Yıl 2019, Cilt 16 , Sayı 2, Sayfalar 244 - 250 2019-05-30

Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS
Mihaliç Peynirlerinden İzole Edilen Propionibacterium Türlerinin MALDI-TOF MS ile Tanımlanması

Göksel Tırpancı Sivri [1] , Ömer Öksüz [2]


Propionic acid bacteria (PAB) are responsible for characteristic properties of Mihaliç cheese, which is one of the prevalent traditional cheese produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihaliç cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihaliç cheese can be determined rapidly and economically by MALDI-TOF MS.

Türkiye’de üretilen önemli geleneksel peynirlerden biri olan Mihaliç peyniri, karakteristik özelliklerini Propiyonik asit bakterileri (PAB) sayesinde kazanmaktadır. Matris destekli lazer desorpsiyon / iyonizasyon uçuş süresi kütle spektrometresi (MALDI-TOF MS), son yıllarda bakteriyel izolatları tanımlamak için güvenilir ve hızlı bir yöntem olarak popüler olmuştur. Bu çalışmanın amacı Mihaliç peynirinde bulunan propiyonik asit bakterilerini MALDI-TOF MS sistemi ile tanımlamaktır. Bu çalışmada toplam 25 adet geleneksel Mihaliç peynir örnekleri incelenmiş ve morfolojik özelliklerine, gram boyamaya, katalaz aktivitesine ve pigment üretimlerine dayanarak 95 adet izolat elde edilmiştir. Bu izolatlar MALDI-TOF MS ile tanımlanmış ve 21 tanesi PAB olarak belirlenmiştir. Tanımlanan izolatlar; Propionibacterium freudenreichii ssp. freudenreichii (% 57), Propionibacterium freudenreichii ssp. shermanii (% 33) ve Propionibacterium thoenii (% 10) dir. Bu çalışma, Mihaliç peynirinde bulunan PAB çeşitliliğinin ilk kez MALDI-TOF-MS tarafından hızlı ve ekonomik olarak belirlenebileceğini göstermiştir.

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Yazarlar

Orcid: 0000-0001-9192-2825
Yazar: Göksel Tırpancı Sivri (Sorumlu Yazar)
Kurum: TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
Ülke: Turkey


Yazar: Ömer Öksüz
Kurum: TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
Ülke: Turkey


Tarihler

Başvuru Tarihi : 19 Şubat 2019
Kabul Tarihi : 22 Nisan 2019
Yayımlanma Tarihi : 30 Mayıs 2019

Bibtex @araştırma makalesi { jotaf526431, journal = {Tekirdağ Ziraat Fakültesi Dergisi}, issn = {1302-7050}, eissn = {2146-5894}, address = {}, publisher = {Namık Kemal Üniversitesi}, year = {2019}, volume = {16}, pages = {244 - 250}, doi = {10.33462/jotaf.526431}, title = {Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS}, key = {cite}, author = {Tırpancı Sivri, Göksel and Öksüz, Ömer} }
APA Tırpancı Sivri, G , Öksüz, Ö . (2019). Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS. Tekirdağ Ziraat Fakültesi Dergisi , 16 (2) , 244-250 . DOI: 10.33462/jotaf.526431
MLA Tırpancı Sivri, G , Öksüz, Ö . "Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS". Tekirdağ Ziraat Fakültesi Dergisi 16 (2019 ): 244-250 <https://dergipark.org.tr/tr/pub/jotaf/issue/45379/526431>
Chicago Tırpancı Sivri, G , Öksüz, Ö . "Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS". Tekirdağ Ziraat Fakültesi Dergisi 16 (2019 ): 244-250
RIS TY - JOUR T1 - Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS AU - Göksel Tırpancı Sivri , Ömer Öksüz Y1 - 2019 PY - 2019 N1 - doi: 10.33462/jotaf.526431 DO - 10.33462/jotaf.526431 T2 - Tekirdağ Ziraat Fakültesi Dergisi JF - Journal JO - JOR SP - 244 EP - 250 VL - 16 IS - 2 SN - 1302-7050-2146-5894 M3 - doi: 10.33462/jotaf.526431 UR - https://doi.org/10.33462/jotaf.526431 Y2 - 2019 ER -
EndNote %0 Tekirdağ Ziraat Fakültesi Dergisi Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS %A Göksel Tırpancı Sivri , Ömer Öksüz %T Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS %D 2019 %J Tekirdağ Ziraat Fakültesi Dergisi %P 1302-7050-2146-5894 %V 16 %N 2 %R doi: 10.33462/jotaf.526431 %U 10.33462/jotaf.526431
ISNAD Tırpancı Sivri, Göksel , Öksüz, Ömer . "Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS". Tekirdağ Ziraat Fakültesi Dergisi 16 / 2 (Mayıs 2019): 244-250 . https://doi.org/10.33462/jotaf.526431
AMA Tırpancı Sivri G , Öksüz Ö . Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS. Tekirdağ Ziraat Fakültesi Dergisi. 2019; 16(2): 244-250.
Vancouver Tırpancı Sivri G , Öksüz Ö . Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS. Tekirdağ Ziraat Fakültesi Dergisi. 2019; 16(2): 250-244.