Propolisin hazır çorbalardan izole edilen Staphylococcus aureus üzerine inhibisyon etkisi
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Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada piyasada satılan sıcak su içerisinde çözünen hazır çorbalar mikrobiyolojik açıdan incelenmiştir. Türkiye’de üretilen ve Tekirdağ piyasasında satılan toplamda 4 firmaya ait 6 farklı çeşit çorbada 3’er paralel olmak üzere 72 paket hazır çorbada toplam mezofilik aerobik bakteri (TMAB) sayısı 2,79 – 6,48 log kob/g arasında değişirken, Staphylococcus aureus sayısı 0,15 – 2,43 log kob/g arasında belirlenmiştir. Koliform grubu bakteriler analiz yapılan domates çorbalarının hiç birinde tespit edilememiş, diğer çorba örneklerinde ise en yüksek değer ise 2,86 log kob/g ile bir firmaya ait ezogelin çorbası örneğinde tespit edilmiştir. İncelenen örneklerin hiç birinde Escherichia coli tespit edilememiştir. Hazır çorbalardan izole edilen S.aureus üzerine 5 farklı antibiyotiğin (Tetrasiklin, Sefiksim, Amoksisilin, Ampisilin ve Streptomisin) ve Türkiye’nin 3 farklı bölgesinden (Çorlu, Kırklareli ve Ordu) tedarik edilen propolis ekstraklarının inhibisyon etkisi incelenmiştir. İzole edilen S.aureus bakterilenin Amoksisilin antibiyotiğine karşı tamamının duyarlı olduğu tespit edilmiştir. Propolis ekstraktlarının inhibisyon etkisi üzerine yapılan analizlerde ise propolis örneklerinin inhibisyon etkilerinin olduğu ve farklı coğrafi bölgelerden elde edilen propolis örneklerinin farklı antimikrobiyal etki gösterdikleri ortaya konmuştur.
In this study, instant soups sold in markets are examined microbiologically, it is aimed to determine the microbiological quality of soups and the antibiotic susceptibility of pathogenic bacteria isolated from instant soups. Total aerobic mesophilic bacteria and Staphylococcus aureus counts of 6 different types instant soup belonging 4 companies produced in Turkey and sold in Tekirdag Region were examined. Microbiological analysis were carried out of total 72 packages of soups, including three parallels. Total aerobic mesophilic bacteria count were determined between 2.79 – 6.48 log cfu/g. S. aureus count were determined between 0.15 – 2.43 log cfu/g. Coliform bacteria were not detected in any of tomato soup analyzed. The highest number of coliform bacteria were detected as 2.86 log cfu/g in Ezogelin soup belonging a company. Escherichia coli were not detected in any of samples analyzed. Inhibition effects of five different antibiotics and three different propolis extracts supplied from three different regions of Turkey (Corlu, Kirklareli and Ordu) were examined against S. aureus isolated from instant soups. All S. aureus bacteria isolated from instant soups were sensitive to the Amoxicilline antibiotic. It has been revealed that propolis samples had inhibition effect on S. aureus bacteria isolated from instant soups, but propolis samples obtained from different geographical regions showed different antimicrobial effects.
In this study, instant soups sold in markets are examined microbiologically, it is aimed to determine the microbiological quality of soups and the antibiotic susceptibility of pathogenic bacteria isolated from instant soups. Total aerobic mesophilic bacteria and Staphylococcus aureus counts of 6 different types instant soup belonging 4 companies produced in Turkey and sold in Tekirdag Region were examined. Microbiological analysis were carried out of total 72 packages of soups, including three parallels. Total aerobic mesophilic bacteria count were determined between 2.79 – 6.48 log cfu/g. S. aureus count were determined between 0.15 – 2.43 log cfu/g. Coliform bacteria were not detected in any of tomato soup analyzed. The highest number of coliform bacteria were detected as 2.86 log cfu/g in Ezogelin soup belonging a company. Escherichia coli were not detected in any of samples analyzed. Inhibition effects of five different antibiotics and three different propolis extracts supplied from three different regions of Turkey (Corlu, Kirklareli and Ordu) were examined against S. aureus isolated from instant soups. All S. aureus bacteria isolated from instant soups were sensitive to the Amoxicilline antibiotic. It has been revealed that propolis samples had inhibition effect on S. aureus bacteria isolated from instant soups, but propolis samples obtained from different geographical regions showed different antimicrobial effects.
Açıklama
Anahtar Kelimeler
hazır çorba, propolis, antimikrobiyal etki, antibiyotik, instant soup, propolis, antimicrobial effect, antibiotics
