kelimeler

pickled vegetables, Lactic Acid Bacteria (LAB), probiotic

Proje Numarası

2021/69001-01-01

Kaynakça

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