The effects of nisin on the growth of milk-derived Staphylococcus aureus strains in the cheese

Yıl 2020, , 310 - 316, 15.09.2020

Özlem Pelincan , Emre Hastaoğlu

https://doi.org/10.29050/harranziraat.685790

Öz

The use of bacteriocins in protecting the foods has significantly increased in recent years. Nisin is an important bacteriocin and is a food preservative additive safely used in food industry. In the present study, it was aimed to investigate the effect of nisin, which is an alternative to the synthetic additives, on the growth of milk-derived Staphylococcus aureus strains in the cheese. For this purpose, 100 different milk specimens were obtained, transferred using cold chain (at 0-4°C), and inoculated to Baird-Parker agar. At the end of inoculation process, 37 suspicious colonies were selected and coagulase-positive Staphylococcus aureus was detected. The strains obtained were passaged to the pre-enriched agars and the intensities of the strains were determined according to McFarland. Besides these strains, the coagulase-positive Staphylococcus aureus strains obtained from Etlik Veterinary Microbiology Institute were inoculated into each specimen at 104 CFU mL-1 concentration. The cheese production was made using milks containing the strains, which were isolated from the milk, and the standard strains at different concentrations. The specimens obtained from cheeses produced from milk containing using standard strains were divided into groups K, A, B, and C containing 0, 100, 200, and 400 IU mL-1 nisin, respectively. Similarly, the specimens obtained from cheeses produced from milks containing milk-derived strains were divided into groups K1, A1, B1, and C1 containing 0, 100, 200, and 400 IU mL-1 nisin, respectively. The procedures were triplicated. Staphylococcus aureus counting on the cheese specimens were performed on 1st, 6th, 12th, and 24th hours from curd to ball and on 5th, 10th, 20th, 30th, and 40th days of storage at +4°C. In conclusion, it was observed that the nisin inhibited the growth of all the Staphylococcus aureus strains. However, it was also determined that the inhibition of milk-derived Staphylococcus aureus strains were higher than the inhibition of standard strains.

Anahtar Kelimeler

Nisin, Anticrobial, Milk-derived Staphylococcus aureus, Bacteriocin, Cheese

Süt kaynaklı Staphylococcus aureus suşları gelişimi üzerine peynirdeki nisinin etkisi

Öz

Son yıllarda, gıdaların muhafazasında bakteriyosinlerin kullanımı artmıştır. Nisin önemli bir bakteriyosin olup gıda sektöründe güvenle kullanılan koruyucu gıda katkı maddesidir. Bu çalışmada süt kaynaklı Staphylococcus aureus suşlarının peynir içerisindeki gelişimi üzerine sentetik katkı maddelerine alternatif olarak süt endüstrisinde kullanılan nisinin etkisinin araştırılması amaçlanmıştır. Bu amaçla, 100 farklı süt örneği temin edilmiş, soğuk zincir sağlanarak (0-4°C’de) Baird-Parker agara ekim yapılmış ve inkübasyon süresi sonunda 37 adet şüpheli koloni seçilerek koagülaz pozitif Staphylococcus aureus tespit edilmiştir. Elde edilen suşlar, ön zenginleştirme besiyeri içerinde pasajlanmış ve suşların yoğunlukları McFarland’a göre belirlenmiştir. Bu suşların yanı sıra Etlik Veteriner Mikrobiyolojisi Enstitüsü’nden temin edilen koagülaz pozitif Staphylococcus aureus suşları ile her örneğe 104kob/mL suş eklenmiştir. Sütten izole edilen suşlar ile standart suşları içeren sütler ile farklı konsantrasyonlarda nisin içeren peynir üretimi gerçekleşmiştir. Örnek grupları, standart suşları içeren sütlerden yapılan peynirler K, A, B ve C olarak sırasıyla ile 0, 100, 200, 400 IU mL-1 nisin içeren gruplardan oluşmaktadır. Benzer şekilde, sütten izole edilen suşları içeren sütlerden yapılan peynirler K1, A1, B1 ve C1 olarak sırasıyla ile 0, 100, 200, 400 IU mL-1 nisin içeren gruplardan oluşmaktadır. Çalışma üç tekerrür halinde dizayn edilmiştir. Peynir örneklerin Staphylococcus aureus sayımı telemeden kelleye kadar 1, 6, 12 ve 24. saatlerde ve +4C’de depolama süresi boyunca 5, 10, 20, 30 ve 40.günlerde yapılmıştır. Sonuç olarak, nisinin Staphylococcus aureus’un tüm suşlarının gelişimini inhibe ettiği görülmüştür. Ancak nisinin, süt orjinli Staphylococcus aureus suşları üzerine inhibisyonun, standart suşları üzerine sağladığı inhibisyondan daha fazla olduğu tespit edilmiştir.

Anahtar Kelimeler

Nisin, Antimikrobiyal, Süt kaynaklı Staphylococcus aureus, Bakteriyosin, Peynir

Kaynakça

• Abee T, Krockel L, Hill C (1995) Bacteriocins: modes of action and potentials in food preservation and control of food poisoning. International Journal of Food Microbiology. doi:10.1016/0168-1605(95)00055-0.
• Aktürkoǧlu E, Erol I (1999) Beyaz Peynir Üretiminde Nisin Kullanimi ile Listeria monocytogenes’in inhibisyonu. Turkish Journal of Veterinary and Animal Sciences.
• Amer AA, Ewina M (2003) Nisin As A Biopreservative In Damietta Cheese. In ‘Third Int. Sci. Conf.’, Mansoura.(Mansoura)
• Arqués JL, Rodríguez E, Nuñez M, Medina M (2011) Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk. Food Control. doi:10.1016/j.foodcont.2010.09.027.
• Benkerroum N, Sandine WE (2010) Inhibitory Action of Nisin Against Listeria monocytogenes. Journal of Dairy Science. doi:10.3168/jds.s0022-0302(88)79929-4. Chen H, Hoover DG (2003) Bacteriocins and their Food Applications. Comprehensive Reviews in Food Science and Food Safety. doi:10.1111/j.1541-4337.2003.tb00016.x. Cotter PD, Hill C, Ross RP (2005) Bacteriocins: developing innate immunity for food. Nature Reviews Microbiology. doi:10.1038/nrmicro1273.
• Delves-Broughton J (1996) Applications of the bacteriocin, nisin. Antonie van Leeuwenhoek, Int. J. Gen. Mol. Microbiol. doi:10.1007/BF00399424.
• FAO/WHO (2001) Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria – Joint FAO/WHO Expert Consultation. doi:10.1109/ISI.2013.6578843.
• Favaro L, Barretto Penna AL, Todorov SD (2015) Bacteriocinogenic LAB from cheeses - Application in biopreservation? Trends Food Sci. Technol. doi:10.1016/j.tifs.2014.09.001.
• Felicio BA, Pinto MS, Oliveira FS, Lempk MW, Pires ACS, Lelis CA (2015) Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese. Journal of Dairy Science. doi:10.3168/jds.2015-9520.
• Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology. doi:10.1016/j.tifs.2003.09.004.
• Mills S, Serrano LM, Griffin C, O’Connor PM, Schaad G, Bruining C, Hill C, Ross RP, Meijer WC (2011) Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microbial Cell Factories. doi:10.1186/1475-2859-10-S1-S7.
• O’Connor PM, Ross RP, Hill C, Cotter PD (2015) Antimicrobial antagonists against food pathogens: A bacteriocin perspective. Curr. Opin. Food Sci. doi:10.1016/j.cofs.2015.01.004.
• Okereke A, Montville TJ (1991) Bacteriocin-mediated inhibition of Clostridium botulinum spores by lactic acid bacteria at refrigeration and abuse temperatures. Applied and Environmental Microbiology.
• Paul Ross R, Morgan S, Hill C (2002) Preservation and fermentation: Past, present and future. In ‘Int. J. Food Microbiol.’, doi:10.1016/S0168-1605(02)00174-5.
• Pinto MS, de Carvalho AF, Pires ACDS, Campos Souza AA, Fonseca da Silva PH, Sobral D, de Paula JCJ, de Lima Santos A (2011) The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese. International Dairy Journal. doi:10.1016/j.idairyj.2010.08.001.
• Silva CCG, Silva SPM, Ribeiro SC (2018) Application of bacteriocins and protective cultures in dairy food preservation. Front. Microbiol. doi:10.3389/fmicb.2018.00594.
• Sudagıdan M, Yemenicioğlu A (2012) Effects of Nisin and Lysozyme on Growth Inhibition and Biofilm Formation Capacity of Staphylococcus aureus Strains Isolated from Raw Milk and Cheese Samples. Journal of Food Protection. doi:10.4315/0362-028x.jfp-12-001.