Determination of Antimicrobial Activities of Some Macrofungi Mycelial Cultures

Öz

In this study, it is aimed to determine the antimicrobial effects of different edible macrofungi mycelium cultures, which were obtained from naturally grown (Terfezia boudieri, Picoa juniperi and P. lefebvrei) and commercialized examples (Pleurotus ostreatus, P. florida, P. sajor-caju, P. eryngii and Agaricus bisporus) from our country, against certain bacteria (Klebsiella pneumoniae, Pseudomonas aeroginosa, Bacillus megaterium, Escherichia coli, Staphylococcus aureus and Salmonella typhi), yeast (Candida albicans and C. glabrata) and dermatophyte species (Trichophyton sp. and Epidermophyton sp.). For the propagation of the main culture, which was obtained from stock cultures (P. ostreatus, P. florida, P. sajor-caju and P. eryngii), commercial establishments (A. bisporus) and were naturally grown (T. boudieri, P. juniperi and P. lefebvrei), 2.0% malt extract agar (MEA) was used, and the antimicrobial activity were evaluated according to the disc diffusion method. The mycelium extracts from T. boudieri, P. juniperi, P. lefebvrei, P. ostreatus, P. florida, P. sajor-caju, P. eryngii and A. bisporus were shown to inhibit the growth of tested microorganisms (bacteria, yeast and dermatophyte) to (7.7-17.3 mm diam.) at different degrees. It was also seen that the methyl alcohol extract of P. lefebvrei (12.6-17.3 mm diam.) has the highest effect against different pathogenic microorganisms (K. pneumoniae, P. aeroginosa, B. megaterium, E. coli, S. aureus, S. typhi, C. albicans, C. glabrata, Trichophyton sp. and Epidermophyton sp.) when compared with other mushroom species (T. boudieri, P. juniperi, P. ostreatus, P. florida, P. sajor-caju, P. eryngii and A. bisporus). In general, the inhibition zone of streptomycin sulfate and nystatin, which are used as standard antibiotics, were measured as 13.0-18.0 mm. Based on this, the antimicrobial activity of the mushroom mycelial extractions that were used were found to be low.

Anahtar Kelimeler

• Antimicrobial activity,Pleurotus,Agaricus,Terfezia,Picoa,bacteria,yeast,dermatophyte

Bazı Makrofungus Misellerin Antimikrobiyal Aktivitelerinin Belirlenmesi

Öz

Bu çalışmada, Ülkemizde doğal olarak yetişen (Terfezia boudieri, Picoa juniperi ve P. lefebvrei) ve ticari öneme sahip (Pleurotus ostreatus, P. florida, P. sajor-caju, P. eryngii ve Agaricus bisporus) farklı yenen makrofungus misel kültürlerin bazı bakteri (Klebsiella pneumoniae, Pseudomonas aeroginosa, Bacillus megaterium, Escherichia coli, Staphylococcus aureus, Salmonella typhi), maya (Candida albicans ve C. glabrata) ve dermatofit türlere (Trichophyton sp. ve Epidermophyton sp.) karşı antimikrobiyal etkilerinin belirlenmesi amaçlanmıştır. Doğadan (T. boudieri, P. juniperi ve P. lefebvrei), ticari kuruluşlardan (A. bisporus) ve stok kültürlerden (P. ostreatus, P. florida, P. sajor-caju ve P. eryngii) sağlanan saf kültürlerin çoğaltılmasında % 2.0 malt-ekstrakt agar ve antimikrobiyal çalışmalarda ise disk difüzyon yöntemi uygulanmıştır. T. boudieri, P. juniperi, P. lefebvrei, P. ostreatus, P. florida, P. sajor-caju, P. eryngii ve A. bisporus misel ekstraktları test edilen mikroorganizmaların (bakteri, maya ve dermatofit) gelişmelerini değişik oranlarda engellediği (7.7-17.3 mm çap) belirlenmiştir. Diğer mantar türleriyle karşılaştırıldığında (T. boudieri, P. juniperi, P. ostreatus, P. florida, P. sajor-caju, P. eryngii ve A. bisporus), P. lefebvrei’nin metil alkol ekstraktının (12.6-17.3 mm çap), farklı patojen mikroorganizmalara karşı (K. pneumoniae, P. aeroginosa, B. megaterium, E. coli, S. aureus, S. typhi, C. albicans, C. glabrata, Trichophyton sp. ve Epidermophyton sp.) en yüksek etkiye sahip olduğu tespit edilmiştir. Genel olarak standart antibiyotiği olarak kullanılan streptomisin sülfat ve nystatin inhibisyon zonu 13.0-18.0 mm olarak ölçülmüştür. Buna göre, kullanılan mantar misel ekstraksiyonlarının inhibisyon etkileri düşük bulunmuştur.

Anahtar Kelimeler

• Antimikrobiyal aktivite,bakteri,maya,Pleurotus,Agaricus,Terfezia,Picoa,dermatofit

Kaynakça

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