Doğal yoğurtlardan izole edilmiş Streptococcus salivarius subsp. thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus suşlarının antibiyotik direnç özelliklerinin moleküler olarak belirlenmesi

Yıl 2022, Sayı: 28, 86 - 95, 29.07.2022

Filiz Doğan Yekta Gezginç Şerife Nur Akyar Yavaş

Öz

Amaç: Bu çalışmada, doğal yoğurtlardan izole edilmiş Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus suşlarının antibiyotik dirençliliklerinin fenotipik ve genotipik olarak belirlenmesi amaçlanmıştır.

Materyal ve yöntem: Çalışmada doğal yoğurtlardan izole edilen ve tanımlamaları yapılan Kahramanmaraş Sütçü İmam Üniversitesi, Mühendislik ve Mimarlık Fakültesi Gıda Mühendisliği Bölümü Biyoteknoloji Laboratuvarı stoklarında muhafaza edilen Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus suşlarının antibiyotik dirençlilikleri fenotipik (disk difüzyon) ve genotipik (PCR ile) olarak belirlenmiştir.

Tartışma ve sonuç: Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus izolatlarında en yüksek direnç kanamisin (%51) antibiyotiğine karşı bulunmuştur. Bunu streptomisin (%11), kloramfenikol (%10) ve vankomisin (%8) antibiyotikleri izlemektedir. Antibiyotik direnç genlerini incelemek için yapılan PCR uygulamaları sonucunda, aph(3')-IIIa (%95), str (B) (%36), blaZ (%100) ve van (E) (%67) genleri bulunmuştur. Disk difüzyon yöntemi ile kanamisine direnç gösterdiği tespit edilen suşların %60’ında aph(3')-IIIa bölgesi, streptomisine direnç gösterdiği tespit edilen suşların %36’sında str(B) bölgesi, vankomisine direnç gösterdiği tespit edilen suşların %44’ünde van (E) bölgesi, penisiline direnç gösterdiği tespit edilen suşların tamamında BlaZ bölgesi saptanmıştır. Disk difüzyon yöntemi ile dirençli bulunan izolatların %51’inde direnç genleri tespit edilmiştir. Bu çalışma ile gıda kaynaklı bazı bakterilerin antibiyotik direnç genleri için rezervuar olabileceği sonucuna varılabilir.

Anahtar Kelimeler

antibiyotik dirençlilik, disk difüzyon, laktik asit bakterisi, Streptococus thermophilus, genotipik tanımlama, Lactobacillus delbrueckii subsp. bulgaricus

Molecular determination of antibiotic resistance properties of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated natural yogurts

Öz

Objective: In this study, the detection of phenotypic and genotypic antibiotic resistance for Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated from natural yogurts was aimed.
Materials and method: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains were isolated from natural yogurt and kept in the Kahramanmaras Sutcu Imam University, Faculty of Engineering and Architecture, Food Engineering Department, Biotechnology laboratory stocks of which characterizations were determined phenotypically (with disc diffusion) and genotypically (with PCR).
Discussion and conclusion: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus isolates were found to have the highest resistance against kanamycin (51%), followed by streptomycin (11%), chloramphenicol (10%) and vancomycin (8%). As the result of PCR applications to examine antibiotic resistance genes, aph(3')-IIIa (95%), str (B) (36%), blaZ (100%) and van (E) (67%) genes were found. Utilizing the disc diffusion method, the aph(3')-IIIa region was found in 60% of kanamycin-resistant strains, the str(B) region was found in 36% of streptomycin-resistant strains, the van(E) region was found in 44% of vancomycin-resistant strains, and the BlaZ region was found in all penicillin-resistant strains. Resistance genes were detected in 51% of the isolates examined to be resistant by disc diffusion. With this study, it can be concluded that some foodborne bacteria may be reservoirs for antibiotic resistance genes.

Anahtar Kelimeler

antibiotic resistance, disc diffusion, lactic acid bacteria, Streptococcus thermophilus, genotypic identification, Lactobacillus delbrueckii subsp. bulgaricus

Kaynakça

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