Potential bacteriocinogenic lactic acid bacteria from pastırma

Yıl 2021, , 19 - 26, 15.01.2021

Medine Güllüce , Mükerrem Kaya , Mehmet Karadayı , Güzin Kaban , Burak Alaylar , Aybike Kamiloğlu , Ceyda Işık , Kübra Fettahoğlu

https://doi.org/10.17714/gumusfenbil.768688

Öz

Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastırma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastırma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastırma samples have a significant potential to prepare pure or crude bacteriocin preparations.

Anahtar Kelimeler

Bacteriocin, Lactic asid bacreria, Pastırma

Destekleyen Kurum

Republic of Turkey – Ministry of Food, Agriculture and Livestock

Proje Numarası

TAGEM-13/ARGE/6.

Pastırmadaki potansiyel bakteriyosinojenik laktik asit bakterileri

Öz

Son yapılan araştırmalar hem koruyucu kültürler hem de pastırma gibi kürlenmiş kurutulmuş et ürünlerinde doğal antimikrobiyal maddeler olarak laktik asit bakterileri tarafından üretilen bakteriyosinlerin kullanılabilirliği üzerine yoğunlaşmıştır. Bu çalışmada, daha önce çeşitli geleneksel pastırma örneklerinden izole edilmiş 50 laktik asit bakteri suşu, antimikrobiyal potansiyelleri açısından test edilmiştir. Gıda kaynaklı patojenik suşlara (Listeria monocytogenes, Staphylococcus aureus ve Bacillus cereus) karşı antagonistik aktivitelerin belirlenmesi agar-spot ve kuyu difüzyon deneyleri kullanılarak yapılmıştır. Daha sonra, aktif izolatlar 16S rRNA gen dizisi analizi kullanılarak tanılanmıştır. Deney bulgularına göre test edilen LAB’nin 11'i, önemli bakteriyosinojenik potansiyele sahip olarak belirlenmiş ve bunlar, 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum ve 1 Pediococcus pentosaceus olarak tanılanmıştır. Sonuç olarak, pastırma örneklerinden izole edilmiş/tanılanmış bakteriyosin üreten laktik asit bakteri suşlarının saf veya ham bakteriyosin preparasyonları hazırlamak için önemli bir potansiyele sahip olduğu görülmüştür.

Anahtar Kelimeler

Bakteriyosin, Laktik asit bakterileri, Pastırma

Proje Numarası

TAGEM-13/ARGE/6.

Kaynakça

• Altuntas, E.G., Cosansu, S. & Ayhan, K. (2010). Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13. International Journal of Food Microbiology, 141, 28-31.
• Akköse, A. & Aktaş, N. (2014). Curing and diffusion coefficient study in pastırma, a turkish traditional meat product. Meat Science, 96, 311-314.
• Biscola, V., Todorov, S.D., Capuano, V.S.C., Abriouel, H., Gálvez, A. & Franco B.D.G.M. (2013). Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from Charqui, a Brazilian fermented, salted and dried meat product. Meat Science, 93, 607-613.
• Costa, R., Voloski, F.L.S., Mondadori, R.G., Duval, E.H. & Fiorentini A.M. (2019). Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality, 1, 1-12.
• Çakıcı, N., Aksu, M.I. & Erdemir, E. (2015). A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product. CyTA Journal of Food, 13, 196-203.
• Çinar, K. (2014). Lactic acid bacteria flora and some other properties of pastirma produced by using different curing temperatures and different curing agents. MS Thesis, Ataturk University – Graduate School of Natural and Applied Sciences, Department of Food Engineering. Erzurum-TURKEY.
• Devi, S.M. & Halami, P.M. (2011). Detection and characterization of pediocin PA-1/AcH like bacteriocin producing lactic acid bacteria. Current Microbiology, 63, 181-185.
• Dincer, E. & Kıvanc, M. (2012). Characterization of lactic acid bacteria from turkish pastirma. Annals of Microbiology, 62, 1155-1163.
• Edalatian, M.R., Najafi, M.B.H., Mortazavi, S.A., Álegría, Á., Delgado, S., Bassami, M.R. & Mayo, B. (2012). Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes. European Food Research and Technology, 234, 789-796.
• Harrigan, W. (1998). Laboratory methods in food microbiology. Academic Press, San Diego, CA.
• Hurtado, A., Othman, N.B., Chammen, N., Hamdi, M., Ferrer, S., Reguant, C., Bordons, A. & Rozés, N. (2011). characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles. Food Microbiology, 28, 1514-1518.
• Iyapparaj, P., Maruthiah, T., Ramasubburayan, R., Prakash, S., Kumar, C., Immanuel, G. & Palavesam, A. (2013). Optimization of bacteriocin production by Lactobacillus sp. msu3ir against shrimp bacterial pathogens. Aquatic Biosystems, 9, 1-10.
• Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Science, 95, 912-918.
• Kargozari, M., Moini, S., Basti, A.A., Emam-Djomeh, Z., Gandomi, H., Martin, I.R., Ghasemlou, M. & Carbonell-Barrachina, A.A. (2014). Effect of autochthonous starter cultures isolated from Siahmazgi Cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a turkish dry-fermented sausage. Meat Science, 97, 104-114.
• Koral, G. & Tuncer, Y. (2014). Nisin Z-producing Lactococcus lactis subsp. lactis GYL32 isolated from boza. Journal of Food Processing and Preservation, 38, 1044-1053.
• Kumariya, R., Garsa, A.K., Rajput, Y.S., Sood, S.K., Akhtard, N. & Seema, P. (2019). Bacteriocins: classification, synthesis, mechanism of action and resistance. Microbial Pathogenesis, 128, 171-177.
• Liu, Q., Gao, G., Xu, H. & Qiao, M. (2012). Identification of the bacteriocin subtilosin A and loss of purL results in its high-level production in Bacillus amyloliquefaciens. Research in Microbiology, 163, 470-478.
• Macwana, S.I. & Muriana, P.M. (2012). A bacteriocin PCR array for identification of bacteriocin-related structural genes in lactic acid bacteria. Journal of Microbiology Methods, 88, 197-204.
• Malheiros, P.S., Sant’Anna, V., Todorov, S.D. & Franco, B.D.G.M. (2015). Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei 2a. Brazilian Journal of Microbiology, 46, 825-834.
• Mitić-Ćulafić, D.S., Pavlović, M., Ostojić, S. & Knezević-Vukčević, J. (2014). Antimicrobial effect of natural food preservatives in fresh basil-based pesto spreads. Journal of Food Processing and Preservation, 38, 1298-1306.
• Müller-Aufferman, K., Grijalva, F., Jacob, F. & Hutzler, M. (2015). Nisin and its usage in breweries: A review and discussion. Journal of Instute of Brewing, 121, 309-319.
• Omar, N.B., Abriouel, H., Keleke, S., Valenzuela, A.S., Martínez-Cañamero, M., López, R.L., Ortega, E. & Gálvez, A. (2008). Bacteriocin-producing Lactobacillus strains isolated from Poto Poto, a congolese fermented maize product, and genetic fingerprinting of their plantaricin operons. International Journal of Food Microbiology, 127, 18-25.
• Öz, E., Kaban, G., Barış, Ö. & Kaban, G. (2017). Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77, 158-162.
• Özturk, I. (2015). Presence, changes and technological properties of yeast species during processing of pastirma, a turkish dry-cured meat product. Food Control, 50, 76-84.
• Pal, V., Pal, A., Patil, M., Ramana, K.V. and Jeevaratnam, K. (2010). Isolation, biochemical properties and application of bacteriocins from Pediococcus pentosaceous isolates. Journal of Food Processing and Preservation, 34, 1064-1079.
• Schelegueda, L.I., Vallejo, M., Gliemmo, M.F., Marguet, E.R. & Campos, C.A. (2015). Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis. LWT-Food Science and Technology, 64, 794-801.
• Schillinger, U. & Lücke, F.K. (1987). Lactic-acid bacteria on vacuum-packaged meat and their influence on shelf-life. Fleischwirtschaft, 67, 1244-1248.
• Schillinger, U. & Lücke, F.K. (1989). Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology, 55, 1901-1906.
• Sinmaz, E. (2013). Isolation and identification of lactic acid bacteria from pastırma. MS Thesis. Ataturk University -Graduate School of Natural and Applied Sciences, Department of Food Engineering. Erzurum-TURKEY.
• Türk Gıda Kodeksi. (2019). Et, Hazirlanmiş Et Karişimlari ve Et Ürünleri Tebliği. Tarım ve Orman Bakanlığı-Ankara.
• Todorov, S.D. (2008). Bacteriocin production by Lactobacillus plantarum AMA-K isolated from amasi, a Zimbabwean fermented milk product and study of adsorption of bacteriocin AMA-K to Listeria spp. Brazilian Journal of Microbiology, 39, 178-187.
• Todorov, S.D., Vaz-Velho, M., Franco, B.D.G.M. & Holzapfel, W.H. (2013). Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from Salpicao, a fermented meat product from North-West of Portugal. Food Control, 30, 111-121.
• Wilson, K. (1997). Preparation of genomic dna from bacteria. In: Ausubel, F.M., Brent, R., Kingston, R.E., Moore, D.D., Seidman, J.G., Smith, J.A and Struhl, K. (eds) Current protocols in molecular biology. Vol. 1. Wiley Interscience, Brooklyn, New York.
• Winkelströter, L.K., Tulini, F.L. & De Martinis, E.C.P. (2015). Identification of the bacteriocin produced by Cheese isolate Lactobacillus paraplantarum FT259 and its potential influence on Listeria monocytogenes Biofilm Formation. LWT-Food Science and Technology, 64, 586-592.
• Xiraphi, N., Georgalaki, M., Rantsiou, K., Cocolin, L., Tsakalidou, E. & Drosinos, E.H. (2008). Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131. Meat Science, 80, 194-203.