Investigating the Growth Abilities of Foodborne Staphylococcus aureus or Escherichia coli in Co-culture with Lactobacilli

Öz

Bacterial co-culture assays can improve research of cell-to-cell relationships. These relationships can be seen and relevant in complex microbiomes or food products. To enhance better comprehending of the complicated relationships included, it might be helpful to improve experimental assays that better reproduce the conditions related in vivo. To begin with, this includes designing and selecting a medium that have ability to promote co-culture of the microbial species of interest. The main objective of the research was to design the requirements for co-culture of foodborne pathogens (Staphylococcus aureus or Escherichia coli) and lactic acid bacteria (LAB) species and a follow-on technique to enable monitoring of growth and population dynamics in mixed cultures. Incubation behaviours in mono- and co-culture were determined in agar and broth by scoring colony growth and by Gram-staining. The impacts of adjustments and attachments in MRS media on S. aureus and LAB incubation were determined. Different types of standard media were evaluated; MRS media were found to support the growth of S. aureus and LAB in co-culture and only LAPT media were to be found to support of E. coli and LAB in co-culture. E. coli was considerably grown only in LAPT agar and broth, which also promoted LAB growth. In summary, requirements for co-culture of S. aureus and L. casei in MRS media and co-culture of E. coli and L. casei on LAPT were determined, enabling suitable techniques to observe viable bacterial cells in co-culture. Overall, the results indicate that establishing co-culture conditions is difficult, but applicable for particular bacterial species mixture.

Anahtar Kelimeler

• Co-culture
• E. coli
• Foodborne pathogens
• Lactobacilli
• S. aureus

Destekleyen Kurum

Turkish Ministry of Education and the Royal Veterinary College

Etik Beyan

This study was carried out at Royal Veterinary College. This “This study is not subject to the permission of HADYEK in accordance with the “Regulation on Working Procedures and Principles of Animal Experiments Ethics Committees” 8 (k). The data, information and documents presented in this article were obtained within the framework of academic and ethical rules.”

Teşekkür

Turkish Ministry of Education and the Royal Veterinary College

Gıda Kaynaklı Staphylococcus aureus veya Escherichia coli'nin Lactobacillus ile Birlikte Kültür Ortamında Gelişme Yeteneklerinin Araştırılması

Öz

Mikrobiyal ortak kültür deneyleri, hücre-hücre etkileşimlerinin çalışmalarını iyileştirebilir. Bu tür etkileşimler karmaşık mikrobiyomlarda ve gıdalarda görülebilir ve önemlidir. İçerdiği karmaşık etkileşimlerin anlaşılmasını iyileştirmek için, in vivo'da koşulları daha iyi yansıtan eden deneysel sistemlerin geliştirilmesi faydalı olabilir. Başlangıçta, bu, ilgili mikrobiyel türlerin ortak kültürünü destekleyebilme yeteneğine sahip ortamların tanımlanmasını içerir. Bu araştırmanın genel amacı, Staphylococcus aureus veya Escherichia coli'nin laktobasil türleriyle ortak kültürü için koşullar oluşturmak ve ortak kültürler içindeki popülasyon dinamiklerinin izlenmesini sağlayan bir takip yöntemi oluşturmaktı. Mono ve ortak kültürdeki büyüme, sıvı ve katı formatlarda büyümeyi puanlayarak ve Gram boyama ile değerlendirildi. MRS'ye yapılan takviyelerin ve modifikasyonların S. aureus ve laktobasil büyümesi üzerindeki etkileri değerlendirildi. Test edilen çeşitli standart ortamlar arasında, yalnızca MRS agarının karışık kültürde S. aureus ve laktobasil büyümesini desteklediği ve yalnızca LAPT'nin karışık kültürde E. coli ve laktobasil büyümesini desteklediği bulundu. E. coli'nin önemli büyümesi yalnızca laktobasil büyümesini de destekleyen LAPT sıvı ve katı ortamlarında gözlendi. Özetle, S. aureus ve L. casei'nin MRS'de ve E. coli ve L. casei'nin LAPT'de birlikte kültürü için koşullar oluşturuldu ve bu da bir birlikte kültür içindeki canlı hücreleri izlemek için kullanışlı yöntemler sağladı. Genel olarak, elde edilen sonuçlar birlikte kültür koşullarının oluşturulmasının zor olduğunu, ancak belirli tür kombinasyonları için mümkün olduğunu göstermektedir.

Anahtar Kelimeler

• Ortak-kültür
• E. coli
• Gıda kaynaklı patojen
• Lactobacilli
• S. aureus

Destekleyen Kurum

Milli Eğitim Bakanlığı ve Royal Veterinary College

Etik Beyan

Bu çalışma Royal Veterinary College'da yürütülmüştür. “Bu çalışma, “Hayvan Deneyleri Etik Komitelerinin Çalışma Usul ve Esasları Hakkında Yönetmelik” 8 (k) uyarınca HADYEK iznine tabi değildir. Bu makalede sunulan veriler, bilgiler ve belgeler akademik ve etik kurallar çerçevesinde elde edilmiştir.”

Teşekkür

Milli Eğitim Bakanlığı ve Royal Veterinary College

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