Araştırma Makalesi
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Bazı geleneksel Türk gıdalarından laktik asit bakterilerinin izolasyonu

Yıl 2021, , 87 - 95, 31.03.2021
https://doi.org/10.20289/zfdergi.658513

Öz

Amaç: Bu çalışma ülkemizde geleneksel yöntemlerle üretilen gıda ürünlerinden laktik asit bakterilerinin izolasyonunu ve tanımlanmasını sağlamak amacıyla yapılmıştır.
Materyal ve Yöntem: Çalışma kapsamında Van otlu peynir ve ekşi hamur örneği kullanılmıştır. Bu örnekler içerdikleri laktik asit bakterileri için çalışılmış ve tanımlanmaları için biyokimyasal ve PCR bazlı moleküler biyolojik tekniklere tabi tutulmuşlardır. Biyokimyasal testler kapsamında örnekler, Gram reaksiyonları, katalaz aktivitesi, gaz üretimi, 10oC ve 45oC'de, %6 ve %16 NaCl konsantrasyonda, pH 4.4 ve pH 9.6’da gelişim göstermeleri açısından incelenmiştir. Moleküler biyoloji deneyleri kapsamında ise tür ve suş düzeyinde tanımlama için PCR-RFLP, 16S rRNA gen dizileme ve RAPD-PCR teknikleri kullanılmıştır.
Araştırma Bulguları: Bir dizi mikrobiyolojik deneylerin sonucunda 26 adet bakteri potansiyel laktik asit bakterisi olarak izole edilmiştir. Bunlardan 25 adedinin Lactobacillus, Pediococcus ve Enterococcus cinslerine ait olduğu tespit edilmiş ve tür ve suş düzeyinde tanımlanmaları sağlanmıştır. Kalan bir adet izolat ise Staphylococcus hominis olarak tanımlanmıştır.
Sonuç: Çalışmamız sonucunda 25 adet laktik asit bakterisi gen dizileme ve RAPD-PCR teknikleri kullanılarak tür ve suş düzeyinde başarıyla tanımlanmıştır. 

Kaynakça

  • Amaral, D.M.F., L.F. Silva, S.N. Casarotti, L.C.S. Nascimento and A.L.B. Penna. 2017. Enterococcus faecium and Enterococcus durans isolated from cheese: Survival in the presence of medications under simulated gastrointestinal conditions and adhesion properties. Journal of Dairy Science, 100 (2): 933–949.
  • Barbosa, J., S. Borges, and P. Teixeira. 2015. Pediococcus acidilactici as a potential probiotic to be used in food industry. International Journal of Food Science & Technology, 50 (5): 1151–1157.
  • Baureder, M., and L. Hederstedt. 2012. Genes Important for Catalase Activity in Enterococcus faecalis. PLoS ONE 7 (5): e36725.
  • Cebeci, A., and G. C. Gürakan. 2011. Comparative typing of L. delbrueckii subsp. bulgaricus strains using multilocus sequence typing and RAPD–PCR. European Food Research and Technology, 233 (3): 377–385.
  • Cebeci, A., and G. C. Gürakan. 2008. Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes. Journal of Dairy Research, 75 (04): 392.
  • Coton, E., M. H. Desmonts, S. Leroy, M. Coton, E. Jamet, S. Christieans and R. Talon. 2010. Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. International Journal of Food Microbiology, 137 (2-3): 221–229.
  • Esteve-Zarzoso, B., C. Belloch, F. Uruburu, and A. Querol. 1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology, 49 (1): 329–337.
  • Ferguson, R. M. W., D. L. Merrifield, G. M. Harper, M. D. Rawling, S. Mustafa, S. Picchietti, S. J. Davies. 2010. The effect of Pediococcus acidilactici on the gut microbiota and immune status of on-growing red tilapia (Oreochromis niloticus). Journal of Applied Microbiology, 109 (3): 851–862.
  • Gelsomino, R., M., Vancanneyt, T.M., Cogan, S., Condon and J. Swings. 2002. Source of Enterococci in a Farmhouse Raw-Milk Cheese. Applied and Environmental Microbiology, 68 (7): 3560–3565.
  • Gezginç, Y. ve İ. Akyol. 2010. Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus bulgaricus’ların Tanımlanması. KSÜ Doğa Bilimleri Dergisi, 13 (2): 23–29.
  • Inoğlu, Z. N., and Y. Tuncer. 2013. Safety Assessment of Enterococcus faecium and Enterococcus faecalis Strains Isolated from Turkish Tulum Cheese. Journal of Food Safety, 33 (3): 369–377.
  • Kabak, B. and A.D.W. Dobson. 2011. An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51 (3): 248–260.
  • Kesenkaş H., Ö., Kınık, K., Seçkin, P., Günç Ergönül, E., Akan E. 2016. Keçi Sütünden Üretilen Sinbiyotik Beyaz Peynirde Enterococcus faecium, Bifidobacterium longum ve Lactobacillus paracasei ssp. paracasei Sayılarının Değişimi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53 (1): 75-81.
  • Leroy, F. and L. De Vuyst. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology, 15 (2): 67–78.
  • Pauer, H., T. Glatthardt, N. V. Ferreira, R. B. R. Ferreira, and L. C. M. Antunes. 2019. Bioactive Molecules of the Human Microbiome. Microbiome and Metabolome in Diagnosis, Therapy, and Other Strategic Applications, 115–125.
  • Ruiz, A., M. Poblet, A. Mas, and J. M. Guillamon. 2000. Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S--23S rDNA intergenic spacer. International Jounal of Systematic and Evolutionary Microbiology, 50 (6): 1981–1987.
  • dos Santos K. M. O., A. D. S. Vieira, H. O. Salles, J. da S. Oliveira, C. R. C. Rocha, M. de F. Borges and S. D. Todorov. 2015. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, 46 (1): 237–249.
  • Sengun, I. Y., D. S. Nielsen, M. Karapinar, and M. Jakobsen. 2009. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food. International Journal of Food Microbiology, 135 (2): 105–111.
  • Taghi-Zadeh, A. and F. Nejati. 2017. Screening of Lactic Acid Bacteria Isolated from Iranian sourdoughs for Antifungal Activity: Enterococcus faecium showed the Most Potent Antifungal Activity in Bread. Applied Food Biotechnology, 4 (4): 219-227.
  • Takata, K., M. Kinoshita, T. Okuno, M. Moriya, T. Kohda, J. A. Honorat and Y. Nakatsuji. 2011. The Lactic Acid Bacterium Pediococcus acidilactici Suppresses Autoimmune Encephalomyelitis by Inducing IL-10-Producing Regulatory T Cells. PLoS ONE, 6 (11): e27644. Tan, Q., H. Xu, Z. P. Aguilar, S. Peng, S. Dong, B. Wang and H. Wei. 2013. Safety Assessment and Probiotic Evaluation of Enterococcus faecium YF5 Isolated from Sourdough. Journal of Food Science, 78 (4): M587–M593.

Isolation of lactic acid bacteria from some traditional Turkish foods

Yıl 2021, , 87 - 95, 31.03.2021
https://doi.org/10.20289/zfdergi.658513

Öz

Objective: The objective of this study was to isolate and identify lactic acid bacteria from traditionally produced food samples in Turkey.
Material and Methods: Traditional sourdough and herb cheese sample were used for the study. The samples were studied to determine their lactic acid bacteria content, and subjected to biochemical and PCR-based molecular biology techniques for identification and typing purposes. The samples were studied for their Gram reaction, catalase activity, gas production, growth at 10oC and 45oC, 6% and 16% NaCl and pH 4.4 and pH 9.6 for the biochemical tests. For the molecular biology experiments, PCR-RFLP, 16S rRNA gene sequencing and RAPD-PCR were performed to identify organisms at the species and strain level.
Results: Upon completion of a series of microbiology experiments, a total of 26 potential lactic acid bacteria were isolated. Among those, 25 of them belonged to the genera Lactobacillus, Pediococcus and Enterococcus they were further identified at species and strain level. The remaining isolate was identified as Staphylococcus hominis.
Conclusion: Identification of 25 lactic acid bacteria at species and strain level was successfully achieved using gene sequencing and RAPD-PCR.

Kaynakça

  • Amaral, D.M.F., L.F. Silva, S.N. Casarotti, L.C.S. Nascimento and A.L.B. Penna. 2017. Enterococcus faecium and Enterococcus durans isolated from cheese: Survival in the presence of medications under simulated gastrointestinal conditions and adhesion properties. Journal of Dairy Science, 100 (2): 933–949.
  • Barbosa, J., S. Borges, and P. Teixeira. 2015. Pediococcus acidilactici as a potential probiotic to be used in food industry. International Journal of Food Science & Technology, 50 (5): 1151–1157.
  • Baureder, M., and L. Hederstedt. 2012. Genes Important for Catalase Activity in Enterococcus faecalis. PLoS ONE 7 (5): e36725.
  • Cebeci, A., and G. C. Gürakan. 2011. Comparative typing of L. delbrueckii subsp. bulgaricus strains using multilocus sequence typing and RAPD–PCR. European Food Research and Technology, 233 (3): 377–385.
  • Cebeci, A., and G. C. Gürakan. 2008. Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes. Journal of Dairy Research, 75 (04): 392.
  • Coton, E., M. H. Desmonts, S. Leroy, M. Coton, E. Jamet, S. Christieans and R. Talon. 2010. Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. International Journal of Food Microbiology, 137 (2-3): 221–229.
  • Esteve-Zarzoso, B., C. Belloch, F. Uruburu, and A. Querol. 1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology, 49 (1): 329–337.
  • Ferguson, R. M. W., D. L. Merrifield, G. M. Harper, M. D. Rawling, S. Mustafa, S. Picchietti, S. J. Davies. 2010. The effect of Pediococcus acidilactici on the gut microbiota and immune status of on-growing red tilapia (Oreochromis niloticus). Journal of Applied Microbiology, 109 (3): 851–862.
  • Gelsomino, R., M., Vancanneyt, T.M., Cogan, S., Condon and J. Swings. 2002. Source of Enterococci in a Farmhouse Raw-Milk Cheese. Applied and Environmental Microbiology, 68 (7): 3560–3565.
  • Gezginç, Y. ve İ. Akyol. 2010. Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus bulgaricus’ların Tanımlanması. KSÜ Doğa Bilimleri Dergisi, 13 (2): 23–29.
  • Inoğlu, Z. N., and Y. Tuncer. 2013. Safety Assessment of Enterococcus faecium and Enterococcus faecalis Strains Isolated from Turkish Tulum Cheese. Journal of Food Safety, 33 (3): 369–377.
  • Kabak, B. and A.D.W. Dobson. 2011. An Introduction to the Traditional Fermented Foods and Beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51 (3): 248–260.
  • Kesenkaş H., Ö., Kınık, K., Seçkin, P., Günç Ergönül, E., Akan E. 2016. Keçi Sütünden Üretilen Sinbiyotik Beyaz Peynirde Enterococcus faecium, Bifidobacterium longum ve Lactobacillus paracasei ssp. paracasei Sayılarının Değişimi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53 (1): 75-81.
  • Leroy, F. and L. De Vuyst. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology, 15 (2): 67–78.
  • Pauer, H., T. Glatthardt, N. V. Ferreira, R. B. R. Ferreira, and L. C. M. Antunes. 2019. Bioactive Molecules of the Human Microbiome. Microbiome and Metabolome in Diagnosis, Therapy, and Other Strategic Applications, 115–125.
  • Ruiz, A., M. Poblet, A. Mas, and J. M. Guillamon. 2000. Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S--23S rDNA intergenic spacer. International Jounal of Systematic and Evolutionary Microbiology, 50 (6): 1981–1987.
  • dos Santos K. M. O., A. D. S. Vieira, H. O. Salles, J. da S. Oliveira, C. R. C. Rocha, M. de F. Borges and S. D. Todorov. 2015. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, 46 (1): 237–249.
  • Sengun, I. Y., D. S. Nielsen, M. Karapinar, and M. Jakobsen. 2009. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food. International Journal of Food Microbiology, 135 (2): 105–111.
  • Taghi-Zadeh, A. and F. Nejati. 2017. Screening of Lactic Acid Bacteria Isolated from Iranian sourdoughs for Antifungal Activity: Enterococcus faecium showed the Most Potent Antifungal Activity in Bread. Applied Food Biotechnology, 4 (4): 219-227.
  • Takata, K., M. Kinoshita, T. Okuno, M. Moriya, T. Kohda, J. A. Honorat and Y. Nakatsuji. 2011. The Lactic Acid Bacterium Pediococcus acidilactici Suppresses Autoimmune Encephalomyelitis by Inducing IL-10-Producing Regulatory T Cells. PLoS ONE, 6 (11): e27644. Tan, Q., H. Xu, Z. P. Aguilar, S. Peng, S. Dong, B. Wang and H. Wei. 2013. Safety Assessment and Probiotic Evaluation of Enterococcus faecium YF5 Isolated from Sourdough. Journal of Food Science, 78 (4): M587–M593.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Osman Doğan 0000-0003-2314-6793

Aysun Cebeci 0000-0002-6158-8798

Yayımlanma Tarihi 31 Mart 2021
Gönderilme Tarihi 12 Aralık 2019
Kabul Tarihi 6 Mayıs 2020
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

APA Doğan, O., & Cebeci, A. (2021). Bazı geleneksel Türk gıdalarından laktik asit bakterilerinin izolasyonu. Journal of Agriculture Faculty of Ege University, 58(1), 87-95. https://doi.org/10.20289/zfdergi.658513

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