Antibacterial Activity and In vitro Probiotic Properties of Lactococcus lactis Isolated from Sea Bass (Dicentrarchus labrax)

Yıl 2022, Cilt: 7 Sayı: 3, 251 - 256, 30.09.2022

Ecren Uzun Yaylacı

https://doi.org/10.35229/jaes.1119685

Öz

This study aimed to screen the antibacterial effect of Lactococcus lactis against selected pathogens and to characterize its probiotic properties in vitro. The whole-cell product and cell-free supernatant of L. lactis were tested and the antibacterial effect of the whole-cell compound was found to be greater than that of the cell-free supernatant. L. lactis exhibited the greatest inhibitory effect against A. veronii from which it was isolated from the same environment. L. lactis showed observable growth at 4-37 °C, 1-4% NaCl, 0.3% ox gall and pH 2-3. The cells had 89.3 % hydrophobicity. Of the 19 enzymes tested in the API-ZYM system, only 7 were evident for the strain. L. lactis was resistant to streptomycin and sulfadiazine but was susceptible to 7 other antibiotics commonly used in aquaculture. It was γ-hemolytic. The results demonstrated that L. lactis exhibited probiotic properties such as being able to survive in a wide temperature and salinity range, growing in acidic and bile salt environments, and producing enzymes that can support digestion. According to these findings, L. lactis may have the potential to be used as a probiotic supplement in aquaculture.

Anahtar Kelimeler

Lactococcus lactis, antibacterial activity, probiotic

Levrekten (Dicentrarchus labrax) İzole Edilen Lactococcus lactis'in Antibakteriyel Aktivitesi ve in vitro Probiyotik Özellikleri

Öz

Bu çalışmanın amacı, Lactococcus lactis’in seçilmiş patojenlere karşı antibakteriyel etkisini taramak ve probiyotik özelliklerini laboratuvar ortamında karakterize etmektir. Çalışmada, L. lactis’in tam-hücre ürünü ve hücresiz süpernatantı test edilmiştir ve tam hücreli bileşiğin antibakteriyel etkisinin, hücresiz süpernatantınkinden daha fazla olduğu tespit edilmiştir. L. lactis en büyük inhibitör etkiyi test edilen bakteriler arasında, aynı ortamdan izole edilen A. veronii’ye karşı göstermiştir. L. lactis, 4-37 °C, %1-4 NaCl, %0,3 oxgall ve pH 2-3'te gözlemlenebilir büyüme sergilemiştir. Hücreler %89,3 oranında hidrofobik özellik göstermiştir. API-ZYM sisteminde test edilen 19 enzimden sadece 7'sinin L. lactis için belirgin olduğu tespit edilmiştir. L. lactis’in, streptomisin ve sülfadiazin'e dirençli, su ürünleri yetiştiriciliğinde yaygın olarak kullanılan diğer 7 antibiyotiğe karşı ise duyarlı olduğu belirlenmiştir. İzolat γ-hemolitiktir. Sonuçlar, L. lactis’in geniş bir sıcaklık ve tuzluluk aralığında hayatta kalabilme, asidik ve safra tuzlu ortamlarda gelişebilme ve sindirimi destekleyebilen enzimler üretebilme gibi probiyotik özellikler sergilediğini göstermiştir. Bu bulgulara dayanarak L. lactis’in su ürünleri yetiştiriciliğinde probiyotik takviyesi olarak kullanılma potansiyeli olduğu öngörülmektedir.

Anahtar Kelimeler

Lactococcus lactis, antibakteriyel aktivite, probiyotik

Kaynakça

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