Isolation and Identification of Bacteriocin Producers from Bayburt Local Fermented Dairy and Characterization of Bacteriocins

Abstract

Lactic acid bacteria (LAB) have antimicrobial activity due to their bacteriocin production. Using bacteriocins in the production of foods has considerable contributions to improving food safety and extending shelf life. One of the essential characteristics of bacteriocins is that they have structural variations according to the variety of producers and, accordingly, they have different antimicrobial activity spectrums. Therefore, new bacteriocins still need to be investigated and characterized. In this study, bacteriocin-producing LAB were isolated from local fermented dairy of Bayburt and these bacteria were identified. The antimicrobial spectrum of bacteriocin-producing strains was then determined and their sensitivity to different temperatures and enzymes was characterized. Bacteriocin producing LAB were identified as Lactobacillus plantarum, Pediococcus pentosaceus and Enterococuus faecium, respectively. Theese strains were found to be antibacterial against 7, 6 and 4 different pathogens, respectively. It was determined that bacteriocins produced by all LAB lost their activity upon treatment with proteolytic enzymes and had a protein nature. Bacteriocins were found to be stable after 100 C for 10 minutes, 80 C for 10 minutes and 80 C for 15 minutes heat treatment, respectively.

Keywords

• Antimicrobial
• Bacteriocin
• Bayburt
• Fermented Dairy
• Lactic Acid Bacteria (LAB)

Bayburt Yöresel Fermente Süt Ürünlerinden Bakteriyosin Üreticilerinin İzolasyonu, Tanımlanması ve Bakteriyosinlerin Karakterizasyonu

Öz

Laktik asit bakterileri (LAB), bakteriyosin üretimleri nedeniyle antimikrobiyal aktiviteye sahiptir. Bakteriyosinlerin gıda üretiminde kullanılması, gıda güvenliğinin iyileştirilmesi ve raf ömrünün uzatılmasına önemli katkılar sağlamaktadır. Bakteriyosinlerin temel özelliklerinden biri, üreticilerin çeşitliliğine göre yapısal varyasyonlara sahip olmaları ve buna bağlı olarak farklı antimikrobiyal aktivite spektrumlarına sahip olmalarıdır. Bu nedenle, yeni bakteriyosinlerin araştırılması ve karakterize edilmesi gerekmektedir. Bu çalışmada, Bayburt'un yerel fermente süt ürünlerinden bakteriyosin üreten LAB izole edilmiş ve bu bakteriler tanımlanmıştır. Daha sonra bakteriyosin üreten suşların antimikrobiyal spektrumu belirlenmiş ve farklı sıcaklık ve enzimlere karşı duyarlılıkları karakterize edilmiştir. Bakteriyosin üreten LAB sırasıyla Lactobacillus plantarum, Pediococcus pentosaceus ve Enterococuus faecium olarak tanımlanmıştır. Bu suşların sırasıyla 7, 6 ve 4 farklı patojene karşı antibakteriyel olduğu bulunmuştur. Tüm LAB tarafından üretilen bakteriyosinlerin proteolitik enzimlerle muamele edildiklerinde aktivitelerini kaybettikleri ve protein yapısında oldukları belirlenmiştir. Bakteriyosinlerin sırasıyla 100 C 10 dakika, 80 C 10 dakika ve 80 C 15 dakika ısıl işlem sonrasında stabil olduğu tespit edilmiştir.

Anahtar Kelimeler

• Antimikrobiyal
• Bakteriyosin
• Bayburt
• Fermente süt ürünü
• Laktik Asit Bakterileri (LAB)

Kaynakça

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