Laktik Asit Bakterilerinin Plazmidleri ve Bunların Özellikleri

Öz

Laktik asit bakterileri (LAB) karbonhidrat fermantasyonu sonucunda başlıca son ürün olarak laktik asit oluşturan mikroorganizmalardır. Bu bakteriler doğada yaygın olarak bulunmakta, aynı zamanda çeşitli fermente ürünlerin üretiminde başlatıcı kültür olarak kullanılmaktadırlar. Bu nedenle LAB gıda endüstrisinde önemli rol oynamaktadırlar. LAB’larda endüstriyel açıdan önemli olan birçok özellik ekstrakromozomal genetik yapılar olarak ifade edilen plazmidlerde kodludur. Laktoz metabolizması, bakteriyosin sentezi, antibiyotiklere dirençlilik, ekzopolisakkarit üretimi ve bakteriyofaj dirençlilik özellikleri plazmidlerde kodlu özelliklere örnek olarak verilebilmektedir. Bakterilerde bulunan plazmidlerin büyüklük ve sayıları cins, hatta tür düzeyinde farklılık göstermektedir. LAB plazmidlerine yönelik yapılan çalışmalarda plazmid büyüklüklerinin 0,87–250 kb arasında değiştiği, bazı türler plazmid içermezken, bazılarında ise 16 adet plazmid varlığına rastlandığı belirtilmektedir. Bu derlemede; plazmidlerin genel özellikleri, LAB’larda kodlu plazmidler ve bu plazmidlerin taşıdıkları genetik özellikler üzerinde durulmuştur.

Anahtar Kelimeler

• Laktik asit bakterileri,plazmid,Fenotip

Kaynakça

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